Raspberry Macaron Recipe

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Raspberry macarons are one of the most divine and full-flavored macarons you can make. Our recipe for raspberry macarons uses raspberry jam for the raspberry flavor.

Raspberry jam has a more concentrated flavor of raspberry, and it doesn’t have any of the raspberry seeds. Raspberry jam is much better at concentrating the flavor than using actual fresh or frozen raspberries.

We’ve tried it both ways, using the juice from raspberries after straining them, and have used raspberry jam to make raspberry buttercream. The raspberry jam infused raspberry buttercream is more palatable and savory.

Our raspberry macaron recipe will become one of your go-to recipes for macarons. You’ll love the mouth-watering rich flavor they have!

raspberry macaron recipe
professional macaron recipe

Professional Macaron Recipe

How to make professional macarons
Prep Time 1 hr 30 mins
Cook Time 12 mins
Course Dessert
Servings 40 macarons

Equipment

  • Candy Thermometer
  • Stand mixer
  • kitchen scale

Ingredients
  

Almond Batter

  • 55 g egg whites pasteurized
  • 150 g almond flour sifted
  • 150 g icing sugar sifted

Italian Meringue

  • 55 g egg whites pasteurized
  • 38 g water
  • 150 g sugar

Instructions
 

  • Place 55g egg whites in a stand mixer and mix on high speed.
  • Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
    oxo candy thermometer
  • Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
    professional macaron recipe
  • Place 55g egg whites in a large mixing bowl. Add any food coloring at this point using gel food coloring or 1/4 tsp of powdered food coloring. You could also add 1 tbsp of coffee grounds or cookie crumbs to the shells. You can add 1/4 tsp of extract as well if you want to flavor the shells. Mix the color thoroughly until the color is fully emulsified into the egg whites.
  • Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
  • Add 1/2 meringue to the bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
  • Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
  • Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
    How to Make Character Macarons
  • Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
    when to add sprinkles to macarons
  • Let the macarons dry for 30 minutes.
  • Bake the macarons for 12 minutes at 300 degrees F.
    professional macaron recipe
  • Let the macarons fully cool. Take one of the macaron shells and match it up with a good fit for itself. Match all of your macarons up and place face up.
    cookies and cream macarons
  • Fill the macarons with your filling of choice. Filling ideas for your macarons include: buttercream icing. chocolate ganache, caramel sauce, etc. You can use a piping tip to give the icing a bit of a design if you like. Put the top of the macaron over top of the filling to create a sandwich.
    professional macaron recipe
  • Store the macarons in the fridge for 3 days or in the freezer for up to 1 month.
Keyword macarons
raspberry jam buttercream macaron filling

Raspberry Buttercream Macaron Filling

How to make Raspberry Buttercream Macaron Filling recipe
Prep Time 10 mins
Course Dessert
Servings 40 macarons

Ingredients
  

  • 1/3 cup butter room temperature
  • 1 1/3 cup icing sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp raspberry jam

Instructions
 

  • Cream butter until light and fluffy.
  • Add vanilla extract and beat together.
  • Add raspberry jam to infuse the butter with raspberry flavoring.
  • Slowly add icing sugar to the mixture. Adjust the icing as needed. If the icing is too thin to pipe, add a small amount of icing sugar to thicken it. If the icing is too thick, add a little more raspberry jam or a tiny bit of milk to thin out the icing.
  • Place the icing in a piping bag and pipe the the Raspberry Buttercream Macaron Filling onto the raspberry macarons.
Keyword macaron filling

Lemon Macaron Recipe

As an Amazon Affiliate, I earn from qualifying purchases.

Lemon macarons are one of the most tart and flavorful macarons you can make. Using fresh lemon juice and lemon zest, the filling is where the majority of the flavor is.

You have the option in the lemon macaron recipe to add lemon extract to the macaron shells if you want. However, this is optional, and the lemon macarons taste incredible without the extract.

Remember that when adding food coloring to your lemon macaron recipe, the coloring should be darker than you want it. The color will lighten as you add your Italian meringue to your almond batter.

