Raspberry Macarons Recipe (Video)
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These raspberry macarons are tangy, sweet, and melt-in-your-mouth amazing! Since my trip to Portland when I tried raspberry Macarons at one of their famous bakeries, I became obsessed with recreating the ones I tried. They were in-sanely good. So I’ve made hundreds of macarons over the past month.
I also knew that we needed to make a video to share the recipe with you because it’s crazy important for you to see what “flowing like lava” really means. I adopted the macaron base and stirring method from Martha Stewart’s March 2014 Living Magazine because it seems to be the most fail proof.
I admit there were several moments of near pulling my hair out over the past few weeks as I tested and retested batch after batch after batch, but I was stubborn as tree sap on my favorite blouse, and let me tell you, it was worth it! Mastering these cookies made me feel like a baking ninja. I’m sharing ALL my secrets to success so hopefully you’ll get it right off the bat! Before you get excited and start, READ THIS:
Watch How to Make Macarons:
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How to Make Great Macarons (Tips for Success):
- Read through the recipe first, watch the video, and measure out all of your ingredients before starting.
- Weigh your almond meal and confectioners sugar. When I use store-bought large AA eggs, I don’t weigh the whites or the granulated sugar since it’s an exact 1/4 cup granulated sugar.
- Do not use wax paper. Use parchment or silpat (but let the cookies cool before removing them or they will stick).
- If you store almond meal in the fridge, bring it to room temp. Egg whites must be room temp also.
- Do not overbeat egg whites – they should not be dry and breaking.
- Sift your dry ingredients; very important or your macarons might be hollow.
- When mixing your flour and meringue batter, Do not overmix or undermix: When you pipe the cookies, the peaks should settle down into themselves within 10 seconds.
- Let your cookies rest before baking – this is important to form the feet. Rest anywhere from 30 minutes to 1 hour
- When I bake in 2 batches, my first set always bakes in 15 min and the second one takes 13 min (maybe my oven gets hotter the second go-around?). Keep an eye on it. Cookies should not turn golden in the oven, except ever so slightly underneath.
- Cookies taste best the next day – refrigerate overnight and bring to room temp to serve.
- If you can’t find freeze dried raspberries, they are pretty inexpensive online.
- Deep Breath. YOU CAN DO IT! 🙂
- Watch our easy video tutorial on how to measure correctly
What You’ll Need to Make Raspberry Macarons:
- A digital kitchen scale
- A good food processor
- A spatula
- Parchment paper or silpat to line baking sheets
- Electric hand mixer or stand mixer (I prefer the hand mixer for more control)
- A sieve to sift flour and strain raspberries
- A pastry piping bag with a large round tip (a disposable bag will do and if you’re brave, you can make due with cutting the tip off to make a round 3/8″ tip – I’ve seen it done)
- This little dusting wand from OXO is really fun to use
Here is the Print friendly recipe for how to make macarons:
Raspberry Macarons Recipe (Video Tutorial)
Ingredients
Ingredients for Macarons:
- 70 grams about 2/3 cup almond meal/flour
- 120 grams about 1 cup confectioners (powdered) sugar
- 2 large egg whites, about 65 grams, room temp
- 50 grams exactly 1/4 cup leveled granulated sugar
- 1/4 cup freeze dried raspberries
Ingredients for Raspberry Buttercream:
- 3/4 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 Tbsp lemon juice
- 6 Tbsp unsalted butter, room temp
Instructions
How to Make Raspberry Macarons: Prep: Line 1 XL or 2 regular baking sheets with parchment paper or silpat.
- In the bowl of a good food processor, combine almond meal and powdered sugar and pulse twice to combine then process for 1 1/2 min. Sift through a sieve into a large bowl, pressing down on clumps with the back of a spoon. You should have about 1/2 to 1 Tbsp of solids left over in the sieve - discard those (If you have alot more, pulse them a few more times in the food processor).
- Place 2 egg whites in a large bowl and beat until foamy. Gradually add 1/4 cup sugar then increase to high speed and beat 2 1/2 min or until stiff glossy peaks form.
- Add sifted almond mixture and fold with spatula from the bottom of the bowl upward then press the flat side of your spatula firmly through the middle. Repeat until batter flows like lava and thick ribbons form as it flows off the spatula. (35-40 complete strokes).
- Fit a pastry bag with a large (3/8" wide) round tip and transfer batter inside. Pipe 3/4" round cookies onto the lined baking sheet, keeping them 1" apart. Drop the sheets 6" over the counter to release air bubbles about 15-20 times.
- Place freeze dried raspberries in a ziploc bag and crush them with a rolling pin until they are a powder. Use a small sifter or tea ball to dust the tops of the cookies with raspberry powder. Let cookies sit at room temp at least 30 min or until they form a thin film over the top and don't stick to your finger when poked. Meanwhile, complete steps 1 & 2 of the frosting (see below).
- While cookies are resting, Preheat Oven to 300˚F with rack in the center. Bake 15 min. If they didn't all fit on one sheet, bake in two separate batches. Slide parchment paper and cookies onto the counter right away and cool to room temp (15 min). Now you can finish off step 3 of the frosting and pipe frosting generously onto half of your macaroons and sandwich gently with the second cookie shell.
How to Make the Raspberry Buttercream Frosting:
- In a small sauce pan over medium heat, combine 3/4 cup raspberries, 2 Tbsp granulated sugar and 1 Tbsp lemon juice. Heat until bubbling.
- Mash up the raspberries with a spoon then push the mixture through a sieve, pressing on the raspberry seeds to get the most juice out. I got 1/3 cup syrup. Keep the syrup/juice and discard seeds. Let cool to room temp.
- In a medium bowl, beat 6 Tbsp butter until whipped and white (2 min on high), Add in room temp raspberry syrup and beat until whipped and fluffy (2 1/2 to 3 min on high).
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I love that these raspberry macarons are sweet and sour – I find them irresistible. Do you have a favorite macaron flavor?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Best recipe. My question is why is a hollow in the shells? It doesn’t really bother but I don’t see it on your macarons.
