How to Make Basic Macarons Filled with Raspberry Jam

These raspberry macarons are irresistibly crispy, yet delicately moist. It’s the perfect bite, every bite.

macarons

It’s safe to say that these macarons won’t last long, they’re that good. I think they were gone before they even had time to cool down and I must have had half a dozen of them myself. Or more. Probably more. No shame in my game. These raspberry macarons are heavenly. 

I remember when my obsession with macarons first started. That delicate texture. The crunchy exterior. And biting into it was like biting into the most delicious nougat.

What was there not to love? But I thought making them myself was impossible. No way I could get the perfect texture, the perfect bite.

But I was wrong. And I’m so glad I was wrong because now I can have macarons whenever I want. And however, I want. And today, I want them raspberry flavored.

Delicious raspberry jam sandwiched between two flaky, delicate macaron shells. Excuse me while I wipe away my drool.

Why you need to make these macarons at home, ASAP

They’re easy to make. I’m not joking. You don’t have to be a French pastry chef to make these at home. Just follow the steps I’ve listed below, and I’m sure they’ll come out great.

They’re classy. Macarons are so elegant and dress up any dessert table. Everyone will be asking for the recipe.

They’re versatile. One cookie base. So. Many. Options. Seriously. You can make macarons in almost any flavor you think of. Chocolate and peanut butter? Delish. Pistachio? Yes, please. Seriously, the options are endless.

These raspberry macarons will melt in your mouth. The delicate cookies and the subtly sweet, slightly tart raspberry jam make for an incredible flavor combination!

Ingredients

  • 1 cup of powdered sugar
  • 3/4 cup of almond meal/flour
  • 2 egg whites from large eggs
  • 4 Tbsp of granulated sugar
  • Food coloring (any color you want. I used red to make them pinkish to go with the raspberry jam.)
  • Jam, any flavor you like

macarons

How to make Raspberry Macarons: 

  • Into a bowl sift 1 cup of powdered sugar.

macarons

  • Into the same bowl, sift 3/4 cups of almond meal/flour. Mix together gently.

macarons

  • In a separate bowl with a hand mixer or stand mixer beat 2 egg whites, from large eggs. (Better if the eggs are at room temperature and not organic.)
  • The egg whites will start getting fluffy and really white.

macarons

  • Add in 1 Tablespoon at a time granulated sugar, 4 Tablespoons in total. Beat until becomes stiff.

macarons

  • Into the egg whites fold in half of the almond flour and powdered sugar mixer.
  • After well combined, add in the rest of the flour and sugar mixer to the egg whites. Fold gently.
  • At this time add in few drops of food coloring. (I used red to make my macarons pink to go with the raspberry jam.)
  • With a spatula fold the mixer clock wise, until the mix is well combined and almost runny but not quite. (It should fall off the spatula slowly.)
  • Put the mix into an icing bag and make circles onto a prepared baking sheet with parchment paper or a rubber macaron sheet, leaving space in between each circle. I bought this silicone macaron mat that is a great template for piping to macarons on. 

macarons

  • After you have used up all the mixture,  take an oven sheet with two hands on each side and bang them on the counter a few times to remove the air bubbles.  If you are super gentle person you can tap the bottom to remove the air bubbles.

Baking the Macarons

  • Give 15 minutes for the macarons to prepare themselves to go into the oven. This is also the best time to preheat your oven to 325F.  You don’t want to bake macarons in the middle of the oven, put rack either on top or the bottom of the oven.

macarons

  • After 15 minutes, macarons should start having a hard shell. Put them in the oven to bake.
  • Bake for 8 minutes, then turn the baking sheet around and bake for another 8 minutes, to bake evenly. In this next picture, the macarons have been in the oven for the first 8 minutes.

macarons

  • Take macarons out and let them cool down after a total of 16 minutes.

macarons

  • With a teaspoon, spread jam on one macaron and close with a different macaron making a sandwich.
  • Some say macarons are better after 24 hours. Well, maybe that’s true but I wouldn’t know, since mine doesn’t last that long because everyone eats them that day. 

macarons More sweet recipes you’ll love:

Equipment I Used

Macaron Silicone Mat

Piping Bag

Stand Mixer

Raspberry Macarons

How to Make Basic Macarons Filled with Raspberry Jam

These raspberry macarons are irresistibly crispy, yet delicately moist. It’s the perfect bite, every bite.
Prep Time 10 mins
Cook Time 16 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine French
Servings 8
Calories 145 kcal

Equipment

  • bowls
  • sifter
  • hand mixer
  • Spatula
  • piping bag
  • Baking sheet
  • parchment paper
  • cake spatula

Ingredients
  

  • 1 cup powdered sugar
  • ¾ cup almond meal/flour
  • 2 egg whites from large eggs
  • 4 Tbsp granulated sugar
  • food coloring pink goes well with raspberry flavor
  • fruit jam any flavor

Instructions
 

  • In a bowl sift 1 cup of powdered sugar.
    Raspberry Macarons
  • Into the same bowl, sift 3/4 cup of almond meal/flour. Mix together gently.
    Raspberry Macarons
  • In a separate bowl with a hand mixer or stand mixer beat 2 egg whites, from large eggs. ( better if the eggs are at room temperature and not organic)
  • The egg whites will start getting fluffy and really white.
    Raspberry Macarons
  • Add in 1 Tablespoon at a time granulated sugar, 4 Tablespoons in total. Beat until becomes stiff.
    Raspberry Macarons
  • Into the egg whites fold in a half of the almond flour and powdered sugar mixer.
  • After well combined, add in the rest of the flour and sugar mixer to the egg whites. Fold gently.
  • At this time add in few drops of food coloring, I used red to make my macarons pink to go with the raspberry jam.
  • With a spatula fold the mix clock wise, until the mixer is well combined and almost runny but not quite. (It should fall off the spatula slowly.)
  • Put the mix into an icing bag and make circles onto a prepared baking sheet with parchment paper or a rubber macaron sheet, leaving space in between each circle.
    Raspberry Macarons
  • After you have used up all the mixer, take the baking sheet with two hands on each side and bang them on the counter few times to remove the air bubbles. Give 15 minutes for the macarons to prepare themselves to go into the oven. This is also the best time to turn on your oven to 325F.
  • To bake: place the pan on the top or bottom rack of the oven, you don’t want to bake macarons in the middle of the oven. After 15 minutes, macarons should start having a hard shell.
  • Bake for another 8 minutes, turn the baking sheet around for even baking. This next picture, the macarons have been in the oven for the first 8 minutes.
    Raspberry Macarons
  • Take macarons out and let them cool down after a total of 16 minutes.
    Raspberry Macarons
  • With a teaspoon, spread jam on one macaron and close with a different macaron making a sandwich.
  • Some say macarons are better after 24 hours. Well, maybe that’s true but I wouldn’t know, since mine don’t last that long because everyone eats them that day.
    Raspberry Macarons

Notes

I bought this special macaron rubber sheet that already has the circles read, however it’s not necessary.

Nutrition

Nutrition Facts
How to Make Basic Macarons Filled with Raspberry Jam
Amount Per Serving
Calories 145 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 13mg1%
Potassium 12mg0%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 21g23%
Protein 3g6%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword almond flour, almond meal, dessert, french, fruit jam, macarons, powdered sugar, raspberry, raspberry jam, sweet
Tried this recipe?Let us know in the comments how it was!
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