This post may contain affiliate links. Read my disclosure policy. These raspberry macarons are tangy, sweet, and melt-in-your-mouth amazing! Since my trip to Portland when I tried raspberry Macarons at one of their famous bakeries, I became obsessed with recreating the ones I tried. They were in-sanely good. So I’ve made hundreds of macarons over the past month. I also knew that we needed to make a video to share the recipe with you because it’s crazy important for you to see what “flowing like lava” really means. I adopted the macaron base and stirring method from Martha Stewart’s March 2014 Living Magazine because it seems to be the most fail proof. I admit there were several moments of near pulling my hair out over the past few weeks as I tested and retested batch after batch after batch, but I was stubborn as tree sap on my favorite blouse, and let me tell you, it was worth it! Mastering these cookies made me feel like a baking ninja. I’m sharing ALL my secrets to success so hopefully you’ll get it right off the bat! Before you get excited and start, READ THIS:
Watch How to Make Macarons:
How to Make Great Macarons (Tips for Success):
Read through the recipe first, watch the video, and measure out all of your ingredients before starting. Weigh your almond meal and confectioners sugar. When I use store-bought large AA eggs, I don’t weigh the whites or the granulated sugar since it’s an exact 1/4 cup granulated sugar. Do not use wax paper. Use parchment or silpat (but let the cookies cool before removing them or they will stick). If you store almond meal in the fridge, bring it to room temp. Egg whites must be room temp also. Do not overbeat egg whites – they should not be dry and breaking. Sift your dry ingredients; very important or your macarons might be hollow. When mixing your flour and meringue batter, Do not overmix or undermix: When you pipe the cookies, the peaks should settle down into themselves within 10 seconds. Let your cookies rest before baking – this is important to form the feet. Rest anywhere from 30 minutes to 1 hour When I bake in 2 batches, my first set always bakes in 15 min and the second one takes 13 min (maybe my oven gets hotter the second go-around?). Keep an eye on it. Cookies should not turn golden in the oven, except ever so slightly underneath. Cookies taste best the next day – refrigerate overnight and bring to room temp to serve. If you can’t find freeze dried raspberries, they are pretty inexpensive online. Deep Breath. YOU CAN DO IT! 🙂 Watch our easy video tutorial on how to measure correctly
What You’ll Need to Make Raspberry Macarons:
A digital kitchen scale A good food processor A spatula Parchment paper or silpat to line baking sheets Electric hand mixer or stand mixer (I prefer the hand mixer for more control) A sieve to sift flour and strain raspberries A pastry piping bag with a large round tip (a disposable bag will do and if you’re brave, you can make due with cutting the tip off to make a round 3/8″ tip – I’ve seen it done) This little dusting wand from OXO is really fun to use
Here is the Print friendly recipe for how to make macarons:
I love that these raspberry macarons are sweet and sour – I find them irresistible. Do you have a favorite macaron flavor?
