Valentines Treats Raspberry Macarons

Name: Valentines Treats Raspberry Macarons
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20 macarons
Ingredients: 100g almond flour; 100g powdered sugar; 75g egg whites (aged, if possible); 50g granulated sugar; Pinch of salt; Red food coloring (optional); 120g unsalted butter, softened; 200g powdered sugar; 50g freeze-dried raspberries, crushed; 1 tsp vanilla extract; 1-2 tbsp heavy cream (if needed)

Highlighted under: Baking & Desserts

I've always had a soft spot for macaron cookies, and when I decided to create a Valentine's treat, raspberry macarons were my first choice. The bright pink hue and tangy raspberry filling instantly elevate any dessert table, making them perfect for celebrating love. Each bite is a beautiful blend of crisp outer shell and creamy filling, and trust me, they are much easier to make than you might think. With just a little patience and attention, you can impress your loved ones with these elegant treats.

Created by

Lucy Price

Last updated on 2026-01-07T10:55:15.000Z

Creating these raspberry macarons was a delightful journey. I experimented with different flavors and fillings, but the tartness of raspberries paired perfectly with the sweetness of the shells. I learned that using freeze-dried raspberries in the filling gives it a vibrant color and intense flavor. This little trick significantly enhances the overall experience of each macaron.

During my testing, I also discovered that letting the macarons rest before baking helps develop that coveted feet. It's all about patience and having the right timing. These little tips are what made my raspberry macarons turn out perfectly!

        Why You'll Love These Raspberry Macarons
        Gorgeous pink color that adds pizzazz to any dessert tray
Sweet and tangy raspberry flavor that’s utterly addicting
Delicate texture with a perfect balance of crunchy and chewy

      

Mastering the Macaron Technique

Making macarons can be daunting, but understanding the key techniques will set you up for success. One of the most crucial steps is aging your egg whites, as it helps achieve a glossy batter and stable meringue. If you have time, separate your egg whites a day ahead and let them sit uncovered in the refrigerator. This process removes moisture and enhances the structure of your macaron shells.

Another important factor is the folding technique when combining the meringue with dry ingredients. You want the mixture to be smooth and ribbon-like without deflating the air you've incorporated. If your batter flows too slowly from the spatula, it may need more folding; if it flows too quickly, you have over-mixed. Take your time during this stage to perfect the texture.

Raspberry Filling Insights

The raspberry filling is what makes these macarons truly special. Freeze-dried raspberries not only impart a vibrant color but also provide intense flavor without adding extra moisture. This is essential because too much moisture can disrupt the texture of the macaron shells. If you can’t find freeze-dried raspberries, you can substitute with raspberry powder or puree, but be cautious with the quantity to avoid altering the consistency.

When mixing the butter and powdered sugar, aim for a light and fluffy texture before adding the raspberries. This step ensures a smooth filling that balances beautifully with the shells. If your filling is too thick, slowly add heavy cream until it reaches a spreadable, creamy consistency. Remember, it should hold its shape when piped but still be easy to pipe onto the macaron shells.

Ingredients

Gather your ingredients before starting to ensure a smooth baking process.

Macaron Shells

100g almond flour
100g powdered sugar
75g egg whites (aged, if possible)
50g granulated sugar
Pinch of salt
Red food coloring (optional)

Raspberry Filling

120g unsalted butter, softened
200g powdered sugar
50g freeze-dried raspberries, crushed
1 tsp vanilla extract
1-2 tbsp heavy cream (if needed)

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps carefully to bake your perfect macarons.

Prepare the Macaron Batter

In a bowl, sift together the almond flour and powdered sugar. In a separate bowl, beat the egg whites until foamy, then gradually add the granulated sugar and continue beating until stiff peaks form. Carefully fold in the dry ingredients until just combined.

If using, add a few drops of red food coloring to achieve your desired color.

Pipe the Macarons

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a lined baking sheet, leaving space between each. Tap the pan gently to release any air bubbles and let them sit at room temperature for about 30 minutes until a skin forms on the surface.

Bake the Shells

Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, rotating the pan halfway through. They should have a shiny surface and rise with feet when done.

Make the Raspberry Filling

Cream the softened butter in a bowl, then gradually add the powdered sugar, mixing well. Stir in the crushed freeze-dried raspberries and vanilla extract. If the filling is too thick, add heavy cream a little at a time until desired consistency is achieved.

Assemble the Macarons

Once the macaron shells are completely cool, pair them up. Pipe a dollop of the raspberry filling onto one shell and top with another shell to create a sandwich. Press gently to spread the filling to the edges.

Rest and Enjoy

Allow the assembled macarons to rest in the refrigerator for at least 24 hours before serving. This lets the flavors meld and creates a wonderful chewy texture!

Enjoy your delicious raspberry macarons with loved ones!

Pro Tips

Always use a kitchen scale for precise measurements, and take your time during the folding process to ensure the batter has the right consistency.

Storing and Serving

Once you've assembled your raspberry macarons, storing them correctly is key to maintaining their texture and flavor. Place them in an airtight container in the refrigerator for up to a week. Let them sit at room temperature for about 15 minutes before serving to soften slightly. This resting period enhances the chewiness and allows the flavors to truly shine.

If you want to make macarons ahead of time, the shells can be baked and frozen for up to a month. Just ensure they are completely cooled, then layer them between parchment paper in an airtight container. When you’re ready to serve, simply prepare the filling and assemble them as usual. This technique is perfect for special occasions when you need to plan in advance.

Common Troubleshooting Tips

If you notice that your macaron shells don't have 'feet' or are cracked, it may indicate issues with your batter or baking conditions. Ensure that your egg whites are whipped to stiff peaks and that you properly rest your piped shells before baking. Additionally, check your oven temperature with an oven thermometer; an oven that's too hot can cause rapid expansion, leading to cracks.

Another common issue is hollow shells, often the result of under-mixing the batter. To overcome this, carefully observe the consistency and perform the 'figure-eight' test: if the batter can smoothly create a figure-eight without breaking, it is just right. Rectifying these common pitfalls can lead to beautiful and tempting raspberry macarons every time.

Questions About Recipes

→ Can I make macarons in advance?

Yes! You can make the shells and filling ahead of time. Just assemble them on the day you plan to serve for the freshest taste.

→ Why did my macarons crack?

Cracking can occur if the oven temperature is too high or if the macarons didn't rest long enough before baking. Make sure to let them dry to form a skin.

→ Can I use fresh raspberries instead of freeze-dried?

Yes, but you may need to adjust the amount of cream in the filling. Fresh raspberries can add moisture, which might make the filling too runny.

→ How should I store leftover macarons?

Store macarons in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before enjoying!