These raspberry macarons are made with raspberry extract and sandwiched together with a white chocolate raspberry ganache. The perfect sweet treat for any occasion or party.
Love bite-sized sweet treats? Give these a whirl!
- Raspberry thumbprint cookies (VIDEO)
- Russian doughnut holes
- Apricot walnut rugelach (VIDEO)
- Chocolate brandy fig bonbons
How to make raspberry macarons
- Sift the almond flour and powdered sugar into a bowl and mix to combine.
- Beat the egg whites on high speed until foamy, then add the salt and cream of tartar. Mix for another minute then add the sugar and food coloring. Then beat for another 4-5 minutes or until stiff peaks form.
- Fold flour/sugar mixture into the egg white mixture. You’ll want to look for a consistency similar to brownie batter.
- Fill a pastry bag with the batter. Twist the tip of the piping bag and clamp the end with your hand. This will make it easier to fill the bag. Then using Wilton 2A round piping tip pipe out 1-inch mounds onto a baking sheet lined with parchment paper.
- Bang the cookie sheets on the countertop about 10 times to release any air bubbles.
- Now let the macarons sit out at room temperature for about 30 minutes or more so they can form a skin similar to a dried up blob of Elmer’s glue.
- Bake at 300 degrees Fahrenheit for 18 minutes 1 tray at a time. The second tray may need to bake a few minutes less.
Macaron troubleshooting for raspberry macarons
- When making macarons you want to use room temperature ingredients, especially the eggs. I even make sure my mixer bowl is at room temperature.
- Make sure to sift the almond flour and powdered sugar. Don’t use a super fine sifter. I’ve tried using a super fine mesh sifter thinking it would give me those perfectly smooth macarons, but instead it prevented my macarons from forming the “skin”. If a macaron doesn’t have that “skin”, it won’t rise to form the ridges at the bottom.
- Let the macarons sit in room temperature for at least 20 minutes or until they feel tacky to the touch. Think of a glob of glue that’s been sitting for a while. It’s still wet on the inside but if you lightly press it with your finger, it will feel dry. If you live in a humid area it will take longer for your macrons to form that “skin” on the outside.
- You don’t want to over beat or under beat the egg whites, A good way to know if your egg whites are beaten well is if you lift the beater upright and the egg whites stand still instead of curving over.
- When combining the flour to the egg whites, you want to gently fold it instead of just mixing it because you want the egg whites to retain as much of their volume as possible. I like to use a large rubber spatula so that it folds more of the batter with each turn. The consistency of the batter should look a lot like molten lava. Not too runny, and not too thick.
- When I pipe out the batter, I don’t swirl the tip. I just keep it in one place until there’s enough piped out for 1 cookie.
- Once all the batter is pipped out unto the parchment paper, take the tray and bang it really hard on the counter to release any air bubbles. This will help those feet form.
- Bake each tray 1 at a time in the oven. Since one tray is in the oven first, the other tray becomes drier. To prevent the second tray from being too dry, remove it from the oven a minute or two earlier than the first.
What piping tip to use for raspberry macarons?
I find that a Wilton 2A round piping tip works the best for making french macarons.
How to make white chocolate ganache
- In a small saucepan heat the heavy cream over medium heat until it comes to a slight simmer.
- Place the white chocolate into a bowl and pour the hot cream over them. Make sure the white chocolate is completely covered.
- Now stir in the raspberry extract and pink food coloring until it becomes smooth.
How to fill macarons
Fill a disposable pastry bag with the raspberry white chocolate and snip the tip of the bag using scissors. flip half of the cookies on their back and pipe the white chocolate onto each half of the cookie.
Full Recipe Instructions
White Chocolate Raspberry Macarons
- For the macaron:
- 4 egg whites room temperature
- 1/3 cup white sugar
- 2 1/2 cups Powdered sugar
- 1 1/2 cups almond flour
- Pinch salt
- 1/2 tsp cream of tartar
- 1-2 drops pink gel food coloring
- For the white chocolate raspberry filling:
- 1/4 cup whipping cream
- 1 cup good quality white chocolate chips
- 1 tsp Raspberry extract
- 2 drops pink food coloring
- Preheat oven to 300F degrees. Make sure your oven is on the conventional setting. (or in other words, if your oven has a fan inside of it, avoid having the fan on).
- Sift the almond flour and powdered sugar into a bowl and mix to combine. Sifting is crucial because you want to get rid of any larger pieces of almond.
