Raspberry Macarons

I made these for a Halloween bake sale at work for charity. I called them Blood Macarons {creeeepy} but really they are delicious raspberry!


I made the exact same recipe as the Coffee Macarons, but added a few red gel drops instead of coffee granules. These are classic Parisian Macarons, no addition of flavour to the batter. The flavour from the almond meringue is nice and light, a perfect match with the preserves in the middle.


This time, my husband made me a small template so I could work on my circles. These came out smaller than normal, which worked out well! I was able to add two per package!

Raspberry Macarons

Another thing I tried this time was aging my eggs. Bringing them to room temperature before using them/ I also let my piped macarons rest for 2 hours as opposed to 1. I think I would age the eggs again but 1 hour is fine for resting. It really depends how dry or moist the air is in your place.


I didn’t have time to test out which preserve or jam would be best, but I can tell you that the Smucker’s was excellent!



Raspberry Macarons



0.110kg Almond meal/flour

0.225kg powdered/icing sugar

0.120kg egg whites

0.050kg regular sugar

pinch of cream of tartar

red gel food colouring

1 jar raspberry jam or preserves


In a food processor, grind together the almond flour and icing sugar.

Using a metal sieve, sift almond mixture into a medium bowl. If there are still a lot of bits that will not go through the sieve, you can re-grind in the food processor.

In another medium bowl, whisk egg whites by hand as not to over whip into medium peaks. Add cream of tartar and sugar a little bit at a time. Whisking until medium to stiff peaks form on the whisk when lifted. Using a toothpick, add a little bit of red colouring gel into the batter and whisk together. Do not use regular food colouring as this will add more moisture into the batter.

Using a rubber spatula, gently fold in the almond mixture. Once folded, scrape the batter against the side of the bowl until shiny. This is called “macaroner“. You will know when to stop when you lift the spatula and the ribbons of batter hold their shape when they fall onto each other for 15-20 seconds.

Place batter into a piping bag with a big round tip (#12). On parchment or silpat lined baking sheets, pipe out 1 inch circles and tap the baking sheet on the counter to release any air bubbles from the batter. Let rest for minimum of an hour up to 3 hours in the summer, and 30 mins to 1 hour in the winter. This is due to the humidity in the air. You can test the rounds to know when they are ready when there is a crust when you gently touch them.

Heat the oven to 250 degrees F. Once heated, bake for 15-18 minutes.

**My suggestion is to create a tester batch as we adjusted the temperature a little bit for the second baking sheet to 330 degrees F and they came out perfect. It depends on the humidity and elevation of your city.**

Once baked, let them rest on the baking sheet on a cooling rack until completely cool. They will peel away easily from the parchment.

Once cookies are fully cooled, release them from the parchment and place in pairs.

Spoon or pipe the raspberry jam/preserve onto a macaroon shell and place another on top creating a macaron cookie!

They can stay for up to a week in an air tight container on the counter.


5 thoughts on “Raspberry Macarons

  1. Pingback: Hazelnut Meringues with Chocolate Chip Mascarpone | Bake and Be Merry

  2. Pingback: Salted Caramel Macarons | Bake and Be Merry

  3. Pingback: Vanilla Macarons | Bake and Be Merry

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