Jam-Filled Raspberry Macarons

Here is my tried and true recipe for raspberry macarons, with a light and crispy shell, smooth meringue-based texture, and a sweet filling made with fresh raspberry jam and creamy buttercream.

These macarons have become my go-to treat when I want to impress guests at weekend gatherings. I always make an extra batch because they disappear so quickly – plus they’re perfect with afternoon coffee or tea the next day!

What Kind of Almond Flour Should I Use?

For macarons, you’ll want to use blanched almond flour (made from almonds with their skins removed) rather than almond meal, which can be speckled with bits of brown almond skin. The finer and more finely ground your almond flour is, the smoother and more professional-looking your macaron shells will be. Not all almond flours are created equal – look for brands specifically labeled as “super-fine” or those marketed for making macarons. If your almond flour feels a bit coarse, you can run it through a food processor with your powdered sugar and then sift the mixture to remove any larger pieces. Just be careful not to over-process, or you’ll end up with almond butter!

Options for Substitutions

When it comes to macarons, some ingredients are non-negotiable, while others can be tweaked. Here’s what you need to know:

• Almond flour: This is a must-have ingredient that can’t be substituted – it’s what gives macarons their signature texture and taste. Make sure to use fine almond flour, not almond meal.
• Freeze-dried raspberries: You can swap these with other freeze-dried fruits like strawberries or blueberries. Just make sure they’re ground to a fine powder. Don’t use fresh fruit as it will add too much moisture.
• Egg whites: Fresh egg whites are essential and can’t be substituted with carton egg whites or other alternatives. The protein structure is crucial for proper macaron formation.
• Raspberry jam: Feel free to use any fruit jam you like – strawberry, blackberry, or mixed berry all work great. Just make sure it’s not too runny.
• Heavy cream: For the filling, you can use half-and-half or whole milk instead, but you might need to adjust the amount to get the right consistency.
• Salted butter: You can use unsalted butter and add a tiny pinch of salt, or swap it for plant-based butter if needed, though the texture might be slightly different.

Watch Out for These Mistakes While Baking

The biggest challenge when making macarons is getting the meringue just right – undermixed meringue won’t hold its shape, while overmixed will be too dry and crack during baking, so aim for stiff peaks that hold their shape but still have a slight glossy sheen.

Temperature control is crucial – room temperature egg whites will whip up better than cold ones, and letting your filled macarons mature in the fridge for 24 hours helps develop that perfect chewy texture everyone loves.

Many bakers make the mistake of not sifting their dry ingredients properly – for smooth, bump-free shells, you must sift the almond flour, powdered sugar, and raspberry powder at least twice to remove any lumps.

The macaronage (folding) process is where things often go wrong – fold the batter until it flows like lava and forms a figure-8 ribbon that disappears back into itself within 20-30 seconds, but stop before it gets too runny, or you’ll end up with flat, footless cookies.

What to Serve With Macarons?

These sweet raspberry macarons make a perfect addition to any afternoon tea spread or dessert table. A nice cup of hot tea (like Earl Grey or chamomile) helps balance out the sweetness of these delicate French cookies – I especially love how the tea brings out the raspberry flavor. For a fancy dessert spread, try serving these macarons alongside some fresh berries, chocolate-covered strawberries, or even some vanilla ice cream. If you’re hosting a brunch, these macarons look super cute arranged on a tiered serving plate with other small treats like mini cupcakes or chocolate truffles.

Storage Instructions

Keep Fresh: Once filled, place your raspberry macarons in an airtight container and keep them in the fridge for up to 5 days. The texture actually gets better after 24 hours in the fridge – it’s like magic! The shells and filling meld together to create that perfect chewy texture we all love.

Freeze: These little French treats are perfect for freezing! Pop them in a freezer-safe container, and they’ll stay good for up to 3 months. Just remember to place them in a single layer or separate layers with parchment paper to prevent them from sticking together.

Thaw: When you’re craving your frozen macarons, just transfer them to the fridge and let them thaw overnight. Never thaw them at room temperature, as this can make them too soft and sticky. Once thawed, let them sit at room temperature for about 20 minutes before enjoying – this brings out their best texture and flavor.

Preparation Time	30-60 minutes
Cooking Time	20-36 minutes
Total Time	50-96 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 15-20 g
• Fat: 40-45 g
• Carbohydrates: 130-140 g

Ingredients

For the macaron shells:

• 3/4 cup almond meal
• 1/2 cup granulated sugar
• 3 large egg whites (room temperature, about 70°F)
• 1/2 cup powdered sugar (sifted for best results)
• 1/4 cup freeze-dried raspberries (ground into a fine powder)

For the raspberry buttercream filling:

• 1 to 2 tsp heavy cream
• 1 cup powdered sugar
• 1/4 cup salted butter (softened to room temperature)
• 3 tbsp raspberry jam (seedless preferred for smooth texture)

Step 1: Prepare the Baking Sheets

Line two baking sheets with parchment paper or silicone baking mats to prevent the macarons from sticking during baking.

Set the baking sheets aside until you are ready to pipe the batter.

Step 2: Sift and Combine Dry Ingredients

• 3/4 cup almond meal (72g)
• 1/2 cup powdered sugar (57g)
• 1/4 cup freeze-dried raspberries, ground into powder

Sift the almond meal, powdered sugar, and ground freeze-dried raspberry powder through a fine mesh sieve into a large bowl.

Repeat the sifting process once more to ensure the mixture is well combined and free of lumps.

Discard any large pieces that don’t pass through the sieve.

Set aside the sifted mixture.

Step 3: Make the Meringue

• 3 large egg whites, at room temperature (100g)
• 1/2 cup granulated sugar (100g)

In a separate large bowl, beat the egg whites on medium speed until they become frothy, which takes about 1 minute.

Gradually add the granulated sugar, adding about 1 tablespoon every 20 seconds, while continuing to beat.

Once all the sugar is added, increase the mixer speed to medium-high and beat until stiff peaks form.

The meringue should look glossy and hold its shape well.

Step 4: Combine Wet and Dry Ingredients

• sifted almond mixture from Step 2
• meringue from Step 3

Gently fold the sifted almond mixture (from Step 2) into the meringue (from Step 3) using a spatula.

Continue folding carefully until the batter reaches a lava-like consistency and falls off the spatula in thick ribbons.

Take care not to overmix; proper folding is key to smooth macaron shells.

I like to count strokes—usually about 40-50 folds does the trick.

Step 5: Pipe and Rest the Macaron Shells

• macaron batter from Step 4

Transfer the macaron batter (from Step 4) into a piping bag fitted with a large round tip, or use a zip-top bag with one corner snipped off.

Pipe 1 1/2-inch circles onto the prepared baking sheets.

Tap the trays firmly on the counter a few times to release air bubbles.

Let the macarons sit at room temperature for 30 to 60 minutes, or until the surface of each shell is dry to the touch.

This helps develop the signature macaron ‘feet’.

On humid days, it may take longer for the shells to dry.

Step 6: Bake and Cool the Macaron Shells

Preheat your oven to 300°F (150°C).

Bake the macarons one sheet at a time for 16-18 minutes.

The shells should be firm and easily peel away from the baking mat or parchment.

Allow the shells to cool completely on the baking sheet before attempting to remove them, as hot macarons are extremely delicate.

I always let them cool fully to prevent sticking or cracking.