Raspberry Macarons
These raspberry macarons are filled with a lightly sweet mascarpone cream and a dollop of raspberry jam. A bakery-style treat you can make at home, complete with tips, troubleshooting, and step-by-step instructions.
Raspberry has always been one of my favorite flavors to pair with mascarpone — it’s that sweet-tart contrast that just works. I first made these raspberry macarons for a dessert table I was styling during my cake business days. The bride wanted something pink, elegant, and different from the usual cupcake spread. Naturally, macarons were the answer.
They were a hit — but the real surprise came afterward, when I brought the extras home. My husband, who usually avoids anything too sweet, asked if I had “any more of those raspberry things with the creamy stuff inside.” I knew then these had to become a regular. Since then, I’ve made them for brunches, tea parties, and way too many “just because” moments. They’re pretty, yes — but they’re also full of flavor, easy to adapt, and honestly, not as fussy once you get the hang of them.
Why you will love this recipe
- Bright & Fruity – That raspberry jam center gives each bite a pop of real berry flavor.
- Elegant Look, Simple Filling – Mascarpone makes the filling feel fancy without much effort.
- Perfect Texture – Crisp shell, chewy center, and creamy inside — just like a bakery.
- Great for Gifting – These pink beauties are perfect for Valentine’s Day, birthdays, or edible thank-yous.
Ingredients and substitutes
- Egg whites – Use fresh whites aged for stability.
- Almond flour – No substitute; must be blanched and finely ground.
- Mascarpone – Sub with full-fat cream cheese if needed.
- Raspberry jam – Use thick jam or reduce a runny one on the stove.
- Gel coloring – Liquid colors can ruin your batter. Use gel or powder.
Step-by-step: Raspberry macarons
- Prep Ahead – Pulse the almond meal and powdered sugar in a food processor for a few seconds. Sift them twice. Line baking trays with parchment or silicone mats. Prepare piping bags for both the shells and filling.
- Make the Meringue – Whip egg whites + pinch of salt until foamy. Slowly add granulated sugar; continue whipping until stiff, glossy peaks form (8–10 minutes). Add a few drops of pink or rose pink gel color and whip just until combined.
- Macaronage – Fold sifted almond/powdered sugar into the meringue. Mix until batter flows in thick ribbons and you can form a figure-8 without breaking. Don’t overmix — the batter should still hold its shape for a few seconds.
- Pipe the Shells – Pipe 1½-inch (4 cm) circles onto trays. Tap trays on the counter 3–4 times. Pop any bubbles with a toothpick. Rest until dry to the touch — usually 30–60 minutes.
- Bake – Preheat oven to 300°F / 150°C. Bake each tray for 12–14 minutes, one at a time. Shells should not wobble and should lift cleanly. Cool completely.
- Mascarpone Cream Filling – Beat mascarpone, powdered sugar, and vanilla until smooth. Add cold cream and whip until thick and pipeable. Transfer to a piping bag.
- Assemble – Pair similar shells. Pipe a ring of mascarpone cream. Add ½ tsp raspberry jam in the center. Sandwich with another shell. Chill 24–48 hours before serving.
Troubleshooting
- Cracked shells? – Not rested long enough or oven too hot.
- No feet? – Overmixed batter or low oven temp.
- Hollow shells? – Meringue under-whipped or shells underbaked.
- Runny filling? – Cream or mascarpone was too warm or overwhipped.
- Shells stuck to parchment? – Underbaked or not cooled before removing.
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Frequently asked questions
Macarons can be made ahead of time and kept in the fridge for 2 days. Wrap them in plastic wrap to prevent them from drying out.
The shells will keep in the freezer for up to 3 months while the fill macarons will freeze for up to a month.
Yes — unfilled shells can be stored in an airtight container at room temp for up to 5 days or frozen for 1 month.
Yes. Once matured (after 24 hours in the fridge), you can freeze them in a single layer, then transfer to a container. Thaw in the fridge.
Raspberry Macarons – French
These raspberry macarons are a delightful combination of crisp almond shells, tangy raspberry filling, and creamy Swiss meringue buttercream. Each bite offers a burst of fruity flavor and a perfect balance of sweetness and tanginess. With their vibrant color and exquisite taste, these macarons are a treat for both the eyes and the palate.
