Raspberry Macarons

Sweet little confections made of almond flour meringue and raspberry filling. by LettheBakingBeginBlog.comPinit

We all heard horror stories about how tricky macarons can be. Some have tried making them, failed and never tried again. Some kept trying until we got that perfect batch and did a little dance around the baking sheet.
Here I want to share a trusted recipe that I have been using for at least the last 6 years. Yeap, I started making them before they were everywhere, and before it was ‘cool’ to make macarons.
I remember the first time I made them and decided to bring them to a baby shower, they were colored blue with dark chocolate ganache, people had no idea what they were or what they were called. I heard someone call them, ‘those meringue things’. Most that saw my macarons said that they really didn’t think anything of them (because they just looked like two meringue cookies), until they tried ‘em. By the time the word spread that they were ‘French’ cookies, those that tried macarons first, made sure there was no more left for the rest that haven’t, well, at least it seemed like they did. [fb_button]

Anyway, today I wanted to share this recipe, because I like to share things that I love, and macarons are one of those things. |

Originally, this was a recipe that Tartelette published in an online magazine, called Dessert Magazine. Since then, the magazine has become available by subscription only, but no worries, I have it saved and available for you, at no charge. [UPD. she actually has it here now]

Sweet little confections made of almond flour meringue and raspberry filling. by LettheBakingBeginBlog.comPinit

An interesting fact – my dad does not appreciate meringue desserts in any shape or form, but his inner French awoke from deep slumber when he had a bite of macarons. Upon leaving my house, he left with his signature phrase, “can I have about a hundred of these ‘to go’?”. I love my dad’s sense of humor.
So if you haven’t tried your hand at macarons, do. There’s nothing to be afraid of. Just read the recipe and you will see.

Sweet little confections made of almond flour meringue and raspberry filling. by LettheBakingBeginBlog.comPinit

Raspberry Macarons

5 from 1 reviews
Prep time:
Cook time:
Serves: For 24-36 pcs (depending on the size)

Ingredients

Macaron Shells

  • 100 grams aged egg whites
  • 50 grams granulated sugar
  • 100 grams almond flour|
  • 200 grams confections sugar
  • ¼ tsp food gel coloring (pink)
  • Pinch of salt

Russian Buttercream

  • 1 stick butter
  • ½ can condensed milk
  • 1 tsp vanilla extract
  • Pink gel coloring
  • ½ cup Raspberries, split in half

Instructions

To make Macarons

  1. Preheat oven to 300F.
  2. Line 2 jelly roll sheets with parchment paper or silpat.
  3. Prepare a piping bag with a ¼ inch round tip.
  4. Separate egg whites from egg yolks, being careful not to contaminate the whites with the yolks. Measure out 100 grams of egg whites (about 3 eggs), cover with plastic and let sit at room temperature overnight. OR – microwave for 20 seconds, in 5 second intervals, mixing after each stop.
  5. In a bowl of a food processor, combine 200 grams powdered sugar and 100 grams almond flour.
  6. Pulse to combine, about 20 seconds. Then pulverize for about 2-3 minutes.
  7. Start whipping the egg whites with a pinch of salt.
  8. Once foamy, slowly add the granulated sugar and whip until stiff peaks form.
  9. Add the food coloring. Mix to somewhat incorporate.
  10. Add ½ the powdered sugar mixture and with a very quick mixing motions, make about 5-6 swirls with a spoon, to slightly combine the meringue with the powdered sugar mixture.
  11. Add the other ½ of the dry ingredients and carefully fold it in until fully combined. Take care not to overmix. Stop when the batter falls in a thick ribbon and disappears in about 30 seconds.
  12. Fill the piping bag with batter and pipe out 1 inch circles, about 1.5 inches apart onto parchment paper.
  13. Rap the sheet against the table good 3-4 times to remove any trapped bubbles very important.
  14. Sprinkle whatever topping (sprinkles) you would like on top of each round.
  15. Slide the first sheet in the oven and bake for 10-12 minutes. Do the same with the second sheet once the first one is done.
  16. Let them cool. Carefully peel off the cookies by just lifting them up, or using a thin knife to slide right under each cookie to release it.

To make the Buttercream

  1. Whip room temperature butter, vanilla extract & the food coloring until fluffy (scrape the bottom of the bowl throughout the process), about 2-3 minutes.
  2. Slowly pour the condensed milk, with the mixer still running and stop, as soon as the condensed milk is incorporated.
  3. Fill a pastry bag, or a ziplock bag with cream.

Assembly

  1. Pair each half of the cookie by size. Pipe a ‘ring’ of cream around the edge of the cookie, leaving space in the middle for the raspberry. Place ½ raspberry in the middle. Close with a matching (by size) half and press gently to stick the two halves together.
  2. Let the macarons sit in covered container, in the fridge overnight. Then, remove from the fridge and let come to room temperature before devouring 😀
  3. Enjoy!

