Raspberry Macarons

When I started looking at macarons recipes, I thought it wouldn’t be that difficult to make them. The ingredients and method seemed pretty straight forward, but they are in fact a bit tricky to make. I have had consistent success with this recipe. If you follow the steps, you will too.

The most important thing you need to know about making macarons is what the batter is supposed to look like. The consistency of the batter is critical to the successful execution of this recipe. If you over-mix the batter, you will have no chance of success. In order to help you get it right the first time, I’m going to link a couple of videos that will help you recognize when it’s time to stop mixing the batter. Here’s the link to Martha’s Stewart’s macaron video tutorial. I also found Mimi’s video tutorial really helpful. After watching these two short videos, you will be ready to make your first batch of macarons. 🙂

This recipe is adapted from Bryonycooks blog. It’s a great French macaron recipe. I made some minor adjustments. I reduced the amount of sugar for a slightly less sweet macaron. I think that the reduction in sugar also results in a fluffier and less chewy texture. I also added a little extra almond flour to compensate for the inevitable small amount of almond flour that doesn’t make it through the sifter. The bake temperature that worked best for me was 290 degrees. Everybody’s oven is a little different. If the oven temperature is too hot, the macarons will crack. Technique and temperature are very important in the successful execution of these tasty little treats.

I made this recipe four times in one day and they turned perfectly every time. I am very confident that this recipe will work for you. Just remember to be careful not to over-mix the batter. It’s better to under-mix a little than to over-mix. You will start to get a feel for the right consistency with practice.

Macarons are so beautiful. We must have had at least one a day on our honeymoon in Paris. A macaron with your morning cappuccino is definitely the best way to start every day, whether you’re in Paris or at home.


Prep Time
40 mins
Cook Time
16 mins
Resting time
40 mins
Total Time
56 mins

The best macaron recipe!

Course: Dessert
Cuisine: French
Keyword: French macarons, macaronage, Macarons, Raspberry macarons
Servings: 20
Author: Rosa
  • 105 grams egg whites
  • 95 grams granulated sugar
  • Gel food colouring (optional)
  • 145 grams almond flour
  • 125 grams icing sugar
  • 1/4 cup raspberry jam or strawberry jam
  1. Remove 4 eggs from the refrigerator. Put just the egg whites into a bowl. Be careful not to get any yolk in the bowl. If you do, start again. Weigh out 105 grams of egg whites. Allow the egg whites to come to room temperature, around 1 hour.

  2. Measure out all of the dry ingredients and set aside. 

  3. Put the almond flour and the icing sugar into a food processor and blend until the texture is very fine, 30 to 40 seconds. Do not skip this step. It is very important.

  4. Sift the mixture into a bowl. If you notice that a lot of the mixture isn’t passing through the sifter, you will need to put it back into the food processor and blend it some more. Sift again. Discard any large bits that didn’t fit through the sifter (up to 1 tbsp is okay).

  5. In the bowl of a stand mixer, fitted with the whisk attachment, beat the egg whites on medium speed until they start to get foamy.

  6. Add the granulated sugar 1 tbsp at a time. Once the meringue starts to get glossy and forms soft peaks, add the food colouring one drop at a time. A little goes a long way. 

  7. Increase the speed to medium/high and beat until firm peaks forms. Remove the whisk attachment and turn it upside down. If there’s little to no movement, it is firm enough.

  8. Remove the bowl from the stand mixer. Add 1/3 of the almond flour/icing sugar mixture to the meringue. Use a flat rubber spatula to mix the dry ingredients into the meringue. When it’s mostly incorporated, add the next third and then the final third.

  9. Use the macaronage technique you saw in the videos to deflate some of the air from the batter, being very careful not to overmix the batter. When the batter falls relatively easily off the spatula, it’s ready. Keep in mind that the act of guiding the batter into the piping bag with the spatula will work the batter further.

  10. Fit your piping bag with a large round tip, around 1/2 inch. Place your piping bag into a tall glass so that the piping bag does not fall over while you’re pouring the batter into it.

  11. Pipe the batter into 2 inch circles onto a silicone or parchment lined cookie sheet. Leave at least 2 to 3 inches between each macaron. The batter will spread a little. 

  12. Drop the cookie sheet from about 6 inches above the table onto the table, 5 or 6 times, to remove the air bubbles from inside the macarons. 

  13. Preheat the oven to 300 degrees.

  14. Allow the macarons to rest for 35 to 45 minutes. After 35 minutes, touch one macaron. If you get any batter on your finger allow them to rest 10 more minutes and then check again. 

  15. Place one cookie sheet in the oven on a rack just below the centre of the oven. Bake one cookie sheet at a time. As soon as you close the oven door, reduce the temperature to 290 degrees.

  16. Bake the macarons for 16 to 17 minutes. Check them at 15 minutes. 

  17. Allow the macarons to cool completely, at least 1 hour, before removing them.

  18. Once cooled, fill them with raspberry jam. You can fill them the next day as well. 

  19. You can freeze the shells (without any filling) in an air-tight container for up to a month.

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