Raspberry Macarons Recipe

The ultimate homemade Raspberry Macarons. Delicate and crunchy meringue-like shells filled with a butter cream frosting and raspberry jam filling.

📝 Ingredients

• 3 egg whites, room temp
• 1/3 cup granulated sugar
• 1 1/2 cups powdered sugar
• 1 cup almond flour
• 4 drops of gel red food coloring
• 3 oz cream cheese, room temp
• 5 Tbsp unsalted butter, room temp
• 1/3 cup powdered sugar
• 2 Tbsp heavy whipping cream, cold
• 1 ½ tsp vanilla extract
• 1/4 cup raspberry preserves, jam

👨‍🍳 Instructions

1. 1--- prepare macaron shells- ---
2. 2Line 2 large baking sheets with parchment paper.
3. 3In a food processor, combine the powdered sugar and almond flour and process on low until the mixture is fine. Sift the almond flour mixture through a sieve into a bowl.
4. 4Add room temperature egg whites into a separate bowl. Then on high speed beat until the eggs begin to foam. Continually beating, add the sugar and beat just until stiff peaks begin to form. Add the food coloring and beat just until stiff peaks form.
5. 5Add about half of the flour mixture into the egg white mixture and gently fold in with a spatula. Once incorporated, add remaining flour mixture and continue to gently fold until the mixture flows like honey.
6. 6Transfer the batter to the preparing piping bag. Pipe the batter forming about 1½ inch circles. Space the macarons about an inch apart.
7. 7Pick up the baking sheet and drop onto a flat surface. Repeat 3-4 times to release all air bubbles rotating the baking sheet.
8. 8Let the macaron shells sit at room temperature for at least 30 minutes to 1 hour, until the macarons shells form a glossy layer. (You will be able to run your finger along the top of the macaron smoothly and the batter won’t stick to your hand.)
9. 9Preheat the oven to 325°F.
10. 10Bake the macarons for about 12 minutes, until the macarons form feet and the shells don't stick to the parchment paper.
11. 11Allow the macarons to cool before removing them from the parchment paper for easier removal.
12. 12Transfer the macarons to a cooling rack to completely cool.
13. 13--- prepare filling- ---
14. 14Meanwhile combine butter and cream cheese in a bowl. Mix until creamy, add the powdered sugar and vanilla and mix. Add the heavy whipping cream and mix until combined. Transfer the filling into a piping bag with a round top.
15. 15Pipe the cream around the macaron shell leaving space in the middle, adding the jam in the center and top with another shell to form a full macaron.
16. 16Repeat with the remaining macaron shells and filling.
17. 17Place in an airtight container for 24 hours allowing them to mature.
18. 18Enjoy!