Print

Raspberry Macarons with Raspberry Jam Filling Recipe

Print Recipe

★★★★★

4.9 from 744 reviews

Delight in these delicate French Raspberry Macarons featuring crisp almond meringue shells filled with smooth buttercream and a luscious raspberry jam center. Perfectly balanced with a subtle pink hue and optionally topped with white chocolate drizzle and raspberry powder, these macarons make an elegant and irresistible treat.

Ingredients

Scale

Macaron Shells

  • 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)

Buttercream Frosting

  • 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)

Assembly

  • 15 g raspberry jam (2 Tbsp)
  • melted white chocolate (optional, for drizzle)
  • freeze-dried raspberry powder (optional, for garnish)

Instructions

  1. Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone mats and set aside to be used for piping the macaron shells.
  2. Whip Egg Whites: Pour 55 g of aged egg whites into the stand mixer bowl with a whisk attachment. Whisk on medium speed until small bubbles appear on the surface. Add a pinch of cream of tartar to stabilize the meringue and continue to whisk until soft peaks form, where the whisk leaves faint tracks in the whites.
  3. Add Sugar: Gradually add 55 g granulated sugar while mixing on medium speed for 30 seconds. Increase speed to medium-high and whip until stiff, glossy peaks form, indicating the meringue is ready.
  4. Add Color: If desired, add pink gel food coloring to the meringue and gently mix until fully incorporated.
  5. Sift and Fold Dry Ingredients: Sift 70 g superfine almond flour and 63 g powdered sugar into the meringue mixture. Fold carefully with a rubber spatula, using a circular motion around the bowl and gathering from the bottom, until the batter flows like a thick ribbon and you can draw loose figure 8’s with it without breaking quickly.
  6. Pipe Macaron Shells: Transfer batter to a piping bag fitted with a medium round tip. Pipe 1 1/4-inch rounds spaced 1 inch apart on the prepared baking sheets.
  7. Remove Air Bubbles: Firmly bang the baking sheets on the counter a few times to release any trapped air bubbles, then pop any remaining bubbles on the surface using a toothpick.
  8. Rest Macarons: Let the piped macarons rest at room temperature for 30 minutes or until a skin forms on the surface and they appear matte to the touch.
  9. Preheat and Bake: Preheat oven to 315°F (157°C). Bake one tray at a time on the middle oven rack for 16-19 minutes. Rotate the tray halfway through baking for even cooking. If shells start browning prematurely, tent loosely with foil and extend baking time by 1-2 minutes if needed.
  10. Cool Shells: Remove trays from oven and allow shells to cool completely on the baking sheets for about 15 minutes before carefully peeling off the silicone mats or parchment paper.
  11. Make Buttercream Frosting: Beat 56 g room-temperature butter on medium speed with a whisk attachment for 1-2 minutes until light and smooth.
  12. Add Flavorings: Mix in 4 g vanilla extract and 1 g salt on low speed until blended.
  13. Incorporate Sugar and Cream: Slowly add 125 g powdered sugar and 10 g heavy whipping cream on low speed. Continue mixing at low speed for several minutes until the frosting is fully combined and reaches desired consistency.
  14. Adjust Consistency: If frosting is too thick, add additional heavy cream or milk 1 teaspoon at a time. If too thin, add powdered sugar 1 tablespoon at a time until perfect for piping.
  15. Prepare Frosting for Assembly: Transfer buttercream to a piping bag fitted with a small round tip and set aside.
  16. Assemble Macarons: Pipe a thick ring of buttercream onto the flat side of one macaron shell, fill the center with a dollop of raspberry jam, then gently press a second shell on top to form a sandwich.
  17. Decorate (Optional): Drizzle melted white chocolate over macarons and sprinkle with freeze-dried raspberry powder for an elegant finish.
  18. Chill and Serve: Place assembled macarons in an airtight container and refrigerate overnight. Before serving, bring to room temperature for optimal texture and flavor enjoyment.

Notes

  • Aging egg whites: For best results, separate eggs and leave whites uncovered in a clean bowl in the fridge for 24-48 hours. This helps improve meringue stability.
  • The folding technique is crucial to achieve the macaron’s signature texture—avoid over or under folding.
  • Use superfine almond flour or grind blanched almonds finely to avoid gritty shells.
  • Resting macarons before baking allows the formation of a skin that helps develop the characteristic “feet” during baking.
  • Macarons are sensitive to humidity; avoid making them on very humid days.
  • Buttercream frosting can be flavored or colored differently to vary the filling as desired.
  • Allow macarons to come to room temperature after refrigeration to restore their signature chewy texture.

Keywords: French macarons, raspberry macarons, almond meringue, buttercream filling, raspberry jam, delicate dessert, baking macarons

Find it online: https://yumwithmia.com/raspberry-macarons-with-raspberry-jam-filling-recipe/