Notes

You can leave the buttercream uncolored (well as macarons, for this matter), but I think they look better this way.

Bon Appetit & Happy Pinning

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Pinit

Sweet little confections made of almond flour meringue and raspberry filling. by LettheBakingBeginBlog.comPinit

Thought  I would share this video I found on YouTube, on how Laduree – probably the most famous French bakery in the world, makes their macarons.|

Bon Appetite!  

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Comments

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  • Angela

    Love the macaroons, cool video. I just wonder was it butter they added it to macaroons before egg whites? I wish I could speak French to undersant what they saying 😉

    · Reply
    • Oh no, it’s not butter. It was egg whites. This is a different method of making macarons where they make thick batter with almond flour, powdered sugar + egg whites, and later add the whipped egg whites and syrup (Italian meringue).
      Yeah, I do wish I knew what they were saying also)) I am always intrigued by videos like these, – it’s interesting to know what goes into making what you’re about to eat (if you were to buy one from Laduree).

      · Reply
  • Oksana N.

    Is the condensed milk cooked? Thanks!

    · Reply
    • Nope, it’s regular or raw condensed milk, straight out of the can.

      · Reply
  • Oksana

    Hello Marina, do you know a cream cheese filing I could use for this recipe? I really want to make these soon.

    · Reply
    • There’s a couple ones you can use
      1/2 packet cream cheese
      1/2 stick butter
      1-2 cups powdered sugar (start with less and add if you want more)
      Cream the powdered sugar and cream cheese together, then add butter and cream again.

      Or you can do a heavy cream based one
      1/2 cream cheese packet
      1/2 cup heavy cream
      1/2 -1 cup powdered sugar
      1 tsp vanilla extract
      cream powdered sugar & cream cheese togther, then add heavy cream and vanilla. Whip untill fluffy.

      Either of these recipes will work but you need to refrigerate macarons after you fill them, and eat them as soon as possible. The cream cheese filling will soften the macarons.

      · Reply
      • Oksana

        Does your original filling not soften the macaroons as the cream cheese filling does?

        · Reply
        • It does not because it’s butter based. After 24 hours in the fridge the inside becomes just slightly moister then in the begining, but not much. With any kind of whipped cream/cream cheese frosting, there will be much more moisture absorbed.

          · Reply
  • Stunning colors! First I thought it was all from raspberries 🙂 but then I saw you used pink gel. Pinned this one, too.

    · Reply
    • Thank you Julie, yeah, I helped the visual appeal a little by adding food coloring))

      · Reply
      • Kristina

        Hi Marina,

        I’ve made the macarons many times before but have not perfected a beautiful color like yours, may I ask what brand of food coloring gel you use and what is the best place to purchase it? Thank you!

        · Reply
        • I don’t think it’s the brand of food coloring as much as it is the quantity. You have to make it a lot darker before baking, knowing that the color will fade once in the oven. So just add more food coloring and it will be the same 🙂
          But the brand of food coloring I use is called “Americolor” and it’s a gel color.

          · Reply
  • inna

    Hi Marina,
    Most of the macaron recipes that I have tried require letting them sit unbaked for about 30 to develop the “feet”. I see that you don’t mention this in your recipe. Do yours still develop the feet like they should? The biggest issue I have with macarons is how to make them perfectly sized.

    · Reply
    • I never let mine sit out, unless I pipe more than one batch at a time and they just wait on the counter to be baked, but even the last batch is no different than the first one I put in my oven. There is no reason to let them sit out as they turn out perfectly even without sitting out. Try splitting a batch in two, leave one out and bake the other one right away, you will not see a difference.
      A big thing is though, to bang it on the counter about 5-6 times to get all the air bubbles out, which will prevent possible cracking.
      As far as perfect size, – practice makes it perfect. The more you do it, the better you will be. Use smaller piping nozzle to have better control over how much batter pours out, and don’t over mix it because then you not only can ruin the whole batch, but then the batter will ooze out as you want to stop piping and move on to the next macaron 🙂

      · Reply
  • Tanya

    I was wondering if you had this recipe in cups rather than grams. Thanks!!

    · Reply
    • I would still use the scale for the recipe as it is more precise and gives better results overal, but if you must, you can use it converted to cups
      3 egg whites from large eggs
      1/4 cups sugar
      2 cups powdered Sugar
      1 cup almond flour
      Hope this helps!

      · Reply
      • Tanya

        Thank you! I guess I’ll just use my kitchen scale 🙂 These look delicious! I want to try them out!

        · Reply
        • Yes, definitely use the scale if you have one.
          I am working on Truffle Macarons as we speak 🙂 check it out later today 😉

          · Reply
  • Gorgeous!!!

