Print

Raspberry Macarons with Raspberry Buttercream and Fruit Syrup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/raspberry-macarons-with-raspberry-buttercream-and-fruit-syrup-recipe/