Several reasons could cause that. Under whipped or over whipped meringue is a common cause, or not sifting the almond flour well. See my “tips for success” mentioned above.
I got flat ones, but not too flat. Other than that, they tasted soooo goood. Everything else came out great. The taste, the texture, everything! I know what I did wrong and will remedy that and try again. I never thought I could ever make a macaron.
thanks so much for the instruction and making it so easy!! delicious.
Hi Jeff! I’m so glad you tried the recipe! I hope you’ll have better results next attempt!
I added the sifted raspberry dust before baking and it burned. So to remedy this I sprinkled it on afterwards and it still somewhat adhered to the surface but at least they looked the same. Also I think it is important to watch the video as well as following the directions for anything that may be left out for example how to properly pipe the dough onto the pan. The butter cream is just butter with raspberry surup so don’t worry too much about consistency.
Thank you so much for sharing that with me, Pate! Yes, I always recommend watching the full video and reading through all the tips in the recipe!
The only thing I wonder about these shells is how the ones in the picture were so white as mine were a tanish colour. As this is because of the almonds i really don’t understand how the shells in the picture were so white. Other than this however, this was a great recipe for the shells themselves and they turned out very well.
Although I had no problem with the raspberry puree, as soon as I tried to emulsify it with the butter, it became a mess. Because butter is made of fat, it deflected the puree and would not combine. It was a basically just the puree with lumps of the butter in it. I tried mixing it so many different ways but in the end, to remedy this problem, I mixed icing sugar into the butter and puree, and while this worked, the buttercream became much too sweet to eat as a filling for the macarons which I ended up just eating plain.
Hi! That can happen if your oven runs too hot or if you are using a convection oven. If you see it discoloring, reduce the heat by 15 degrees. Also, make sure to bake in the center of the oven and not too close to the heating elements in the oven. I hope that helps.
It makes sense about the oven temperature for the shells, but what about the buttercream? Has anyone else had this problem of emulsion?
love this recipe! I found the buttercream to be too buttery to my liking, so i added some confectioners sugar and whipped it longer.
Hi Maya! I’m glad you love the recipe. Thank you for sharing. 🙂
My daughter and I made these tonight. The cookie part turned out great, but something seems off with the filling. It tastes too buttery. It’s noted as buttercream, but it seems more like just flavored butter. Buttercream usually has more sugar and some milk or cream. Did we miss something?
Hi Amy, it’s a small amount of buttercream that’s why it seems like there may not be a lot of sugar in this recipe. You could try beating it longer, this will help it taste less like butter. If you’d like, you could add more sugar or even thin it down with cream if it’s too thick.
I have made these last Christmas and just yesterday, and they are super yummy. This year, the macarons stuck to the silpat mat after cooling completely, which took the bottom layer off. Followed every step to a tee, and it didn’t happen last year. Do you recommend parchment over a silpat mat? Also, can this recipe be doubled, or do you recommend creating a second batch using the same directions if I wanted more than 21 cookies?
Use parchment or silpat (but let the cookies cool before removing them or they will stick).I make separate batches so the mixer doesn’t get overhwelmed.
Just made these and I am in love with them. I’m still working on my macaron skills so mine didnt technically come out perfect, but they were delicious. I made a second batch and heated seedless blackberry jam with some lemon juice and added it to my butter for a new filling. Also delicious! I have so many ideas I want to try now. Thank you for sharing this recipe.
Thank you so much for sharing that with me, Carol! I’m so happy you enjoyed that!
how come when you grind your almond flour is dry and when i do mine it comes out wet? is it possible just not grinding the flour?
Hi Joanna. Almond flour is naturally moist. I use Honeyville Blanched Almond Flour (superfine grind) and don’t have a problem with it being too wet. The grinding and sifting of the flour help to have a smooth macaron batter.
they literally deflated after i took them out, i did absolutely nothing everything the instructions said :/
I’m sorry to hear that. This could happen when the oven is a bit too hot, causing the macarons to rise too high and then collapse slightly, or it can also happen if you let them rest for too long. I recommend using an internal oven thermometer to check your oven temperature.
My 9 year old daughter and I just made your recipe for macarons and they turned out perfect. Thank you!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I know exactly what restaurant you’re referring to! Once you have their macarons, nothing compares! I cannot wait to make these! Thank you for sharing your method to recreating these magical macs!
That’s right! I hope this becomes your new favorite, Melissa.
By far the best macarons I have tried! Family and friends adore them and I only have Natasha to thank!!
Aww, thank you for your wonderful review, Bri! I’m so glad you all loved them!
Love this recipe!!! I was wondering what method of macarons are these? Italian, french or swiss? Thank you so much for all your delicious recipes!
Hi Dakota, this recipe falls under French Cuisine. I hope you try and love it soon!
Hi Natasha! I have been using your macaron recipe for years and am in love with them!! I have a quick question- if I wanted to make chocolate macaron shells, do you know if I would replace some of the almond flour with coco powder? Or if it’s a completely different measurement? Thank you!
Hi Bri, I haven’t tried that combination but I think it would work. This recipe would make a good base to experiment with.
I made these macarons, and they turned out awesome! Definitely making them again 🙌🏻
I’m so happy you enjoyed that. Thank you for sharing that with us, Isabela!
Delicious recipe! I didn’t have raspberry powder but they were still the bomb-diggity.
Thank you and I love you! I FINALLY got a macaron recipe that didn’t fail me! The consistency was amazing as I piped and they dried almost immediately. If I could send you pictures I would. Thank you!! I made lemon curd and put that in between 🙂
That’s okay, feel free to take a photo and share it in our Facebook group or page next time. I’m happy to hear that you loved this recipe!
Tagged you on Instagram! Thanks for having quick and doable recipes!
Sorry last question! The shells turned out beautiful- they did turn out hollow though and I wanted to try again. Was it possibly me over mixing the egg whites? Also do they turn out pretty crunchy and then soften after adding the cream?
Hi Mary, it could be due to overmixing the egg whites. Also, be sure to sift the almond flour through a fine-mesh sifter to remove any larger pieces. For the longest time, I had hollow centers and it was due to skipping that step.