Lemon Macaron Recipe
Lemon Macaron Recipe

Lemon Macaron Recipe

How to make lemon macarons from scratch
Prep Time 1 hr 30 mins
Cook Time 12 mins
Course Dessert
Servings 40 macarons

Ingredients
  

Almond Batter

  • 55 g egg whites pasteurized
  • 150 g almond flour sifted
  • 150 g icing sugar sifted
  • 1/4 tsp lemon extract optional

Italian Meringue

  • 55 g egg whites pasteurized
  • 38 g water
  • 150 g sugar

Lemon Macaron Filling Recipe

  • 1/3 cup butter room temperature
  • 1 1/3 cup icing sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest

Instructions
 

  • Place 55g egg whites in a stand mixer and mix on high speed.
  • Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
    oxo candy thermometer
  • Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
    professional macaron recipe
  • Place 55g egg whites in a large mixing bowl. Add yellow food coloring at this point using gel food coloring or 1/4 tsp of powdered food coloring. Add lemon extract to the egg whites if you want the shells to have flavoring as well. Mix the color thoroughly until the color is fully emulsified into the egg whites.
  • Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
  • Add 1/2 meringue to the bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
  • Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
  • Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
    How to Make Character Macarons
  • Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
  • Let the macarons dry for 30 minutes.
  • Bake the macarons for 12 minutes at 300 degrees F.
    professional macaron recipe
  • Let the macarons fully cool. Take one of the macaron shells and match it up with a good fit for itself. Match all of your macarons up and place face up.
  • Prepare the lemon macaron filing recipe. Cream the butter in a stand mixer until light and fluffy.
  • Add lemon juice, lemon zest, and vanilla extract and cream together on high.
  • Slowly add icing sugar and beat on low speed until fully combined. Taste test the icing. If you want it more creamy, you can add another 1/2 tsp of vanilla extract. If you want more of a lemon flavor, you can add a bit more lemon juice.
  • Place the icing in a piping bag.
  • You can use a piping tip to give the icing a bit of a design if you like. Fill the macarons. Put the top of the macaron over top of the filling to create a sandwich.
    lemon macaron recipe
  • Store the macarons in the fridge for 3 days or in the freezer for up to 1 month.
Keyword macarons
lemon macaron recipe

Professional Macaron Recipe

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Jump to Recipe

Professional macarons are one of the most difficult recipes to master. Our professional macaron recipe will help guide you to make the best macarons you can make.

When you’re first starting out, it’s better to use parchment paper to pipe your macarons onto. Sometimes the silicone mats are not perfectly dry/without oil on them, which can cause the macarons not to turn out. You’ll have better success with making professional macarons using parchment paper.

Let the macarons cool fully on the parchment paper. Do not transfer them to a cooling rack.

Fill the macarons with your favorite filling. You can put other decorations on top of the filled macarons afterwards. You can put caramel sauce, chocolate, sprinkles, etc. to give them a beautiful professional look to the macarons.

professional macaron recipe
professional macaron recipe

Professional Macaron Recipe

How to make professional macarons
Prep Time 1 hr 30 mins
Cook Time 12 mins
Course Dessert
Servings 40 macarons

Equipment

  • Candy Thermometer
  • Stand mixer
  • kitchen scale

Ingredients
  

Almond Batter

  • 55 g egg whites pasteurized
  • 150 g almond flour sifted
  • 150 g icing sugar sifted

Italian Meringue

  • 55 g egg whites pasteurized
  • 38 g water
  • 150 g sugar

Instructions
 

  • Place 55g egg whites in a stand mixer and mix on high speed.
  • Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
    oxo candy thermometer
  • Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
    professional macaron recipe
  • Place 55g egg whites in a large mixing bowl. Add any food coloring at this point using gel food coloring or 1/4 tsp of powdered food coloring. You could also add 1 tbsp of coffee grounds or cookie crumbs to the shells. You can add 1/4 tsp of extract as well if you want to flavor the shells. Mix the color thoroughly until the color is fully emulsified into the egg whites.
  • Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
  • Add 1/2 meringue to the bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
  • Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
  • Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
    How to Make Character Macarons
  • Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
    when to add sprinkles to macarons
  • Let the macarons dry for 30 minutes.
  • Bake the macarons for 12 minutes at 300 degrees F.
    professional macaron recipe
  • Let the macarons fully cool. Take one of the macaron shells and match it up with a good fit for itself. Match all of your macarons up and place face up.
    cookies and cream macarons
  • Fill the macarons with your filling of choice. Filling ideas for your macarons include: buttercream icing. chocolate ganache, caramel sauce, etc. You can use a piping tip to give the icing a bit of a design if you like. Put the top of the macaron over top of the filling to create a sandwich.
    professional macaron recipe
  • Store the macarons in the fridge for 3 days or in the freezer for up to 1 month.
Keyword macarons
professional macaron recipe

Pink Macarons

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Jump to Recipe

How to make pink macarons for your next macaron baking day.

pink macarons

12 Valentine Pink Macaron Flavors

You can use our pink macaron recipe and fill your macarons with these decadent macaron fillings.

