Print

Raspberry Macarons with Raspberry Buttercream and Jam Filling Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/raspberry-macarons-with-raspberry-buttercream-and-jam-filling-recipe/