Raspberry Macarons Recipe

Raspberry Macarons Recipe

I wanted a very intense raspberry flavor in these macarons, so I added freeze-dried raspberry powder in the shells. Usually I think macaron shells just tastes like sugar and therefore I always add taste in the shells(when possible). It make the taste SO much more intense.

Remember to make a macarons-template on baking paper before you start with the batter, then everything is ready when the batter is ready for piping.

Enough for 30-40 medium macarons with raspberry butter cream.



Kitchen scale (great options herehere, and here)
a sugar thermometre
greaseproof paper or silicone macaron sheets
Food processor or blender
Piping bag
1/2 inch tip (I use Ateco 6-Piece Pastry Tube and Tips Set)

Level: Easy
Serves: 30-40 medium macarons

Raspberry Macarons Recipe


  • 125 g almond flour/almond meal (or 125 g blanched almonds, grounded to meal)
  • 150 g icing sugar
  • 100 g caster sugar
  • 1/2 tsp. red powder food colour (if you use fluid food colour, add it when your meringue is mixed)
  • 2 tsp. freeze-dried raspberrypowder
  • 3 egg whites (110 g) (Matured – I normally just use them at room temp. Haven’t been a problem for me)


  1. Blend the almonds finely in a blender, add the icing sugar and blend until the mixture is completely fine.
  2. Add freeze-dried raspberry powder and press mixture through a fine sieve and into a medium sized bowl.
  3. Beat egg whites until stiff peaks are formed, and add slowly, little by little, caster sugar.
  4. Whisk thoroughly until the meringue is smooth and shiny.
  5. Use a plastic or metal spoon to fold the almond flour into the meringue.
    Don’t worry about knocking the air out of the meringue. Is a part of the process, to make the batter more runny.
  6. Continue to turn the meringue until it has the right consistency. The consistency should be like lava. (I normally put a dot of batter on the kitchentable. If it has a peak, i fold the batter for a little longer. !!Do not overfold the batter!! Fold it 2-3 times, and make a new test. Repeat until perfect).
  7. Put the batter in a pipingbag and pipe the macarons out on your template. (I usually put a sheet of paking paper over my template, then I can make multiple sheets in the same batch.)
  8. Slap the baking paper on the table 2-3 times to remove any air bubbles from your macarons.
  9. Let them dry for minimum 30 min. or until they no longer sticks to your fingers when you give them a light touch. (depending on the air humidity, this step can take hours.) When the shells are dry enough, they are ready to be baked.
  10. Bake the shells at 190°C/374°F for 5 minutes, turn the bakingplate (to get the moisture out of the furnace), reduce to 150°C/302°C and bake for another 7 minutes.
  11. You can check if they are done, by touching the top of the shell, if they do not move from the “feet”, they are done.
  12. Make the raspberry butter cream.

Raspberry Butter Cream:


  • 1/2 cup soft butter
  • 1/2 cup fresh raspberries
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 350 g powdered sugar


  1. Whip up the first 4 ingredients at medium speed.
  2. On low speed add the powdered sugar a little at a time.
  3. Fill the macaron shells with raspberry buttercream. Let the raspberry macarons rest for 24 hours. Ideally at 12°C otherwise in the vegetable drawer of the refrigerator.


It’s not as exciting to test your oven, but it’s definitely worth it when your macarons come out perfect.

See my recipes for Lemon Macarons, Pistachio Macarons, Licorice Macarons or Mojito Macarons.
I wonder if there is a variant to everyone’s taste ?

Raspberry Macarons Recipe

Published on: 18-01-2014, at http://kaloria.dk/hindbaer-macarons/

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