How to Decorate Pink Macarons

To decorate pink macarons, you have a couple of options:

  • add sprinkles to the pink macaron batter right after piping them – before they have started to dry
  • add cookie crumble or coffee dusting to the tops of the batter right after piping macarons
  • add salted caramel sauce to the macarons once they are filled
  • add dark, milk, or white chocolate lines to the pink macarons, then add a couple of sprinkles to finish off the look
  • dip half of the macaron in dark, milk, or white chocolate
pink macarons
pink macarons

Pink Macarons

Step by step guide how to make pink macarons
Prep Time 1 hr 30 mins
Cook Time 12 mins
Course Dessert
Servings 40 macarons

Equipment

  • Stand mixer
  • Candy Thermometer
  • scale

Ingredients
  

Almond Batter

  • 55 g egg whites pasteurized
  • 150 g almond flour sifted
  • 150 g icing sugar sifted

Italian Meringue

  • 55 g egg whites
  • 38 g water
  • 150 g sugar

Instructions
 

  • Place 55g egg whites in a stand mixer and mix on high speed.
  • Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
  • Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
  • Place 55g egg whites in a large mixing bowl. Add a small bit of pink gel food coloring or 1/4 tsp of pink powdered food coloring. Mix the color thoroughly until the color is fully emulsified into the egg whites.
  • Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
  • Add 1/2 meringue to the bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
  • Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
  • Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
  • Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
  • Let the macarons dry for 30 minutes.
  • Bake the macarons for 12 minutes at 300 degrees F
Keyword macarons

Raspberry Buttercream Macaron Filling

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Jump to Recipe

Raspberry buttercream macarons pack a huge punch of flavor and are very satisfying. Raspberry macaron filling is much more flavorful by using raspberry jam infused into buttercream icing.

Raspberry jam has concentrated flavor. Using raspberries to infuse into buttercream will not give you as much of a flavorful macaron filling.

If you’re looking for a creamy, raspberry flavorful macaron filling, this is the recipe for you!

Raspberry Buttercream Macaron Filling
raspberry jam buttercream macaron filling

Raspberry Buttercream Macaron Filling

How to make Raspberry Buttercream Macaron Filling recipe
Prep Time 10 mins
Course Dessert
Servings 40 macarons

Ingredients
  

  • 1/3 cup butter room temperature
  • 1 1/3 cup icing sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp raspberry jam

Instructions
 

  • Cream butter until light and fluffy.
  • Add vanilla extract and beat together.
  • Add raspberry jam to infuse the butter with raspberry flavoring.
  • Slowly add icing sugar to the mixture. Adjust the icing as needed. If the icing is too thin to pipe, add a small amount of icing sugar to thicken it. If the icing is too thick, add a little more raspberry jam or a tiny bit of milk to thin out the icing.
  • Place the icing in a piping bag and pipe the the Raspberry Buttercream Macaron Filling onto the raspberry macarons.
Keyword macaron filling

3 Types of Ganache for Macarons

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There are 3 types of ganache you can make for macarons: Milk chocolate ganache, Dark chocolate ganache, or White chocolate ganache.

pink macaron-with dark chocolate ganache filling
pink macaron with dark chocolate ganache filling

What is chocolate ganache

Chocolate ganache is type of icing that can be used in many ways including:

  • fill macarons
  • glaze cakes or cupcakes
  • dip fruit in
  • éclair topping
  • filling for crepes
  • topping for brownies
  • topping for ice cream
  • topping for cheesecake

Chocolate ganache is made by heating warm heavy cream to room temperature chocolate.

The warm heavy cream gently melts the chocolate. This gives the chocolate ganache a rich flavoring.

