Raspberry Macarons with Raspberry Buttercream and Jam Filling Recipe

Introduction

Raspberry macarons are delicate French treats with crisp shells and a luscious buttercream and raspberry jam filling. These pastel pink delights are perfect for special occasions or an elegant homemade dessert.

Ingredients

• 55 g aged egg whites, room temperature (about 2 large eggs)
• Pinch cream of tartar (optional)
• 55 g granulated sugar (1/4 cup + 1 tsp)
• 70 g superfine almond flour, blanched (1/2 cup + 2 Tbsp)
• 63 g powdered sugar (1/2 cup)
• Pink gel food coloring (optional)
• 56 g unsalted butter, room temperature (1/4 cup)
• 4 g vanilla extract or vanilla bean paste (1 tsp)
• 1 g fine salt (1/8 tsp)
• 125 g powdered sugar (1 cup)
• 10 g heavy whipping cream, room temperature (2 tsp)
• 15 g raspberry jam (2 Tbsp)

Instructions

1. Step 1: Line two large baking sheets with parchment paper or silicone mats and set aside.
2. Step 2: Pour the aged egg whites into a stand mixer bowl. Whisk on medium speed until covered in small bubbles. Add cream of tartar, then continue whisking until soft peaks form and whisk marks remain faintly on the surface.
3. Step 3: Gradually add granulated sugar and whisk on medium speed for 30 seconds. Increase to medium-high speed and whisk until stiff, glossy peaks form.
4. Step 4: If using, add pink gel food coloring now and mix briefly to incorporate.
5. Step 5: Sift almond flour and powdered sugar into the meringue. Fold gently with a rubber spatula using a circular motion and scraping the bottom until combined.
6. Step 6: Continue folding until batter flows in a thick ribbon from the spatula and you can draw a couple of figure eights without the batter breaking.
7. Step 7: Transfer batter to a large piping bag fitted with a medium round tip. Pipe 1 1/4-inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
8. Step 8: Tap the baking sheets firmly on the counter several times to release air bubbles. Pop any remaining bubbles with a toothpick.
9. Step 9: Let macarons rest for 30 minutes until they develop a matte skin.
10. Step 10: Preheat oven to 315°F (157°C). Bake one tray at a time on the middle rack for 16–19 minutes, rotating halfway through. If shells brown too much, tent loosely with foil and bake a little longer if needed.
11. Step 11: Cool macarons on the baking sheet for 15 minutes, then carefully peel them off the mats.
12. Step 12: For the buttercream, beat butter on medium speed for 1–2 minutes until lighter and smooth.
13. Step 13: Add vanilla extract and salt, mixing on low speed.
14. Step 14: Slowly add powdered sugar and heavy cream, mixing on low until fully combined and smooth.
15. Step 15: Adjust consistency by adding more cream (1 tsp at a time) if too thick, or powdered sugar (1 Tbsp at a time) if too thin.
16. Step 16: Transfer buttercream to a piping bag with a small round tip and set aside.
17. Step 17: Pipe a thick ring of buttercream around the edge of one macaron shell and add a dollop of raspberry jam in the center.
18. Step 18: Gently press a second shell on top to form a sandwich.
19. Step 19: Optionally, drizzle melted white chocolate on top and sprinkle with freeze-dried raspberry powder.
20. Step 20: Store finished macarons in an airtight container and chill overnight. Bring them to room temperature before serving.

Tips & Variations

• Use aged egg whites for better meringue stability and improved macaron texture.
• For vibrant shells, add gel food coloring sparingly to avoid altering batter consistency.
• Swap raspberry jam with other fruit preserves or chocolate ganache for different flavors.
• Let macarons rest until a firm skin forms to prevent cracking during baking.

Storage

Store macarons in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, chill overnight to allow fillings to meld. Before serving, bring macarons to room temperature for about 30 minutes. You can also freeze macarons for up to one month; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack?

Macarons may crack if the batter is under-folded, the shells don’t develop a proper skin before baking, or the oven temperature is too high. Make sure to fold batter to the right consistency and let them rest until matte before baking.

Can I make these without almond flour?

Almond flour is essential for traditional macarons as it provides texture and flavor. Substituting it is not recommended, but you can try commercially available gluten-free blends designed for macarons if you require an allergy-safe option.

Raspberry Macarons with Raspberry Buttercream and Jam Filling Recipe

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4.7 from 67 reviews

Delicate and colorful French Raspberry Macarons made with almond flour and aged egg whites, filled with a smooth vanilla buttercream and tangy raspberry jam. These elegant sandwich cookies are perfect for special occasions or a sophisticated treat, featuring a crisp shell and chewy interior.