These turned out amazing! After watching many videos I found yours the easiest to follow for macarons. I called a french macaron bakery and they said they refrigerate for 24 hours after making the macarons. I made it with a white chocolate ganache. Truly delicious thank you!
Thank you so much for that wonderful comment and compliment Mary!
I’m thinking to make these for a party- how many days in advance do you think I can make these? (Better with or without cream if made in advance) Thanks!
Hi Mary, these can be frozen in an airtight container for up to 3 months or refrigerated for about a week; just bring them to room temperature to serve. They would be ok at room temperature for a couple of days, but I would refrigerate if keeping longer than that.
Thanks Natasha! Would you put the cream on few days in advance before putting them in the fridge or just keep the biscuit in the fridge and then put cream on day before? What would be better?
Hi Mary, I refrigerate the cookie with the cream in it. You can keep the shell itself at room temperature.
Hi
I’ve been following the instructions but my dried raspberries get burnt every time.. I tried to reduce the temperature, put the tray on the bottom of the oven.. put something just above the tray.. nothings works.. please help
Hi Valya, not all ovens are created equal and it sounds like yours might run a little hot. Also, be sure you are using the conventional oven setting, not convection. I would suggest turning the heat down slightly and seeing if that helps. Maybe at 275˚F
Hi! love all your recipes 🙂 could this macaroon recipe be made in a chocolate version?
Hi Nathalie, You know, my husband has been telling me the same thing that I need to make one with chocolate. If you experiment or find a mix that works for you I would love to know how you liked that!
Ok Natasha these things are fabulous! Thank you for the work you have done to give us this recipe and video so that I could make macaroons successfully.
I live in Tigard Oregon and these taste exactly like the ones I fell in love with from the restaurant here. Now I don’t have to spend three dollars a piece on them and I can eat as many as I want!
I have made them at least 4 times now. Twice this past Saturday to try and perfect mine. I find that in my oven, on regular bake not convection, I need to put them in for 12 min.
I kept having problems with my raspberry powder turning brown. It still tastes amazing but just doesn’t look so pretty. So I decided to loosely tent a piece of tinfoil over my pan so that the raspberry powder on top wouldn’t turn brown. It worked!
Again thank you for this amazing recipe!
Hello Cynthia, great to hear from you, and thanks for sharing that with us! I’m happy that this has become one of your favorite recipes. I hope that you will love every recipe that you will try!
Hi Nathasha,
I made the raspberry cream macarons last night. The taste was amazing! Although I found a few of my macarons stuck to the silicon Mats. Should I be greasing the Mats?
Thanks
Lisa
Ps. I also made your recipe for Panna Cotta with Raspberry Sauce (I could find any strawberries.) It was amazing!!
Hi Lisa, no, you do not want to grease the mats; some may stick but make sure they fully cooled until you room if you find they are sticking.
Natasha-
Might wanna review this recipe or take it and your video down. You forgot a key ingredients for the raspberry butter cream…the powdered sugar, heavy cream, salt.
Hi Lynette, the recipe is correct, but you can modify if you prefer a different cream.
Recipe was wonderful. I just have a question did anyone have trouble with the dough coming out to fast?
Thanks
Maryann
Thank you, Maryann! I didn’t have that problem before but maybe others can share their experience here too? You might also want to check the comments section below the recipe for more tips.
Hi. Do you know how many grams are in 6 tbsp butter?
Hi there, this Ingredient Weight Chart should help.
Natasha, greetings from Singapore! I have been following so many of your recipes and I’ve never failed and turned out great each time, which is a miracle as I’m an amateur. It’s just very encouraging each time! Can’t help to comment on this one as it is an amazing recipe. I would’ve never thought I can bake my own macaroon! I follow every step of it and voila! I made my own macaroon and it’s super good 🙂 All gone within minutes. Thank you for your amazing recipes and keep up with your good work!
Love it, Carrie! That is so great to know, thank you so much for sharing that with us. It is very inspiring for me when I see some great feedback.
Hi! Could I use a open star tip to pipe both the frosting and the cookie?
Thank you!!!
Hi Elowyn, I haven’t tested the star shape tip for the cookie itself. I worry about air pockets, but I imagine it may work. It just may not turn out to be a perfectly round and smooth cookie; if you happen to test that, I would love to know how you like this recipe.
I tried the recipe but it turned out hollow n second batch was sticky
Sorry to hear that it didn’t work well for you. I’ve never had that issue before, was there anything that was changed in the recipe or ingredients?
These were so delicious! I didn’t think I could ever make macarons, but your video and tips made it easy.
I’m so happy to hear that! Thank you for sharing your great review, Stephanie!
H Natasha
I made this recipe and the shapes and all turned out great but the powder on top turned brown and the filling was too sour. Any tips
Hi, it may be that your oven runs hot in which case, I would reduce the temperature next time. Also, be sure to bake on regular bake mode and not convection. If you find the mixture is too sour, you can sweeten it up. It’s a nice contrast with the sweet macaron shell but you can adjust for sweetness preference by beating in more sugar.
I have made these twice, yet both times the cookies were hollow inside. Here’s what I did.
-I used a scale to weigh the ingreds.
-I was also careful with not under or over mixing the egg whites.
-I counted to 35-10 strokes to mix in the dry ingreds.
-I thought I may not have sifted well the first time, so I was very careful the second time.
-And I dropped them many times to knock out the bubbles.
What could be making them hollow? Any advice? They also barely have any “feet”…
Hi, the biggest issue with hollow cookies that I came across was not sifting adequately. Make sure to use a fine-mesh sieve like the one in the post above and also read through the “Tips for Success” in the post which may help with troubleshooting.
Thank you, I am going to try again as soon as I get a better sieve! I love all your recipes! I’m saving my yolks to make tiramisu for xmas!
Natasha, I have been this macarons a couple time and i love it!! Can i make this macaron in advance? Like 3 days before the event? Is it gonna be still good?
Hi Shanty, yes! these can be frozen in an airtight container up to 3 months or refrigerated for about a week, just bring them to room temperature to serve. They would be ok at room temperature for a couple of days, but I would refrigerate if keeping longer than that.
