Raspberry Macarons with Raspberry Buttercream and Fruit Syrup Recipe

Introduction

Raspberry macarons are delicate French cookies with a crisp shell and a soft, chewy center. Filled with raspberry buttercream, they offer a perfect balance of sweet and tart flavors. This recipe guides you through each step to create these elegant treats at home.

Ingredients

• 70 grams (about 2/3 cup) almond meal/flour
• 120 grams (about 1 cup) powdered (confectioners) sugar
• 2 large egg whites (about 65 grams), at room temperature
• 50 grams (1/4 cup) granulated sugar
• 1/4 cup freeze-dried raspberries
• 3/4 cup fresh or frozen raspberries
• 2 tbsp granulated sugar (for syrup)
• 1 tbsp lemon juice
• 6 tbsp unsalted butter, at room temperature

Instructions

1. Step 1: Prep the baking sheets by lining one extra-large or two regular baking sheets with parchment paper or a silicone baking mat to prevent sticking.
2. Step 2: Combine almond meal and powdered sugar in a food processor, pulse twice, then process for 1½ minutes. Sift the mixture into a large bowl, pressing through any clumps and discarding any excess solids.
3. Step 3: Beat the room temperature egg whites until foamy. Gradually add granulated sugar, then increase speed and beat for 2½ minutes until stiff, glossy peaks form.
4. Step 4: Gently fold the sifted almond mixture into the whipped egg whites using a spatula. Fold about 35–40 times until the batter flows like lava and forms thick ribbons.
5. Step 5: Fit a pastry bag with a 3/8-inch round tip, fill with batter, and pipe 3/4-inch rounds onto prepared sheets, spacing 1 inch apart. Drop the baking sheets 15–20 times from 6 inches above the counter to release air bubbles.
6. Step 6: Crush freeze-dried raspberries into a fine powder using a rolling pin inside a ziplock bag. Lightly sift the powder over the macaron shells for a fruity aroma and color.
7. Step 7: Let shells rest at room temperature for at least 30 minutes until a thin film forms on top that doesn’t stick to the touch.
8. Step 8: While resting, preheat the oven to 300°F (150°C) with a rack in the center position.
9. Step 9: Bake the macarons for 15 minutes. Cool completely at room temperature on the baking sheets before handling. If baking multiple batches, cool the first batch fully before baking the next.
10. Step 10: Prepare the raspberry syrup by combining fresh or frozen raspberries, 2 tablespoons granulated sugar, and lemon juice in a saucepan over medium heat. Simmer until bubbling, mash the berries, and strain through a sieve to remove seeds. You should get about 1/3 cup of syrup. Let it cool to room temperature.
11. Step 11: Make the buttercream by beating the room-temperature unsalted butter on high for 2 minutes until fluffy. Add the cooled raspberry syrup and beat for another 2½ to 3 minutes until light and airy.
12. Step 12: Assemble the macarons by piping raspberry buttercream onto half of the macaron shells. Sandwich with the remaining shells, pressing gently to fill.

Tips & Variations

• For a more intense raspberry flavor, add a few drops of natural raspberry extract to the buttercream.
• If you don’t have freeze-dried raspberries, you can omit the powder dusting or use finely chopped dried raspberries as a topping.
• Ensure egg whites are at room temperature for better volume when whipping.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture and flavor. Unfilled shells can be kept in an airtight container at room temperature for up to 3 days or frozen for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen egg whites for macarons?

Yes, but let frozen egg whites thaw completely and come to room temperature before whipping to ensure proper volume and stiffness.

How do I know when the macarons have rested enough before baking?

The shells are ready to bake when a thin, dry film forms on their surface and they don’t stick to your finger when gently touched.

