Raspberry Macarons Recipe
Raspberry Macarons are a delicate and flavorful treat with a crisp outer shell, chewy interior, and a luscious raspberry buttercream filling.

I love making this Raspberry macaron recipe. Every special occasion, whether it’s an anniversary, a birthday, or a small family gathering, I whip up these delicate and flavorful treats for my husband, and they never fail to impress.
I like to prepare this dessert for fancy celebrations or even a relaxing weekend tea party because it’s elegant and delicious. And let me tell you, this recipe is my favorite when it comes to French-inspired baking.
I’m not gonna lie — I love the combination of the crisp outer shell, chewy interior, and the luscious raspberry buttercream filling. It’s always my first choice when I want to create something truly special that looks as good as it tastes.
I make these macarons using high-quality almond flour and fresh raspberries for the filling. Sometimes, I like to get creative by adding a touch of lemon zest or even white chocolate to the buttercream.
The flexibility of this recipe means you can adapt it to suit different occasions, from pastel shades for baby showers to vibrant colors for festive holidays. You can customize the flavors to match a theme if you like, and the result is just “Wow!” You’ll love it for sure. For a perfect pairing, you can serve them with a hot cup of tea, sparkling wine, or even a scoop of vanilla ice cream.
This recipe may seem intricate, but it’s surprisingly easy to follow, and the results are always stunning. Each bite perfectly balances texture and flavor, leaving everyone asking for seconds.
Why This Raspberry Macarons Recipe Is Great?
Raspberry Macarons are great because they combine delicate textures with bold flavors. The crisp shells and chewy centers, paired with the rich raspberry buttercream filling, create a dessert that’s both luxurious and satisfying. Their vibrant color and elegant appearance make them a perfect choice for any occasion, whether formal or casual. They’re a dessert that offers both visual appeal and a memorable flavor experience.
Perfect For:
- Anniversaries: These macarons are a romantic treat that’s perfect for celebrating love. Their delicate texture and vibrant raspberry flavor make them an elegant choice for anniversaries. Pair them with a glass of sparkling champagne to make the celebration extra special.
- Tea Parties: Raspberry Macarons are an excellent addition to an afternoon tea spread. Their dainty size and bright colors complement other finger foods beautifully, adding a sophisticated touch to the table. They’re sure to be the highlight of any tea party.
- Gifting: Package these macarons in a decorative box for a thoughtful and sophisticated gift. They’re perfect for birthdays, Mother’s Day, or as a thank-you gesture. Adding a personalized note or a ribbon makes the gift even more charming.
- Dessert Tables: Add them to a dessert table for weddings, baby showers, or holiday gatherings. Their elegant appearance makes them stand out and adds a touch of sophistication to any event. They pair beautifully with other desserts like tarts and mini cakes, creating a visually stunning display.
Ingredients
For the Macaron Shells:
- 1 3/4 cups (175g) powdered sugar
- 1 cup (120g) almond flour
- 3 large egg whites, room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon cream of tartar (optional)
- A few drops of pink or red food coloring
For the Raspberry Buttercream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons raspberry puree or seedless raspberry jam
- 1/2 teaspoon vanilla extract
Kitchen Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Fine mesh sieve for sifting dry ingredients
- Silicone spatula
- Piping bag with a round tip
- Baking sheets lined with parchment paper
- Cooling rack
- Toothpick for popping air bubbles
- Kitchen scale for precise measurements

How to make Raspberry Macarons
Prepare the Macaron Shells:
- Sift Dry Ingredients: Sift the powdered sugar and almond flour into a large bowl, discarding any large lumps. Set aside.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites until frothy. Add cream of tartar if using, and continue beating until soft peaks form. Gradually add the granulated sugar while beating until stiff peaks form.
- Add Food Coloring: Gently fold in a few drops of pink or red food coloring until evenly combined.
- Combine Wet and Dry Ingredients: Gradually fold the sifted almond flour mixture into the beaten egg whites. Use a spatula to gently fold until the batter flows like lava and forms a ribbon when dropped from the spatula.
- Pipe the Shells: Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a parchment-lined baking sheet. Tap the baking sheet firmly on the counter to release air bubbles.
- Rest the Shells: Let the piped macarons rest at room temperature for 30-60 minutes or until a thin skin forms on the surface. They should not stick to your finger when lightly touched.
Bake the Macarons:
- Preheat the Oven: Preheat your oven to 300u00b0F (150u00b0C).
