Raspberry French Macarons
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Light, melt in your mouth, crispy, and chewy all in one bite. Yes, French macarons are the ultimate cookie experience. You'll love these Raspberry French Macarons made with fresh raspberries!
If you love French macarons as much as I do, be sure to check out my other favorite macaron recipes like my Chocolate Malt French Macarons, Strawberry French Macarons, or my Chocolate Pistachio French Macarons. I also have an entire chapter dedicated to French macarons in my book Cookies for Everyone.
Table of Contents
I've got a must bake summer recipe for you today! These Raspberry French Macarons are made with fresh raspberries, their filling is naturally pale pink from the raspberries, and they are bursting with flavor! You'll simply adore these pink French macarons.
Now is the time to make all the raspberry desserts, as raspberries are in season. Which makes it the perfect time for these pink French macarons. I also just made Fresh Raspberry Custard last week, if you haven't tried it yet, add it to your list of raspberry recipes to make!
French macarons are also naturally gluten free cookies. So, if you are gluten free, these are a real treat. And, even if you don't need gluten free cookies, these cookies are not supposed to have gluten so they are insanely delicious sans the wheat!
Why You'll Love This Recipe
Naturally Colorful: I love this recipe because it is naturally pink! Fresh raspberries are used in the filling for a natural pastel pink filling that is perfect for any celebration where you want pink French macarons.
Light Dessert: French macarons are a light and airy dessert, which is one of the reasons I love them! If don't want something rich but are still craving a sweet treat, macarons are a perfect choice.
Crispy & Chewy: Part of the allure of French macarons is their texture. They have this amazing texture of crispy and chewy all at the same time. It's why these cookies are so special, in my opinion.
Naturally Gluten Free: If you're gluten free, then you'll love French macarons. They are naturally gluten free cookies.
Ingredients
- Egg Whites: I use organic egg whites. Be sure to weigh them for the best results. And, ensure there are no yolks in the whites.
- Cane Sugar: I use organic cane sugar in the macs.
- Vanilla Extract: My favorite is Simply Organic. Be sure to use a high quality vanilla extract, don't use imitation.
- Powdered Sugar: I use organic powdered sugar in the macs and in the filling.
- Almond Flour: French macarons are made up of almond flour, this is what makes them naturally gluten free cookies. I prefer to buy organic almond flour as it's already ground very fine. But, you can food processor blanched slivered almonds to create it yourself. If you do this, you'll need to sift it and then weigh the sifted almond flour to ensure you have no chunks of almonds.
- Butter: I use Organic Valley Salted Butter for the filling.
- Raspberries: Fresh raspberries are what give these pink French macarons their beautiful color! They also provide a sweet and tart flavor.
Tools Needed
- Scale: Always use a digital food scale for the best results. I cannot stress this enough when making French macarons.
- Stand Mixer: You'll need a stand mixer with the whisk attachment and paddle attachment.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper as this is key for making French macarons. Some people will use a silpat mat and if you prefer, you can do that as well. But you want something underneath those macs so you can easily remove them.
- Piping Bags: You'll need two large piping bags for the macs and for the filling.
- Decorating Tips: I use Ateco tip #804 to pipe the macs and the filling. If you don't have this tip, you can just cut a hole in your piping bag, that is similar.
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Step by Step Instructions
Step 1
Line 2 cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cane sugar, and vanilla extract. Whisk, starting on low to avoid splattering, and slowly in creasing the speed to high, until stiff peaks form.
Sift the powdered sugar and almond flour together into the bowl of meringue. Turn the mixer on low for 10 to 15 rotations until the dry ingredients start to blend into the meringue. Pulse the mixer on medium/high 4 to 5 times to incorporate the batter.
Remove the mixing bowl from the mixer, and gently stir the batter with a spatula just until there are no pockets of egg whites or dry bits of almond flour. Don’t overstir. Transfer the batter to a piping bag fitted with Ateco tip #804.
Step 3
Pipe the macaron batter onto the prepared cookie sheets (30 should fit on each cookie sheet).
Holding a cookie sheet firmly in both hands, and making sure the parchment paper doesn’t slide around, bang the cookie sheet on the counter a few times. Rotate the cookie sheet and bang it a few more times. Repeat with the other cookie sheet. This will smooth out the batter and will help form the macarons’ famous “feet.”
Step 4
Let rest for 45 minutes, or until the rounds of batter have formed shells. Preheat the oven to 350°F.
