Raspberry Macaron Recipe: A Pretty-in-Pink French Treat That’s Worth the Whisk

These raspberry macarons may be petite, but they pack a Paris‑level punch — no passport required.

If you’ve ever had a teenager correct your pronunciation of macaron, welcome to the club. My daughter takes this responsibility very seriously. She’ll remind you — lovingly, but firmly — that a macaron is the delicate French almond meringue cookie with smooth shells and ruffled “feet,” while a macaroon is the coconut‑packed treat many of us grew up eating at church potlucks.

And she’s right.

Macarons are her favorite indulgence. A trip to a French bakery means standing in front of a rainbow of tiny pastry jewels while she debates flavors like raspberry, pistachio, and chocolate ganache with the intensity of someone choosing a college major.

At first glance, macarons seem simple: almond flour, egg whites, sugar. But anyone who has attempted them knows the truth — these elegant cookies are a beautiful challenge. Achieving those glossy tops and signature feet takes patience, technique, and a little pastry magic.

This raspberry macaron recipe, shared by Executive Chef Erwin Mallet of Villa Azur, uses the Italian meringue method to create sturdy, shiny shells filled with bright, tart raspberry jam. Whether you’re baking for National Macaroon Day (May 31), a spring celebration, or simply because you want your kitchen to feel like a Parisian café, these macarons are worth every step.

Why You’ll Love This Raspberry Macaron Recipe

If you’ve ever wanted to master French macarons at home, this recipe is your new best friend. It’s elegant, impressive, and surprisingly doable once you understand the technique.

Here’s why readers adore it:

• Classic French macaron technique using Italian meringue
• Light, crisp shells with a soft, chewy center
• Naturally flavored raspberry jam filling
• Perfect for spring desserts, tea parties, and holiday dessert boards
• Beautiful cookies ideal for gifting, entertaining, or treating yourself

If you love bakery‑style treats, you might also enjoy my raspberry recipes for more sweet inspiration.

Raspberry Macaron Ingredients

For the Macaron Shells

• 212 grams almond flour (or almond meal)
• 212 grams powdered sugar
• Egg whites divided: 82 grams + 90 grams
• Red food coloring
• 236 grams granulated sugar
• 158 grams water
• Pinch of sugar (for whipping egg whites)

For the Raspberry Jam Filling

• 1 kg raspberry purée
• 50 grams granulated sugar
• 10 grams pectin

Directions: How to Make Raspberry Macarons

Step 1: Prepare the Baking Setup

• Line baking sheets with parchment paper.
• Fit a pastry bag with a round piping tip.
• Preheat oven to 350°F (175°C).

Step 2: Prepare the Almond Base

In a large bowl:

1. Sift almond flour and powdered sugar.
2. Add 82 grams egg whites.
3. Mix until a thick paste forms.
4. Tint with red food coloring.

Set aside.

Step 3: Make the Italian Meringue

1. Place remaining 90 grams egg whites in a stand mixer.
2. Combine granulated sugar and water in a saucepan.
3. Heat until syrup reaches 203°F (110°C).
4. Add a pinch of sugar to egg whites and whip to soft peaks.
5. When syrup reaches 248°F (120°C), slowly pour it into the whipping egg whites.
6. Increase speed and whip until glossy and slightly cooled.

Step 4: Fold the Batter (Macaronage)

1. Fold one‑third of the meringue into the almond mixture.
2. Gently fold in the remaining meringue.
3. Continue folding until the batter flows like slow lava.

Step 5: Pipe the Macaron Shells

1. Transfer batter to the pastry bag.
2. Pipe small circles onto prepared sheets.
3. Tap the baking sheet to release air bubbles.

Step 6: Bake

Bake 9–12 minutes, until shells are set. Cool completely before removing.

Raspberry Jam Filling Instructions

Step 1: Cook the Jam

In a saucepan, combine:

• Raspberry purée
• Sugar
• Pectin

Heat until gently boiling.

Step 2: Chill

Transfer to a container and freeze for 2 hours until firm.

Step 3: Blend

Blend until smooth and spreadable.

Assembling the Raspberry Macarons

1. Transfer jam to a pastry bag.
2. Pipe a small amount onto one shell.
3. Sandwich with a second shell.
4. Refrigerate for 3 hours (or overnight) for best texture.

Expert Tips for Perfect Macarons

Macarons reward precision — and a little patience.

• Always weigh ingredients.
• Use aged egg whites for stronger meringue.
• Sift almond flour well.
• Avoid over‑mixing during macaronage.
• Let shells cool fully before removing.
• Rest assembled macarons overnight for optimal chew.

If you enjoy mastering classic techniques, you may also love my homemade jam recipes.

Variations & Creative Ideas

Once you’ve mastered this raspberry macaron recipe, try:

• Raspberry‑lemon macarons
• Raspberry chocolate ganache
• White chocolate raspberry
• Raspberry rose
• Raspberry pistachio

You can also tint the shells to match holidays, baby showers, or spring dessert boards.

