Macarons with Raspberry Filling

Name: Macarons with Raspberry Filling
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 macarons
Ingredients: 100g almond flour; 100g powdered sugar; 75g egg whites; 50g granulated sugar; Red food coloring (optional); 150g fresh raspberries; 100g unsalted butter, room temperature; 120g powdered sugar; 1 tablespoon lemon juice

Highlighted under: Favorite Baking Favorites

I absolutely love making macarons, and this raspberry filling recipe is my current favorite! Each bite delivers a perfect balance of sweetness from the delicate shells and tanginess from the fresh raspberries. I remember the first time I successfully made them; it felt like a pastry triumph! The trick is to be patient during the whipping process and to fold the almond flour carefully. Trust me, the effort is worth it when you see how impressed everyone is!

Created by

Isobel Fairfax

Last updated on 2026-01-07T14:49:35.154Z

When I decided to make macarons for the first time, I was both excited and nervous. The delicate shells can be a challenge, but with practice, I learned that precision is key. One little tip is to let the macarons rest before baking; this helps develop that lovely shiny shell!

As I experimented with flavors, I discovered that the tartness of raspberry filling perfectly complements the sweetness of the shells. I always try to use fresh raspberries for an authentic taste, and I've found that using a bit of lemon juice in the filling elevates the flavor even more.

        Why You'll Love These Macarons
        Delicate shells that have a satisfying crunch
Tangy raspberry filling that bursts with flavor
A beautiful treat for any occasion

      

Mastering the Macaron Technique

When making macarons, achieving the perfect batter consistency is crucial. After folding the almond flour and sugar mixture into the whipped egg whites, the batter should flow like molten lava. If it holds peaks or is too runny, you might need to adjust your folding technique. A gentle hand is required—take your time to ensure the mixture is well combined without deflating the air you've worked hard to whip into those egg whites.

An important consideration is the resting period before baking. Allowing piped shells to sit for 30 minutes helps develop a skin that prevents them from cracking in the oven. This step can be influenced by humidity; on particularly humid days, you might need a longer resting time to ensure they form a proper skin. Watch for a matte appearance before baking, indicating they are ready.

Choosing the Right Ingredients

Selecting high-quality almond flour is essential for macarons. Ultra-fine almond flour ensures a smooth texture and refined look. If you can’t find almond flour, you could substitute it with ground blanched almonds, but be aware that coarser flour can lead to grainy shells. Sifting it with powdered sugar also helps achieve an evenly mixed, smooth batter.

For the raspberry filling, using fresh raspberries is ideal for flavor, but you can substitute with frozen raspberries if they're out of season. Just remember to thaw them and drain excess moisture. The balance of lemon juice in the filling brightens the flavor, cutting through the sweetness. Experiment with this to suit your taste; if you prefer a sweeter filling, adjust the sugar accordingly.

Ingredients

Macaron Shells

100g almond flour
100g powdered sugar
75g egg whites
50g granulated sugar
Red food coloring (optional)

Raspberry Filling

150g fresh raspberries
100g unsalted butter, room temperature
120g powdered sugar
1 tablespoon lemon juice

Make sure to measure all ingredients accurately for the best results!

Instructions

Prepare the Macaron Shells

Preheat your oven to 150°C (300°F). In a bowl, sift together almond flour and powdered sugar. In another bowl, beat the egg whites until soft peaks form, then gradually add granulated sugar until stiff peaks form. Gently fold the dry ingredients into the egg white mixture, adding food coloring if desired. Pipe the mixture onto a baking sheet lined with parchment paper and let them sit for 30 minutes to form a skin.

Bake

Bake the macarons in the preheated oven for 15 minutes. Allow them to cool completely on the baking sheet before removing.

Make the Raspberry Filling

In a blender, puree the fresh raspberries and strain to remove seeds. In a mixing bowl, beat the butter and powdered sugar, then add the raspberry puree and lemon juice. Mix until creamy and well combined.

Assemble the Macarons

Once the shells are cool, pair them and pipe a dollop of raspberry filling on the flat side of one shell, then top with the other shell to create a sandwich. Repeat until all shells are filled.

Store the macarons in the refrigerator to let the flavors meld together.

Pro Tips

For best results, age your egg whites for at least a day before using them. This helps achieve a better meringue consistency.

Storing and Freezing Macarons

Macarons can be stored in an airtight container at room temperature for up to three days. However, for longer freshness, consider freezing them. Once filled, place the macarons on a baking sheet, freeze until solid, and then transfer them to a freezer-safe container. They can be frozen for up to 3 months. To enjoy them, simply thaw at room temperature for about 15-20 minutes before serving, allowing them to regain their texture.

It’s best to assemble macarons just before serving to prevent the shells from becoming soggy. If you do freeze filled macarons, keep the raspberry filling separate and assemble them as needed for the best texture and taste.

Serving Suggestions and Variations

These raspberry macarons are delightful on their own, but you can elevate your presentation by dusting them lightly with powdered sugar or adding fresh fruit garnishes. Pairing them with a light fruit sorbet or aromatic tea can enhance the overall experience, making them a stunning addition to any dessert platter or special occasion.

For a creative twist, consider swapping the raspberry filling for other fruit purees, such as strawberry or passionfruit. You can also experiment with flavorings in the shell, like vanilla or almond extract. Just be sure to keep the ratios similar to maintain the delicate texture. This small variation can offer a whole new flavor profile while keeping the basic macaron structure intact.

Questions About Recipes

→ Can I use frozen raspberries for the filling?

Yes, but make sure to thaw and drain them well to avoid excess moisture.

→ What can I substitute for almond flour?

You can use finely ground hazelnut flour or sunflower seed flour, though it will alter the flavor slightly.

→ How can I get perfect macaron feet?

Let the piped macarons rest before baking to develop a skin; this helps to create the iconic feet.

→ Can I make macarons in advance?

Absolutely! Macarons can be made a few days ahead and stored in an airtight container in the refrigerator.