Step 5
Bake for 10 minutes or until the macs look dry and the shells look shiny. Let cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and raspberries and mix on low until combined, then speed up the mixer and whip until the raspberries are combined and the butter is pink. Add the powdered sugar and mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
Step 7
Turn over every other macaron and pair them together. Pipe a dollop of filling onto each turned over macaron and sandwich together.
Baker's Tips
- Use a scale! I say this with every single recipe, but it's especially important for French macarons.
- When separating your egg whites, do not get any part of the yolk in the egg whites. If you do, set them aside and start over. Yolks are fat, and we don’t want any fat in our egg whites so it will whip up into perfect meringue.
- Make sure to whisk your egg whites until stiff peaks form. The egg whites should not droop, should not fall off the whisk, or should not really even move. It will be thick, shiny, and bright white.
- Do not overstir the batter. It should be thick and barely fall off your spatula. If your batter is too runny, your macarons will spread out too much and you will probably not have the iconic feet form correctly, they will most likely be flat and on the sides of the macarons as opposed to underneath, how they should be.
- Pipe your macarons evenly, I know this can be challenging. A little tip is I like to count to 2 while piping, that’s all it should take to pipe the size of macaron you need.
- Make sure you bang your cookie sheets. This is super important to remove air bubbles and smooth out the tops. It also helps create the iconic feet.
- Resting time is super important – as important as weighing ingredients. Because if you don’t let the macarons rest for the right amount of time (even if you made them perfectly) they will not come out. So it’s important to find the resting time that is right for you and your climate. This can vary. I say to start with 45 minutes because it should take at least that long. It can definitely take longer, so do not be afraid to let them sit longer if need be. You need to make sure the shell (or skin) has formed on top before baking.
- Eat them all the same day you bake them! I have no storage tips for you as they should not be stored 🙂
Trouble Shooting
Messed Up Feet: If you do not have the iconic feet on your macs, a few things could have happened. The first is the batter could have been over stirred. If you overstir batter it becomes too thin and the feet will not form properly. The second thing could have been resting time. If you don't let the macs rest the right amount of time and form a shell, the feet will not form.
Shell Isn't Forming: If your shell isn't forming, it could be nothing you did, but instead the weather. Macarons thrive in dry climates and are not great when it's humid. Try avoid making macs when it's incredibly humid out or if it's raining or snowing. If it's not weather and your shell didn't form, you could have not let them rest long enough to form. Or, you could have over stirred your batter too much and that can prevent the shell from forming.
Storing: If you try to store French macaons they will always be lackluster. They are best when eaten right away! So, while some people will say to store them in the fridge or in the freezer or in an airtight container, I recommend doing none of these things. Instead, enjoy them, share them, don't keep them! So, if you're wondering why your macs don't taste good the following day, this is why.
Craving More?
Raspberry French Macarons
Ingredients
Macs
- 102 grams egg whites
- 71 grams cane sugar
- 1 teaspoon vanilla extract
- 198 grams powdered sugar
- 113 grams almond flour
Filling
- 85 grams salted butter (softened)
- 57 grams raspberries
- 212 grams powdered sugar (sifted)
Instructions
- Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cane sugar, and vanilla extract. Whisk, starting on low to avoid splattering, and slowly in creasing the speed to high, until stiff peaks form.
- Sift the powdered sugar and almond flour together into the bowl of meringue. Turn the mixer on low for 10 to 15 rotations until the dry ingredients start to blend into the meringue. Pulse the mixer on medium/high 4 to 5 times to incorporate the batter.
- Remove the mixing bowl from the mixer, and gently stir the batter with a spatula just until there are no pockets of egg whites or dry bits of almond flour. Don’t overstir. Transfer the batter to a piping bag fitted with Ateco tip #804.
- Pipe the macaron batter onto the prepared cookie sheets (30 should fit on each cookie sheet).
- Holding a cookie sheet firmly in both hands, and making sure the parchment paper doesn’t slide around, bang the cookie sheet on the counter a few times. Rotate the cookie sheet and bang it a few more times. Repeat with the other cookie sheet. This will smooth out the batter and will help form the macarons’ famous “feet.”
- Let rest for 45 minutes, or until the rounds of batter have formed shells.
- Preheat the oven to 350°F.
- Bake for 10 minutes or until the macs look dry and the shells look shiny. Let cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and raspberries and mix on low until combined, then speed up the mixer and whip until the raspberries are combined and the butter is pink. Add the powdered sugar and mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
- Turn over every other macaron and pair them together. Pipe a dollop of filling onto each turned over macaron and sandwich together.
- Serve or eat immediately!
Notes
Nutrition
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