The BEST-EVER Raspberry Macarons Recipe

almond flour

🥗Healthier: oat flour

💰Cheaper: sunflower seed flour

Sunflower seed flour is often more affordable and nut-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cheaper alternative to butter.

raspberry puree

🥗Healthier: strawberry puree

💰Cheaper: frozen raspberries

Frozen raspberries can be more economical and still provide flavor.

Line baking sheets with parchment paper.

Set a piping tip in a piping bag and ensure all tools are clean with no residue.

In a clean mixing bowl, add egg whites and the same amount to a separate large bowl.

Save the egg yolks for the buttercream filling later.

Sift powdered sugar and almond flour into the bowl with egg whites.

Mix the egg whites and dry ingredients until doughy but still clumbly.

In a small saucepan, pour water and granulated sugar, ensuring the sugar is wet.

Heat the mixture on medium heat while whipping the egg whites until fluffy.

Stop whipping at medium-low speed and increase speed as the syrup thickens.

Heat the syrup until it reaches 244°F, swirling the pot as needed.

Immediately add the hot syrup to the fluffy meringue while mixing at high speed.

Slowly pour the syrup down the side of the bowl to avoid crystallization.

Lower the speed once the mixture starts cooling down.

Add food coloring to the meringue just before stopping whipping, making it darker than desired.

Fold the meringue into the almond paste until roughly combined, then smoosh the surface to break down the almond paste.

Check the consistency by laying some batter over the spatula; it should fade slowly in about 10 seconds.

Divide the batter in half on plastic wrap and start piping immediately.

Attach leftover batter to the corners of the parchment to prevent sliding while piping.

Pipe smaller than the ideal size as the batter spreads after piping.

Tap the baking sheet to remove large air pockets and wiggle any big air pockets with a toothpick.

Let the macarons sit at room temperature for 15 to 25 minutes until the surface dries out and is not sticky.

Bake in a preheated oven, adjusting time and temperature based on the oven and macaron size, until cool completely.

For the buttercream filling, whip the leftover egg yolks at high speed until pale and foamy.

Heat water and sugar in a saucepan until it reaches 244°F, similar to the hot syrup for the meringue.

Pour the hot syrup into the whipped yolks while whipping at high speed.

Lower the speed slightly when the mixture is warm and stop whipping once cooled completely.

Add softened butter and whip until smooth, ensuring the butter is at room temperature.

Spread raspberry jam on one macaron shell and pipe a generous amount of buttercream on another shell.

Press the two shells together until the buttercream peaks are visible.

Serve immediately or wrap and mature in the refrigerator overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens