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Raspberry Macarons Recipe: Delicate, Fruity, and Perfectly Sweet

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Delicate raspberry macarons with crisp, airy almond shells infused with freeze-dried raspberries and filled with a luscious white chocolate raspberry ganache. These elegant French sandwich cookies offer a perfect balance of fruity tartness and creamy sweetness.

Ingredients

  • 1 cup plus 3 tablespoons/130 grams confectioners’ sugar
  • ¾ cup/85 grams superfine blanched almond flour
  • ½ cup/14 grams freeze-dried raspberries
  • Lemon wedge (optional), for cleaning bowl
  • 3 large egg whites (90 grams), at room temperature
  • ½ teaspoon kosher salt (such as Diamond Crystal)
  • 6 tablespoons/75 grams granulated sugar
  • Red gel food coloring (optional)
  • 4 ounces white chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt (such as Diamond Crystal)
  • ⅓ cup/2 ounces fresh raspberries
  • ¼ cup/60 milliliters heavy cream

Instructions

  1. Prepare the baking sheets: Using a permanent marker and a bottle cap or 1¼-inch round cutter, trace 23 evenly spaced circles onto a 13-by-18-inch silicone baking mat or parchment paper. Repeat with a second mat or sheet of parchment. Turn both upside down and place on flat baking sheets so the markings are underneath.
  2. Process the dry ingredients: Combine the confectioners’ sugar, almond flour and freeze-dried raspberries in a food processor. Pulse 10 to 12 times, about 1 second each, until the raspberries are finely ground and the mixture is uniformly pink. Sift through a medium-mesh sieve into a large bowl, discarding any coarse pieces.
  3. Make the meringue: Ensure the stand mixer bowl is completely grease-free, rubbing it with a lemon wedge if desired. Add the egg whites and ½ teaspoon kosher salt. Beat with the whisk attachment on medium-low speed until frothy, about 20 seconds. Increase to medium-high and gradually add the granulated sugar in a slow, steady stream. Beat for 1 to 2 minutes until the meringue forms very stiff peaks and has a slightly matte sheen. Add red gel food coloring, one drop at a time, if desired.
  4. Begin the macaronage: Add half the sifted dry ingredients to the meringue. Fold vigorously with a flexible spatula, scraping the bottom and sides of the bowl. Add the remaining dry ingredients and continue folding, pressing the batter against the bowl to eliminate pockets of dry ingredients and excess air.
  5. Check the batter consistency: Continue folding until the batter is smooth, glossy and reduced to about half its original volume. It should flow from the spatula in a continuous ribbon that slowly disappears into the surface. Test a teaspoon of batter on a plate. It should spread slightly into a flat dome, with any peak disappearing within 15 seconds. If the peak remains, fold the batter a few more times and test again.
  6. Pipe the macaron shells: Transfer the batter to a large piping bag fitted with a medium round tip. Hold the bag vertically about ½ inch above each traced circle and pipe until the circle is filled. Lift the tip with a quick circular motion. Repeat for both baking sheets. Firmly tap each sheet several times against a towel-lined counter to release trapped air. Use a toothpick to pop remaining bubbles and smooth the surfaces.
  7. Rest the shells: Leave the piped macarons uncovered at room temperature for 45 to 60 minutes, or longer in humid conditions, until a thin, matte skin forms. The surface should feel slightly leathery and should not stick to your fingertip or indent under gentle pressure.
  8. Prepare the raspberry ganache: Place the finely chopped white chocolate, vanilla extract and pinch of kosher salt in a heatproof bowl. Press the fresh raspberries through a medium-mesh sieve into a small saucepan, discarding the seeds. Add the heavy cream and bring to a gentle simmer over medium heat. Remove from the heat and cool for about 1 minute. Pour the warm raspberry cream over the chocolate and let stand for several minutes. Whisk gently from the center outward until smooth. Refrigerate for at least 45 minutes, stirring occasionally, until thick and spreadable. Transfer to a piping bag fitted with a medium round tip and refrigerate until needed.
  9. Bake the shells: Preheat the oven to 275°F (135°C) with a rack in the center. Bake one sheet at a time for 16 to 22 minutes, until the shells have dry surfaces, developed ruffled feet and remain stable when gently nudged. Shells baked on silicone mats may need an additional 1 to 2 minutes. Cool completely on the baking sheets before carefully peeling away. Repeat with the second sheet.
  10. Match and fill: Pair cooled shells of similar sizes. Pipe approximately 1 generous teaspoon of raspberry ganache onto the flat side of half the shells. Top with the remaining shells and press gently until the filling reaches the edges.
  11. Age the macarons: Refrigerate the assembled macarons for 15 to 20 minutes to set the ganache. Transfer to an airtight container and refrigerate for at least 24 hours to allow the shells to soften and develop their characteristic tender, chewy texture. Serve chilled.

Notes

  • Use superfine blanched almond flour for smooth macaron shells. Coarse almond meal can produce a rough texture.
  • Make sure the mixing bowl and whisk are completely free of grease before whipping the egg whites.
  • Room-temperature egg whites whip more easily and help create a stable meringue.
  • Macaronage is the most important technique. Properly mixed batter should flow in ribbons and settle smoothly without becoming runny.
  • Use gel food coloring rather than liquid coloring to avoid adding excess moisture to the batter.
  • Resting time depends on humidity. Do not bake until the shells have formed a dry, nonsticky surface.
  • Silicone baking mats may require slightly longer baking than parchment paper.
  • Allow the shells to cool completely before removing them from the baking sheets to prevent sticking and breakage.
  • Unfilled macaron shells can be stored in an airtight container at room temperature for up to 2 days.
  • For the best flavor and texture, refrigerate filled macarons for at least 24 hours before serving.
  • Store assembled macarons in an airtight container in the refrigerator for up to 1 week.
  • For a softer filling, let the macarons sit at room temperature for 10 to 15 minutes before serving.
  • This recipe makes approximately 23 filled macarons, using 46 individual shells.

Nutrition

Find it online: https://yumfamilyrecipes.com/raspberry-macarons-recipe-delicate-fruity-and-perfectly-sweet/