Chocolate ganache can be made with several different ratios depending on what the chocolate ganache is used for.

Some chocolate ganache recipes have butter added at the end to create another layer of richness to the chocolate ganache, and make the texture very smooth and shiny.

This is the type of chocolate ganache that will be used for filling macarons.

How is ganache different from frosting?

Ganache is different from frosting because ganache is made with warm heavy cream that melts chocolate. Butter is added at the end of ganache to create more of a smooth and shiny look to it.

Frosting is made with a base of creamed butter and icing sugar. Their compositions are completely different in how they are made, and what they are made of.

The texture of the two are a little different as well. Ganache is much more of a smooth texture, whereas frosting has a little bit of graininess to it.

How to flavor chocolate ganache for macarons

You can add many different extracts or spices to add flavors to chocolate ganache.

  • peppermint extract (1/4 tsp)
  • almond extract (1/4 tsp)
  • vanilla extract (1/4 tsp)
  • amaretto extract (1/4 tsp)
  • cinnamon (pinch)
  • vanilla extract (1/4 tsp)
  • coconut extract (1/4 tsp)
  • hazelnut extract (1/4 tsp)
  • orange extract (1/4)
  • raspberry extract (1/4 tsp)

How to add alcoholic flavor to macarons

You can add the following alcoholic flavors to your macaron fillings by adding only 1/4-1/2 tsp of alcohol to either buttercream frosting or ganache.

You can add more as needed. Be sure to taste test as you go.

Ganache can be a bit finicky and become too thin if you add too much alcohol to it. Only add the minimum amount if making ganache and then see if the consistency will be ok when piping. Ganache can become too thin and run over the sides of the macarons if you add too much alcohol.

  • spiced rum (1/4-1/2 tsp)
  • baileys (1/4-1/2 tsp)
  • brandy (1/4-1/2 tsp)
milk chocolate ganache for macarons pink macarons with sprinkles

Milk Chocolate Ganache for Macarons

Step by step guide to making milk chocolate ganache filling for macarons
Course Dessert
Servings 60 macarons

Ingredients
  

  • 100 g heavy cream
  • 120 g milk chocolate wafers
  • 20 g butter unsalted

Instructions
 

  • Bring the heavy cream to a boil in a small saucepan on medium heat.
  • Measure your milk chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the milk chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled.
  • Microwave the ganache in 10 second intervals until you've obtained the consistency you want for piping your macarons.
Keyword ganache, macaron filling
pink macaron-with dark chocolate ganache filling

Dark Chocolate Ganache Filling Recipe for Macarons

Step by step guide to making dark chocolate ganache filling for macarons.
Course Dessert
Servings 60 macarons

Ingredients
  

  • 100 g whipping cream
  • 120 g dark chocolate wafers
  • 20 g butter unsalted

Instructions
 

  • Bring the heavy cream to a boil in a small saucepan on medium heat.
  • Measure your dark chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the dark chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled.
  • Microwave the dark chocolate ganache filling in 10 second intervals until you've obtained the consistency you want for piping your macarons.
Keyword ganache, macaron filling
white chocolate ganache filling recipe

White Chocolate Ganache Filling Recipe

Step by step guide to making white chocolate ganache filling for macarons.
Course Dessert
Servings 60 macarons

Ingredients
  

  • 100 g heavy cream
  • 180 g white chocolate wafers

Instructions
 

  • Bring the heavy cream to a boil in a small saucepan on medium heat.
  • Measure your white chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the white chocolate wafers.
  • Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
  • Place the white chocolate ganache into the fridge until it's fully cooled.
  • Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.
Keyword ganache, macaron filling

What is Macaron filling made of?

