Beautiful Macarons with Raspberry Buttercream: A Beginner’s Guide

Delicate, crispy on the outside, and chewy on the inside, these macarons with raspberry buttercream are an irresistible treat for any occasion. Perfect for tea parties, special events, or as a sweet indulgence, these French-inspired cookies are as beautiful as they are delicious. The tangy raspberry buttercream sandwiched between light almond meringue cookies adds the perfect balance of sweetness and tartness, making them a truly special dessert.

While macarons may seem intimidating at first, this recipe breaks down the process into manageable steps, helping you create perfectly piped, colorful treats that will impress your guests. Let’s dive into how you can make these luxurious cookies from the comfort of your kitchen.

Why You’ll Love This Recipe

Delicate & Light: The meringue-based shells are crisp yet chewy.
Bursting with Flavor: The raspberry buttercream adds a refreshing, fruity twist.
Impressive Presentation: These colorful treats are perfect for any celebration or gifting.
Customizable: Add food coloring to match any theme, or swap raspberry for another fruit flavor.
Perfect for Special Occasions: Elevate your next gathering or party with these delightful treats.

Ingredients

For the Macaron Shells:

• 1 cup powdered sugar
• ½ cup almond flour
• 2 large egg whites, at room temperature
• ¼ cup granulated sugar
• ¼ tsp cream of tartar
• Gel food coloring (optional)

For the Raspberry Buttercream:

• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 2 tbsp raspberry puree (fresh or store-bought)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

Prepare the Macaron Shells

1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a food processor, pulse the powdered sugar and almond flour until finely ground. Sift through a fine mesh strainer to remove any larger bits, ensuring smooth shells. Set aside.

Whisk the Egg Whites

1. In a clean, dry bowl, beat the egg whites using an electric mixer on medium speed until foamy.
2. Add the cream of tartar and continue whisking until soft peaks form.
3. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. The meringue should be glossy and hold its shape.
4. If using food coloring, add a few drops of gel food coloring and gently fold in to achieve the desired color.

Fold in the Dry Ingredients

1. Add the sifted almond flour and powdered sugar mixture to the meringue.
2. Fold the mixture gently with a spatula until well incorporated. The batter should flow like lava and form a ribbon when lifted.

Pipe the Macarons

1. Transfer the macaron batter into a piping bag fitted with a round tip (about ½ inch).
2. On the prepared baking sheets, pipe small circles (about 1 ½ inches in diameter) spaced about an inch apart.
3. Tap the baking sheets firmly on the counter to remove air bubbles. Let the macarons sit at room temperature for about 30 minutes to form a skin. The tops should not feel sticky to the touch.

Bake the Macarons

1. Bake the macarons for 15-18 minutes, rotating the pans halfway through baking. The macarons should have a smooth, shiny top with a ruffled base (called the “foot”).
2. Let the macarons cool completely on the baking sheets before attempting to remove them.

Make the Raspberry Buttercream

1. While the macarons are cooling, prepare the buttercream. In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
2. Gradually add the powdered sugar and beat until fluffy.
3. Add the raspberry puree, vanilla extract, and salt, and continue beating until smooth. If the buttercream is too thick, add a little more raspberry puree or a splash of milk to reach the desired consistency.

Assemble the Macarons

1. Once the macarons are fully cooled, pair them up by size.
2. Pipe a small dollop of the raspberry buttercream onto the flat side of one macaron shell.
3. Top with the matching shell and gently press together. Repeat for all the macarons.

Let Them Set

1. Allow the macarons to sit at room temperature for a few hours to help the flavors meld together. For the best texture, refrigerate them for at least 24 hours before serving. Bring to room temperature before enjoying.

Nutritional Information (Per Macaron)

Calories: 100 | Carbs: 14g | Fat: 5g | Protein: 1g | Fiber: 0g

Tips for Success

• Sift the Dry Ingredients: This helps ensure smooth, lump-free macaron shells.
• Room Temperature Egg Whites: For the best meringue, make sure your egg whites are at room temperature.
• Let Them Rest: The resting time before baking allows the macarons to form a shell, giving them their signature smooth top.
• Don’t Overmix the Meringue: Be gentle when folding the dry ingredients into the meringue—this helps avoid deflation.
• Fillings: Experiment with different fillings, such as lemon curd, chocolate ganache, or vanilla buttercream, for variety.

Why This Recipe Works

• Crispy Yet Chewy Texture: The meringue creates a delicate, crispy exterior while the inside remains soft and chewy.
• Flavorful Buttercream: The tangy raspberry buttercream pairs perfectly with the subtle almond flavor of the shells.
• Impressive Presentation: These macarons are visually stunning and perfect for impressing guests or giving as gifts.
• Customizable: You can change the flavor of the buttercream or color of the shells to suit your preferences or the occasion.

These macarons with raspberry buttercream are the epitome of elegance and flavor. With their delicate texture, vibrant raspberry filling, and gorgeous presentation, they’re perfect for any special occasion. While making macarons may seem challenging at first, following these steps will help you create the perfect batch every time. Enjoy these delicious, refined treats with a cup of tea or share them with friends and family for a memorable dessert experience.