Raspberry-Filled French Macarons: Recipe & Baking Tips

These Macarons with Raspberry Filling are heavenly: delicate almond cookies filled with a bright, silky raspberry cream cheese filling.

French Macarons Recipe Testing

I discovered macarons several years ago and quickly learned they can be temperamental. After testing dozens of recipes, I found many claimed to be foolproof but still produced hollow shells or cracked tops. Determined to get consistent results, I compared multiple approaches and finally refined one method that produces reliable shells with good texture and no hollows.

My process focused on a few practical adjustments: consistent mixing, careful oven management, accurate weighing, and gentle folding. I avoid artificial food coloring; instead I rely on natural flavors and fillings like raspberry or cocoa to add both color and taste without bitterness. With patience and a few precise steps, these macarons come out with smooth feet and tender interiors every time.

Secrets to Perfect Macarons

1. Use a reliable mixer. Stand mixers with sturdy whisks make it easier to reach the correct meringue texture and achieve glossy, stiff peaks.
2. Manage the oven: open the oven door fully once with about six minutes left to release excess air and help prevent hollow shells.
3. Weigh all dry ingredients and sift when instructed for a smooth batter.
4. Bake one sheet at a time on parchment paper for consistent results. I prefer parchment over silicone mats for even rise.
5. Almond flour brands vary, but consistent technique matters more than brand—both superfine almond meals I tested worked fine.

Macaron Cookie Ingredients

• 107 g almond flour (about 1 cup)
• 176 g powdered sugar (about 1 3/4 cups)
• 3 large egg whites, room temperature
• 70 g granulated sugar (about 6 tablespoons)

Raspberry Cream Cheese Filling

• 1/3 cup heavy whipping cream
• 2 oz cream cheese, room temperature
• 3 oz fresh raspberries
• 3 tablespoons granulated sugar
• 1 teaspoon freshly squeezed lemon juice

Kitchen Tools

• Stand mixer (or any mixer that can whip egg whites to stiff peaks)
• Food processor or blender for grinding and combining dry ingredients
• Kitchen scale for accurate measurements
• Fine-mesh sieve
• Silicone spatula
• 2–3 baking sheets
• Parchment paper
• Pastry bag with a round tip (about 1/4″ tip recommended)

How to Make Macarons

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper and set aside. Weigh 107 g almond flour and 176 g powdered sugar, place both in a food processor, and pulse for about 1 minute. Scrape the sides, pulse 4–5 more times, then pass the mixture through a fine-mesh sieve into a large bowl, pressing through with a spatula. Discard any coarse solids or reprocess them if there’s a significant amount left in the sieve.

2. Weigh 70 g granulated sugar. Separate the egg whites from yolks. In the mixer bowl, whisk the 3 egg whites briefly by hand with the granulated sugar to combine, then beat them in the stand mixer. Start at a medium speed and gradually increase until you have stiff, glossy peaks. Timing will vary by mixer; the whites should stand firm and shiny when the whisk is lifted.

3. Add the sifted almond-sugar mixture to the meringue all at once (or pour the meringue into the dry mix if you prefer) and fold gently. Use a spatula to lift from the bottom and fold through the center, then press the spatula across the batter to deflate it slightly. Continue folding until the batter is smooth and flows in a thick ribbon that levels out within a few seconds—about 35–40 strokes depending on technique.

Transfer the batter to a pastry bag fitted with a 1/4″ round tip. Pipe 1–1 1/4″ circles onto the prepared parchment, spacing them about 1″ apart. Firmly tap each baking sheet on the countertop several times to release trapped air bubbles. Bake one sheet at a time for 13 minutes. With about 6 minutes left, open the oven door fully and then close it to release excess air—this helps prevent hollow shells. When baking finishes, remove the sheet immediately and slide the macarons onto the counter to cool. Repeat with remaining sheets.

How to Make Raspberry Cream Cheese Filling

4. In a small saucepan over medium heat, combine the fresh raspberries, 3 tablespoons sugar, and 1 teaspoon lemon juice. Stir and press the raspberries to release their juices and heat until bubbling. Push the mixture through a sieve, pressing to extract as much juice as possible; discard the seeds. Allow the raspberry juice to cool to room temperature. You should end up with roughly 2 tablespoons of juice.

5. In a medium bowl, beat the room-temperature cream cheese until smooth (about 1 minute). Add the cooled raspberry juice and beat until fully combined, 2–3 minutes. Pour in the cold heavy cream and beat on high until the filling becomes soft, light, and fluffy—about 2–3 minutes. This airy texture will make the macarons melt in your mouth.

6. Pipe a generous dollop of filling onto one macaron shell and sandwich with a matching shell. Gently slide the top shell left and right to spread the filling evenly and create a neat edge. Refrigerate the assembled macarons for a few hours or overnight to let the flavors meld and the texture settle. Serve chilled or at room temperature with tea or coffee.

More Delicious Cookies

• Jam-Filled Thumbprint Cookies
• Oreshki (Walnut Shaped Cookies)
• Iced Pumpkin Cookies
• Rugelach (rogaliki)
• Peach Cookies with Dulce de Leche Filling