Salted Caramel Macaron Filling Recipe

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Salted caramel macaron filling will take you about an hour to make recipe. Be prepared to make this before your macarons to give you sufficient time for it to cool down.

salted caramel macaron filling recipe
salted caramel macaron filling recipe

Salted Caramel Macaron Filling Recipe

How to make salted caramel filling for macarons
Course Dessert
Servings 40 macarons

Ingredients
  

  • 1 cup sugar granulated
  • 1/4 cup water
  • 2 1/2 cups heavy cream
  • 1/4 cup butter unsalted
  • 1/2 tsp salt

Instructions
 

  • Place cream at room temperature ~ 20 min in a container that's easily pourable.
  • Place sugar in the center of a medium saucepan. Pour the water around the sugar on the sides of the saucepan. Place on medium heat. There is no need to stir the mixture.
  • Bring the mixture to a boil and let it change color without stirring it. It should change to a light-brown color. Remove from heat.
  • Stir the mixture and pour the heavy cream over the syrup.
  • When the heavy cream is all mixed in, place the saucepan back on medium heat. At this point you need to be continuously stirring and soon it will create a homogeneous light golden brown color.
  • Add the butter to your caramel mixture and continue to stir it so it doesn't burn on the bottom. It will take time to thicken and turn a golden brown color, be patient.
  • Remove from heat when it's thickened enough to hold its shape in a macaron. Add salt and stir together until the mixture has cooled down a bit.
  • Once it's cooled down to room temperature, place it in a piping bag and fill your macarons.
  • Store in the fridge for 1 week or in the freezer for 1 month.
Keyword macaron filling

Almond Raspberry Macarons

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Jump to Recipe

Almond raspberry macarons use almond extract to give them a bit of a stronger almond flavor in the shells. Almond raspberry macarons are decadent, melt in your mouth, and have a flavor burst of raspberry in the center.

almond raspberry macarons
how to make almond raspberry macarons

Almond Raspberry Macarons

How to make almond raspberry macarons using almond extract for extra flavor
Prep Time 3 hrs
Cook Time 36 mins
Total Time 3 hrs 36 mins
Course Dessert

Equipment

  • scale
  • Stand mixer
  • Thermometer
  • sifter

Ingredients
  

Italian Meringue

  • 55 g egg whites room temperature
  • 38 g water
  • 150 g sugar granulated

Almond Batter

  • 55 g egg whites room temperature
  • 150 g almond flour sifted
  • 150 g icing sugar sifted
  • 1/4 tsp almond extract

Raspberry Buttercream Filling for Macarons

  • 1 cup butter room temperature
  • 4-5 cups icing sugar
  • 1 tsp vanilla extract
  • 2-4 tbsp raspberry jam to taste

Instructions
 

  • In a large mixing bowl, mix together 55g egg whites, 1/4 tsp almond extract, and any food coloring (gel or powdered food coloring). Add sifted and weighed icing sugar and almond flour. Mix together until it forms a homogenized paste.
  • In a stand mixer, add 55g egg whites and beat on high.
  • In a small saucepan, add water and granulated sugar. Heat on medium heat until it reaches 118 degrees C. Place stand mixer on low-med speed and stream the sugar on the edge of the bowl until it's completely mixed in. Whip on high until you feel the bowl cool down to warm. The Italian meringue is complete when you can turn the bowl over upside down and the meringue won't move.
  • Add 1/2 the meringue to the almond batter until it's fully mixed in.
  • Add the rest of the meringue to the almond batter and mix until it's just combined. Then, give it a few more turns with a wooden spoon until it flows like lava. You should be able to cut through the dough with a wooden spoon and then have it flow back gently, but having the divide easily seen.
  • Use your aluminum pan and line it with parchment paper or a silicone baking mat. Pipe macaron batter with a 0.5" tip to create 1.5" macarons on a Silpat or parchment paper. Bang the bottom of the pan until all the air bubbles have been removed. Add any sprinkles at this point. Let dry for 30 min.
  • Bake for 12 min at 300 degrees F.

Vanilla Raspberry Buttercream Filling

  • In a stand mixer. beat butter until fluffy on med-high speed.
  • Add 1 cup of icing sugar at a time on medium speed until you reach 4 cups total.
  • Add vanilla extract, and 2 tbsp of raspberry jam. Beat together and taste test.
  • Add 1-2 tbsp more raspberry jam for a more pungent flavor. Add the last cup of icing sugar as needed – more sweet/stiffer icing. Add a tiny bit of milk to thin it out as needed.
  • When macaron shells have cooled, pipe the filling onto the macarons and sandwich the shells together using similar sizes.
  • Store in the fridge for 3 days or store in the freezer for 1 month.
Keyword macaron filling, macarons
how to make almond raspberry macarons
how to make almond raspberry macarons buttercream filling

Vanilla Raspberry Macarons

As an Amazon Affiliate, I earn from qualifying purchases.

