Walking into my grandfather’s bakery in Lyon years ago, I discovered the true magic of French macarons. The raspberry version—macaron à la framboise—became my obsession. What makes these delicate treats so special isn’t just their perfect balance of textures—crisp exterior, chewy interior, and jammy center—but the way they transform humble ingredients into something extraordinary. After perfecting this recipe in kitchens across three continents, I’m excited to share my version that honors tradition while incorporating professional techniques that ensure success.
The Story
Macarons originated in Italy before being refined in France, with the sandwich-style we know today popularized by Parisian patisseries like Ladurée in the 19th century. The raspberry variation has remained a classic for good reason—the tartness of fresh berries creates perfect harmony with the sweet almond shells. While working in a boutique patisserie in Paris, I learned that the best macarons are actually aged—these little treasures develop even more complex flavors after 24 hours of “resting.”
Ingredients Spotlight
For the Shells:
150g (1⅓ cups) almond flour
150g (1¼ cups) powdered sugar
110g (3 large) egg whites, aged 24+ hours at room temperature
95g (scant ½ cup) granulated sugar
A few drops red food coloring (optional)
Pinch of salt
For the Raspberry Filling:
375g (3 cups) fresh raspberries
225g (1 cup + 2 tbsp) granulated sugar
2 tsp powdered pectin
Squeeze of fresh lemon juice
Step-by-Step Guide
Make the Raspberry Jam:
- Gently crush raspberries with a potato masher, maintaining some texture.
- Heat crushed berries over medium heat until they begin to release juice.
- Combine sugar and pectin in a separate bowl, then whisk into the heated berries.
- Add a squeeze of lemon juice and bring to a boil, stirring constantly.
- Simmer for 2 minutes, then transfer to a bowl and cover with plastic wrap directly touching the surface.
- Refrigerate until cold and set.
For the Macaron Shells:
- Sift almond flour and powdered sugar together three times—this isn’t excessive; it’s essential.
- Make an Italian meringue: Heat 95g sugar with 30ml water to 118°C (245°F) while whisking egg whites with salt to soft peaks.
- Slowly pour hot syrup into whites while whisking continuously until meringue is glossy and cooled to about 50°C (122°F).
- Add food coloring if using, then fold in the almond-sugar mixture in three additions until the batter flows like lava.
- Transfer to a piping bag fitted with a plain round tip (1cm/½-inch).
- Pipe 3cm (1¼-inch) circles onto parchment-lined baking sheets, spacing 2.5cm (1-inch) apart.
- Tap sheets firmly against counter to remove air bubbles.
- Let shells rest for 30 minutes until they form a skin and aren’t sticky to touch.
- Bake at 325°F (160°C) for 15 minutes, opening the oven briefly at minute 5 to release steam.
- Cool completely before removing from parchment.
Expert Techniques
The Italian meringue method might seem intimidating, but it creates the most stable shells. The hot sugar syrup essentially “cooks” the egg whites, resulting in a more resilient meringue that’s less likely to deflate during folding. When testing for the perfect batter consistency, lift your spatula—the batter should flow like molten lava, forming a ribbon that disappears back into the mass within 20-30 seconds.
Chef’s Note: The “macaronage” (folding technique) is crucial. Too little and your shells will be peaked and cracked; too much and they’ll spread flat without feet. I use exactly 65-75 folding strokes, pressing batter against the bowl’s sides to deflate slightly.
For perfect “feet” (the frilly bottom edge that’s the hallmark of a good macaron), ensure your oven is properly calibrated. If your macarons consistently crack, your oven might be running hot—invest in an oven thermometer for precision.
Presentation & Pairing Ideas
Match shells by size before filling with about 1-1½ teaspoons of raspberry jam. For an elevated presentation, dust half of each macaron with freeze-dried raspberry powder. These delicate treats deserve thoughtful companions—a glass of Champagne brings out raspberry’s brightness, while a sweet Sauternes plays beautifully with the almond notes.
For a stunning dessert plate, arrange three macarons alongside fresh berries and a quenelle of vanilla bean crème fraîche. The creamy-tart contrast elevates the macaron experience beyond a simple sweet treat.
Macarons mature like fine wine—store filled macarons in an airtight container in the refrigerator for 24 hours before serving, then bring to room temperature for 30 minutes. This aging process allows moisture from the filling to subtly migrate into the shells, creating that perfect chewy-crisp texture that makes French pastry so irresistible.
Don’t be discouraged if your first batch isn’t perfect—even professional pastry chefs consider macarons a true test of skill. The journey to mastering these beautiful bites is as rewarding as the destination. Make them your own by experimenting with different fruit fillings like blackberry or passionfruit—the classic technique remains your foundation for endless creative variations. 🍬✨