Name: Raspberry Macarons with Raspberry Jam Filling Recipe
Prep time: 45 min
Cook time: PT-491974H9M29S
Total time: PT-491974H9M29S
Cuisine: French
Ingredients: 55 g aged egg whites, room temperature (about 2 large eggs); pinch cream of tartar (optional); 55 g granulated sugar (1/4 cup + 1 tsp); 70 g superfine almond flour, blanched (1/2 cup + 2 Tbsp); 63 g powdered sugar (1/2 cup); pink gel food coloring (optional); 56 g unsalted butter, room temperature (1/4 cup); 4 g vanilla extract or vanilla bean paste (1 tsp); 1 g fine salt (1/8 tsp); 125 g powdered sugar (1 cup); 10 g heavy whipping cream, room temperature (2 tsp); 15 g raspberry jam (2 Tbsp); melted white chocolate (optional, for drizzle); freeze-dried raspberry powder (optional, for garnish)

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Introduction

Raspberry macarons are delicate French cookies with a crisp shell and a chewy center, filled with luscious buttercream and tangy raspberry jam. Perfect for special occasions or a delightful treat, they combine beautiful color with irresistibly sweet flavors.

Three pink macarons are stacked on a white marbled texture. Each macaron has two bright pink, smooth, round cookie layers with slightly rough edges, sandwiching a thick middle layer of white creamy filling. The top cookie layer of the macarons is decorated with thin white drizzle lines and a light sprinkle of red powder. In the background, blurred pink macarons and white drizzle can be seen, with some red powder scattered on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

55 g aged egg whites, room temperature (about 2 large eggs)
Pinch cream of tartar (optional)
55 g granulated sugar (1/4 cup + 1 tsp)
70 g superfine almond flour – blanched (1/2 cup + 2 Tbsp)
63 g powdered sugar (1/2 cup)
Pink gel food coloring (optional)
56 g unsalted butter, room temperature (1/4 cup)
4 g vanilla extract or vanilla bean paste (1 tsp)
1 g fine salt (1/8 tsp)
125 g powdered sugar (1 cup)
10 g heavy whipping cream, room temperature (2 tsp)
15 g raspberry jam (2 Tbsp)

Instructions

Step 1: Line two large baking sheets with parchment paper or silicone mats; set aside.
Step 2: Pour the aged egg whites into a stand mixer bowl and whisk on medium speed until small bubbles appear. Add cream of tartar and continue whisking until soft peaks form, with faint whisk tracks visible.
Step 3: Gradually add the granulated sugar while whisking on medium speed for 30 seconds. Increase to medium-high speed and beat until stiff, glossy peaks form.
Step 4: If using, add pink gel food coloring now to color the meringue.
Step 5: Sift almond flour and powdered sugar into the meringue. Fold gently using a spatula with a circular motion around the bowl edges and through the bottom until fully combined.
Step 6: Fold batter until it flows off the spatula in a thick ribbon that can form a figure 8 without breaking.
Step 7: Transfer batter to a piping bag fitted with a medium round tip. Pipe 1 1/4-inch rounds on the prepared sheets, spaced about 1 inch apart.
Step 8: Tap the baking sheet firmly on the counter a few times to release air bubbles and pop any remaining bubbles with a toothpick.
Step 9: Let the macarons rest for 30 minutes or until a matte skin forms on the surface. Meanwhile, preheat the oven to 315°F (157°C).
Step 10: Bake one tray at a time on the middle rack for 16–19 minutes, rotating halfway through. If shells brown too quickly, cover loosely with foil and bake a little longer if needed.
Step 11: Remove from oven and cool on the baking sheet for 15 minutes before gently peeling off the mats.
Step 12: To make the buttercream, beat the butter on medium speed for 1–2 minutes until pale and smooth.
Step 13: Add vanilla extract and salt; mix on low speed to combine.
Step 14: Gradually add powdered sugar and heavy cream on low speed, continuing to mix until smooth and desired consistency is achieved.
Step 15: Adjust texture with additional cream (if too thick) or powdered sugar (if too thin). Transfer to a piping bag with a small round tip.
Step 16: Assemble macarons by piping a thick ring of buttercream on one shell, filling the center with raspberry jam, then sandwiching with a second shell.
Step 17: Optionally, drizzle melted white chocolate on top and sprinkle with freeze-dried raspberry powder.
Step 18: Place assembled macarons in an airtight container and chill overnight. Bring to room temperature before serving.

Tips & Variations

Use aged egg whites left uncovered in the fridge for 24–48 hours for best meringue stability.
If pink coloring is not desired, omit the gel food coloring for classic white shells.
Substitute raspberry jam with other fruit preserves like strawberry or apricot for different flavors.
To ensure smooth shells, sift almond flour and powdered sugar multiple times to remove lumps.
Practice folding technique carefully to avoid over- or under-mixing the batter.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, let them sit at room temperature for 20–30 minutes before serving. Unfilled shells can be kept in an airtight container at room temperature for 1–2 days or frozen for longer storage.

How to Serve

The image shows five bright pink macarons stacked on a small white cake stand with a wooden base. Each macaron has two smooth, round pink shells with a slightly crisp texture, sandwiching a thick, creamy white filling. The tops of the macarons are decorated with thin, white drizzle lines and lightly dusted with red powder, adding texture and color contrast. The background features a white marbled texture, enhancing the vivid color of the macarons. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh egg whites instead of aged?

Using fresh egg whites may yield less stable meringue. Allowing egg whites to age in the fridge uncovered for a day or two helps dry them slightly and improves volume and texture.

How do I know when the macaron batter is properly mixed?

The batter should flow slowly off the spatula in a thick ribbon that can form a figure 8 without breaking. If the batter is too stiff, the shells may crack; if too loose, they will spread too much while baking.