Absolutely Scrumptious Raspberry Macarons Recipe (2024)

I confess that I have a real sweet tooth here. My sweet tooth truly extends to baked goods, especially to a variety of pastries, such as macarons.

I have also admitted here that I am a huge Disney World fan.

Well in Epcot, I happen to love visiting the many different countries, especially France.

Why?

Because I love French pastries, especially once again macarons.

Something about these little pieces of French pastry heaven sends me to my happy place.

So, I recently found a delectable recipe for macarons that I could resist from the likes ofVilla Azur‘s Executive Chef Erwin Mallet.

Did you know that May 31st isNational Macaron Day?

So this is a great way to celebrate with this yummy and scrumptious macaron recipe share.

Plus, the colors in this one could also be a wonderful Valentine’s Day treat for your Valentine!

[Tweet “Make yummy macarons for Valentine’s Day #dessert #recipe”]

And I promise you that this recipe will also not disappoint if you too are a macaron lover.

Raspberry Macaron Recipe

Ingredients:

For the Macaron

1 cup Almond flour/meal

1 cup Powdered sugar

3 Egg whites

6 ½ tablespoons ofred food coloring

1 cup Granulated sugar

2/3 cup Water

For the Raspberry Jam

2 cups Raspberry purée

1/4 cup Granulated sugar

2tsp Pectine

Instructions

Macaron Preparation:

1. Prepare your pastry bag, parchment paper and pan sheet.
2. Pre-heat the oven to 350*f
3. Sift the almond flour and powdered sugar into a large bowl and whisk together, poor in the 82 grams of egg whites and combine with spatula, add the red colorant.
4. Place the remaining 90 grams of egg whites into the bowl of a stand mixer fitted with the whisk attachment.
5. Combine the 236 grams of granulated sugar and the water in a small saucepan and heat over medium-high heat until the syrup reaches 203*f/110*c.
6. Letting the syrup continue to cook, add a pinch of sugar to the egg whites, turn the mixer to medium speed, and whip to soft peaks.
7. When the syrup reaches 248*f/120*c remove the pan from the heat. Turn the mixer to medium-low speed and slowly add the syrup.
8. Increase the speed and whip for 5 minutes until it is cool.
9. Fold one-third of the meringue into the almond mixture,then continue adding the egg whites a little at a time.
10. Transfer the mixture to the pastry bag with the tip and pipe the macaron, lift up the pan sheet and tap the bottom of the pan to spread the batter evenly and smooth any peaks left by the pastry bag.
11. Bake for 9 to 12 minutes.

Jam Preparation:

1. Warm up the raspberry purée with granulated sugar and pectine until the jam boils.
2. Put the jam in the freezer for 2 hours.
3. When the jam is cold, put it in a blender and mix until the perfect texture.

To fill the macaron:

1. Transfer the jam into the pastry bag.
2. Remove the macaron from the pan.
3. Starting in the center, pipe the jam and top with a second macaron.
4. Put in the refrigerator for 3 hours before serving.

Yield: 0

RASPBERRY MACARON RECIPE

Ingredients

For the Macaron

• 1 cup Almond flour/meal
• 1 cup Powdered sugar
• 3 Egg whites
• 6 ½ tablespoons of red food coloring
• 1 cup Granulated sugar
• 2/3 cup Water

For the Raspberry Jam

• 2 cups Raspberry purée
• 1/4 cup Granulated sugar
• 2 tsp Pectine

Instructions

Macaron Preparation:

1. Prepare your pastry bag, parchment paper and pan sheet.
2. Pre-heat the oven to 350*f
3. Sift the almond flour and powdered sugar into a large bowl and whisk together, poor in the 82 grams of egg whites and combine with spatula, add the red colorant.
4. Place the remaining 90 grams of egg whites into the bowl of a stand mixer fitted with the whisk attachment.
5. Combine the 236 grams of granulated sugar and the water in a small saucepan and heat over medium-high heat until the syrup reaches 203*f/110*c.
6. Letting the syrup continue to cook, add a pinch of sugar to the egg whites, turn the mixer to medium speed, and whip to soft peaks.
7. When the syrup reaches 248*f/120*c remove the pan from the heat. Turn the mixer to medium-low speed and slowly add the syrup.
8. Increase the speed and whip for 5 minutes until it is cool.
9. Fold one-third of the meringue into the almond mixture, then continue adding the egg whites a little at a time.
10. Transfer the mixture to the pastry bag with the tip and pipe the macaron, lift up the pan sheet and tap the bottom of the pan to spread the batter evenly and smooth any peaks left by the pastry bag.
11. Bake for 9 to 12 minutes.

Jam Preparation:

1. Warm up the raspberry purée with granulated sugar and pectine until the jam boils.
2. Put the jam in the freezer for 2 hours.
3. When the jam is cold, put it in a blender and mix until the perfect texture.

To fill the macaron:

1. Transfer the jam into the pastry bag.
2. Remove the macaron from the pan.
3. Starting in the center, pipe the jam and top with a second macaron.
4. Put in the refrigerator for 3 hours before serving.

There you have it the best Raspberry Macarons recipe for all!

***As a side note, I am humbled andhonored to be recently included in not one, but two best parenting blogs roundups.

The first one is Best for the Kids 50 Parenting Blogs That Will Help You Become a Better Parent.

And the second is over at You da Mom with The 40 Best Parenting Blogs You Need to Bookmark Right Now.

Do you love Macarons?

Tell me in the comments…