Serving Suggestions

These raspberry macarons shine on:

• Afternoon tea trays
• Spring dessert charcuterie boards
• Bridal or baby showers
• Edible gift boxes
• Dessert tables with fresh berries and whipped cream

Their bright, fruity flavor makes them perfect for warm‑weather celebrations.

FAQs About Raspberry Macarons

What’s the difference between a macaron and a macaroon? A macaron is a French almond meringue cookie; a macaroon is coconut‑based.

Why did my macarons crack? Possible causes:

• Oven too hot
• Under‑mixed batter
• Air bubbles in shells

How long do macarons last?

• Refrigerator: 3–5 days
• Freezer: 1 month

Do macarons taste better the next day? Yes — the filling softens the shells for the perfect chewy texture.

Final Thoughts

Mastering macarons feels like equal parts science and art — and that’s exactly what makes them magical. When you pull a tray of smooth, glossy raspberry macarons from the oven, complete with their delicate feet and bright jam filling, you’ll understand why pastry chefs adore them.

Bake them for National Macaroon Day, for a spring celebration, or simply because homemade French pastries make an ordinary afternoon feel extraordinary.

And if someone corrects your pronunciation?

Just smile… and hand them a macaron.

Continue to Content

Raspberry Macaron Recipe: A Pretty-in-Pink French Treat That’s Worth the Whisk

Yield: About 30 to 40 assembled raspberry macarons, depending on size

Prep Time: 45 minutes

Cook Time: 12 minutes

Additional Time: 5 hours

Total Time: 5 hours 57 minutes

This raspberry macaron recipe creates delicate French almond meringue cookies filled with a bright raspberry jam center. Made with almond flour, Italian meringue, and raspberry purée, these elegant homemade macarons are perfect for spring desserts, tea parties, celebrations, and special occasions.

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Ingredients

For the Macaron Shells

Toggle ingredient group

• 212 grams almond flour
• 212 grams powdered sugar
• 82 grams egg whites
• 90 grams egg whites
• Red food coloring
• 236 grams granulated sugar
• 158 grams water
• 1 pinch sugar

For the Raspberry Jam Filling

Toggle ingredient group

• 1 kilogram raspberry purée
• 50 grams granulated sugar
• 10 grams pectin

Instructions

Make the Macaron Shells

1. Prepare a pastry bag, parchment paper, and baking sheet. Preheat the oven to 350 degrees F.
   
2. Sift the almond flour and powdered sugar into a large bowl.
   
3. Add 82 grams of egg whites to the almond flour mixture and stir with a spatula until a thick paste forms. Add red food coloring and mix until evenly tinted.
   
4. Place the remaining 90 grams of egg whites in the bowl of a stand mixer fitted with the whisk attachment.
   
5. In a small saucepan, combine 236 grams granulated sugar and water. Heat over medium-high heat until the syrup reaches 203 degrees F.
   
6. Add a pinch of sugar to the egg whites and whip on medium speed until soft peaks form.
   
7. Continue cooking the syrup until it reaches 248 degrees F. Remove from the heat.
   
8. With the mixer on medium-low speed, slowly pour the hot syrup into the whipped egg whites.
   
9. Increase the mixer speed and whip for about 5 minutes, or until the meringue cools slightly and becomes glossy.
   
10. Fold one-third of the meringue into the almond paste to loosen the mixture.
    
11. Gently fold in the remaining meringue a little at a time until the batter is smooth and flows slowly.
    
12. Transfer the batter to the prepared pastry bag and pipe small rounds onto the parchment-lined baking sheet.
    
13. Lift and tap the baking sheet firmly against the counter to release air bubbles and smooth the tops.
    
14. Bake for 9 to 12 minutes, or until the shells are set.
    
15. Let the shells cool completely before removing them from the pan.
    

Make the Raspberry Jam Filling

1. In a saucepan, combine the raspberry purée, 50 grams granulated sugar, and pectin.
   
2. Heat the mixture until it comes to a boil.
   
3. Transfer the jam to a container and place it in the freezer for 2 hours.
   
4. Once cold, blend until smooth and pipeable.
   

Assemble the Macarons

1. Transfer the raspberry jam filling to a pastry bag.
   
2. Pipe a small amount of filling onto the flat side of one macaron shell.
   
3. Top with a second shell to form a sandwich cookie.
   
4. Refrigerate the assembled macarons for 3 hours before serving for the best texture.
   

Notes

Notes

• Weighing ingredients is important for successful macarons.
  
• Sift the almond flour and powdered sugar well for smoother shells.
  
• The Italian meringue method helps create a stable batter and delicate texture.
  
• Chill the filled macarons before serving to improve flavor and texture.
  
  Baking times may vary slightly by oven, so watch for set shells and developed feet.
  
• Red food coloring can be adjusted for a softer pink or deeper raspberry tone.

Recipe Tips

For the best raspberry macarons, use a kitchen scale for accuracy, avoid overmixing the batter, and allow the filled macarons to rest in the refrigerator before serving. This helps create the classic chewy interior that makes French macarons so special.

Nutrition Information:

Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 96Total Fat: 3gSaturated Fat: 0gUnsaturated Fat: 3gSodium: 8mgCarbohydrates: 17gFiber: 2gSugar: 14gProtein: 2g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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