I made these with Raspberry Macaron Filling and now every bite is absurdly light, sharply tart, and gone before I can even decide if I should be impressed or furious.

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I’m obsessed with these Macarons Raspberry because they hit that tart-sweet spot and actually melt in your mouth. I love the contrast between silky Raspberry Macaron Filling and the crisp shell made with almond flour, which somehow feels both delicate and stubborn.

But I’m not here to be polite about pastry; I want a bite that slaps taste buds awake. The jammy center teases the raspberries and ruins other desserts for me.

And yes I’ll eat three in a row without regret. Soft, bright, annoyingly addictive.

That’s the truth. I crave them at weird hours sometimes.

No shame at all.

Ingredients

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Almond flour, finely ground: nutty base, gives that tender, slightly chewy macaron texture.
Powdered sugar: adds sweetness and smoothness, keeps shells silky instead of grainy.
Egg whites, room temp: the lift and structure—helps shells puff and hold shape.
Granulated sugar: stabilizes the meringue, makes the shells glossy and a bit crisp.
Pinch of fine salt: balances sweetness, makes the flavors pop without being salty.
Basically cream of tartar: optional stabilizer for meringue, helps keep peaks firm.
Gel food coloring: a few drops for pretty shells, won’t thin the batter much.
Unsalted butter, softened: creamy filling base, makes the jam spreadable and rich.
Powdered sugar for filling: sweetens and firms up buttercream, keeps it smooth.
Raspberry jam or preserves: the fruity heart, sticky sweet with burstable jammy bits.
Fresh raspberries, mashed: optional texture boost, little seeds and fresh tang, very nice.
Vanilla extract: warm background note, makes the fruit and almond taste friendlier.
Fresh lemon juice: brightens the filling, cuts through sweetness with clean zip.

Ingredient Quantities

120 g almond flour, finely ground

200 g powdered sugar

100 g egg whites (about 3 large), room temp

50 g granulated sugar

a pinch of fine salt

1/8 tsp cream of tartar (optional)

gel food coloring, a few drops if you want color

60 g unsalted butter, softened (for filling)

75 g powdered sugar (for filling)

1/2 cup raspberry jam or seedless raspberry preserves

2 tbsp fresh raspberries, lightly mashed (optional, for texture)

1/2 tsp vanilla extract

1/2 tsp fresh lemon juice

How to Make this

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1. Line two baking sheets with parchment and fit a round piping tip to a piping bag, or just use a zip-top bag with the corner snipped; sift together 120 g almond flour and 200 g powdered sugar into a bowl to remove lumps.

2. In a clean, dry bowl whip 100 g room temperature egg whites with a pinch of fine salt and 1/8 tsp cream of tartar (if using) until foamy; slowly add 50 g granulated sugar and continue to beat to stiff, glossy peaks; if you want color, add a few drops of gel food coloring near the end and mix gently.

3. Fold about a third of the dry almond mixture into the meringue to loosen it, then gently fold in the rest with a spatula using a circular motion and scraping the sides; stop when the batter flows like lava and you can make a ribbon that settles back into the batter in about 10 seconds, do not overmix.

4. Transfer batter to the piping bag and pipe 3 to 4 cm rounds onto the prepared sheets, spacing them 2 cm apart; bang the trays firmly on the counter a couple times to remove air bubbles and use a toothpick to pop any visible bubbles.

5. Let the piped shells sit at room temperature for 30 to 60 minutes until a skin forms on top and you can touch gently without batter sticking to your finger; preheat oven to 150 C (300 F) while they rest.

6. Bake one sheet at a time in the center of the oven for 14 to 18 minutes, rotating halfway if needed; shells should lift from the paper and have smooth tops with feet; cool completely on the tray.

7. For the filling, beat 60 g softened unsalted butter until creamy, add 75 g powdered sugar and beat until smooth, then mix in 1/2 tsp vanilla extract and 1/2 tsp fresh lemon juice; fold in 1/2 cup raspberry jam or seedless preserves and 2 tbsp lightly mashed fresh raspberries if using for texture.

