Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Raspberry Macarons with Raspberry Jam and Buttercream Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 77 reviews

These Raspberry Macarons are delicate French cookies with a crisp shell and chewy interior, filled with luscious raspberry jam and smooth raspberry buttercream. Perfectly pink and bursting with berry flavor, they make an elegant dessert or sweet treat for any occasion.

  • Total Time: 2 hours 1 minute
  • Yield: 21-24 servings

Ingredients

Macaron Shells

  • 3/4 cup almond flour/meal (72g)
  • 1/2 cup powdered sugar (57g)
  • 1/4 cup freeze dried raspberries, pulsed to a fine powder
  • 3 large egg whites, room temperature (100g)
  • 1/2 cup granulated sugar (100g)

Filling

  • 1/4 cup salted butter, softened
  • 1 cup powdered sugar (114g)
  • 3 Tablespoons raspberry jam, plus more for filling the macarons
  • 1-2 teaspoons heavy cream, as needed

Instructions

  1. Prepare baking sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and to ensure even baking of the macaron shells.
  2. Sift dry ingredients: Sift the almond flour, powdered sugar, and freeze dried raspberry powder through a fine mesh sieve into a bowl. Repeat this process once more to combine the ingredients thoroughly and remove any large lumps.
  3. Beat egg whites: In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute. Gradually add granulated sugar, about 1 tablespoon every 20 seconds, then increase speed to medium-high and continue beating until stiff peaks form.
  4. Fold the batter: Gently fold the sifted almond mixture into the beaten egg whites using a spatula until the batter has the consistency of lava, dripping thickly from the spatula in a slow ribbon.
  5. Pipe the shells: Transfer the batter to a piping bag with a large round tip or a zip-top bag with a corner cut off. Pipe 1 1/2-inch circles onto the prepared baking sheets. Let the piped batter rest for 30-60 minutes until a dry skin forms on top and the surface is no longer sticky to the touch. Longer rest may be required in humid conditions.
  6. Bake the shells: Preheat the oven to 300°F (149°C). Bake one sheet at a time for 16-18 minutes. Let the shells cool completely on the baking sheet before attempting to remove them to prevent cracking.
  7. Make raspberry buttercream: Beat the softened butter until creamy. Gradually add powdered sugar and raspberry jam, mixing well each time. Add heavy cream 1 teaspoon at a time until the buttercream reaches a smooth, pipeable consistency.
  8. Assemble macarons: Fill a piping bag fitted with a small round tip with the raspberry buttercream. Pipe a border of buttercream around the edges of half the cooled macaron shells. Add 1/2 teaspoon of raspberry jam in the center and top with another shell to form a sandwich.

Notes

  • Use room temperature egg whites for better volume when beating.
  • Resting the piped macarons before baking allows a skin to form, which helps achieve the signature smooth shell and feet.
  • If your kitchen is humid, let the macarons rest longer before baking.
  • Freeze dried raspberry powder adds natural flavor and color without moisture.
  • Be patient when folding the batter; overmixing will cause the batter to become too runny, undermining the texture.
  • You can store assembled macarons in an airtight container in the refrigerator for up to 3 days for optimal freshness.
  • Bring macarons to room temperature before serving for the best texture and flavor.
  • Author: ELLA
  • Prep Time: 45 minutes
  • Cook Time: 16 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/raspberry-macarons-with-raspberry-jam-and-buttercream-filling-recipe/