• Author: Ella
• Prep Time: 45 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 20–24 macarons (10–12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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Macaron Shells

• 55 g aged egg whites, room temperature (about 2 large eggs)
• Pinch cream of tartar (optional)
• 55 g granulated sugar (1/4 cup + 1 tsp)
• 70 g superfine almond flour, blanched (1/2 cup + 2 Tbsp)
• 63 g powdered sugar (1/2 cup)
• Pink gel food coloring (optional)

Buttercream Frosting

• 56 g unsalted butter, room temperature (1/4 cup)
• 4 g vanilla extract or vanilla bean paste (1 tsp)
• 1 g fine salt (1/8 tsp)
• 125 g powdered sugar (1 cup)
• 10 g heavy whipping cream, room temperature (2 tsp)

Filling

• 15 g raspberry jam (2 Tbsp)

Instructions

1. Prepare baking sheets: Line two large baking sheets with parchment paper or silicone mats and set aside.
2. Whip egg whites: Pour 55 g of aged egg whites into a stand mixer bowl with a whisk attachment. Mix on medium speed until small bubbles form on the surface. Add a pinch of cream of tartar, continue mixing until soft peaks form, visible as faint whisk tracks.
3. Add sugar: Gradually add 55 g granulated sugar to the egg whites while mixing on medium speed for 30 seconds, then increase to medium-high speed. Continue mixing until stiff, glossy peaks form.
4. Add color: If using, add pink gel food coloring and briefly mix to incorporate.
5. Fold dry ingredients: Sift together 70 g superfine almond flour and 63 g powdered sugar into the meringue. Fold gently with a rubber spatula using a circular motion around the bowl, then pull through the bottom to combine fully.
6. Macaronage technique: Continue folding until the batter flows in a thick ribbon from the spatula and you can draw figure 8s before the batter breaks. This indicates proper consistency.
7. Pipe shells: Transfer batter to a large piping bag fitted with a medium round tip. Pipe 1 1/4-inch rounds on prepared sheets spaced 1 inch apart.
8. Release air bubbles: Tap the baking sheets firmly on the counter several times to release trapped air bubbles. Pop any visible bubbles with a toothpick.
9. Rest shells: Let the piped shells rest at room temperature for 30 minutes or until a matte, dry skin forms.
10. Preheat oven: Preheat oven to 315°F (157°C) while the shells rest.
11. Bake: Bake one tray at a time on the middle rack for 16–19 minutes, rotating the pan halfway. If shells brown too much, tent with foil and bake a bit longer if needed.
12. Cool shells: Remove from oven and allow macarons to cool completely on the baking sheet for about 15 minutes. Then carefully peel from parchment or silicone mat.
13. Make buttercream: Beat 56 g room-temperature butter on medium speed for 1–2 minutes until light and smooth. Add 4 g vanilla extract and 1 g salt; mix on low speed.
14. Add sugar and cream: Gradually add 125 g powdered sugar and 10 g heavy cream on low speed until fully incorporated and the desired consistency is reached.
15. Adjust consistency: If too thick, add heavy cream or milk 1 tsp at a time. If too thin, add powdered sugar 1 tbsp at a time.
16. Fill piping bag: Transfer buttercream to a piping bag fitted with a small round tip and set aside.
17. Assemble macarons: Pipe a thick ring of buttercream around one shell, add a dollop of raspberry jam in the center, then sandwich with a second shell gently pressed on top.
18. Optional decoration: Drizzle melted white chocolate over finished macarons and sprinkle with freeze-dried raspberry powder.
19. Chill: Place macarons in an airtight container and refrigerate overnight. Bring to room temperature before serving for best flavor and texture.

Notes

• Aged egg whites (left at room temperature for at least 24 hours) improve macaron stability and texture.
• Folding technique, called macaronage, is critical to achieve the perfect batter consistency for smooth, glossy shells.
• Allowing the shells to rest and form a dry ‘skin’ prevents cracking during baking.
• Piping with consistent size rounds helps the macarons bake evenly and match when sandwiching.
• Cooling completely before assembling prevents melting the buttercream.
• Store finished macarons in an airtight container in the fridge and consume within 2–3 days for best freshness.
• You can substitute raspberry jam with other fruit preserves to vary the flavor.

Keywords: Raspberry Macarons, French Macarons, Almond Macarons, Buttercream Filled Macarons, French Dessert, Raspberry Jam Cookies