8. Taste and adjust sweetness or tartness by adding a bit more jam or powdered sugar; if the filling is too loose chill for 10 to 15 minutes to firm up.

9. Pair similar sized shells, pipe a small dollop of filling onto one shell and sandwich with its partner, pressing gently to spread the filling to the edges but not squeeze it out.

10. For best flavor let the assembled macarons rest in an airtight container in the fridge for 12 to 24 hours to mature, then bring to room temperature before serving; store leftovers in the fridge up to 4 days.

Equipment Needed

1. Digital kitchen scale
2. Fine mesh sieve or sifter
3. Two mixing bowls (one must be clean and totally dry)
4. Electric mixer or balloon whisk
5. Rubber/silicone spatula
6. Piping bag with a round tip or a zip-top bag with the corner snipped
7. Two rimmed baking sheets lined with parchment paper
8. Toothpick and a cooling rack

FAQ

Q: My macaron shells cracked or spread too much, what happened? A: Usually that means the batter was undermixed or the almond flour had big lumps or extra moisture. Fold until the batter flows like lava and makes a thick ribbon when you lift the spatula, but dont overdo it. Also sift the almond flour and powdered sugar well, and rest the piped shells until a slight skin forms on top before baking.

Q: The shells are hollow or have big air pockets, how do I fix it? A: Hollow shells come from overmixed batter or too hot an oven. Try a gentler macaronage and tap the baking sheet firmly on the counter a few times to pop large air bubbles. Use an oven thermometer and lower the temp a bit if you get big hollows.

Q: My macarons stuck to the paper or silicone mat, what should I do next time? A: If they stick it could be underbaked or the mat isnt nonstick enough. Bake until the feet form and shells lift easily. Let them cool fully before removing. Parchment paper usually works better than some silicone mats, try that if you have trouble.

Q: How do I get a smooth shiny top and nice feet? A: Sift dry ingredients, whip egg whites until glossy peaks but not dry, fold to the right consistency, and let rest until a skin forms. Also dont open the oven during the first half of baking. Proper oven temperature and even heat are key.

Q: Can I make the filling ahead and how long will finished macarons keep? A: Yes you can make the buttercream filling and even the jam filling a day ahead. Filled macarons actually taste better after resting 24 hours in the fridge so the flavors meld. Store in an airtight container in the fridge up to 5 days or freeze for up to a month. Bring to room temp before serving.

Q: Can I use frozen raspberries or a different jam? A: Frozen raspberries work if you thaw and drain excess water, but fresh is nicer. You can swap jam for other seedless fruit preserves or curds, just make sure the filling is thick so it doesnt leak into the shells.

Macarons With Raspberry Filling Recipe Substitutions and Variations

Almond flour (120 g) → use superfine almond meal or blanched almond meal, same weight. If you only have coarser almond meal, pulse in a food processor then sift to remove big bits, it’ll help shells be smoother.
Egg whites (100 g) → powdered egg whites rehydrated to weight, or aquafaba (chickpea liquid) for vegan macarons, use about the same volume but whip a bit longer until glossy. Note aquafaba can be a little trickier so add 1/8 tsp cream of tartar or a splash of lemon juice.
Granulated sugar (50 g) → use caster or superfine sugar for faster dissolving, or replace up to half with invert sugar or light corn syrup to make shells shinier and less likely to crack.
Unsalted butter in filling (60 g) → swap for cream cheese (same weight) for a tangier filling, or use vegan butter at same weight to keep it dairy free. If using cream cheese, beat it extra smooth and chill briefly before piping.

Pro Tips

1) Age the egg whites if you can. Stick them in the fridge for 24 hours in a sealed container then bring to room temp before whipping. They whip taller and the shells get more even feet, though sometimes it takes a try or two to get the timing right.

2) Be brutal about sifting and grinding. Any little almond chunk = crack or bumpy top. If your almond flour looks a bit coarse pulse it once or twice in a food processor then sift twice. Yes it’s extra work but it makes a huge visual difference.

