Raspberry Macarons with Raspberry Jam and Buttercream Filling Recipe

There is something truly magical about the delicate charm of these Raspberry Macarons with Raspberry Jam and Buttercream Filling Recipe. With their perfectly crisp shells and soft, melt-in-your-mouth centers filled with luscious raspberry jam and creamy buttercream, these French-inspired treats are a feast for both the eyes and the palate. Whether you’re celebrating a special occasion or simply craving a delightful indulgence, this recipe promises a stunning and delicious result that will have you swooning after just one bite.

Ingredients You’ll Need

To create these gorgeous raspberry macarons, you only need a handful of simple, yet essential ingredients that each bring their own magic. From the almond flour that gives the shells their signature texture, to the vibrant freeze-dried raspberries adding a burst of color and flavor, every element is carefully chosen to make this recipe shine.

• 3/4 cup almond flour/meal (72g): Provides the nutty base and fine texture that macaron shells require.
• 1/2 cup powdered sugar (57g): Adds sweetness and helps make the shells smooth and glossy.
• 1/4 cup freeze-dried raspberries (pulsed to a fine powder): Infuses the shells with natural pink color and concentrated raspberry flavor.
• 3 large egg whites (100g), room temperature: Key for creating that perfect fluffy meringue for a light shell.
• 1/2 cup granulated sugar (100g): Stabilizes the egg whites and sweetens the meringue.

Filling Ingredients:

• 1/4 cup salted butter, softened: The creamy base for the luscious buttercream filling.
• 1 cup powdered sugar (114g): Sweetens and balances the buttercream’s richness.
• 3 tablespoons raspberry jam plus extra for filling: Adds intense fruity flavor and moisture between shells.
• 1-2 teaspoons heavy cream (as needed): Adjusts the buttercream to the perfect consistency for piping.

How to Make Raspberry Macarons with Raspberry Jam and Buttercream Filling Recipe

Step 1: Preparing Your Dry Ingredients

Begin by sifting the almond flour, powdered sugar, and freeze-dried raspberry powder through a fine mesh sieve not just once, but twice. This step is crucial because it ensures your macaron shells will be smooth and free from any lumps or large pieces. The raspberry powder not only brings a gorgeous natural pink hue but also packs a punch of flavor that will complement the filling beautifully.

Step 2: Whipping the Egg Whites

Next, beat your room temperature egg whites on medium speed until bubbly and frothy, which takes about one minute. Slowly add the granulated sugar, about a tablespoon every 20 seconds, which helps create a stable meringue that will hold those stiff peaks perfectly. Increase your mixer speed to medium-high and beat until the egg whites form shiny, stiff peaks—this fluffy cloud is what gives your macarons their iconic structure.

Step 3: Folding the Batter

Carefully fold the sifted dry ingredients into the stiff egg whites with a spatula. Your goal here is to achieve a consistency often described as “lava” where the batter flows in thick ribbons when dripped from the spatula. This precise folding technique is the secret to getting those smooth, crack-free shells with the perfect rise.

Step 4: Piping and Resting the Shells

Transfer the batter to a piping bag fitted with a large round tip (or simply use a Ziploc bag with the corner cut off) and pipe 1½-inch circles onto parchment-lined baking sheets. The shells need to rest at room temperature for 30 to 60 minutes until their tops are dry to the touch; this resting stage helps develop a skin so the macarons do not crack during baking.

Step 5: Baking to Perfection

Preheat your oven to 300°F and bake one sheet at a time for 16 to 18 minutes. Once baked, let the shells cool completely on the baking sheet before gently peeling them off. You’ll know you nailed it when the shells are crisp on the outside yet tender on the inside.

Step 6: Making the Raspberry Buttercream

While the shells cool, whip together the softened butter until creamy, then gradually add powdered sugar and raspberry jam. Add heavy cream a teaspoon at a time to get the buttercream to a perfect piping consistency—smooth, not runny, not stiff—ready to pair with the vibrant raspberry jam for the ultimate filling.

Step 7: Assembling the Raspberry Macarons with Raspberry Jam and Buttercream Filling Recipe

Pipe a delicate border of raspberry buttercream around half of your cooled macaron shells. Dollop half a teaspoon of raspberry jam inside each buttercream ring, then sandwich with another shell on top. This combination of tart jam, rich buttercream, and tender shell creates a complex, irresistible bite that is pure joy.

How to Serve Raspberry Macarons with Raspberry Jam and Buttercream Filling Recipe

Garnishes

Presentation can take these macarons to a new level. A light dusting of powdered sugar, a tiny edible flower, or a few freeze-dried raspberry crumbs sprinkled on top will elevate their appearance and hint at the flavors inside. Garnishes add that extra touch of elegance, perfect for a teatime spread or party platter.

Side Dishes

Pair your macarons with a lightly brewed green or jasmine tea, whose subtle flavors won’t overpower the delicate raspberry notes. For a more decadent option, serve alongside a creamy vanilla custard or a fresh berry salad for a refreshing palate complement.

Creative Ways to Present

Try stacking your macarons in a pastel tiered stand for a stunning visual centerpiece or arrange them artfully on a mirrored tray for a modern, sophisticated twist. You can even package a few in a pretty gift box tied with a satin ribbon for a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

Macarons can be stored in an airtight container in the fridge for up to 3 days. This resting time actually improves their texture as the flavors meld beautifully. Just make sure to bring them to room temperature before serving to enjoy their full flavor and softness.

Freezing

If you want to make these Raspberry Macarons with Raspberry Jam and Buttercream Filling Recipe in advance, they freeze wonderfully. Freeze assembled macarons on a baking sheet then transfer to an airtight container. They keep well up to 1 month. Thaw in the refrigerator overnight to preserve freshness and structure.

Reheating

To gently reawaken frozen macarons, allow them to come to room temperature naturally. Avoid microwave heating, which can soften or melt the delicate shells and filling. Once thawed, they should maintain their luscious texture and flavor.

FAQs

Can I use fresh raspberries instead of freeze-dried raspberries?

While fresh raspberries are delicious, freeze-dried raspberry powder is preferred for the shells because it adds intense color and flavor without extra moisture that could affect the macaron’s texture.

Why do my macarons crack during baking?

Cracking often happens if the shells don’t rest long enough to form a dry skin before baking or if the oven temperature is too high. Make sure the tops are completely dry to the touch and bake at the correct temperature for best results.

What if my buttercream is too runny?

If your buttercream is too soft to pipe, add a little more powdered sugar or chill it briefly in the fridge. Conversely, add a splash more heavy cream if it’s too thick. Achieving the right consistency is key for neat filling.

How do I get my egg whites to stiff peaks?

Using room temperature egg whites and adding granulated sugar slowly while beating are essential. Beat until the meringue holds a firm peak that stands straight when you lift the whisk.

Can I make this recipe gluten-free?

Great news! This Raspberry Macarons with Raspberry Jam and Buttercream Filling Recipe is naturally gluten-free thanks to the almond flour base, making it a perfect treat for gluten-sensitive friends.

Final Thoughts

Now that you’ve got the recipe and tips for creating these stunning Raspberry Macarons with Raspberry Jam and Buttercream Filling Recipe, it’s time to roll up your sleeves and get baking! These stunning little delights combine elegance, flavor, and fun in every bite, making them the perfect show-stopper for any occasion. Trust me, once you taste those crisp shells with their rich, fruity filling, you’ll want to keep making them again and again.

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