    · Reply
  • Regarding the egg whites: should you add 100 g of egg whites *after aging* or measure out 100 g, then age them, then just add them no matter the end weight?

    · Reply
    • Measure out 100g then age them, or just heat in the microwave in short intervals, the result is the same.

      · Reply
  • marina

    Thank you for this great recipe.I have read, researched, and dreamed so much about macaroons. I’ve tried quite a few different recipes and I must say I will settle with yours. The consistency of this dough is perfect! I will be making my 4th batch of these tomorrow in just this one week! Bridal shower, baby shower, they are fast becoming popular! I am excited to try more of your recipes, as I am also a passionate baker always looking for new recipes. Thanks again and keep them coming!

    · Reply
    • I’m so happy you found this recipe helpful! I have tried different recipes and this one seems to work best for me as well.

      · Reply
  • Tatyana

    What do macarons taste like, they look so cute but I’ve never gotten a chance to try one

    · Reply
    • They’re crunchy on the outside, with a chewy and dense (almost like fudge) inside. Some that are made commercially are made with flour so fine that they will melt in your mouth, homemade have a little bit more of a grainy texture (because the flour is not that finely ground), yet they’re still very delicate. They’re made of meringue and almonds, but you don’t really taste the meringue or almond per say, the meringue is there just to give this cookie the texture it’s famous for, while almond makes this cookie what it is. I would say macaron shells will take on flavor of the filling, so if you have raspberry filling, it will taste like raspberry, if you have ganache, it will taste like chocolate and so on. It really is hard to describe them, but if you ever get a chance to try these, do! I have a chocolate macaron recipe that I am planning to post tomorrow, check it out, it’s the bomb!))

      · Reply
      • Tanya

        I made my first batch today. Didnt turn out. Of course i probably overmixed. I don’t have a food processor so i attempted to mix sugar and flour on the magic bullet. I came out clumpy. Not sure if that’s normal. And when they baked they cracked in the middle. Any tips are appreciated for my next batch 🙂 On the plus side, I love how smooth they look on top.

        · Reply
        • If you know that you overmixed, then that is your answer 🙂 Also, the fact that is was lumpy also might have to do with it.
          after you process it in your magic bullet, sift it into the meringue, this will get rid of the lumps.

          · Reply
      • Tanya

        Also, is it possible to add a lil less sugar? They seemed a lil too sweet.

        · Reply
        • Nope, don’t mess with the sugar amount in the macaron itself, but you can make the filling less sweet if you want to 🙂

          · Reply
  • Tanya

    Do you sift the dry ingredients through after you pulverize them or just mix them in as is?

    · Reply
    • Yes, after you pulverize it you need to sift it into the batter, otherwise you will have lumps in the mix.

      · Reply
  • Natalie

    Hi Marina
    Have a ?
    If I wanna make them 2-3 days before serving, and I wanna fill them with nutela. . .
    what is your recommendation?
    thanks

    · Reply
    • Sorry I just noticed your message because it was in my junk folder for some reason.
      Yes you can make it 2-3 days before, and you don’t even need to keep it in the refrigerator because nutella does not need to be refrigerated. If you make it with fresh fruit (raspberry for example) put it in the fridge until ready to serve.

      · Reply
  • Abby

    Marina I am making this tomorrow , do I have to use food gel? Can I just use original food coloring !!??

    · Reply
    • Hi Abby, I do not know what original food coloring is, but anything that won’t thin out the batter should work. Good luck and let me know how it all goes 🙂

      · Reply
  • sandra gerber

    Hi there, for the buttercream do you use regular or sweetened condensed milk??

    · Reply
  • Emily

    Hello Marina, do you use boiled condensed milk or raw? Wouldn’t it be to watery if you use raw?

    · Reply
    • Cooked condensed milk does not go well with raspberries, so use raw. But try to find the cheapest brand condensed milk you can find, those are the best for buttercreams because they’re thicker. Also, some butters have lesser fat content so they don’t take on condensed milk as well as others, so when you’re whipping it, watch the buttercream, if you see the slightest hint of separation, stop the mixer.

      · Reply
  • […] filled with with white chocolate ganache and raspberry (you can find the recipe for the shells here, and the recipe for the white chocolate ganache that circled the raspberry inside the macaron right […]

    · Reply
  • ken

    Any cause for these being hollow? Mine looked pretty but the crunchy tops ripped off when I removed them from the sheet

    · Reply
  • Nadia

    Do you know if I can freeze them?

    · Reply
  • Garance

    How much do you mean by 1/2 can of condensed milk? Thanks 🙂

    · Reply
  • Tanya

    Do the raspberries let their juice out amd make them soggy?

    · Reply

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