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Raspberry Macarons


Raspberry Macarons

Macarons are all the rage these days and these raspberry macarons are a delightful treat that will be sure to satisfy any and all macaron cravings.

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Calories Per Serving


For the filling

  • 1 heaping tablespoon cornstarch
  • 1/4 Cup sugar
  • 2 Ounces white chocolate, chopped
  • 2 Tablespoons heavy cream
  • 3 1/2 Ounces raspberry fruit purée
  • 5 Tablespoons unsalted butter, softened

For the macarons

  • 3/4 Cups almond flour
  • 1 Cup powdered sugar
  • 3 egg whites
  • Pinch of cream of tartar
  • 2 -3 drops red food coloring
  • 2 Tablespoons sugar


For the filling

In a bowl, whisk together the cornstarch and sugar. Place the white chocolate in a medium-sized bowl. In a small pot, bring the cream and fruit purée to a boil, whisking often so the paste doesn’t settle and burn.

Once the purée reaches a boil, whisk in the cornstarch-sugar mixture. Bring to a boil and cook, whisking constantly, until very thick, about 2-3 minutes. Pour over the white chocolate, and whisk until smooth, followed by the butter, whisking again until smooth.

Place a piece of plastic wrap onto the surface of the ganache and refrigerate until the mixture is cold, has thickened, and is a "pipeable" consistency.

For the macarons

In a large bowl, mix together the almond flour, powdered sugar, and 1 of the egg whites using a wooden spoon or spatula, until smooth. Add the remaining whites, cream of tartar, and food coloring to the bowl of an electric stand mixer and whip on medium speed until they begin to form stiff peaks. Add the sugar slowly and whip until stiff.

Fold into the almond flour mixture in 2 stages. Transfer to a piping bag with a pastry tip. (The final mixture should be a "pipeable" consistency, but not too fluffy; when you pipe it should not leave a peak. If so, return to the bowl and continue to fold a little to deflate some of the air.) Pipe onto a Silpat sheet in nickel-sized mounds.

Preheat the oven to 410 degrees.

Allow the trays of macarons to stand at room temperature for 20-30 minutes to form an outer skin/crust on the macaron. Transfer the Silpat to a baking sheet with tall sides and bake for 3 minutes. Then, reduce the oven temperature to 340 degrees and bake for 5-6 more minutes. Remove from the oven, and once cool, turn the Silpat over and remove the macarons.

Pipe the filling onto half of the macarons and top with the remaining half. Press down gently and refrigerate until firm.