Raspberry Macarons

Raspberry macarons are almond meringue cookies with a jammy center, crisp on the outside and tender inside. The key is whipping egg whites to stiff peaks and folding in ground almonds without deflating the mixture, which keeps the shells light and gives them their signature ruffled feet.

Ingredients for Raspberry Macarons

Egg whites whipped to stiff peaks form the structure of the shells. Powdered sugar and almond flour add sweetness and flavor while keeping the texture tender. Granulated sugar dissolved into the egg whites stabilizes the meringue. Raspberry jam fills the centers with bright fruit flavor. Cream of tartar helps the whites whip firm and stay stable, while vanilla extract rounds out the almond flavor.

Why This Raspberry Macarons Works

Macarons depend on a stable meringue that is stiff enough to hold its shape but light enough to spread into thin, even discs as they bake. Whipping egg whites with cream of tartar and sugar to stiff peaks creates tiny air bubbles that give the shells their characteristic texture. Folding in the almond flour and powdered sugar gently keeps those bubbles intact.

As the macarons bake, the outside dries and sets while the inside stays tender, creating that contrast. The cookies must rest on the pan for 10 to 15 minutes after piping so a skin forms on top. This skin is what creates the ruffled feet at the base and keeps the insides soft.

The filling sits between two cooled shells, so the jam does not soften them. Macarons improve after a day or two in the refrigerator, as the shells soften slightly and the flavors meld, making them the ideal make-ahead cookie.

Mistakes To Avoid

Overfolding the batter is the most common mistake. If you stir the almond flour into the meringue too many times, you will knock out the air and the shells will spread flat and hollow instead of rising with ruffled feet. Stop folding as soon as the batter flows like lava when you lift the spatula.

Skipping the resting step leads to shells without feet and a rough, cracked surface. The skin that forms on the piped shells during resting is essential. Without it, the batter spreads and cracks as heat hits it in the oven.

Baking at too high a temperature browns the shells before the insides set, making them hollow and fragile. Bake at 300°F (150°C) and place the pan on the middle rack where the heat is most even. Use an oven thermometer to confirm the temperature is accurate.

Filling shells while they are still warm softens them and causes them to stick together. Let the cooled shells sit in an airtight container for at least 30 minutes, or refrigerate overnight, before sandwiching them with jam. This firms them up and makes them much easier to handle.

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Ingredients

• 3 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 75 grams (6 tablespoons) granulated sugar
• 100 grams (3/4 cup) almond flour
• 150 grams (1 1/4 cups) powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup raspberry jam, for filling

Step-by-step Instructions

1. Line two baking sheets with parchment paper. Place a piping bag fitted with a 1/2 inch round tip inside a tall glass.
2. In a stand mixer bowl, combine the egg whites and cream of tartar. Whip on medium-high speed for about 2 minutes until soft peaks form.
3. Gradually add the granulated sugar and whip for 2 to 3 minutes more until stiff peaks form and the meringue looks glossy and thick.
4. Sift together the almond flour and powdered sugar into a small bowl, then sift again. Fold this mixture into the meringue in two additions, using a rubber spatula. Fold gently until the batter flows like lava when you lift the spatula, about 40 to 50 strokes total. Add the vanilla extract during the last fold.
5. Transfer the batter to the piping bag. Pipe 1 1/2 inch rounds onto the prepared sheets, spacing them 1 inch apart. Lift the piping bag straight up after each shell to avoid a point.
6. Let the piped shells rest at room temperature for 10 to 15 minutes until the surface is no longer wet and a light skin forms.
7. Preheat the oven to 300°F (150°C). Place one baking sheet on the middle rack and bake for 15 to 17 minutes until the shells are set and no longer sticky on top, but the centers are still tender.
8. Remove the pan from the oven and let the shells cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
9. Repeat steps 7 and 8 with the second baking sheet. Once all shells are completely cool, match them into pairs of similar size.
10. Spread 1 teaspoon of raspberry jam on the flat side of one shell and sandwich it with a second shell, flat side down. Repeat with the remaining shells.
11. Place the filled macarons in an airtight container and refrigerate for at least 24 hours before serving so the shells soften and the flavors meld.