- Bake: Bake the macarons for 13-15 minutes, one tray at a time. The shells should have a shiny top and develop “feet” at the bottom. Let them cool completely on the baking sheet before removing them.
Make the Raspberry Buttercream Filling:
- Cream the Butter: In a bowl, beat the softened butter until smooth and creamy.
- Add Powdered Sugar: Gradually beat in the powdered sugar until light and fluffy.
- Mix in Raspberry Flavor: Add the raspberry puree or jam and vanilla extract. Beat until fully combined and smooth.
Assemble the Macarons:
- Fill the Shells: Pair similar-sized shells together. Pipe a small amount of raspberry buttercream onto one shell and gently sandwich it with the other.
- Mature the Macarons: For the best texture, store the assembled macarons in an airtight container in the refrigerator for 24-48 hours before serving. Let them come to room temperature before enjoying.
Helpful Tips
- Let the egg whites sit at room temperature for at least 24 hours. This helps create a stable meringue for perfect shells. Aged egg whites whip more effectively, giving your macarons the structure they need.
- Always sift the almond flour and powdered sugar to remove lumps and ensure smooth macaron shells. This step also helps combine the dry ingredients evenly for a consistent batter.
- When combining the dry ingredients with the meringue, fold gently to avoid deflating the mixture. Stop folding when the batter flows like lava and can form a ribbon without breaking.
- Allow the piped macarons to rest until a thin skin forms on the surface. This prevents cracking and helps create the iconic “feet” at the base of the shells during baking.
- After piping, tap the baking sheet firmly on the counter to release air bubbles. Pop any visible bubbles with a toothpick for smooth shells free of blemishes.
- For consistent results, bake one tray at a time in the center of the oven. This ensures even heat distribution and prevents uneven baking.
Optional Ingredients
- Lemon Zest: Add a hint of lemon zest to the buttercream for a citrusy twist that complements the raspberry flavor.
- White Chocolate: Drizzle melted white chocolate over the macaron shells for added sweetness and decoration. The chocolate adds both flavor and a visually appealing finish.
- Vanilla Beans: Use scraped vanilla beans in the buttercream for an extra layer of flavor and a touch of elegance.
- Raspberry Jam: Substitute fresh raspberry puree with seedless jam for a smoother filling. This option is perfect if you want a silkier texture in the buttercream.
- Edible Glitter: Sprinkle edible glitter on the shells before baking for a touch of sparkle that’s perfect for special occasions.
- Rose Water: Add a few drops of rose water to the buttercream for a floral undertone that pairs beautifully with raspberry.

How to Serve Raspberry Macarons?
For serving, always think about presentation. Arrange the macarons on a tiered stand or a decorative platter for a stunning centerpiece. My favorite way is to pair them with other colorful macarons for a vibrant display that catches everyone’s eye. Add fresh raspberries or edible flowers to the platter for an extra touch of elegance.
Pair these macarons with tea or coffee for a classic pairing. The slight tartness of the raspberries complements the rich flavors of a creamy cappuccino or a refreshing green tea. For special occasions, serve them with sparkling wine or champagne to elevate the dessert experience. The effervescence of the wine enhances the delicate sweetness of the macarons.
You can also include them as part of a dessert spread with cookies, tarts, and cakes. Their small size and bold flavor make them a delightful addition to any sweet table, perfect for impressing your guests. Whether it’s a wedding or a holiday gathering, these macarons add a touch of sophistication.
Recipe Variations
Chocolate Raspberry Macarons: Add cocoa powder to the shells and use raspberry buttercream for a chocolate-berry combo that’s rich and indulgent.
Rose Raspberry Macarons: Add rose water to both the shells and filling for a floral twist that’s perfect for romantic occasions.
Almond Raspberry Macarons: Sprinkle finely chopped almonds on the shells before baking for added texture and flavor that complements the almond flour.
White Chocolate Filling: Replace the raspberry buttercream with a white chocolate ganache for a rich and creamy filling that melts in your mouth.
Double Raspberry: Use raspberry powder in the shells and raspberry jam in the filling for an extra burst of berry flavor in every bite.
Vegan Raspberry Macarons: Use aquafaba (chickpea water) instead of egg whites and dairy-free butter for a vegan-friendly version that doesn’t compromise on taste.
How to Store
Store the assembled macarons in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking and ensure the macarons remain intact. Bring them to room temperature before serving for the best flavor and texture.
