Raspberry Macarons


My family and I are on a macaron binge. We ate through the chocolate hazelnut macarons, and my mommy and I couldn’t wait to try another recipe. This is a great recipe and we made up the cream filling on our own. We are even considering making these for my wedding 🙂

My Mommy is the hand model for this recipe and she originally got the recipe from the cookbook “Macarons & More” by Publications International. We have altered the recipe to create what we think is a better and authentic version. Here is a picture of the book if you are interested in reading it.


Ingredients for Cookie:


  • 1 1/2 cups Powdered Sugar
  • 1 cup Almond Flour
  • 3 Egg Whites, at room temperature
  • 1 tablespoon Raspberry Liqueur
  • Red Paste Food Coloring, as much as you need to get the desired color
  • 1/4 cup Granulated Sugar

Ingredients for Jam Filling:

  • Raspberry Jam


Ingredients for Raspberry Cream Filling:


  • 3/4 cup Powdered Sugar
  • 1/4 cup or a 1/2 stick of Butter, softened
  • 1 teaspoon Raspberry Extract
  • 1 tablespoon Raspberry Liqueur

Step 1: Add powdered sugar and almond flour in a food processor. Pulse until it makes a fine powders, scraping the bowl occasionally.




Step 2: Sift into a medium-sized bowl and discard the large pieces.


These are the large pieces you want to discard if they can’t be processed down anymore.


It should look like a very fine powder.


Step 3: Beat the egg whites with an electric mixer on medium speed until foamy.



Step 4: Beat in the liqueur and food coloring. Add enough food coloring to be a shade or two darker than necessary. When baking some of the color will fade.


Step 5: Gradually add the granulated sugar, beating for 2-3 minutes on high until the mixture forms stiff, shiny peaks. You will have to scrape the bowl occasionally.



Step 6: Add half of the flour mixture and fold with a spatula, about 12-15 strokes. Always start by scraping your bowl and folding inwards. It will have a grainy look.



Step 7: Add the remaining half of the flour mixture and fold until the batter is smooth and shiny. The grainy look has disappeared.

*Be super careful not over-mix the batter. It should peak and quickly relax into the batter.


Step 8: Line 1 or 2 cookie sheets with parchment paper. Scoop batter into a piping bag. Pipe 1 inch circles (about the size of a quarter) about 2 inches apart on to the cookie sheets.


Step 9: Rap the cookie sheets on a flat surface 3 times to remove air bubbles. Then turn the pan around and rap 3 more times.

Step 10: Let cookies harden anywhere from 15 minutes to an hour. You will know the cookies are ready when you touch the surface of the macaron and your finger does not stick to it.

*The more humid the environment, the more time you need the macarons to harden. I live in Florida so we have to wait an hour.



Step 11: Pre-heat oven to 325 degrees. Place the cookie trays in the center of the oven and bake for 10-13 minutes. The cookies will be done when they can easily slide on the parchment paper with a slight tap from your finger.

*Interesting note: The bubbly looking part from the risen cookie is called “the foot.”

Step 12: Cool cookies on to a cookie rack.


Step 13 (Option 1): To make the creamed filling, combine the butter, powdered sugar, liqueur and extract until well combined.



Step 13 (Option 2): Mix the jam to make it easier to spread on the cookie.


Step 14: When completely cool, pipe or spread the filling on to one cookie. Top with another cookie.





Step 13: Eat and Enjoy!

*Crunchy on the outside and gooey on the inside.



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