Raspberry desserts are some of my very favorites. Think: raspberry cheesecake, raspberry crisp, and raspberry muffins. I love using raspberries where you would normally use strawberries or blueberries. They just feel fancier to me for some reason. Anyone else agree? Speaking of fancy raspberry desserts, ahem, we have to talk about Raspberry Macarons, of course.
Raspberry Macarons Recipe
Even though this dessert feels more high class than your average sweet, it is so easy! Promise. Macarons don’t have to be intimidating with tons of crazy flavors and fillings to be delicious (although you do know that I love a super extra filling!).
These raspberry macarons are so simple: my famous Sweet Mac Shop Macaron Shells and raspberry buttercream. That’s it!
Alright, enough with all the fluff. This is why you’re here, isn’t it? To learn about the raspberry part of these raspberry macarons? Well, you’re in the right place. This buttercream is so easy. All you have to do is add crushed freeze-dried raspberries to my favorite American Buttercream recipe.
I love using freeze-dried berries in my buttercream because they don’t water down the frosting and make it runny. The texture and flavor are much more consistent across batches by using dried raspberries than fresh raspberries (this is important if you want consistency across batches, especially if you sell macs!).
Homemade Macarons Recipe
If you’re a macaron novice, you’ll want to head on over to this blog post to read my step-by-step instructions on how to make macarons at home! I also have a whole post on helpful tips and tricks, and lot’s more resources on my Instagram. Feel free to DM me if you ever have questions! I try to look at frequently asked questions and make videos to address them.
What are Macarons Made Of?
To make macarons, you’ll need just a few pantry staples! Make sure you’re stocked before you want to make these.
- Egg whites
- Powdered Sugar
- Almond Flour
- Vanilla Extract (I like to use clear but any kind will work)
- Whipping Cream
- Freeze-dried Raspberries
- baker's half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Tip #12
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 200 grams almond flour
- 1 tsp. clear vanilla extract
- Raspberry Buttercream recipe below
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar, almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit the "tare" button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the clear vanilla extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
- When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
- Now we'll make the macronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick…but can flow like a ribbon.
- BAKER'S NOTE: I have several videos of making macronage in my Instagram Highlights.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
- NOTE: if you will be using parchment paper — search for online — then download a template of circles and place underneath your parchment paper. You'll remove this before baking.
- Once the full pan is piped, gently (or aggressively–no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or silpat mat on the bottom of an upside-down baker's half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or silpat mat on the inside of a baker's half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Bake for 20 minutes.
- Once out of the oven, DO NOT — I repeat — do not remove from pan until they are completely cooled.
- This recipe yields 36-42 completed cookies (about 72-84 shells).
- Make the buttercream and pipe into the shells. Enjoy!
- 1/2 cup unsalted butter Let sit on counter for 30 minutes.
- 250 grams powdered sugar
- 1/2 teaspoon clear vanilla extract
- 1 pinch salt
- 1 1/2 Tbsp. heavy whipping cream
- 1/4 cup crushed freezed dried raspberries
- Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth.
- Add vanilla and salt; mix for 30 seconds until combined.
- Add in heavy whipping cream.
- Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time.
- PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.
- Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.
- Incorporate in the crushed raspberries. Use in your macarons!
- NOTE: American Buttercream will keep up to two weeks in the fridge, and one day at room temperature.