I’ve been making macarons for months now, tried about 20 different recipes but always keep coming back to this one as a basis for the shells. The ratios are perfect and make he tastiest macarons!
That’s so awesome! Sounds like you found a favorite recipe!
Hey! I love all your recipes, as each one so far has been great!
This will be my first time making macarons. I saw that Trader Joe’s carries both almond meal and blanched almond flour. Do you have a suggestion of which one to get?
Thank you!!
Hi CG, I use Honeyville Blanched Almond Flour (superfine grind). I’ve purchased 2 different kinds, (1) the Costco brand and (2) Bob’s Red Mill, and both did have a light cream color but no larger brown pieces. Look for a bag that says almond flour on it.
Hello! I love this recipe and I’m anxious to try it. Can I make the cookies one day and finish the the next or 2 days later?
Hi Beryl, yes you can refrigerate overnight and bring to room temp to serve.
Everybody says to age/dry egg whites before using. Your recipe doesn’t call for it – do your macarons always turn out well despite not aging the whites?
One of my goals in my recipes is to skip unnecessary, time-consuming steps. If I can skip something without a negative effect on the recipe then I do.
Hi! I have a question- I just moved from oregon to NC and am trying to bake macarons but they keep cracking on the top. I have make them a bunch of times in OR and they always turn out great, but for some reason they are turning out badly here! I am leaving them out to rest longer and am making sure it’s not raining outside because I heard that affects the baking. Any tips you would be able to give me? Thank you!
Hi Sophia, the moisture could be the culprit, I recommend making this is a less humid environment.
hi Natasha,
It’s such a good recipe and I just made it today. It came out perfect and it’s so yummy. I baked quite a lot but I found it’s so easy to follow your recipe . Thanks for sharing and I for sure will make it again.
I’m so happy you enjoyed this Rita!
Hi Natasha,
Since this is my first time making macarons, I wanted to clarify some things. The recipe asks me to pipe 3/4 inch cookies and to keep them 1 inch apart. I was wondering if it is correct because 3/4 inch cookies are quite small. Additionally, in your video, it looks like the cookies are 1 inch in size while keeping them 3/4 inch apart.
Thanks!
Hi Sharon, yes, we pipe thin into 3/4 inch cookies but as we drop the sheet to let out the air bubbles they will slightly expand in size – very minimal. They are smaller cookies. I hope this helps.
Hello Natasha!
I finally made these today, and have a couple of questions to ask. I didn’t have freeze-dried raspberries, so I used freeze-dried strawberries thinking that it should have the same effect. However, the strawberry powder on top and around turned brown after baking. I was wondering if it was because I used strawberries or if it was because of something else. Additionally, I made a template with 3/4 inch circles. When I had finished piping out 42 cookies, I still had around half of my batter left over. Is 3/4 inch the radius or diameter of the cookie? Also, I was wondering why my cookies turned out hollow? Overall the macarons were super delicious, and I will definitely use this as a base recipe for any macarons I make in the future.
Thanks!
Hi Sharon, they should be 3/4″ in diameter. I suggest watching the video to see if your batter thickness was the same or at what point maybe things started to look different (thickness of how they were piped, etc).
I made same mistake using dry freeze strawberry because I couldn’t find raspberries in my grocery store they did turn brown. I no longer try to substitute. After making more batches with experience I think I perfected this recipe! By the I’m making some for a baby shower!
Thank you for sharing that feedback, Larisa!
I never leave reviews, never! But this time I just have to do it!
So it was my fifth or sixth time baking these little devils and the first time using Natasha’s recipe. I thought that it was something wrong with me (and maybe it was lol) but they never turned out good (hollowed, cracked, burned or all of the above). But this time they are perfect!
I didn’t have freeze dried raspberries, so I made them with freeze dried strawberries and they are sooo delicious (I already ate 3 ).
Thank you for the recipe, Natasha!
I’m so happy you enjoyed that Maryna! Thank you for that awesome review!
Hi Natasha. Love your recipe. It did work out for me. But I have a quick question. When I bake my macarons fully, they become yellowish. So if I want to keep the color, I need to bake them just a little under, which makes the foot of the cookie to fall apart too easily. Any suggestions on how to keep the beautiful color and bake them fully?
Hi Lana, that can happen if your oven runs too hot, or if you are using a convection oven. If you see it discoloring, reduce the heat by 15 degrees. Also, make sure to bake in the center of the oven and not too close to the heating elements in the oven. I hope that helps.
Hello Natasha,
We made some macarons with a different recipe and could not get the egg portion to fluff up after beating it with a hand mixer for more than ten minutes. Do you know how we can fix that?
Hi, without testing the different recipe, it’s hard to say, but make sure your bowl is clean and dry and free from oils.
Hi Natasha! Is it possible to tweak this recipe to make plain vanilla shells? Where I live, raspberries are hard to come by! I’ve always loved making your dessert recipes because they’re not overly sweet. The 2 times I made your chocolate cake, they came out perfect. I’m hoping to try my hand at macarons, the recipes I’ve tried so far are super sweet!
Hi Carmina, I bet that could work!
Can you use any type of flower or does it have to be almond flower. I’m allergic to nuts and have always wanted to try macaroons.
Hi Alex, Macarons are typically made with a nut flour and I haven’t tested with anything else. You might need to google that and follow a recipe that has tested that.
I swapped 5g of powdered (i powdered as much that i can and sieved. Mixed with the almond meal instead of sprinkling on top) with powdered sugar. I did not need to use food coloring.
For the filling, i boiled the raspberry puree and slowly added it to the egg yolks while Beating the yolks, then added the softened butter!
I added a pinch of salt into the egg white too! Thank you for the recipe!
Thank you so much for sharing that with me Elena!
Thank you very much Natasha. Greetings from Nicaragua.
You’re very welcome!
Does each egg white have to weigh 65 grams or both? I’m going to try to make them since macarons are very difficult!
Hi, that is for both egg whites.
