Raspberry Macarons Recipe

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Recipe by Ashley Bode

Other than being symbolic of Parisian Romanticism, what makes macarons so special is that they seem to be impossible to make at home. However if you’re seeking to fulfill your need for an indulgent challenge, then this will be quite a satisfactory endeavor. This recipe, a combination of french translation and the trustworthiness of Martha Stewart, can easily be modified for different flavors of macarons. In this case, fresh raspberry preserves are used for the filling and bring a light summertime touch to the airy cookies.

Prep Details

Servings: 24

Calories per serving: 95 per serving

Prep time: 1 hour

Cooking time: 30 mins

Total time: 1 hour 30 mins


1 cup confectioners' sugar

3/4 cup almond flour

3-4 large egg whites, room temperature

Pinch of cream of tartar

1/4 cup superfine sugar

food coloring


1) Pulse confectioners' sugar and almond flour in a food processor until combined. Sift
mixture 2 times.
2) Add 1-2 egg whites to dry mixture until it becomes a thick paste. Add food coloring.
3) Preheat oven to 375 degrees. Whisk remaining whites with a mixer on medium
speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce
speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff
peaks form, about 8 minutes.
4) Add half of meringue to almond mixture, folding top to bottom, side to side. Once it
is just blended add remaining meringue. It should look like a thick paint with a shiny
gloss to it.
5) Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch
rounds 1 inch apart on parchment-lined baking sheets or macaron silpat, dragging
pastry tip to the side of rounds rather than forming peaks. Tap bottom of each
sheet on work surface to release trapped air. Let stand at room temperature for 20
minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating
halfway through, until macarons are crisp and firm, about 10 minutes. After each
batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to
325 degrees.
6) Let macarons cool just enough to touch, then transfer to a wire rack.
7) Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack
between layers of parchment, wrap in plastic, and freeze for up to 3 months.