Chocolate Job

Raspberry Macarons

Raspberry macarons recipe: let the pink magic in!

How to make raspberry macarons?

Try macarons with raspberry filling and white chocolate using the Italian Meringue method.


To prepare around 40 raspberry macarons, you are going to need:
For the macaron Shells

  • 1 1/2 cup (150g) ground almonds
  • 1 1/4 cup (150g) powdered sugar
  • 4-5 tsp (4g) freeze-dried raspberries, finely ground, seeds removed
  • 55g egg whites (from about 2 small eggs)
  • pinch of red food coloring powder
  • 55g egg whites (from about 2 small eggs)
  • pinch of salt
  • 3/4 cup (150g) granulated sugar
  • 2 1/2 tbsp (38ml) water

For the White Chocolate Raspberry Macarons Filling, you are going to need:

  • 5 oz (150g) fresh or frozen raspberries
  • 2 tbsp (30g) sugar
  • 1/3 cup (80g) whipping cream
  • 8 oz (230g) white chocolate, small pieces
  • 4-5 tsp (4g) freeze-dried raspberries finely ground, seeds removed

Raspberry macarons video recipe

Author of video content: Home Cooking Adventure

How to make raspberry macarons full recipe

Video recipes are great when you need a visual comparison to how you are doing. Written step-by-step instructions, on the other hand, are handy when you want to double-check the details.

So, we added both!

Down below, you’ll find a raspberry macarons recipe as well as some tips that’ll help you keep on track when you have your pink macaron glasses on!

Part one. Raspberry Macarons Filling

To prepare raspberry macarons filling, first, boil the raspberries and sugar in a small saucepan. Simmer for about 5 minutes.

Tip: keep stirring the mass, don’t whisk it or mix harshly.

Next, pour the jam and the whipped cream into a saucepan. Mix a little, then add the white chocolate chips, freeze-dried raspberries, and red food coloring (optional). Cook until the chocolate is melted.

When the mass seems homogenous, transfer it to a bowl. Put the bowl aside to cool off, then place it in a fridge. The raspberry macarons filling is ready.

Tip: cover the bowl with a stretched film, or use a tight lid container.

Part two. Raspberry Macaron Shells

Before you start:

Prepare two baking sheets lined with wax paper.

Have a pastry bag ready. The bag should have a flat ½ inch (1 cm) length tip – you’ll form the shells with it.

Lastly, set the oven temperature at 300 F° (150 C°).

Later, you are also going to need a candy thermometer.

Raspberry macarons recipe: step-by-step instructions

  1. Pour the ground almonds and powdered sugar into a food processor, and grind it until the texture is fine. Sieve the mix into a large bowl.
  2. Next, take a smaller bowl, and mix the egg whites and a pinch of red food coloring powder. Then, pour the egg whites over the sieved almonds.
  3. Add the remaining 55 g of egg whites with the pinch of salt, mix a little and put aside.
  4. Now, prepare the sugar syrup. Here, you are going to need the candy thermometer to measure the temperature of the syrup.
  5. Mix the sugar with water and place the saucepan on medium heat.
  6. When the liquid reaches 230 F° (112 C°), it is time to take a separate bowl and start whipping the egg whites in it.
  7. When the thermometer shows 244 F° (118 C°), take the syrup off the stove and pour it on the egg whites you just whipped.
  8. Keep stirring until the bowl has cooled and the mass seems stiff.
  9. Now, pour the egg white and syrup mixture onto the almond-sugar powder. Mix it with a spatula (better silicone or rubber) until the mass looks creamy. You know it’s good if the batter sticks to the spatula.
  10. Finally, pour the mixture into the pastry bag.
  11. Use the pastry bag to form 1 inch (2.5 cm) shells on the baking sheet. Leave 1 inch of space between each.
  12. Once done, shake the baking sheet with a flick to remove air bubbles from the shells.
  13. Shove the shells to your oven and bake for 20–24 minutes. When finished, take them out to cool off.
  14. Now, take the pastry bag and pour the raspberry macarons filling you made earlier. Apply it on every second shell, then sandwich them together.
  15. Your raspberry macarons are done! But you’ll need to wait at least one day before you can try them. Place the macarons in a fridge and let the flavors meld.


Looking for more flavors? Try out other macaroon recipes!