These elegant, crisp on the outside airy on the inside raspberry macarons are irresistibly good. They make a great gift or treat for guests. It’s the perfect bite, every bite. This step by step macaron recipe will help you make the process smoother.
It’s safe to say that these macarons won’t last long, they’re that good. I think they were gone before they even had time to cool down and I must have had half a dozen of them myself. Or more. Probably more. No shame in my game. These raspberry macarons are heavenly.
I remember when my obsession with macarons first started. That delicate texture. The crunchy exterior. I wanted them all the time. And biting into it was like biting into the most delicious nougat. What was there not to love? But I thought making them myself was impossible. No way I could get the perfect texture, the perfect bite. But I was wrong. And I’m so glad I was wrong because now I can have macarons whenever I want. And however, I want. And today, I want them raspberry flavored.
Table of Contents
What do you need to make Gluten-Free French Macarons
I found the recipe that worked for me every time. With this step-by-step macaron recipe it can be yours too. The ingredients are simple. Powdered sugar, almond flour, egg whites from large eggs, fine granulated sugar. You can leave them white or add your choice of coloring, for that you will need a few drops of food coloring. I used pink to go with the raspberry jam.
Are Macarons Gluten-Free?
Yes! Macarons are made from almond flour, sometimes also known as almond meal. It has a flour like texture made all from almond nuts. There is a small difference between the two, almond flour- is made with the whole nut but without the peel, and almond meal is unpeeled almonds. For obvious reason almond flour will be a lighter color.
Do Macarons Need Cream of Tartar?
It depends on where you are. It’s not absolutely necessary, but if you live in the humid climate add 1/4tsp to help stabilize the egg whites when you whip them up.
Filling for Macaron
Delicious raspberry jam sandwiched between two flaky, delicate macaron shells. Excuse me while I wipe away my drool. When I am in a hurry, or don’t want to make the buttery cream filling, I choose jam that I have on hand to fill macarons, and they taste delicious.
What is the Difference between Macaron and Macaroon?
- A macaroon is a sweet coconut flake cookie made with just four ingredients. Shredded coconut, egg whites, condensed sweetened milk and vanilla extract.
- A macaron is a light elegant meringue like cookie that is crispy on the outside, airy on the inside and a slightly chewy, made with a butter or jam filling.
The names sound very similar but the two are very different in taste, the way they are made and texture.
Why you need to make these Macarons at home, ASAP
They’re easy to make. I’m not joking. You don’t have to be a French pastry chef to make these at home. Just follow the steps I’ve listed below, and I’m sure they’ll come out great.
They’re classy. Macarons are so elegant and dress up any dessert table. Everyone will be asking for the recipe.
They’re versatile. One cookie base. So. Many. Options. Seriously. You can make macarons in almost any flavor you think of. Chocolate and peanut butter? Delish. Pistachio? Yes, please. Seriously, the options are endless.
These raspberry macarons will melt in your mouth. The delicate cookies and the subtly sweet, slightly tart raspberry jam make for an incredible flavor combination!
Macarons are so versatile, you can use any fruit jam! I like raspberry in these recipes, too:
In just 30 minutes, you can have these 30 Minute Soft Thumbprint Cookies with Jam ready to devour!
This No Cooking Freezer Raspberry Jam Recipe uses fresh raspberries to make the tastiest jam you can enjoy year round!
Step by Step Basic Macaron Recipe Filled with Raspberry Jam
- Set of bowls
- hand mixer
- Spatula set
- Piping bag with tip
- parchment paper
- Cake spatula
- 1 cup powdered sugar
- ¾ cup almond flour
- 2 egg whites, from large eggs
- 4 Tbsp granulated white fine sugar
- food coloring, pink goes very well with raspberry flavor
- fruit jam, any flavor
- In a bowl sift 1 cup of powdered sugar.1 cup powdered sugar
- Into the same bowl, sift 3/4 cup of almond flour. Mix together gently.¾ cup almond flour
- In a separate bowl with a hand mixer or stand mixer beat 2 egg whites, from large eggs. ( better if the eggs are at room temperature and not organic)2 egg whites,
- The egg whites will start getting fluffy and really white.
- Add in 1 Tablespoon at a time granulated white fine sugar, 4 Tablespoons in total. Beat until becomes stiff.4 Tbsp granulated white fine sugar
- Into the egg whites fold in half of the almond flour and powdered sugar mixture.
- After well combined, add in the rest of the flour and sugar mixture to the egg whites. Fold gentle clockwise.
- At this time add in few drops of food coloring (3-4 drops)I used red to make my macarons pink to go with the raspberry jam.food coloring,
- With a spatula, fold the mix clock wise, until the mixture is well combined and almost runny but not quite. (It should fall off the spatula slowly.)
- Put the mix into an icing bag and make circles onto a prepared baking sheet with parchment paper or a rubber macaron sheet, leaving space in between each circle.
- After you have used up all the mixture, take the baking sheet with two hands on each side and bang them on the counter few times to remove the air bubbles. Give 15 minutes for the macarons to prepare themselves to go into the oven. This is also the best time to turn on your oven to 325F.
- To bake: place the pan on the top or bottom rack of the oven, you don’t want to bake macarons in the middle of the oven. After 15 minutes, macarons should start having a hard shell, meaning when you slightly touch the tops you should still have a clean finger.
- Bake for another 8 minutes, turn the baking sheet around for even baking.
- Take macarons out and let them cool down after a total of 16 minutes.
- With a teaspoon, spread jam on one macaron and close with a different macaron making a sandwich.fruit jam,
- Some say macarons are better after 24 hours. Well, maybe that’s true but I wouldn’t know, since mine don’t last that long because everyone eats them that day.
- Sift! Don’t skip the sifting steps. The almond flour and the powdered sugar has to be sifted. There should be no large particles.
- Room temperature egg whites. This step is also important.
- Mixing clockwise with a spatula until the batter is not quite runny, but not stiff either. Just until it starts to slowly start to fall off the spatula like lava.
- For better results, rest the macarons in the fridge before adding cream or jam.
- If you don’t have a macaron sheet, you must use parchment paper so the macarons don’t stick to the surface of the baking pan.