Name: Raspberry Macarons with Raspberry Buttercream Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: 70 grams (about 2/3 cup) almond meal/flour; 120 grams (about 1 cup) powdered (confectioners) sugar; 2 large egg whites (about 65 grams), at room temperature; 50 grams (1/4 cup) granulated sugar; 1/4 cup freeze-dried raspberries; 3/4 cup fresh or frozen raspberries; 2 tbsp granulated sugar; 1 tbsp lemon juice; 6 tbsp unsalted butter, at room temperature

Jump to Recipe· 4.4 from 67 reviews

If you have a soft spot for delicate pastries that offer both visual delight and an exquisite flavor punch, then the Raspberry Macarons with Raspberry Buttercream Recipe is about to become your new obsession. These charming French treats captivate with their crisp, almond-based shells and a velvety buttercream filling that’s bursting with fresh raspberry goodness. The subtle tartness balanced with just the right sweetness, complemented by a dusting of raspberry powder, makes every bite a celebration of texture, color, and flavor. Believe me, once you master this recipe, your dessert game will never be the same!

Ingredients You’ll Need

The image shows three white macarons with dark red speckles on top, each with two smooth, round shells and a thick layer of deep pink filling inside. They are stacked on a white plate surrounded by fresh red raspberries. The background has a soft blur of red raspberry shapes, all set on a white marbled surface. The lighting highlights the texture of the macaron shells and the creamy filling. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for surprisingly simple ingredients, yet each one plays a vital role in crafting the perfect raspberry macarons. From the finely ground almond meal that gives structure and delicate nuttiness to the fresh raspberries that ensure vibrant flavor and color, every component is essential to this showstopper dessert.

70 grams almond meal/flour: Provides the base with a tender, nutty foundation crucial for the macaron shells.

120 grams powdered (confectioners) sugar: Ensures a smooth texture and sweetens the shells evenly.
2 large egg whites (at room temperature): Key for generating the delicate, airy structure of the macarons.
50 grams granulated sugar: Stabilizes the meringue, helping achieve those perfect stiff, glossy peaks.

1/4 cup freeze-dried raspberries: Crushed into powder, they give the shells their signature fruity blush and aroma.
3/4 cup fresh or frozen raspberries: The star of the buttercream, infusing natural tang and vibrant color.
2 tbsp granulated sugar (for syrup): Sweetens the raspberry syrup base.

1 tbsp lemon juice: Brightens the raspberry flavor and balances sweetness in the buttercream.
6 tbsp unsalted butter (room temperature): Contributes richness and smooth creaminess to the buttercream filling.

How to Make Raspberry Macarons with Raspberry Buttercream Recipe

Step 1: Prep Your Baking Sheets

Begin by lining one extra-large or two standard baking sheets with parchment paper or silicone mats to prevent your macaron shells from sticking. This small step sets the stage for perfect rounds that lift cleanly after baking.

Step 2: Combine and Sift Dry Ingredients

Next, in a food processor, pulse together the almond meal and powdered sugar a few times before letting it run for 1½ minutes. This ultra-fine mix ensures those smooth, glossy shells that macarons are famous for. Sift this mixture into a bowl to remove any lumps, pressing through gently, and discard any coarse bits.

Step 3: Whip the Egg Whites to Stiff Peaks

Using room temperature egg whites, beat them until they are foamy, then gradually add the granulated sugar. Continue whisking at higher speed for 2½ minutes or until you see stiff, shiny peaks that hold their shape. This meringue is your secret weapon for that light, airy structure.

Step 4: Fold Dry Ingredients into Egg Whites

Gently fold the sifted almond mixture into your whipped egg whites with a spatula. Aim for around 35 to 40 folds — enough to combine everything but not so much that the batter loses its airy texture. When done correctly, the batter should flow like lava and form thick ribbons as you lift the spatula.

Step 5: Pipe the Macaron Shells

Fit a pastry bag with a 3/8-inch round tip, fill it with your batter, and pipe neat 3/4-inch circles spaced about 1 inch apart onto the lined sheets. To eliminate trapped air bubbles that might crack your shells, drop the baking sheets onto your counter 15 to 20 times from about 6 inches high.

Step 6: Add Raspberry Powder Dusting

Take the freeze-dried raspberries and crush them finely inside a ziplock bag using a rolling pin. Lightly sift this vibrant raspberry powder over the shells. This not only adds a lovely fruity scent but also colors the macarons with a subtle natural pink hue.

