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These raspberry macarons are tangy, sweet, and melt-in-your-mouth amazing! Since my trip to Portland when I tried raspberry Macarons at one of their famous bakeries, I became obsessed with recreating the ones I tried. They were in-sanely good. So I’ve made hundreds of macarons over the past month.
I also knew that we needed to make a video to share the recipe with you because it’s crazy important for you to see what “flowing like lava” really means. I adopted the macaron base and stirring method from Martha Stewart’s March 2014 Living Magazine because it seems to be the most fail proof.
I admit there were several moments of near pulling my hair out over the past few weeks as I tested and retested batch after batch after batch, but I was stubborn as tree sap on my favorite blouse, and let me tell you, it was worth it! Mastering these cookies made me feel like a baking ninja. I’m sharing ALL my secrets to success so hopefully you’ll get it right off the bat! Before you get excited and start, READ THIS:
Watch How to Make Macarons:
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How to Make Great Macarons (Tips for Success):
- Read through the recipe first, watch the video, and measure out all of your ingredients before starting.
- Weigh your almond meal and confectioners sugar. When I use store-bought large AA eggs, I don’t weigh the whites or the granulated sugar since it’s an exact 1/4 cup granulated sugar.
- Do not use wax paper. Use parchment or silpat (but let the cookies cool before removing them or they will stick).
- If you store almond meal in the fridge, bring it to room temp. Egg whites must be room temp also.
- Do not overbeat egg whites – they should not be dry and breaking.
- Sift your dry ingredients; very important or your macarons might be hollow.
- When mixing your flour and meringue batter, Do not overmix or undermix: When you pipe the cookies, the peaks should settle down into themselves within 10 seconds.
- Let your cookies rest before baking – this is important to form the feet. Rest anywhere from 30 minutes to 1 hour
- When I bake in 2 batches, my first set always bakes in 15 min and the second one takes 13 min (maybe my oven gets hotter the second go-around?). Keep an eye on it. Cookies should not turn golden in the oven, except ever so slightly underneath.
- Cookies taste best the next day – refrigerate overnight and bring to room temp to serve.
- If you can’t find freeze dried raspberries, they are pretty inexpensive online.
- Deep Breath. YOU CAN DO IT! 🙂
- Watch our easy video tutorial on how to measure correctly
What You’ll Need to Make Raspberry Macarons:
- A digital kitchen scale
- A good food processor
- A spatula
- Parchment paper or silpat to line baking sheets
- Electric hand mixer or stand mixer (I prefer the hand mixer for more control)
- A sieve to sift flour and strain raspberries
- A pastry piping bag with a large round tip (a disposable bag will do and if you’re brave, you can make due with cutting the tip off to make a round 3/8″ tip – I’ve seen it done)
- This little dusting wand from OXO is really fun to use
Here is the Print friendly recipe for how to make macarons:
Raspberry Macarons Recipe (Video Tutorial)
Ingredients
Ingredients for Macarons:
- 70 grams about 2/3 cup almond meal/flour
- 120 grams about 1 cup confectioners (powdered) sugar
- 2 large egg whites, about 65 grams, room temp
- 50 grams exactly 1/4 cup leveled granulated sugar
- 1/4 cup freeze dried raspberries
Ingredients for Raspberry Buttercream:
- 3/4 cup fresh or frozen raspberries
- 3 tbsp granulated sugar
- 1 Tbsp lemon juice
- 6 Tbsp unsalted butter, room temp
Instructions
How to Make Raspberry Macarons: Prep: Line 1 XL or 2 regular baking sheets with parchment paper or silpat.
- In the bowl of a good food processor, combine almond meal and powdered sugar and pulse twice to combine then process for 1 1/2 min. Sift through a sieve into a large bowl, pressing down on clumps with the back of a spoon. You should have about 1/2 to 1 Tbsp of solids left over in the sieve - discard those (If you have alot more, pulse them a few more times in the food processor).
- Place 2 egg whites in a large bowl and beat until foamy. Gradually add 1/4 cup sugar then increase to high speed and beat 2 1/2 min or until stiff glossy peaks form.
- Add sifted almond mixture and fold with spatula from the bottom of the bowl upward then press the flat side of your spatula firmly through the middle. Repeat until batter flows like lava and thick ribbons form as it flows off the spatula. (35-40 complete strokes).
- Fit a pastry bag with a large (3/8" wide) round tip and transfer batter inside. Pipe 3/4" round cookies onto the lined baking sheet, keeping them 1" apart. Drop the sheets 6" over the counter to release air bubbles about 15-20 times.
- Place freeze dried raspberries in a ziploc bag and crush them with a rolling pin until they are a powder. Use a small sifter or tea ball to dust the tops of the cookies with raspberry powder. Let cookies sit at room temp at least 30 min or until they form a thin film over the top and don't stick to your finger when poked. Meanwhile, complete steps 1 & 2 of the frosting (see below).
