Valentines Treats Raspberry Macarons

Name: Valentines Treats Raspberry Macarons
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 macarons
Ingredients: 115g powdered sugar; 65g almond flour; 2 large egg whites (room temperature); 50g granulated sugar; A pinch of salt; Red food coloring (optional); 100g unsalted butter (softened); 200g powdered sugar; 50g fresh raspberries (pureed); 1 tsp vanilla extract; A splash of milk (if needed)

Highlighted under: Baking & Desserts

I love making Raspberry Macarons for Valentine's Day! These delicate cookies are not only visually stunning but also bursting with tangy raspberry flavor. The joy of crafting these little gems lies in the precision of the technique. From whipping the egg whites to achieve the perfect glossy meringue to combining the ingredients gently, each step is a delightful challenge. I often find myself experimenting with fillings, but the raspberry buttercream remains my favorite. It’s the perfect balance of sweet and tart, making it a romantic treat that’s hard to resist.

Created by

Brielle Thompson

Last updated on 2026-01-13T06:10:18.860Z

Every Valentine's Day, I set aside time to create Raspberry Macarons, a tradition that brings me joy and nostalgia. The delicate texture and bright flavors always impress my loved ones. I’ve learned that achieving the right consistency in the meringue is key to perfect macarons. A tip I swear by is to use room temperature egg whites which really help to stabilize the meringue and give it that perfect shine.

After many trials, I discovered that resting the piped macarons for at least 30 minutes before baking allows them to develop a firm shell. This step is essential, as it helps create that signature foot. I honestly can’t get enough of these macarons, and the raspberry flavor is the ideal complement to the sweetness of the meringue.

        Why You Will Love These Raspberry Macarons
        Delicate shells with a crisp exterior and chewy center
Bursting with fresh raspberry flavor in every bite
Perfectly sweet with a hint of tartness from the filling

      

Mastering the Macaron Technique

Creating macarons can seem intimidating, but mastering the technique is incredibly rewarding. The key is in achieving the perfect meringue. Whipping the egg whites properly to stiff peaks creates the airy structure essential for the macarons. This means they should hold their shape and appear glossy, without being over-whipped, which can turn them grainy. A good visual cue is to check for peaks that stand straight up when you lift the whisk. It’s worth the effort to pay close attention to this step for a successful outcome.

Another crucial aspect is the macaronage, or folding technique applied after mixing the dry ingredients into the meringue. The batter should achieve a thick but flowing consistency, similar to molten lava. If your batter is too thick, the macarons may not spread properly, leading to a lumpy texture. On the other hand, a batter that is too runny will not hold its shape. I recommend practicing this technique a few times if you're new to macarons, as it greatly influences the final result.

Choosing the Right Ingredients

Using high-quality almond flour is essential for achieving the desired chewy texture of the macaron shells. A fine grind helps provide that characteristic delicate exterior. If you're unable to find almond flour, you can grind blanched almonds in a food processor, making sure to sift it afterward for a smooth consistency. The powdered sugar must also be sifted, ensuring no lumps are present as they could mar the smooth surface of your finished macaron shells.

When it comes to the raspberry buttercream filling, opting for ripe, fresh raspberries truly elevates the flavor profile. Frozen raspberries can be used as a substitute but will introduce additional moisture. If using frozen, you might need to adjust the amount of powdered sugar in the buttercream to maintain the right consistency. Always taste your buttercream before piping it onto the macarons to ensure the sweetness is balanced with the tartness of the raspberries!

Ingredients:

For the Macarons

115g powdered sugar
65g almond flour
2 large egg whites (room temperature)
50g granulated sugar
A pinch of salt
Red food coloring (optional)

For the Raspberry Buttercream

100g unsalted butter (softened)
200g powdered sugar
50g fresh raspberries (pureed)
1 tsp vanilla extract
A splash of milk (if needed)

Instructions:

Prepare the Macaron Batter

In a bowl, sift together the powdered sugar and almond flour. In a separate bowl, whisk the egg whites with a pinch of salt until frothy. Gradually add the granulated sugar while whisking until stiff peaks form. If using food coloring, add it now. Gently fold the dry ingredients into the meringue in three additions until the mixture flows like molten lava.

Pipe the Macarons

Transfer the macaron batter to a piping bag fitted with a plain round tip. Pipe small circles onto a baking sheet lined with parchment paper, leaving space between each. Tap the baking sheet gently on the counter to release any air bubbles. Let the piped macarons rest for about 30 minutes, or until they form a skin.

Bake the Macarons

Preheat your oven to 150°C (300°F). Bake the macaron shells for 15 minutes, rotating the tray halfway. Once done, let them cool completely on the baking sheet before removing.

Make the Raspberry Buttercream

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix until combined. Then, add the raspberry puree and vanilla extract, mixing until smooth. If the frosting is too thick, add a little milk.

Assemble the Macarons

Pair up the cooled macaron shells. Pipe a dollop of raspberry buttercream onto one shell and top with another to create a sandwich. Repeat until all shells are filled.

Pro Tips

For best results, use a kitchen scale to measure your ingredients accurately. Avoid humidity when making macarons, as it can affect the meringue. Keep the macarons in an airtight container and they will stay fresh for up to a week.

Storing and Serving Your Macarons

Once assembled, raspberry macarons should be stored in an airtight container in the refrigerator. They are best when allowed to 'mature' for at least 24 hours, as this allows the flavors to meld beautifully, and the shells to soften slightly for that perfect bite. They will keep well for about 5 days in the fridge, but I recommend enjoying them sooner for the best texture and flavor experience.

If you're hosting a special gathering, serving your macarons on a beautiful platter with fresh raspberries and mint leaves can add an appealing touch to your dessert table. For an extra romantic flair, consider dusting the macarons with a little edible glitter or serving them alongside a scoop of vanilla ice cream for a delightful contrast.

Troubleshooting Common Issues

If your macarons develop cracks on the surface, it usually stems from either humidity in the air or overmixing the batter. To avoid this, ensure your kitchen is not too humid on the day you bake. Additionally, if they are overmixed, they will lose the structure needed for proper rising. Always perform a gentle fold when combining the ingredients for the ideal texture.

Another common issue is hollows inside your macarons. This is often caused by undercooking; it’s crucial to follow the baking time and temperature accurately. If your macarons do not have a firm bottom or if they feel too soft when touched, they likely need more time in the oven. Consider keeping a close eye on your oven's temperature, as some ovens may run hotter or cooler than indicated.

Questions About Recipes

→ Why do my macarons crack?

Macarons can crack due to overmixing the batter or insufficient resting time before baking. Make sure to fold the batter gently and allow it enough time to form a skin.

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries. Just make sure to thaw and drain them well before pureeing, to avoid excess moisture in your buttercream.

→ What if my macaron shells are not shiny?

A lack of shine could indicate that the meringue was not whipped enough. Make sure to whip until you achieve glossy stiff peaks.

→ How do I store macarons?

Store macarons in an airtight container in the refrigerator. They can be enjoyed fresh, or for even better flavor, let them sit for a day before serving.