I want to add food coloring to the macaron shell because I’m experimenting with different fillings and would also like to try to change the color of the shell. What step would I add the food coloring to the shell?
Hi Aviela, I haven’t tried food coloring in this one but if I did, I would put it in at step 3 where you fold the flour and egg whites together. You want to use a gel food coloring so the mixture doesn’t get runny and add just a little at a time.
Hello ill love your macaroon recipe bake few times already and i love them just one question why for me they don’t come out round like in your video? For me they are all different forms and i havo on the cooking paper round contour but they still not round
Hi Vicy, it is hard to say without being there. I recommend watching the video to see how we piped it.
Can I use regular raspberries instead of freeze dried raspberries? If so, how much?
Hi Audrey, you will need freeze dried raspberries that are fully dried without any moisture in them so when you roll them they crush into a powder. Frozen raspberries won’t work the same way.
Hi Natasha! Is there a way to incorporate the raspberry powder into the actual batter to make the cookie turn pink and get that raspberry flavor even better without compromising the integrity of the cookie?
Hi Brianna, I haven’t tested that to instruction that but if you experiment, let me know how it goes.
Hey, Natasha, my macaroons got huuuuge while baking – they spread enourmously. What can be the problem? I think I overbeat the egg whites. Thanks! I LOVE your recipes!!!
Hi Margarita, I recommend reading the tips section in the recipe and the comments. This happens often and is due to measuring and technique. I hope that helps.
I really like the dough recipe, however, the raspberries started to brown before the cookies were done. My oven is on the hot side, so I had it it on 340. Any tips to keep the raspberry powder from browning?
Hi Jen, it is usually due to an oven running hot. I would turn the heat down slightly more which will also help with macarons rising properly. Also, make sure it’s on conventional mode and not convection which will bake hotter and faster.
Hi Jen, I think it has to do mostly with variances in oven temperatures. Browned tops indicate too high of heat. I would suggest decreasing the temperature by about 10-15 degrees and testing it that way. I hope that helps!
I think you are missing the amount of sugar in the raspberry buttercream.
Hi Criselda, we have it in the recipe- “2 tbsp granulated sugar” I hope that helps.
Hi Natasha I loved these they were delicious, I just had an issue they did not come out of the sheet easily they were slightly sticking which made me brake some of them. Any tips on how not to have them stick on the sheet?
Hi Aleksandra, that could indicate that they need longer baking. Also, be sure to use a good non-stick surface like parchment or a silpat baking mat and avoid using wax paper.
My first time ever and they came out great! Question- if I wanted to make a chocolate shell with this recipe, what would I have to do?
Thank you!
HI Kelley, check out our eclairs recipe which we dipped in chocolate. I hope that helps!
Hello Kelley, I had a recipe for how to make the chocolate/brown shells and it used 10g of cocoa powder to 180g ground almonds. So working it out, you would need about 3.8 (say 4) grams of cocoa powder for this recipe. I am wanting to try this recipe today/tomorrow as it looks a bit different but easier than the one in Jill Colonna’s book!
Hope that helps 🙂
Hi ! This looks so yummy ! Can you please tell me what food processor are you using or reccomend? Thanks
It is yummy! I hope you can try this soon. Here’s the food processor that I used in this recipe.
Hello Natasha
how many macarons does this recipe make?
Hello Carolynn, servings: 21 macarons. You can also view this when you click on “Jump to recipe”
Hello Natasha.
I was wondering if I could use frozen raspberries instead of freeze dried raspberries?
Hi Lina, you will need freeze dried raspberries that are fully dried without any moisture in them so when you roll them they crush into a powder. Frozen raspberries won’t work the same way.
Where do you get your piping bags? I really need new ones and I want to ask the professional
Hi Yanna, we used this piping bag here often. We have some of our favorite tools in our shop here.
Mine lost their pretty pink color even though I cooked them only 14 minutes. Will try lowering oven temp next time. Also, as others had said, my raspberry syrup and butter would just not come together. I finally added some powdered sugar and even that didn’t do it. Like trying to mix oil and water !
Hi Peggy, that can happen if your oven runs too hot, or if you are using a convection oven. If you see it discoloring, reduce the heat by 15 degrees. Also, make sure to bake in the center of the oven and not too close to the heating elements in the oven. I hope that helps.
Hi Natasha,
Thank you so much for the recipe and your video!
I have been using your recipe, and I seem to be getting really beautiful macarons, with very tall feet, however sometimes my macarons turn out hollow, and I’m not sure why. Would love to get your advice on how to avoid this going forward.
Thank you!
Hi Roy, these cookies are really finicky and the food processor and weighing are extremely important with macarons. For the longest time I wasn’t sifting and they continued to turn out hollow – they looked beautiful but because I was missing that crucial step, they weren’t working out. I wish they weren’t so finicky, but these cookies (in my experience) work best when you use the food processor and precisely weigh the ingredients.
My first batch ever of macaroons were a success! Thank you for the detailed recipe
That’s so awesome Amber! Thank you for that amazing review!
I have tried to make these twice and after piping my circles expand so much. I am doing something wrong?
Hi Jessica, I’m more than happy to troubleshoot. I have not had that experience in the past was anything altered in the recipe?
Natasha, this is such a great recipe! But I had a real problem…. I baked them for between 15-17 minutes at 300 degrees. Any less and they didn’t lift from the parchment and broke open. I don’t know if that’s what did it–cooking a bit longer till they lifted more easily–but they are crunchy inside, not chewy. They are not hollow/crunchy but fill the cookie…They taste great but they are more like ginger snaps…I’ve heard of hollow cookies but never crunchy centers. Any idea what I did wrong? Thanks so much! I’m not giving up but four batches has me weary…. : – ( and sad a little.. Trish
P.S. Natasha, I didn’t use your recipe in making these….one that’s so close to yours though. I used 1 3/4 cup confectioners sugar, 3 egg whites, 1 cup almond flour, 1/4 cup sugar–a little more than yours calls for all around. I macronaged for about 5 minutes till it flowed like lava…I’m dying to try yours but feel very antsy about baking time now….also, I’m out of almond flour!!