Step 7: Rest the Macarons

Let your piped shells sit at room temperature for at least 30 minutes. You’ll know they’re ready when a thin, non-sticky film forms on top. This resting period is crucial because it helps develop the signature feet and prevents cracking during baking.

Step 8: Bake to Perfection

Preheat your oven to 300°F (150°C) and place a rack in the center. Bake the shells for 15 minutes, then allow them to cool completely on the baking sheets. If you’re making multiple batches, cool the first batch fully before baking the next to maintain consistent results.

Step 9: Prepare the Raspberry Syrup

In a saucepan over medium heat, combine fresh or thawed raspberries, sugar, and lemon juice. Bring to a simmer and mash the berries as they cook to extract maximum flavor. Strain the mixture through a fine sieve to remove seeds, yielding a smooth syrup that will sweeten and flavor your buttercream beautifully.

Step 10: Make the Raspberry Buttercream

Whip room temperature unsalted butter on high speed until fluffy, about 2 minutes. Slowly beat in the cooled raspberry syrup and continue mixing for another 2½ to 3 minutes until your buttercream is light, airy, and bursting with raspberry flavor.

Step 11: Assemble the Macarons

Finally, pipe the buttercream onto half of your cooled macaron shells. Sandwich with the remaining shells and press gently to spread the raspberry buttercream evenly inside—being careful not to crack those delicate shells. Congratulations, your Raspberry Macarons with Raspberry Buttercream Recipe are now ready to impress!

How to Serve Raspberry Macarons with Raspberry Buttercream Recipe

A close-up of four macarons stacked on a white plate, each macaron made of two light beige shells speckled with red dots and filled with a thick, bright raspberry pink filling layer in the middle. Fresh raspberries sit around the macarons on the plate. The background is a white marbled texture with blurred red raspberries in the distance. The shells have a smooth and slightly shiny surface with delicate texture marks. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a stunning presentation, dust finished macarons lightly with powdered sugar or a bit more freeze-dried raspberry powder. You can also add a tiny fresh raspberry or a small mint leaf on top for that extra touch of elegance and freshness.

Side Dishes

Serve these macarons alongside a light fruit salad or a delicate cup of tea to complement their sweet and tangy profile. They also pair beautifully with a glass of Champagne or a fruity white wine for an elevated dessert experience.

Creative Ways to Present

Stack macarons in a tiered dessert stand for parties, or arrange them in airtight boxes with tissue paper ribbons as heartfelt gifts. You can also create a colorful macaron platter by varying the fillings and using different freeze-dried fruit powders to decorate each shell uniquely.

Make Ahead and Storage

Storing Leftovers

You can keep your freshly assembled macarons in an airtight container in the refrigerator for up to three days. Just bring them to room temperature before serving to enjoy the buttery filling at its softest and the shells at their best texture.

Freezing

If you want to make these delightful treats ahead of time, freeze the unfilled shells separately for up to one month. Thaw them at room temperature before filling with the raspberry buttercream for the freshest taste and texture.

Reheating

Macarons are best enjoyed chilled or at room temperature, so avoid reheating. If the shells lose their crispness, letting them sit out for a bit usually helps restore some of their delicate texture without needing heat.

FAQs

Can I use frozen raspberries for the buttercream?

Absolutely! Just be sure to thaw them first, and drain any excess liquid to avoid watering down your buttercream. Frozen raspberries still offer wonderful flavor and vibrant color.

Why do macarons sometimes crack?

Cracking often results from insufficient resting time when the shells don’t form a proper skin or from an oven that’s too hot. Following the resting step and baking at the correct temperature helps prevent this issue.

Is it necessary to use almond meal, or can I substitute?

Almond meal is essential for the texture and flavor of macarons. Using other nut flours or flour substitutes will alter the structure and could prevent you from achieving that classic, chewy shell.

How long can I prepare the buttercream in advance?

You can make the raspberry buttercream up to two days ahead and store it tightly covered in the refrigerator. Before piping, bring it to room temperature and whip briefly to regain fluffiness.

Can I color the macaron shells differently?

Yes! Adding food coloring to the batter before piping can give you a variety of colors. Just make sure to use gel or powdered colors to maintain the right consistency without making the batter too runny.

Final Thoughts

There is something truly magical about mastering the Raspberry Macarons with Raspberry Buttercream Recipe. From the first delicate bite to the joyous moment you assemble your own lace-like shells filled with luscious buttercream, this recipe offers a delightful journey of flavor and technique. So, don your apron and create these little gems to brighten any afternoon or celebrate a special occasion. Trust me, your taste buds and loved ones will thank you.