Valentines Treats Raspberry Macarons

Name: Valentines Treats Raspberry Macarons
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 macarons
Ingredients: 1 cup almond flour; 2 cups powdered sugar; 4 large egg whites (at room temperature); 1/4 cup granulated sugar; 1/4 teaspoon cream of tartar; 1/4 teaspoon vanilla extract; Pink food coloring (optional); 1/2 cup unsalted butter (softened); 2 cups powdered sugar; 1/4 cup raspberry puree; 1 teaspoon vanilla extract; Pinch of salt

Highlighted under: Festive Food

I absolutely adore these Raspberry Macarons for Valentine's Day! The delicate shells filled with a luscious raspberry buttercream are not only visually stunning but also a delightful treat for the taste buds. Each bite reveals a perfect balance of sweetness and tartness, making them an ideal gift for someone special or a charming addition to a romantic celebration. With a bit of practice and attention to detail, anyone can master these elegant confections, and I can't wait to share this recipe with you.

Created by

Zadie Whitmore

Last updated on 2026-01-12T03:03:36.670Z

When I decided to make these Raspberry Macarons, I wanted to create something that blended classic techniques with vibrant flavors. I found that the secret to achieving that smooth, shiny shell lies in sifting the almond flour and powdered sugar together - it really makes a difference in texture! Additionally, I baked a small batch initially to test the oven temperature and adjust timing, ensuring that each macaron came out perfectly.

The raspberry filling, made from real fruit puree, gives these treats a refreshing twist that pairs beautifully with the sweet almond shells. I recommend letting them rest in the fridge for a day before serving; it allows the flavors to meld wonderfully and the texture of the filling to soften just right.

Why You'll Love These Macarons
The vibrant raspberry flavor bursting in every bite
Delicate, crispy shells that contrast with the creamy filling
Perfect for impressing your loved ones on special occasions

Mastering Macaron Technique

Achieving the perfect macaron shell hinges on proper technique. When whipping your egg whites, it's essential to beat them until they reach stiff peaks, which creates the structure needed for those signature feet. Watch for the glossy sheen that indicates readiness - this can take around 7-10 minutes with a stand mixer. If you're not seeing that glossy appearance, continue to whip a bit longer to ensure stability.

Sifting the almond flour and powdered sugar is another critical step. This process aerates the dry ingredients and removes any lumps, contributing to that delicate texture. If you notice that your macarons develop a cracked surface rather than smooth tops, it may be a sign that they need a longer resting period before baking — aim for at least 30 minutes until they form a skin.

Choosing the Right Ingredients

The quality of your ingredients plays a pivotal role in the success of these Raspberry Macarons. Use finely ground almond flour for the best texture; coarse almond flour can lead to gritty shells. For the raspberry puree, using fresh or frozen raspberries, and straining the mixture will yield a smoother buttercream, enhancing mouthfeel and preventing any seeds from being in your frosting.

If you're in a pinch and need to substitute, consider using powdered egg whites instead of fresh egg whites. You'll need about 3 tablespoons of powdered egg whites mixed with 9 tablespoons of water for equivalent fresh egg whites. For a dairy-free version of the buttercream, coconut oil can be used in place of unsalted butter, although the consistency may differ slightly.

Ingredients

Macaron Shells

1 cup almond flour
2 cups powdered sugar
4 large egg whites (at room temperature)
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
Pink food coloring (optional)

Raspberry Buttercream Filling

1/2 cup unsalted butter (softened)
2 cups powdered sugar
1/4 cup raspberry puree
1 teaspoon vanilla extract
Pinch of salt

Instructions

Prepare the Macaron Shells

In a bowl, sift together almond flour and powdered sugar. In a separate clean bowl, whip egg whites until foamy. Add cream of tartar and gradually incorporate granulated sugar, continuing to whip until stiff peaks form. Gently fold in the almond flour mixture and vanilla extract. If using food coloring, add it now. Pipe small circles onto a parchment-lined baking sheet and let rest for 30 minutes. Bake in a preheated oven at 300°F (150°C) for about 20 minutes. Let cool completely.

Make the Raspberry Filling

In a mixing bowl, combine softened butter and powdered sugar. Beat until creamy and smooth. Add raspberry puree, vanilla extract, and a pinch of salt, mixing until combined. Adjust the consistency with more powdered sugar if needed.

Assemble the Macarons

Pair the macaron shells that are similar in size. Pipe a dollop of raspberry buttercream filling onto the flat side of one shell and gently place another shell on top. Repeat until all shells are filled. For the best flavor, refrigerate for a few hours or overnight before serving.

Pro Tips

To ensure perfect macarons, use a kitchen scale for accurate measurements. Also, avoid overmixing the batter after adding the dry ingredients, as it can lead to flat shells.

Storage and Serving Tips

Macarons are best served fresh, but they can be stored in the refrigerator for up to four days. For optimal flavor, let them rest about an hour after assembling before refrigerating. If you want to make them ahead of time, consider freezing the filled macarons; they freeze well and can last for a month. Just ensure they are tightly packed in an airtight container to prevent freezer burn.

When ready to serve, take them out of the fridge and let them sit at room temperature for about 15-20 minutes to bring back their texture. This will allow the shells to soften slightly, enhancing the contrast between the crispy outer shell and the creamy center.

Troubleshooting Common Issues

If your macarons don't develop the desired 'feet,' it often points to improper mixing or inadequate resting time. Make sure you're folding the batter gently but thoroughly until it flows like lava when piped. Also, adjust your resting time next time; if your kitchen is humid, consider letting them rest longer to form a skin.

Overbaking is another common issue that leads to hollow shells. If your macarons are hollow inside, aim to bake them until the tops are firm and not wobbly, which takes about 20 minutes at the stated temperature. If they appear brown, your oven might be too hot; consider using an oven thermometer for accurate baking temperatures.

Questions About Recipes

→ Can I use frozen raspberries for the filling?

Yes, you can use frozen raspberries. Just ensure they are thawed and well-drained before pureeing.

→ What can I do if my egg whites aren't whipping up properly?

Make sure your mixing bowl and beaters are completely clean and free from any grease, which can affect whipping.

→ How do I know when the macarons are done baking?

They should have a smooth, glossy surface, and be firm to the touch. If they still feel soft, they need more time.

→ Can I make macarons in advance?

Absolutely! Macarons can be made a few days ahead and stored in an airtight container in the fridge or freezer.