- While cookies are resting, Preheat Oven to 300˚F with rack in the center. Bake 15 min. If they didn't all fit on one sheet, bake in two separate batches. Slide parchment paper and cookies onto the counter right away and cool to room temp (15 min). Now you can finish off step 3 of the frosting and pipe frosting generously onto half of your macaroons and sandwich gently with the second cookie shell.
How to Make the Raspberry Buttercream Frosting:
- In a small sauce pan over medium heat, combine 3/4 cup raspberries, 3 Tbsp granulated sugar and 1 Tbsp lemon juice. Heat until bubbling.
- Mash up the raspberries with a spoon then push the mixture through a sieve, pressing on the raspberry seeds to get the most juice out. I got 1/3 cup syrup. Keep the syrup/juice and discard seeds. Let cool to room temp.
- In a medium bowl, beat 6 Tbsp butter until whipped and white (2 min on high), Add in room temp raspberry syrup and beat until whipped and fluffy (2 1/2 to 3 min on high). You can add powdered sugar to taste if a sweeter cream is preferred.
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I love that these raspberry macarons are sweet and sour – I find them irresistible. Do you have a favorite macaron flavor?
Hi, for this recipe will altitude affect the outcome of my macaron? I tried a different recipe and it didn’t work. Do you think I need to alter the oven temperature? I live in CO so baking can be difficult.
Hi Brooke, unfortunately I don’t have any experience with high altitude baking so I’m not much help with your question.
Maybe someone else has some experience making these at high altitudes? If so, please share your tips with us and thanks in advance! 🙂
Love this recipe and the helpful tips! Thank you for posting!
You’re welcome! I’m glad you enjoy the recipe. Thanks for sharing!
Hi Natasha, I went to the store to get an almond flour, but there is a couple different kinds. Is there any particular kind I should buy? since i am not that familiar with almond flour.
Hi Toma, look for one that is “super fine” such as this one from Bob’s Red Mill (Amazon affiliate link)
Hi Natasha. I’m just wondering if it’s ok to use less sugar. Would that affect much to the macaron shells? Thanks
From my research and own experience, Macarons are pretty finicky when it comes to modifying recipes which is why I weigh the ingredients on these every time. I haven’t tested these with less so It’s difficult to guess how it would affect the macarons.
Hi Natasha. Thank you very much for this wonderful recipe. I followed every steps and I was so happy with the result with my macarons. I wish I could upload a photo in here. But I don’t know how. 😊
You’re welcome! I’m happy to hear how much you enjoy the recipe! If you are on Facebook: I would love it if you joined our private Facebook group where you can share your yummy photos!!
You did not say how long these will keep and how to store them?
Hi Debbie, these can be frozen in an airtight container up to 3 months or refrigerated for about a week, just bring them to room temperature to serve. 🙂
do you have to use the freeze dried raspberries? i’m in a time crunch and cant find them in my local store and i don’t have time to order them.
Hi Katelin, you could top them with something else or just omit the powder topping completely and it would still work. If you wanted to make them prettier, you could try color them like we did our heart macarons.
Can you top them with powdered sugar?
Just to make sure, I can freeze assembled macaroons? Thanks
Yes that is correct 🙂
Hi Natasha,
I tried this recipe a few times and I keep getting hollows. Do you know why this might happen? (I do sift the dry ingredients together)
Hi, I wonder if maybe your sifter has too large of holes? There are finer hole sifters and ones with large holes. Are you changing anything at all in the process or the tools you are using?
I actually have the same sifter you have 🙁 I am using the same process and tools as well. Could it be my oven temperature is too higher or low? I set it at 300 but not sure..
That really could be. Some ovens run hotter than others and cause the macaroons to rise to fast initially and crack. You can test this theory by reducing your oven temperature by 15 degrees and see if that solves the problem. I sure hope that helps!
Thank you so much for the quick reply! 😊 I will test it out.
Hello ladies,
I have the same issue. I have tried this recipe 4 times now, and although the cookies come out very pretty and delicious, they are always hollow. I am doing everything by the recipe, except I do not have a food processor, so I mix almond flour and powdered sugar together very well with a wisk. Maybe I have to use food processor… going to try that next.
Hi Anna, I have tried this before without the food processor and had hollow centers also. I think the problem is in not using the food processor.
Me again… I have tried making them again. I measured the ingredients to the gram and used a food processor as directed. The batter was perfect (did the figure 8 test) and cookies look perfect, but still hollow. I did notice that my cookies bake faster. On the second batch it only takes 11 minutes and then they start to brown. As I was reading more comments I saw that you recommend using conventional over setting, and I am using convection fan setting. Will try switching that and see if that make all the difference.
If they are baking faster and browning, it is very likely the oven setting. I hope you have great success on the next batch! 🙂
Will carton egg whites work for this recipe?
Hi Lily, I haven’t tested that but from what I have read, egg carton whites are not ideal for macarons.