- Beat the egg whites on high speed until foamy, then add the salt and cream of tartar. Mix for another minute then add the sugar and food coloring. Beat for another 4-5 minutes or until stiff peaks form.
- Fold flour/sugar mixture into the egg white mixture. Be careful NOT to over mix. About 80 turns of your spatula should be enough. You want the batter to resemble the consistency of molten lava. I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites.
- Fill a pastry bag with the batter. Twist the tip of the piping bag and clamp the end with your hand. This will make it easier to fill the bag. Using a circle piping tip about 1/2 inch in diameter, pipe out 1 inch mounds. Make sure to pipe out onto parchment paper. Do not add any grease to the cookie sheets.
- Take the cookie sheets and bang them onto the counter a few times to get rid of any air. I hit them pretty hard, about 10 times.
- Let the macarons sit in room temperature for about 30-50 minutes. It really depends on how quickly they become tacky to the touch. If you live in an area with a lot of humidity, it may take longer for the macarons to form the "skin".
- Bake 1 tray at a time for 18 minutes. Be careful NOT to under bake or else they will stick to the parchment paper. I found that the second batch that sat out while the first was baking tended to burn a little since it sat out longer. So you may want to remove the second batch from the oven a minute or two earlier.
- Heat heavy cream in a small sauce pan over medium heat until the cream becomes hot, but not boiling.
- Place the white chocolate chips in a bowl and pour the hot cream over them. Let it sit for a minute making sure the chips are completely submerged under the cream.
- Stir the chocolate and cream with a whisk.
- Add the raspberry extract and food coloring. Mix until it becomes a smooth consistency.
- Fill a disposable pastry bag with the raspberry white chocolate and snip the tip of the bag using scissors. flip half of the cookies on their back and pipe the white chocolate onto each half of the cookie.
This recipe was originally posted on Aug 1, 2015, we’ve tweaked it a bit since then.
- Strawberry Feta Spinach Salad - May 27, 2023
- Breaded Chicken Skewers - May 24, 2023
- Mango Smoothie - May 22, 2023
Do you have any experience freezing these? If so, do you know how long they would keep?
Hi Eileen, yes I have stored these in the freezer before and they freeze really well! I would say keep them in an airtight container for up to 3 months.
Recipe was fine but not worth the constant pop up ads. I understand the need for advertising dollars, but this site is over the top compared to others.
I’m sorry you are having trouble with the advertisement on my site. It costs a significant amount of money to publish these recipes. In order to keep it free for you, I rely on advertising to cover those expenses. I understand that you’ve experienced some frustration, but I will have to continue running those ads. I’ll try and keep them to a minimum. Thanks for understanding!
how could i add flavoring to the actual macrons like raspberry but not use extract. Real raspberries
Hi Delanthia, unfortunately, you will need A LOT of raspberries to add flavor to the macarons. All that liquid will completely change the liquid to almond flour ratio and your macarons won’t bake properly. They will be very runny. So raspberry extract will be the best option here.
These are sooo good! They are a bit too sweet for my taste, wondering if I put less sugar into the macaron batter, if it would throw off the consistency of the batter? Thank you so much for such a delicious recipe!
Hi Diana, I am so glad that you love this recipe. I know that macarons are notorious for being finicky cookies. Having precise proportions and measurements is very important. So I am afraid that if you cut back on the quantity of sugar it could throw off the consistency of the batter.
at what point do you add the pink food colouring to the macaron batter? i do not see it in the instructions.
Hi Sue 🙂 It is shortly after you beat the eggs. I added it to the recipe card instructions. It is number 3. I also have pictures to help 🙂 I hope you love these macarons!
Margie Hall says
Any tips for high altitude?
Hi Margie, unfortunately, I do not have any experience with high altitude baking so I am not too sure what the necessary adjustments might be.
Pyper Rhodes says
Macarons are delicious except for a couple things. I found that without a little raspberry extract in the shells it doesn’t taste like raspberries much. Also, my filling was very runny and fell off of the macarons when I piped them. I love this recipe and will definitely be making them again with a few changes!