P.P.S. I feel that I may have just plain old overcooked them, to have the centers hardened like honeycomb….but if I took them out sooner the bottoms didn’t lift off the parchment…..aye aye….
Hi Patricia, macarons are so finicky that measurements need to be precise. I can’t vouch for the recipe you tried because I haven’t made them but be sure to follow the exact steps. For example, it took me about 5 tests when developing macarons initially to figure out that using a sieve to sift was critical. I thought I could skip that step and wondered why my cookies didn’t work out. The process and the exact measurements are really important so be sure to weigh things out with a digital kitchen scale. I hope that helps! Usually, if the bottoms don’t lift, it means they were underbaked.
Thanks, Natasha, for this advice. I see now the need for a digital food scale might be the difference-maker. Am going to look into that and get some more almond flour and try, try again. Once more, so many thanks for your oh-so-prompt reply. And this time I use YOUR recipe!!
Great recipe! Thank you so much! I doubled the batch and baked two sheets at a time in a convection oven. 14 minutes at 280 was about perfect if anyone wants to go that route. Filled half with your raspberry buttercream (yum! Love it!) and half with orange-lemon buttercream.
I’m so happy to hear that! Thank you for sharing your great review!
So delicious! Loved the buttercream. However, I did have one problem — the raspberry dust on the top turned brown. Any thoughts on why?
Hi Lacey, I think it has to do mostly with variances in oven temperatures. Browned tops indicate too high of heat. I would suggest decreasing the temperature by about 10-15 degrees and testing it that way. I hope that helps!
Natasha, question: you write in recipe 120g of icing sugar is about 1 cup, but it’s wrong. 1 cup is 220g in dry ingredients. Interesting that you nailed it for 70g of almond flour (it’s 2/3 cup indeed). Same with egg whites weight – is it 2 egg whites or is it 65g? because one large egg white is about 40g, which would make 2 egg whites weigh 80g, not 65g. So I am a bit confused. 🙂 Could you please confirm the recipe in cups for me – for almond flour and egg whites? Thanks a lot!
Hi Lee, the best way to measure this out is by weight measurements with a food scale. I weighed each ingredient and wrote specifically how much they weighed in grams so you can have the same success.
Thank you, Natasha, I guess I mis-measured the ingredients myself! I will promptly be using cups and tbsp as you recommended, and then will see how it goes.
I omitted the step with freeze dried raspberries and made the buttercream with butter and raspberry jam and it turned out delicious! I love the texture of these shells, super good recipe!! Thank you for explaining everything so well
Hi Natalie, Thank you so much for sharing that with us. That sounds delicious!
Can you please please please make a pistachio macaron recipe?
These are incredible but I’ve gotten several requests for pistachio flavor.
Hi Vera, thank you for the suggestion. If I come up with something great next time I am making macarons, I will be sure to share it!
The texture of the cookie was PERFECT and I absolutely love the lemon in the buttercream.
The dried freeze sprinkle did however burn in the oven a little and therefore change to a not so pretty color. The cookie was bakes perfectly so I don’t know how to work around that. I think that baking less would make an under cooked shell. Any suggestions?
Hi Vera, not all ovens are created equal and it sounds like yours might run a little hot. Also, be sure you are using the conventional oven setting, not convection. I would suggest turning the heat down slightly and seeing if that helps. Maybe at 275˚F
Thank you! I will try that and hope it works out better.
Staying in temp housing and I really want to make these but there is no food processor here. Will it completely not turn out without it? I was so excited that I bought a scale and a hand mixer despite already having those in storage. I really don’t want to buy a food processor too
Hi Vera, it really is important to mill the flour with sugar for the cookies to form properly. Do you have a strong blender? That might do the job.
Sadly no. I guess I will wait until I get all my kitchen stuff back with my food processor and all.
I made these a few days ago. I’ve tried making macarons many times, but I’m this recipe has given me the best result yet. They were the PERFECT consistency: a little chewy, with feet, and no hollow cookies. I was worried when I first tried the icing (although my bf and I deviated from the recipe a little) because it didn’t seem sweet enough at first, but the sweetness of the cookie goes extremely well with the buttercream. Will definitely use this recipe again!
I’m so happy to hear that! Thank you for sharing your great review, Sienna!
Your buttercream recipe above does NOT show any powdered sugar as an ingredient. Is that correct? I believe that could be a reason so many are having trouble with it
Hi D, that is correct. There is sugar in the raspberry syrup and we were aiming for a lightly sweet and more tangy cream for the macarons since the macaron shells are sweet. We love that sweet and tangy combination. You can add more powdered sugar if you want the cream sweeter.
It looks like that the Raspberry Filling recipe is not complete. Its too liquid after combining with the butter. I had to ad more than a cup of confectioners sugar and freezy dried raspberries to accomplish desired consistency.
Hi, I wonder if you possibly had more than 1/3 cup of raspberry syrup or maybe just needed a little longer beating. Also, be sure to beat it in with an electric mixer and it does take a few minutes and initially seems like it won’t come together but it will. You can add more powdered sugar doesn’t hurt to add sweetness or thicken it up even further but using these proportions, it should form the right consistency.
I followed your recipe to make my raspberry filling. It was my first time making buttercream filling ever lol. At first my butter and syrup did not cooperate. The butter looked separated to me. I touched the mixing bowl and it actually cold. I guess my mixing bowl was stainless steel and the coldness made the butter condense. I did a little search on Google and I decided to get a bowl of hot water and keep my mixing bowl in there until room temperature when touch. After that I mix it and everything when creamy and smooth. I may have to add a little more sugar next time since the filling is a little sour and not sweet enough for me. Thanks for the recipe.
You’re welcome! I’m so happy you enjoyed it, Han!
This was amazing, thank you so much for sharing!
My buttercream didn’t quite whip up and separated while I whipped. Do you have any recommendations? Maybe I didn’t whip the butter enough prior to adding syrup, or maybe the syrup wasn’t cooked enough?
Also, though the cookies were delicious is there s way to make them with less sugar without throwing off the rise of the cookies?
