If you’ve ever dreamed of perfect, delicate cookies that melt in your mouth with a burst of fruity sweetness, then you are going to fall head over heels for this Raspberry Macarons Recipe (Video Tutorial) Recipe. These beautiful treats marry the crisp almond shells with an irresistibly smooth raspberry buttercream that’s both tangy and sweet — a sure way to impress friends, family, or just treat yourself. The vibrant pink hue from freeze-dried raspberries not only makes these macarons visually stunning but also infuses them with a natural fruity essence that elevates them to patisserie-level perfection.
Ingredients You’ll Need
These ingredients are delightfully simple yet essential. Each one plays a crucial role in creating that perfect macaron texture and luscious raspberry flavor you’re after. From almond flour’s delicate nuttiness to the tart brightness of fresh raspberries, every element contributes to making these macarons truly outstanding.
- 70 grams almond meal/flour: The base of the macaron shells, giving them their signature nutty flavor and texture.
- 120 grams confectioners (powdered) sugar: Sweetens and blends smoothly with the almond meal for a delicate crumb.
- 2 large egg whites (about 65 grams, room temp): Whipped to the perfect meringue for that iconic light and airy shell.
- 50 grams granulated sugar: Stabilizes the meringue and adds the right amount of crunch.
- 1/4 cup freeze-dried raspberries: Ground fine, they lend intense color and a natural raspberry flavor to the shells.
- 3/4 cup fresh or frozen raspberries: The star of the buttercream filling, bursting with real fruit goodness.
- 3 tablespoons granulated sugar: Sweeter notes for the filling to balance the tartness.
- 1 tablespoon lemon juice: Adds a zesty brightness that wakes up the raspberry flavor beautifully.
- 6 tablespoons unsalted butter (room temp): Creates a creamy, smooth filling that is rich and melt-in-your-mouth delicious.
How to Make Raspberry Macarons Recipe (Video Tutorial) Recipe
Step 1: Prepare Your Dry Ingredients
Start by sifting together the almond meal, confectioners sugar, and freeze-dried raspberries into a fine, lump-free mixture. This step is unbeatable for creating the smooth and flawless surface of your macaron shells, so take your time to get it just right.
Step 2: Whip the Meringue
Next, whip the room-temperature egg whites until they become foamy. Gradually add granulated sugar and continue whipping until stiff peaks form. This meringue is the backbone of your macarons, providing the structure that helps them rise and create their iconic feet.
Step 3: Macaronage — Folding It All Together
Gently fold the dry ingredients into the meringue using a spatula. This stage, known as macaronage, requires a delicate touch — you want to deflate the meringue just enough for the batter to flow smoothly but not lose all its air. The perfect batter will fall in thick ribbons when lifted with the spatula.
Step 4: Pipe and Rest
Transfer your batter to a piping bag fitted with a round tip and pipe small, even circles onto a baking sheet lined with parchment paper. Tap the tray gently on the counter to release air bubbles, then let them rest at room temperature for 30-60 minutes until a skin forms on the surface. This drying time is key to getting those signature shiny, crack-free tops.
Step 5: Bake to Perfection
Bake your macarons in a preheated oven at 150°C (300°F) for about 15 minutes. Listen carefully—the cookies should be firm to the touch and have developed those delightful “feet” at the base. Avoid opening the oven door during baking to keep the temperature steady.
Step 6: Make the Raspberry Buttercream Filling
While your shells cool, blend fresh or thawed raspberries with sugar and lemon juice. Strain the mixture to remove seeds, then whip it into softened butter until creamy and smooth. This luscious filling complements the crisp shells beautifully with its tart, buttery richness.
Step 7: Assemble Your Raspberry Macarons Recipe (Video Tutorial) Recipe
Match pairs of shells similar in size and pipe a generous dollop of raspberry buttercream onto the flat side of one shell. Sandwich it together and give the macarons a light press to spread the filling evenly. Refrigerate for at least 24 hours to allow the flavors to meld for that truly exquisite texture and flavor experience.
How to Serve Raspberry Macarons Recipe (Video Tutorial) Recipe
Garnishes
For a little extra wow factor, consider dusting your macarons with a light sprinkle of powdered sugar or edible glitter. A tiny fresh raspberry or a few freeze-dried raspberry bits placed on top can add stunning visual appeal and amplify the fruity essence.
Side Dishes
Pair these macarons with a cup of fragrant Earl Grey tea or a refreshing glass of champagne for a luxurious dessert experience. They also pair wonderfully with light fruit salads or a scoop of vanilla bean ice cream if you want a more indulgent treat.