Step by step guide how to make vanilla raspberry macarons using raspberry vanilla buttercream filling.

Raspberry macarons have a pungent, pop of sharp flavor. Raspberry macarons have a deep red center giving them an eye catching look to them. We added a few clear sprinkles to the top of our macarons to give it an extra shimmer.

vanilla raspberry macaron recipe
vanilla raspberry macaron recipe

Vanilla Raspberry Macarons

Step by step guide how to make vanilla raspberry macarons
Prep Time 3 hrs
Cook Time 36 mins
Total Time 3 hrs 36 mins
Course Dessert
Servings 40 macarons

Equipment

  • scale
  • sifter
  • Thermometer
  • Stand mixer

Ingredients
  

Italian Meringue

  • 55 g egg whites room temperature
  • 38 g water
  • 150 g sugar granulated

Almond Batter

  • 55 g egg whites room temperature
  • 150 g almond flour sifted
  • 150 g icing sugar sifted

Vanilla Raspberry Buttercream Filling for Macarons

  • 1 cup butter room temperature
  • 4-5 cups icing sugar
  • 1 tsp vanilla extract
  • 2-4 tbsp raspberry jam to taste
  • 1 vanilla bean seeds scraped

Instructions
 

  • In a large mixing bowl, mix together 55g egg whites and any food coloring (gel or powdered food coloring). Add sifted and weighed icing sugar and almond flour. Mix together until it forms a homogenized paste.
  • In a stand mixer, add 55g egg whites and beat on high.
  • In a small saucepan, add water and granulated sugar. Heat on medium heat until it reaches 118 degrees C. Place stand mixer on low-med speed and stream the sugar on the edge of the bowl until it's completely mixed in. Whip on high until you feel the bowl cool down to warm. The Italian meringue is complete when you can turn the bowl over upside down and the meringue won't move.
  • Add 1/2 the meringue to the almond batter until it's fully mixed in.
  • Add the rest of the meringue to the almond batter and mix until it's just combined. Then, give it a few more turns with a wooden spoon until it flows like lava. You should be able to cut through the dough with a wooden spoon and then have it flow back gently, but having the divide easily seen.
  • Use your aluminum pan and line it with parchment paper or a silicone baking mat. Pipe macaron batter with a 0.5" tip to create 1.5" macarons on a Silpat or parchment paper. Bang the bottom of the pan until all the air bubbles have been removed. Add any sprinkles at this point. Let dry for 30 min.
  • Bake for 12 min at 300 degrees F.

Vanilla Raspberry Buttercream Filling

  • In a stand mixer. beat butter until fluffy on med-high speed.
  • Add 1 cup of icing sugar at a time on medium speed until you reach 4 cups total.
  • Add vanilla extract, vanilla bean seeds and 2 tbsp of raspberry jam. Beat together and taste test.
  • Add 1-2 tbsp more raspberry jam for a more pungent flavor. Add the last cup of icing sugar as needed – more sweet/stiffer icing. Add a tiny bit of milk to thin it out as needed.
  • When macaron shells have cooled, pipe the filling onto the macarons and sandwich the shells together using similar sizes.
  • Store in the fridge for 3 days or store in the freezer for 1 month.

Notes

Only use egg whites from a carton. Do not separate eggs for your egg whites.
Beat your meringue until you can turn the bowl upside down and it won’t move.
Keyword macaron filling, macarons

Dark Chocolate Ganache Filling Recipe for Macarons

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Step by step guide to making dark chocolate ganache filling for macarons. Make this recipe ahead of time, before making your macarons so it has time to cool in the fridge.

pink macaron-with dark chocolate ganache filling

Dark Chocolate Ganache Filling Recipe for Macarons

Step by step guide to making dark chocolate ganache filling for macarons.
Course Dessert
Servings 60 macarons

Ingredients
  

  • 100 g whipping cream
  • 120 g dark chocolate wafers
  • 20 g butter unsalted

Instructions
 

  • Bring the heavy cream to a boil in a small saucepan on medium heat.
  • Measure your dark chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the dark chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled.
  • Microwave the dark chocolate ganache filling in 10 second intervals until you've obtained the consistency you want for piping your macarons.
Keyword ganache, macaron filling