Video
Ingredients
- 100 g (3 large) Egg whites about 3 large eggs (weigh for accuracy)
- 100 g (½ cups) Granulated sugar
- 100 g (¾ cups) Powdered sugar
- 100 g (1 cups) Almond flour
- A pinch of salt
- Pink/Rose Pink gel food coloring a few drops (not liquid)
- 125 g (4 oz) Mascarpone cheese
- 50 g (½ cups) Powdered sugar
- ½ tsp Vanilla extract
- 60 ml (¼ cup) Heavy cream cold
- 50 g (3 tbsp) Raspberry jam (thick or seedless preferred)
Method
- Prep Ahead – Pulse the almond meal and powdered sugar in a food processor for a few seconds. Sift them twice. Line baking trays with parchment or silicone mats. Prepare piping bags for both the shells and filling.100 g Powdered sugar , 100 g Almond flour
- Make the Meringue – Whip egg whites + pinch of salt until foamy. Slowly add granulated sugar; continue whipping until stiff, glossy peaks form (8–10 minutes). Add a few drops of pink or rose pink gel color and whip just until the color is combined.100 g Egg whites , 100 g Granulated sugar , A pinch of salt, Pink/Rose Pink gel food coloring
- Macaronage – Fold sifted almond/powdered sugar into the meringue. Mix until batter flows in thick ribbons and you can form a figure-8 without breaking. Don’t overmix — the batter should still hold its shape for a few seconds.
- Pipe the Shells – Pipe 1½-inch (4 cm) circles onto trays. Tap trays on the counter 3–4 times. Pop any bubbles with a toothpick. Rest until dry to the touch — usually 30–60 minutes.
- Bake – Preheat oven to 300°F / 150°C. Bake each tray for 12–14 minutes, one at a time. Shells should not wobble and should lift cleanly. Cool completely.
- Mascarpone Cream Filling – Beat mascarpone, powdered sugar, and vanilla until smooth. Add cold cream and whip until thick and pipeable. Transfer to a piping bag.125 g Mascarpone cheese , 50 g Powdered sugar , ½ tsp Vanilla extract, 60 ml Heavy cream
- Assemble – Pair similar shells. Pipe a ring of mascarpone cream. Add ½ tsp raspberry jam in the center. Sandwich with another shell. Chill 24–48 hours before serving.50 g Raspberry jam
Notes
- Weigh your ingredients — especially egg whites. Precision is key.
- Sift dry ingredients twice — clumps ruin smooth shells.
- Whip meringue until stiff peaks — not soft or foamy.
- Let shells dry before baking to avoid cracks and get those classic macaron “feet.”
- Rest filled macarons 24–48 hours — they taste and feel better the next day.
- Use thick jam — thin jam will ooze out and make a mess.
Equipment you will need
Nutrition
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Veena these raspberry macrons looks perfect, I love them but rarely make them, your post tempted me to dust of my macrons love. I will make this raspberry macrons then.
Thank you, Swathi. Yes, these are really simple and easy
Wow, these looks absolutely amazing! I love your photography and a good macaroon always does me in. I’ll definitely be trying these. thank you.
Thank you, Alexis. I hope you try these. They are easy
Veena, I think you’re amazing! These looks fabulous! I’m terrified of macarons. You think my fear of fancy cakes is bad … that’s not even close.
“Don’t mess with the recipe” is really hard for me and I’m sure that’s why I’m terrified of macarons. Having said that, these look like something I’d love to have with tea. Or coffee. Or dinner. Or breakfast.
Ha… Noel. Thank you so much. You are not alone. There are a few people who are absolutely terrified of macarons. But those same few have had success with this recipe. It’s been tried and tested for years. If you ever decide you wanna make a batch my basic recipe would be the right place to start. Thanks Noel.
I love macarons but I’ve yet to try making them. You make it look so easy. I’ll have to give it a try and let you know how it turns out.
Thanks, Celeste. yes, these are so easy. I hope you try them.
Veena you are the Macaron Queen. I have never been able to bake the perfect marcaron. Yours look amazing all the different flavours. You make it look so easy. Next time I’m trying it your way
Ah, thank you, Karyn. I wish I was a macaron queen. I do have my moments too lol. I love making them but they don’t always turn out perfect. These are easy. Please do try them.
One thing I haven’t dared to try my hands on is macarons… 😀 Those macarons looks so perfect! Your macarons looks straight out of those gourmet bakeries!
Thanks, Jyoti. You must try, my recipe is so simple and easy.
Macarons are so good, and yours look gorgeous! I love that you did these as a treat for your kids’ teachers…very thoughtful
Thank you, Karyl. Yes, I made these as end of year give-aways for my kid’s teachers.
These are just perfection, I have tried once to make them never came out each one so perfect like these in size you are so talented. These are one I must tackle again and love raspberry you have inspired me to try these maybe tomorrow!
Thank you, Claudia. If you make as many as I do and as often as I do.. then yours will be perfect too. Practice makes perfect. I hope you try these
I really don’t see how you can make so many perfect macarons. Every single recipe sounds better than the next. I wish I could just order several dozens from you and have them sent. Then I’d sample all the flavors. YUM!! When I do make a batch I don’t know which one to make first.
Thank you, Marisa. I love making macarons and I do make them often. If we were closer I’d love to send you some, my dear friend. Thanks
Oh Veena….all these macaron recipes are driving me CRAZY!! I LOVE them…and I know it keeps reminding me to TRY making them for myself. I will have to tackle this in the fall!! Hope they turn out.
Ah Gloria, you must try my no-fail recipe at least once. You will be a master sooner than you know. Thanks