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Perfect French Macarons Recipe with Easy Raspberry Filling

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A reliable recipe for perfect French macarons featuring smooth, glossy almond shells and a luscious, sweet-tart raspberry filling. Ideal for special occasions or everyday indulgence.

Ingredients

Scale
  • 100g (3.5 oz) almond flour, finely ground
  • 100g (3.5 oz) powdered sugar, sifted
  • 75g (about 2 large) egg whites, aged and at room temperature
  • 50g (1.75 oz) granulated sugar
  • Pinch of cream of tartar (optional)
  • Gel or powder food coloring (optional)
  • 125g (4.5 oz) fresh raspberries, mashed and strained
  • 75g (2.5 oz) granulated sugar for filling
  • 50g (1.75 oz) butter, softened to room temperature
  • 50g (1.75 oz) powdered sugar for filling
  • 1 teaspoon lemon juice

Instructions

  1. Sift almond flour and powdered sugar together twice to get a fine, lump-free mixture.
  2. Using an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar if using.
  3. Gradually add granulated sugar while increasing speed to high. Whip until stiff, glossy peaks form.
  4. Gently fold the almond flour mixture into the egg whites using a silicone spatula until batter flows slowly off the spatula in a ribbon.
  5. Add a few drops of gel food coloring if desired and fold gently to incorporate.
  6. Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch (4 cm) circles onto baking sheets lined with parchment or silicone mats.
  7. Tap trays firmly against the counter a few times to release air bubbles.
  8. Let piped shells rest at room temperature for 30-60 minutes until a skin forms on the surface.
  9. Preheat oven to 300°F (150°C). Bake one tray at a time on the middle rack for 12-15 minutes until shells can be lifted easily and have formed feet.
  10. Let shells cool completely on baking sheets for about 15 minutes before removing.
  11. For the filling, cream softened butter and powdered sugar until smooth.
  12. Fold in strained raspberry puree and lemon juice. Adjust sweetness by adding more sugar if needed.
  13. Pair shells of similar size. Pipe or spread a small dollop of raspberry filling onto one shell, then sandwich with the other.
  14. Press gently to spread filling evenly.
  15. Store macarons in an airtight container in the fridge for at least 24 hours to let flavors meld and texture soften.

Notes

Use aged egg whites at room temperature for better volume. Rest the piped shells until a dry skin forms to prevent cracking. Bake one tray at a time for even heat distribution. Avoid making macarons on very humid days. Store assembled macarons in the fridge for at least 24 hours for best texture and flavor. For dairy-free filling, substitute butter with coconut oil. Freeze shells and filling separately for best results.

Nutrition

Keywords: French macarons, raspberry filling, almond flour, meringue cookies, gluten-free dessert, homemade macarons, delicate cookies, pastry recipe

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