Hi Linda, I would suggest reading through all of the tips for success listed above which answers most frequently asked questions for macarons. Also, check out our other macarons recipe which has a video as well and see if maybe something was missed in the process.
Thanks but none of the tips specifically mentioned information on the whipped buttercream. Also there was no mention of reducing the confectionars sugar in the almond flour to make this less sweet but how it would affect the cookies.
Hi! I love your macaron recipe, I use it all of the time for all of my flavors. Quick question, I want to make chocolate Macarons but every recipe I’ve tried is a bust, how could I turn your recipe into a chocolate one? Maybe just add a couple tablespoons of coco powder to the mix? Thank you!
Hi Bri! That is a great question! My husband has been telling me the same thing that I need to make one with chocolate. If you experiment or find a mix that works for you I would love to know how you liked that!
Hi:)
I tried making them, adding 1 tbsp of coco powder. They tasted amazing however the top looked like the top of an actual brownie ( it was glossy and thin) and the bottom was stuck on the parchment paper. Would you happen to know why? Thank you!
Hi Bri, without experimenting or being there I wish I could say but I cannot advise. Did you add the coco in addition to the original ingredients or did you sub?
Hi:) I added it in addition to the original ingredients.
Awesome recipe! This was my first time making Macarons and they turned out lovely on the first try! Perfect shell with a chewy soft inside!
I did find the filling to be a bit too buttery for my taste.. perhaps I made it wrong but I did add a bit a powedered sugar to stiffen it up however I didn’t want to add too much as I love the tartness of it.
I’m so happy you enjoyed that, CJ! Thank you for that great review!
I was thinking of making the macarons for my christmas cookies, but how can they be stored? do they need to be refridgerated or can they stay at room temp for days?
Hi Mary, typically, these can be frozen in an airtight container up to 3 months or refrigerated for about a week, just bring them to room temperature to serve. They would be ok at room temperature for a couple of days, but I would refrigerate if keeping longer than that.
When you say refrigerate, do you mean with the filling or just the cookie shell itself? If i make just the shells ahead of time and keep them in an airtight container, can they be stored in room temp or they have to be refrigerated?
Hi Yuliya, I refrigerate the cookie with the cream in it. You can keep the shell itself at room temperature.
I’m trying to find different tart fillings for macaroons, so glad I found this…will definitely try. Can I substitute raspberries for lemons or other tart fruits? How about fruit powders? Thanks!
Those may work Joy! I have seen so many different versions and fillings! I’d love to know how you like this recipe experimenting with different fillings!
I was wondering the same thing. I would love to try these with blackberries instead. Please let us know.
These are soooo goooood. I love them so much!!! Thank you. But I do have a quick question I need some advise with .. how do make the bottom of the macaroon be solid (the cream is between that part of macaroon shell)
I’m not sure what you are asking Rachel. Two shells are put together with cream in the middle.
Hi Natasha I just made these I got nice feet on them but they didn’t turn out in color the raspberries turned a little darker color and the cookie didn’t come out white what might be the problem? 😕
Hi Alena, that can happen if your oven runs too hot, or if you are using a convection oven. If you see it discoloring, reduce the heat by 15 degrees. Also, make sure to bake in the center of the oven and not too close to the heating elements in the oven.
Thank you so much I tried that and it worked!! I love your recipes 😊👍
I’m so happy to hear that, Alena!
Hi Natasha,
Thanks for such a wonderful recipe 🙂
I did have 1 question though… is 6 tbsp about 85g?
Hi, yes that is correct.
Hi, I’m Enrique from México and i prepare the macarons and there are prety and delicious that is a good idea that you post in your blog and YouTube other fillings recipes for macarons like Pistachio, tiramisu, coconut, piña colada, mango, chocolate, coffee, strawberry, orange, lemon and other fillings that i don’t mentioned for macarons followers like me because the macarons are the King of pastries. Kindle regards from México
Hi Enrique! Thank you for sharing that with us! We sure love our macarons also.
Hi, thank you for you recipe. I have a question, just tried to make it and as for me batter was just perfect, but feet did not form and they did not rise. Do you have an idea what can be done wrong. I will be highly appreciated your help. Thank you
Hi Victoria, I would highly recommend reading through the tips for success in this post. Sometimes omitting a step can affect the outcome. I had a similar experience to yours for a long time and almost quit on macarons before I realized how important it was to sift. I hope that list helps with troubleshooting.
Thank you for such a quick answer.
I have another question, if I do not have food processor, can I use hand mixer or any other alternative?
Thanks again.
Hi Victoria, a few of my readers have reported good results using a high powered blender such as blendtec or vitamix.
Is there really no confectioners sugar in the frosting? Is it really just butter and raspberry purée. I am making these with my granddaughter and want to make sure we get it right. Thanks for sharing your beautiful cookies!
Hi Paula, yes, besides the raspberries, sugar, lemon and butter there is nothing else in the buttercream! Please let us know how you like the recipe!
Hi Natashia, How come my batter too runny, after I put the dry ingredients (almond meal + icing sugar). I noticed your batter a bit dry at first but after you mixed it, it became ok, what did I do wrong here ? please help. This is my first attempt after I saw your video, so exciting to try…hehe.
Thanks in advance
Hi Nancy, Runny batter is usually due to over mixing.
Hi Natasha. I tried this recipe but my raspberry powder on top of the macarons turned black after baking. What am I doing wrong? Thanks
Hi Sharon, that can happen if your oven runs too hot, or if you are using a convection oven. If you see it discoloring, reduce the heat by 15 degrees. Also, make sure to bake in the center of the oven and not too close to the heating elements in the oven.
Please could you let me know how long these can be kept for? Hoping to make some for my daughter’s wedding. Thank you
Hi Sharon, These can be frozen in an airtight container up to 3 months or refrigerated for about a week, just bring them to room temperature to serve. What an exciting time it must be for you all, congratulations to your daughter!
Hi Natasha!
I noticed in your video that you’re taking your macaroons out of the oven from the lower rack ( not middle rack). Perhaps, this is it why many people get brown raspberry top instead of red. Majority of people would bake on the middle rack if nothing is specified in the recipe. Can it be a problem? The position of the rack?