Hi Natasha,
I love all of your recipes. I want to make these, but I need more than 21 macarons. Do you think doubling the recipe will be okay? Any suggestions if I do double? Thank you.
Hi Lana, I have always made these one batch at a time and would recommend that for best results, otherwise the stirring and timings would need to be modified. I find it is safer to make them in individual batches :).
Dear Natasha,
tryed this recepe. amazing!!! thank you so much!!!
tell me, please, if it is possible to reduce a bit the sugar, it tastes to me too sweet
best wishes from Spain
Hi Irene, I have found these proportions to work best in the recipe and since macarons are finicky when you change proportions, I can’t really recommend that without testing other possibilities first. I’m so glad you enjoyed the recipe though! You might try a less sweet filling to make it less sweet 🙂
Dear Natasha, I have made macarons before, but the batter was too thick and the macarons turned out sticky and hard… what went wrong with it and how do i fix it the next time this happens?
Hi Phoebe, I would highly recommend reading through the tips for success at the top of this post which answers most of the troubleshooting I have come across with macarons. I hope that helps!
These look delicious and I’d love to try to make them as wedding favors. Our wedding cake is going to be almond flavored with raspberry icing. Do you think there would be a way to incorporate almond extract into this recipe so that the macarons would “match” the wedding cake?
Hi Katie, these don’t generally need almond extract since the main ingredient is ground almonds so it would definitely match the wedding cake 🙂
Hi Natasha,
I always use your recipe and it’s the best! Did you ever try freezing macarons? I kept the filled macarons in airtight container and after a month I took them out. The taste was just as good as fresh one but the macaron had condensation on it… kinda like a sweaty macaron… and it quickly turned soft after… any suggestions? I need to make about 100 of these and I need to make thEm in advance… please help!
Hi Hannah, they will have some condensation due to moisture from the freezer – you can also refrigerate them and they last awhile in the fridge without as much condensation.
Hello Natasha I dont have a food processor but I do have the dry ingredients container on my vitamix would that work?
Hi Mary, I think a vitamix should work fine since a Vitamix is a high powered blender that can create a flour-like consistency.
Love this recipe and it makes perfect macarons! A question I have is how to you move the macarons off the baking sheet and to the counter to cool (I have a silpat mat) without disrupting the macarons since the mat is super hot. I use some tongs to lift the mat up but it still made some of the macarons slide trying to get it to the counter.
Hi Nicole, I usually just slide it off quickly but you can let them sit on the baking sheet and let them cool to room temp that way as well. Its safe to do that – they just don’t cool as quickly 🙂
I have made these countless times now, everyone is a fan of these macarons, and I do give/send everyone the link to this recipe now. i have tried other recipes for macarons before i found this and it was never this perfect. i stick with recipe since i found this.
Awesome! I’m so glad to hear that Dhanya! Thanks for sharing your excellent review!
Me again… I made the macaroons.. I followed the directions to the t. The only thing different was that I didn’t quite beat the egg whites as long as you said because they were glossy & peaked earlier. Everything was great until I put the “dough” into the pastry bag. It started getting runny & leaking out of the bag 🤷🏼♀️… after they baked they still turned out pretty great… just not as pretty shaped…
I decided to make another batch. Can I reuse the parchment paper? Or will it ruin the macaroons?
Thanks for a great website! It’s my go to!!
Hi Anna, if it is wrinkled, it might hinder them from forming flat on the bottom. If it’s flat, I would suggest flipping the paper over and baking on the reverse clean side.
I’m really excited to try these! Currently I only have the organic granulated sugar from Costco. The granules look much larger than the cheap white sugar. Do you think this would cause an issue? I don’t want to risk trying it just to waste all the ingredients.
Hi Anna, I have had issues using the organic sugar with meringue cookies – they did not turn out smooth so I do think it could be a problem unless you milled the sugar to the correct consistency first.
Hello Natasha.
I want to double check for conventional baking mode for macarons the temperature should 300 as well?
Thanks
Hi Nina, I have only tried baking these in a conventional oven so all of my baking instructions are always for a conventional oven. I don’t have specifics for a convection oven though if that is what you intended to ask.
Made these yesterday and they were amazing! Seriously the best macaroons I’ve ever had. I did sub the buttery cream for your delicious cupcake frosting and I thought it tasted even better with the cookies!!!! Can’t thank you enough for all these amazing recipes, every recipe of yours I’ve tried me and my family just loved! Cause of you my husband thinks I’m an amazing cook! Lol big thank you!
Julia, thank you for such a nice review and your sweet comment, I’m all smiles 😬
Dear Natasha,
Thank you. My friends and I tried to make macarons last summer and to say they failed is a GROSS understatement. This year we decided to try a new recipe. We took it slow, following every sentence carefully. Four hours later, and we were on cloud nine! The macarons remind us of ones we had in France!!! Thank you for making three 16 year olds afternoon super duper fun.
Awesome! I’m so glad to hear everyone enjoys this recipe! Thanks for sharing your excellent review Meghan!