Hi Pyper, thank you for your feedback. Regarding the filling/ganache. It has to sit for a little to cool and stiffen up a bit. You are always welcome to adjust the recipe and ingredients per preference to make it taste more or less of something. Thank you for taking the time to leave your review. If you ever get a chance to make these again let me know how they turn out next time 🙂
Skarlette Ouellette says
Thank you Skarlette! Happy to hear you enjoyed these raspberry macarons 🙂
So, only the filling is raspberry flavored correct? Could I add seedless raspberry jam or raspberry extract to the macaron mix? If so how much could I add? Thank you!
Hi Hope, yes the raspberry is only in the macaron filling. Honestly, I have never tried adding it to the macaron batter for this recipe. You could try a little bit of raspberry extract but I don’t think the jam would work. Macarons are such a picky cookie that the wet to dry ingredient ratio could throw the recipe off. I hope that helps clarify and I hope you get a chance to make this recipe 🙂 Let me know how it goes!
hi i was wondering, are you able to put the almond flour through a food processor? ive seen other recipes doing that and this is one of the only ones that doesn’t do so
Hi Kimberly, you can use a food processor to make your own almond flour. However, I am not sure why some people put almond flour into a food processor. It is already really fine and ready to use. I hope that helps 🙂
Brittany Morrison says
Hi! I love your recipe for these rasp macaroons! I can’t quite get the filling right🥴 it hardens after a little while would that not happen if I use regular white chocolate and not melting wafers?
Hmm great question Brittany, I think that using regular white chocolate will definitely give you better results 🙂 I am glad that you love these raspberry macarons!
Why should we bake one tray at a time. ??
Hi Priya, you want to have to very even baking for these raspberry macarons. If you have several trays at different layers they won’t cook evenly. Hope that helps clarify and I hope you love these macarons 🙂
Hi! I am so excited to try this recipe out! I LOVE raspberry flavored desserts! I tried your chocolate espresso macaroons recipe and it’s perfect! Tried a different one after that and for some reason it didn’t work so idk how urs turned out perfect but I’m glad it did! I was wondering if I switch the raspberry extract to freeze dried raspberry fine powder and how much would I put? Pls let me know if you think that would be fine or if it would ruin the recipe!
Hi Yannya, I am so happy you loved the espresso macarons 🙂 For this recipe, I wouldn’t recommend adding ground freeze-dried raspberries since white chocolate can be very finicky when melted. If you want to add the freeze-dried raspberries to this recipe, I would go with making a buttercream instead 🙂
I liked this overall recipe, it was easy to follow, but I was thinking that they would turn out kind of tart,
Iike a raspberry, but it turned out more sweet, although I did use a Raspberry emulsion instead of extract. are they supposed to be sweet?
Hi Livy, unfortunately whenever you use any kind of raspberry extract or emulsion it will not taste exactly like the real raspberries. I hope that clarifies.
My 11 year old daughter has been begging to make macrons. I would say for her first attempt they taste good. There is a few things we can work on but it is more tondo with it being her first time. We will definitely make these again.
Hi Heather, thank you so much for your feedback! If you ever have any questions about this or any of my recipes please let me know and I will help as much as I can 🙂
Keila Villarreal says
I tried the recipe and they came out GREAT. They look soooo pretty BUT they came out hollow for me. What am I doing wrong? :/
Hi Keila, sometimes, overbeating the batter can cause air pockets and eventually create that hollow affect on the macarons.
Keila Villarreal says
About my hollow shells. So over beating the meringue or overbearing the whole batter itself will cause that?
Hi Keila, this usually happens when you overbeat the batter altogether.
Hi I have just made these but my mixture was a bit runny so they turned out flat would.you know why that is.
Hi Tracy, the biggest reason a macaron mixture may be runny is from over mixing the batter. It sounds like your macaron batter may have been overmixed.
I tried your recipe with high hopes. I’ve made macarons successfully many times but the ones that don’t work are always the ones that have more powdered sugar than almond flour. The recipes that do are typically 1:1 ratio. This one piped well, dried well, was smooth during baking but as soon as it came out of the oven, they puckers and collapsed in. I didn’t miss even one step so I’m not sure why this happens. Any idea?
Hi Erin, I’m sorry to hear your macarons caved. That’s so interesting, I’ve never heard of caved macarons. I’ll do some research and try to see why that might have happened.
Hi!! I have a question, can I use liquid egg whites instead of regular eggs separated??
Hi Daniela, I’ve never used liquid egg whites for macarons, so I can’t say if they will work for this recipe. I’m also not too sure if there are any additional ingredients in liquid egg whites.