Raspberry Macarons
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

A classic macaron recipe made with raspberries and a condensed milk filling. Delicious French macaron recipe made with a simple macaron shell and raspberries.

Course: Dessert
Cuisine: French
Keyword: raspberry macaron
Servings: 35 servings
Calories: 69 kcal
Author: Marina | Let the Baking Begin
Ingredients
Macaron Shells
Russian Buttercream
Instructions
To make Raspberry Macarons
  1. Preheat oven to 300F. Line 2 jelly roll sheets with parchment paper or silpat. Prepare a piping bag with a ¼ inch round tip.

  2. Separate egg whites from egg yolks, being careful not to contaminate the whites with the yolks. Measure out 100 grams of egg whites (about 3 eggs), cover with plastic and let sit at room temperature overnight. OR – microwave for 20 seconds, in 5 second intervals, mixing after each stop.

  3. In a bowl of a food processor, combine 200 grams powdered sugar and 100 grams almond flour. Pulse to combine, about 20 seconds. Then pulverize for about 2-3 minutes.

  4. Start whipping the egg whites with a pinch of salt. Once foamy, slowly add the granulated sugar and whip until stiff peaks form.

  5. Add the food coloring. Mix to somewhat incorporate.
  6. Add ½ the powdered sugar mixture and with a very quick mixing motions, make about 5-6 swirls with a spoon, to slightly combine the meringue with the powdered sugar mixture.
  7. Add the other ½ of the dry ingredients and carefully fold it in until fully combined. Take care not to overmix. Stop when the batter falls in a thick ribbon and disappears in about 30 seconds.
Pipe and Bake Raspberry Macaron Shells
  1. Fill the piping bag with batter and pipe out 1 inch circles, about 1.5 inches apart onto parchment paper.
  2. Rap the sheet against the table good 3-4 times to remove any trapped bubbles very important.
  3. Sprinkle whatever topping (sprinkles) you would like on top of each round.
  4. Slide the first sheet in the oven and bake for 10-12 minutes. Do the same with the second sheet once the first one is done.
  5. Let the macarons cool. Carefully peel off the cookies by just lifting them up, or using a thin knife to slide right under each cookie to release it.

To make the Buttercream
  1. Whip 4 oz room temperature butter, 1 tsp vanilla extract & the food coloring until fluffy (scrape the bottom of the bowl throughout the process), about 2-3 minutes.

  2. Slowly pour 7 oz condensed milk, with the mixer still running and stop, as soon as the condensed milk is incorporated.

  3. Fill a pastry bag, or a ziplock bag with cream.
Assembly
  1. Pair each half of the cookie by size. Pipe a ‘ring’ of cream around the edge of the cookie, leaving space in the middle for the raspberry. Place ½ raspberry in the middle. Close with a matching (by size) half and press gently to stick the two halves together.
  2. Let the macarons sit in covered container, in the fridge overnight or better yet for 48 hours. Then, remove from the fridge and let come to room temperature before devouring
Recipe Notes

You can leave the buttercream uncolored (well as macarons, for this matter), but I think they look better this way.

Nutrition Facts
Raspberry Macarons
Amount Per Serving
Calories 69 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 36mg2%
Potassium 7mg0%
Carbohydrates 7g2%
Sugar 7g8%
Vitamin A 80IU2%
Vitamin C 0.4mg0%
Calcium 7mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.