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: 120g almond flour; 200g powdered sugar; 110g egg whites (approximately 3 large eggs); 30g granulated sugar; A pinch of salt; Red gel food coloring (optional); 100g unsalted butter, softened; 150g powdered sugar; 50g fresh raspberries, pureed; 1 tsp vanilla extract

Highlighted under: Home Baking Favorites

I absolutely love making Raspberry Macarons for Valentine’s Day! The delicate shells, combined with a tangy raspberry filling, create a beautiful treat that’s as delightful to look at as it is to eat. When we want to impress our loved ones, these colorful goodies never fail. I find the process of whipping the egg whites and folding in the almond flour so satisfying. Plus, the sweet-tart flavor profile makes these macarons a perfect indulgence for this romantic occasion.

Created by

Hannah Lewis

Last updated on 2026-01-12T08:17:34.747Z

When I first tried making macarons, I was intimidated by the process. However, after perfecting my technique, I discovered the secret is all in the meringue. Whipping the egg whites to stiff peaks creates a light and airy shell that pairs beautifully with the raspberry filling. This not only results in a delightful texture but also adds an elegant touch to any dessert table!

The raspberry buttercream filling is a simple yet sophisticated twist. I love that it balances the sweetness of the shells with a hint of tartness. Using fresh raspberries yields the best flavor, and I always recommend letting the macaron shells rest before baking to achieve that perfect ‘foot’—the little ruffled edge that makes them so appealing!

Why You'll Love These Macarons
Vibrant color and design that brighten any occasion
Delicate balance of sweetness and raspberry tartness
A fun and rewarding baking challenge to impress your loved ones

Mastering the Macaron Technique

Making macarons can seem intimidating, but with some practice, it turns into an enjoyable baking adventure. A key aspect of achieving that perfect macaron shell is the egg whites; they need to be whipped to stiff peaks, which usually takes about 5-8 minutes in a stand mixer. Keep an eye on your whites as they transition from frothy to glossy, and be careful not to over-whip, as this can lead to dry macarons. The ideal texture should be smooth and glossy, with a slight rise when you pipe them onto the baking sheet.

Folding the almond flour mixture into the meringue is where precision matters. You want to gently combine them without deflating the air you’ve whipped into the egg whites. Aim for a batter that flows like lava; it should form a ribbon when lifted off the spatula. A common mistake here is to over-mix, leading to flat shells. If you find the batter is too runny, it might mean you’ve folded too much. In that case, start with fresher batters for subsequent attempts.

Ingredient Roles and Substitutions

The combination of almond flour and powdered sugar not only contributes to the flavor but also affects the texture of the macaron shells. Almond flour provides a nutty taste and allows for a crisp yet chewy bite. If you need a nut-free alternative, consider using sunflower seed flour, but be aware that it might impart a greenish hue. For those who wish to enhance the raspberry flavor, a few drops of fresh lemon juice can brighten the filling, adding a vibrant twist.

When selecting raspberries for the filling, freshness is key—the richer the berry, the more pronounced the flavor will be. If fresh raspberries aren’t available, frozen berries can work in a pinch; just ensure they're fully thawed and drained before pureeing. The butter you use for the filling also matters; unsalted butter is preferred, as it allows you to control the saltiness of the overall taste, balancing the sweetness of the filling.

Ingredients

Gather your ingredients for these delightful raspberry macarons:

Macaron Shells

120g almond flour
200g powdered sugar
110g egg whites (approximately 3 large eggs)
30g granulated sugar
A pinch of salt
Red gel food coloring (optional)

Raspberry Filling

100g unsalted butter, softened
150g powdered sugar
50g fresh raspberries, pureed
1 tsp vanilla extract

Ensure all ingredients are fresh for the best flavors!

Instructions

Follow these steps to create your raspberry macarons:

Prepare the Almond Flour Mixture

In a bowl, sift together the almond flour and powdered sugar to remove any clumps. This step is crucial for smooth macarons.

Make the Meringue

In a separate bowl, whip the egg whites and salt until they become frothy. Gradually add the granulated sugar and continue whipping until stiff peaks form.

Fold the Mixtures Together

Gently fold the almond flour mixture into the meringue with a spatula. If using, add a few drops of red gel food coloring until you achieve the desired hue.

Pipe the Macarons

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper.

Rest and Bake

Let the piped macarons rest for at least 30 minutes until a skin forms on the surface. Bake in a preheated oven at 150°C (302°F) for about 15 minutes.

Prepare the Filling

While the shells cool, beat the softened butter in a bowl then gradually mix in powdered sugar, raspberry puree, and vanilla extract until smooth.

Assemble the Macarons

Pair the macaron shells and pipe a small amount of raspberry filling onto one shell before topping it with another. Press gently to combine.

Enjoy your beautiful raspberry macarons!

Pro Tips

For the best results, weigh your ingredients precisely, and take your time when folding the batter. Make sure to bake them one sheet at a time for even results.

Storing and Serving Suggestions

Macarons are best served fresh, but they can be stored in an airtight container in the refrigerator for up to a week. To maintain their texture, be sure to separate layers with parchment paper to prevent sticking. If you want to make them ahead, you can freeze the unfilled shells for up to a month. Just double-wrap them to prevent freezer burn, and allow them to come to room temperature before filling them with the raspberry filling.

Serving your raspberry macarons can be as simple or as elaborate as you wish. For a romantic touch, consider presenting them on a decorative plate with sprigs of mint or edible flowers. For a chocolate twist, pairing these macarons with a small dish of melted dark chocolate for dipping can elevate the experience.

Troubleshooting Common Issues

If your macarons aren't developing the coveted 'feet', consider whether the meringue was over-mixed, or if the oven temperature was too high. Feet form because of the steam that escapes from the batter during baking, and too much heat will cause uneven rising. Using an oven thermometer can help ensure your baking environment is just right, typically around 150°C (302°F).

Another common pitfall is cracking shells, which usually indicates they were baked too long or at a temperature that was too low. To remedy this, I recommend adjusting the baking time slightly and making sure to preheat your oven thoroughly. It’s also essential to avoid opening the oven door during the first half of the bake, as this can cause sudden temperature drops that lead to cracked tops.

Questions About Recipes

→ Can I make macarons without almond flour?

No, almond flour is essential for the texture of macarons. However, you can explore other nut flours.

→ What’s the best way to store macarons?

Store them in an airtight container in the refrigerator for up to 5 days or freeze them for longer storage.

→ Why did my macarons crack on top?

Cracking typically occurs if the macarons were not rested long enough before baking or if the oven temperature was too high.

→ Can I use frozen raspberries for the filling?

Yes, but make sure to thaw and drain excess liquid before using them in your filling.