Creative Ways to Present
Arrange your macarons on a tiered dessert tray for a chic afternoon gathering or package them in a beautiful box tied with a ribbon to gift someone special. You can also get playful by nesting them in small edible flower petals or atop a thin layer of lemon curd for a burst of extra flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover macarons in an airtight container in the refrigerator. They will keep fresh and delicious for up to 5 days, allowing the buttercream and shells to soften and meld beautifully over time.
Freezing
You can freeze these macarons for up to a month. Just layer them carefully with parchment paper between each macaron in a freezer-safe container. Thaw them overnight in the refrigerator before serving to preserve their texture and flavor.
Reheating
Macarons are best enjoyed chilled or at room temperature, so reheating is generally not recommended. If you prefer slightly warmer macarons, just let them sit at room temp for about 20 minutes; this gentle warming enhances the creaminess of the filling without compromising the delicate shells.
FAQs
What makes these raspberry macarons different from regular macarons?
These raspberry macarons incorporate freeze-dried raspberries directly into the shell batter and a fresh raspberry buttercream filling, giving them a distinct, natural fruit flavor and gorgeous pink color that sets them apart.
Can I use frozen raspberries for the filling?
Absolutely! Just make sure to thaw and strain them well to remove excess moisture and seeds, which helps maintain a smooth and creamy buttercream filling.
How do I know when the macaron batter is ready?
The perfect batter will flow like thick lava and form ribbons when lifted with a spatula. It should not be too runny or too stiff — finding the balance is the key to macarons with beautiful feet.
What if my macarons crack or don’t have feet?
This usually means the batter wasn’t folded enough or the shells didn’t dry long enough before baking. Make sure to rest your piped shells until they’re dry to the touch, and fold the batter until it’s smooth and shiny.
Can I make these macarons without a piping bag?
While a piping bag makes it easier to get consistent sizes, you can use a sturdy plastic bag with the tip snipped off or even a spoon, but results might vary in uniformity and appearance.
Final Thoughts
Once you try this Raspberry Macarons Recipe (Video Tutorial) Recipe, you’ll find it hard to go back to anything less divine. These dainty delights not only taste incredible but also offer a sense of accomplishment as you master perfect French macarons. So go ahead, gather your ingredients, and treat yourself and your loved ones to a batch of these pretty, flavorful gems. Happy baking!
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Raspberry Macarons Recipe (Video Tutorial) Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 21 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Raspberry Macarons recipe guides you step-by-step to create delicate, crispy-on-the-outside, chewy-on-the-inside French macarons with a luscious raspberry buttercream filling. Perfect for elegant dessert tables or special occasions, these macarons combine almond flour with a sweet raspberry-infused buttercream for a delightful flavor and texture experience.
Ingredients
Macaron Shells
- 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 temperature)
- 50 grams (exactly 1/4 cup leveled) granulated sugar
Raspberry Buttercream Filling
- 1/4 cup freeze dried raspberries
- 3/4 cup fresh or frozen raspberries
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 6 tablespoons unsalted butter (room temperature)
Instructions
- Prepare the Macaron Dry Ingredients: Sift together the almond meal and confectioners’ sugar to eliminate any lumps and to aerate the mixture, ensuring smooth macaron shells.
- Make the Meringue: Beat the egg whites at room temperature until foamy. Gradually add the granulated sugar and continue beating until you achieve stiff, glossy peaks.
- Macaronage: Gently fold the sifted dry ingredients into the meringue in batches, mixing carefully until the batter flows slowly and forms ribbons, being careful not to overmix or undermix.
- Pipe the Shells: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small 1-inch circles onto a parchment-lined baking sheet, spacing them evenly.
- Rest the Shells: Let the piped shells rest at room temperature for 30-45 minutes until a skin forms on the surface, which prevents cracking during baking.
- Bake the Macarons: Preheat your oven to 150°C (300°F). Bake the macarons for 15 minutes until they develop characteristic feet and are set. Allow them to cool completely before removing from the baking sheet.
- Prepare Raspberry Purée: In a small saucepan, combine fresh or frozen raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens. Strain to remove seeds and let cool.
- Make Raspberry Buttercream: Cream the unsalted butter until smooth. Gradually blend in the raspberry purée and crushed freeze-dried raspberries until combined and fluffy.
- Assemble the Macarons: Pair up macaron shells by similar size. Pipe a small amount of raspberry buttercream onto the flat side of one shell and sandwich it with its pair. Refrigerate for at least 24 hours to allow flavors to meld and the texture to mature for optimal taste.
Notes
- Room temperature egg whites whip better and give higher volume meringue.
- Make sure to fold the batter gently; overmixing will cause flat shells while undermixing can cause cracking.
- Resting the shells is essential to develop the skin that prevents cracking and creates feet.
- Refrigerating macarons for 24 hours enhances the flavor and texture.
- If fresh raspberries are not available, frozen can be used, just be sure to thaw and drain excess liquid.
- Use unsalted butter for better control over salt content in the filling.