For longer storage, freeze the unassembled shells for up to 2 months. Let them thaw at room temperature before filling and assembling. Once filled, they can be stored in the refrigerator for a few days. This method ensures that your macarons retain their delicate texture and flavor. Proper storage is key to maintaining their signature crispness and chewiness.

FAQ
Why are my macaron shells cracking?
- Macaron shells often crack if they haven’t rested long enough before baking. Ensure a thin skin has formed on the surface to prevent cracking.
Can I use frozen raspberries for the filling?
- Yes, you can use frozen raspberries. Thaw them completely and strain out excess liquid before making the puree or buttercream.
Why don’t my macarons have “feet”?
- Macarons without feet might result from overmixing the batter or not baking at the correct temperature. Ensure you rest them properly before baking.
How do I know when the macarons are baked?
- The macarons are ready when they easily released from the parchment paper and the tops feel firm but not overly crisp.
Can I make macarons without almond flour?
- No, almond flour is essential for the classic macaron texture. However, finely ground sunflower seeds can be a nut-free substitute.
Can I color my macarons naturally?
- Yes, you can use natural food colorings like beetroot powder, turmeric, or matcha for subtle and natural colors.
How can I make macarons less sweet?
- Use unsweetened cocoa powder in the shells or reduce the sugar in the filling. Avoid altering the sugar in the meringue, as it’s crucial for structure.
What’s the best way to pipe uniform macarons?
- Use a template under your parchment paper or silicone mat to guide your piping for evenly sized macarons.
How do I fix hollow macarons?
- Hollow macarons can result from under-whipping the meringue or overmixing the batter. Be precise with these steps and tap the tray to remove air bubbles.
How long do I need to rest macaron shells?
- Rest them for 30–60 minutes or until a thin, dry skin forms. The resting time may vary depending on humidity levels.
Raspberry Macarons
Course: DessertCuisine: FrenchDifficulty: Easy20
macarons30
minutes15
minutes45
minutesRaspberry Macarons are a delicate and flavorful treat with a crisp outer shell, chewy interior, and a luscious raspberry buttercream filling.
Ingredients
- For the Macaron Shells:
1 3/4 cups (175g) powdered sugar
1 cup (120g) almond flour
3 large egg whites, room temperature
1/4 cup (50g) granulated sugar
1/4 teaspoon cream of tartar (optional)
A few drops of pink or red food coloring
- For the Raspberry Buttercream Filling:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tablespoons raspberry puree or seedless raspberry jam
1/2 teaspoon vanilla extract
Directions
- Prepare the Macaron Shells:
- Sift Dry Ingredients: Sift the powdered sugar and almond flour into a large bowl, discarding any large lumps. Set aside.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites until frothy. Add cream of tartar if using, and continue beating until soft peaks form. Gradually add the granulated sugar while beating until stiff peaks form.
- Add Food Coloring: Gently fold in a few drops of pink or red food coloring until evenly combined.
- Combine Wet and Dry Ingredients: Gradually fold the sifted almond flour mixture into the beaten egg whites. Use a spatula to gently fold until the batter flows like lava and forms a ribbon when dropped from the spatula.
- Pipe the Shells: Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a parchment-lined baking sheet. Tap the baking sheet firmly on the counter to release air bubbles.
- Rest the Shells: Let the piped macarons rest at room temperature for 30-60 minutes or until a thin skin forms on the surface. They should not stick to your finger when lightly touched.
- Bake the Macarons:
- Preheat the Oven: Preheat your oven to 300u00b0F (150u00b0C).
- Bake: Bake the macarons for 13-15 minutes, one tray at a time. The shells should have a shiny top and develop “feet” at the bottom. Let them cool completely on the baking sheet before removing them.
- Make the Raspberry Buttercream Filling:
- Cream the Butter: In a bowl, beat the softened butter until smooth and creamy.
- Add Powdered Sugar: Gradually beat in the powdered sugar until light and fluffy.
- Mix in Raspberry Flavor: Add the raspberry puree or jam and vanilla extract. Beat until fully combined and smooth.
- Assemble the Macarons:
- Fill the Shells: Pair similar-sized shells together. Pipe a small amount of raspberry buttercream onto one shell and gently sandwich it with the other.
- Mature the Macarons: For the best texture, store the assembled macarons in an airtight container in the refrigerator for 24-48 hours before serving. Let them come to room temperature before enjoying.
Notes
- Let the egg whites sit at room temperature for at least 24 hours. This helps create a stable meringue for perfect shells. Aged egg whites whip more effectively, giving your macarons the structure they need.