3) Learn the right macarons batter flow by feel, not by time. Fold until the batter flows like slow lava and a ribbon takes about ten seconds to sink back. If it still looks glossy and holds peaks, keep folding; if it turns too runny you’ll get flat shells. Do test-pipe a couple to see how they spread, it saves an entire tray.

4) Drying and oven quirks matter. Let shells form a proper skin or they’ll crack in the oven. Also bake one tray first to learn your oven’s temp spots, then adjust time or rotate trays next batches. And don’t open the door in the first 8 minutes, they can deflate.

5) Fix a weepy or soft filling fast. If your buttercream + jam is too loose chill it briefly, or whisk in a little extra powdered sugar or 1 teaspoon of melted, cooled white chocolate to stabilize without making it too sweet. It firms up the filling so sandwiches don’t slide apart.

Macarons With Raspberry Filling Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made these with Raspberry Macaron Filling and now every bite is absurdly light, sharply tart, and gone before I can even decide if I should be impressed or furious.

Servings

servings

Calories

241

kcal

Equipment: 1. Digital kitchen scale
2. Fine mesh sieve or sifter
3. Two mixing bowls (one must be clean and totally dry)
4. Electric mixer or balloon whisk
5. Rubber/silicone spatula
6. Piping bag with a round tip or a zip-top bag with the corner snipped
7. Two rimmed baking sheets lined with parchment paper
8. Toothpick and a cooling rack

Ingredients

120 g almond flour, finely ground
200 g powdered sugar
100 g egg whites (about 3 large), room temp
50 g granulated sugar
a pinch of fine salt
1/8 tsp cream of tartar (optional)
gel food coloring, a few drops if you want color
60 g unsalted butter, softened (for filling)
75 g powdered sugar (for filling)
1/2 cup raspberry jam or seedless raspberry preserves
2 tbsp fresh raspberries, lightly mashed (optional, for texture)
1/2 tsp vanilla extract
1/2 tsp fresh lemon juice

Directions

Line two baking sheets with parchment and fit a round piping tip to a piping bag, or just use a zip-top bag with the corner snipped; sift together 120 g almond flour and 200 g powdered sugar into a bowl to remove lumps.
In a clean, dry bowl whip 100 g room temperature egg whites with a pinch of fine salt and 1/8 tsp cream of tartar (if using) until foamy; slowly add 50 g granulated sugar and continue to beat to stiff, glossy peaks; if you want color, add a few drops of gel food coloring near the end and mix gently.
Fold about a third of the dry almond mixture into the meringue to loosen it, then gently fold in the rest with a spatula using a circular motion and scraping the sides; stop when the batter flows like lava and you can make a ribbon that settles back into the batter in about 10 seconds, do not overmix.
Transfer batter to the piping bag and pipe 3 to 4 cm rounds onto the prepared sheets, spacing them 2 cm apart; bang the trays firmly on the counter a couple times to remove air bubbles and use a toothpick to pop any visible bubbles.
Let the piped shells sit at room temperature for 30 to 60 minutes until a skin forms on top and you can touch gently without batter sticking to your finger; preheat oven to 150 C (300 F) while they rest.
Bake one sheet at a time in the center of the oven for 14 to 18 minutes, rotating halfway if needed; shells should lift from the paper and have smooth tops with feet; cool completely on the tray.
For the filling, beat 60 g softened unsalted butter until creamy, add 75 g powdered sugar and beat until smooth, then mix in 1/2 tsp vanilla extract and 1/2 tsp fresh lemon juice; fold in 1/2 cup raspberry jam or seedless preserves and 2 tbsp lightly mashed fresh raspberries if using for texture.
Taste and adjust sweetness or tartness by adding a bit more jam or powdered sugar; if the filling is too loose chill for 10 to 15 minutes to firm up.
Pair similar sized shells, pipe a small dollop of filling onto one shell and sandwich with its partner, pressing gently to spread the filling to the edges but not squeeze it out.
For best flavor let the assembled macarons rest in an airtight container in the fridge for 12 to 24 hours to mature, then bring to room temperature before serving; store leftovers in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.