Raspberry Macarons with Raspberry Buttercream and Fruit Syrup Recipe

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★★★★★

4.7 from 73 reviews

This Raspberry Macarons recipe features delicate almond-flour-based shells with a smooth, fruity raspberry buttercream filling. The shells are light and crisp on the outside, chewy inside, dusted with freeze-dried raspberry powder for an extra burst of flavor. The homemade raspberry syrup buttercream adds a luscious, fresh fruit taste that perfectly complements the subtle nuttiness of the macarons.

• Author: Grace
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 20 minutes
• Yield: Approximately 20 macarons (10 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 70 grams (about 2/3 cup) almond meal/flour
• 120 grams (about 1 cup) powdered (confectioners) sugar
• 2 large egg whites (about 65 grams), at room temperature
• 50 grams (1/4 cup) granulated sugar
• 1/4 cup freeze-dried raspberries

Raspberry Syrup

• 3/4 cup fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

Raspberry Buttercream

• 6 tbsp unsalted butter, at room temperature

Instructions

1. Prep the Baking Sheets: Line one extra-large or two regular baking sheets with parchment paper or a silicone baking mat (Silpat) to prevent the macarons from sticking during baking.
2. Sift the Dry Ingredients: Combine almond meal and powdered sugar in a food processor, pulse twice, then process for 1½ minutes. Sift this mixture into a large bowl, pressing through any clumps and discarding excess solids for a smooth batter.
3. Whip the Egg Whites: Beat the room temperature egg whites until foamy, gradually add granulated sugar, then increase speed and beat for 2½ minutes until stiff, glossy peaks form, ensuring stability in the meringue.
4. Fold the Mixture Together: Gently fold the sifted almond mixture into the whipped egg whites using a spatula. Fold about 35–40 times until the batter flows like lava and forms thick ribbons, achieving the perfect macaronage consistency.
5. Pipe the Macaron Shells: Fit a pastry bag with a 3/8-inch round tip, fill it with batter, and pipe 3/4-inch rounds onto the prepared sheets, spacing about 1 inch apart. Drop the baking sheets 15–20 times from 6 inches above the counter to release air bubbles.
6. Dust with Raspberry Powder: Crush freeze-dried raspberries into a fine powder with a rolling pin inside a ziplock bag. Lightly sift the powder over the macaron shells for a fruity aroma and added color.
7. Rest the Macarons: Let the shells rest at room temperature for at least 30 minutes until a thin film forms on top, which doesn’t stick to the touch, allowing the characteristic macaron skin to develop.
8. Preheat the Oven: While the shells are resting, preheat your oven to 300°F (150°C) with a rack in the center position.
9. Bake the Macarons: Bake the shells for 15 minutes. If baking multiple batches, cool the first batch completely before proceeding with the next. Once baked, remove the parchment and let the shells cool completely at room temperature.
10. Prepare the Raspberry Syrup: In a saucepan over medium heat, combine fresh or frozen raspberries, sugar, and lemon juice. Simmer until bubbling, mash the berries, then strain through a sieve to remove seeds, yielding about 1/3 cup of syrup. Allow syrup to cool to room temperature.
11. Make the Buttercream: Beat room-temperature unsalted butter on high speed for 2 minutes until fluffy. Add the cooled raspberry syrup and continue beating for another 2½ to 3 minutes until the mixture is light and airy.
12. Assemble the Macarons: Pipe the raspberry buttercream onto half of the cooled macaron shells, then sandwich with the remaining shells. Press gently to distribute filling evenly and create perfect raspberry macarons.

Notes

• Ensure egg whites are at room temperature for best meringue results.
• Do not skip the resting step to allow shells to develop a smooth, non-sticky top before baking.
• If you don’t have freeze-dried raspberries, you can omit the dusting or substitute with very finely crushed freeze-dried strawberries.
• Store assembled macarons in an airtight container in the refrigerator for up to 3 days for best freshness.
• Bring refrigerated macarons to room temperature before serving for optimal texture and flavor.

Keywords: raspberry macarons, French macarons, almond macarons, raspberry buttercream, fancy desserts, baking macarons