Hi Yelena, I think it just looks that way in the video. You can see I have a second rack underneath that one. I bake in the center of the oven so the cookies are sitting in the center of the oven. I think it has to do mostly with variances in oven temperatures. Browned tops indicates too high of heat. I would suggest decreasing the temperature by about 10-15 degrees and testing it that way. I hope that helps! 🙂
Thank you, Natasha, for your kind and prompt reply! 🙂
You’re welcome Yelena! 🙂
Thank you, Natasha, so much for your kind reply!
You’re welcome Yelena!
Hi Natasha!
I made these macaroons. First batch raspberry powder turned brown, and even with lower temperature and less time of baking the raspberry powder wasn’that pretty like on your photo. I wonder if it’s better to powder macaroons AFTER the baking not BEFORE. What do you think? Will it work?
Thank you!
Hi Yelena, are you possibly using a convection oven setting where the air circulates and bakes the macarons faster? If so, you would need to reduce the temperature even further since browned tops usually indicate an overly hot oven. I have tried doing it after and it doesn’t stick well to the macarons.
Thank you, Natasha!
My second batch turned out quite nicely. I did lower the temperature to 275 F. Macarons were a total delight!
Thanks again for all your hard work! Your recipes make my family very happy! 🙂
You’re welcome Yelena! I’m glad to hear that. Thanks for following and sharing your great review!
Was wondering if you could put the freeze dried raspberries in the batter instead of on top?
Hi Janis, I think that could work but I haven’t tested it to provide specific instructions. If you experiment, let me know how it goes! 🙂
I sure will. Wish me luck
Perfect, I look forward to seeing how it goes!
I made these today and they look great except all the freeze dried raspberries turned brown on the top! I made some plain so those look delicious but the others ………well why did my raspberries burn? 300 oven bottom shelf and 16 min! Anne
Hi Anne, not all ovens are created equal and it sounds like yours might run a little hot. Also, be sure you are using the conventional oven setting, not convection. I would suggest turning the heat down slightly and seeing if that helps. Maybe at 275˚F
Hi Natasha! I am trying not to use sugar in my diet. But would like to try this recipe. Is there substitute for powdered sugar? I know you can use powdered stevia, but you use small amount to replace powdered sugar. Any ideas? Thanks.
Anna, I’ve never tried that substitution so can’t make a recommendation. Macarons and picky on the ingredients so you might need to google for alternatives.
Love love love your blog and your always positive happy attitude. And keep shining the Light!
So I made the macarons and we enjoyed them even though they didn’t completely turn out. I am so bummed they weren’t perfect though 🙁 I had them bake at 300 for 12 minutes and took them out because they had browned. But they grew so so beautifully. I bit into one and was surprised to find out it was hollow and chewy.
I noticed in your video you only piped 35 “halves” (for lack of better word) while the recipe says it yields 21 cookies meaning you’d need 42 halves. I piped and ended up with 48 halves.
So could it be that my oven was too hot AND I piped them too small? They really were pretty browned..
Also, how can I get the filling to be less buttery? It’s delicious, but perhaps there’s a way to make it less buttery-like more tart??
Hi Lily, It does sound like the combination of the oven being too hot (some ovens really do run hotter than others) and the cookies being too small. I had 7 rows of 6 cookies = 42 halves. They are easiest to count at the 4:34 mark in the video. You can add more sugar to the cream by adding it to the strawberries and it will seem less buttery if it is sweeter. If adding more syrup to the butter, add it in just a little at a time or it will be difficult to blend together.
Oh, I guess I didn’t see the row of the 6th cookie. My bad! Thank you for replying so quickly! I’ll be trying them again today so we’ll see how goes 🙂
Thank you!
My pleasure Lily, glad to help!
So I’ve made these quite a few times. Amazing! But I can never get my butter fluffy like yours. It almost looks curdled 🤔 and it’s really hard to get it out of the pastry bag. I’m wondering if my house is too cold for “room temp”.. is that a possibility?
Hi Anna, I could be wrong, but I don’t think house temperature would cause that unless you lived in a refrigerator :). If they look curdled, it might be due to using a raw sugar (larger granules), or not processing the almond flour in a food processor, or lack of sifting. I sure hope that helps!! 🙂
The cookies themself turn out fabulous. It’s when I go to mix the butter & the raspberry syrup, it just don’t fluff up.. I use the super fine white sugar, let my butter sit out for many hours, but it just won’t fluff. I wish I could show you a picture so it would make sense..
Hi Anna, could it be that there is too much syrup added? Try adding a little bit at a time and letting it incorporate into the butter before adding more. I hope that helps! 🙂
hello
I tried ur recipe and it was a big success I was so happy
can u plz give me the mesures for 60 pc
Hi Kiki, this recipe makes 21 macarons (2 sided cookies). If making 60 macarons, I would suggest making the batch 3 times or you may have to make some modifications in the method.
Hi Natasha! I love watching your videos on Facebook, you are to precious! I had a question about this recipe. Do you have to use the almond meal or can that be substituted with something else?
Hi LaTricia and thank you for the compliment 😀. This recipe does required the use of almond meal.
You are very welcome 🙂 Thank you so much! I need to get some of it then, I really want to try these!
Of course! Please let me know what you think of the recipe when you decide to make it!
Hi Natasha, can I use strawberries instead of raspberries for the cream? Or will the consistency not be the same?
Hi Tammy, Strawberries don’t provide quite as much flavor for the same amount of syrup as raspberries. Start with cooking 1 cup of strawberries and add the same amount of syrup (1/3 cup) to the buttercream and then add more to taste, keeping an eye on the consistency of the buttercream – it is difficult to blend if you add too much sauce. You could also try cooking down the strawberry juice to a more syrupy consistency before adding it to concentrate it before adding.
Hi, dear Natasha)
I have tried making macaroons following your recipe and piped them bigger than yours. Not toog big, but bigger. So, i baked them for 15 min and they came out having perfect shape but were a bit soft and chewier than have to be.
Should i keep them a few min longer? I am afraind not to overbake😮😉
Hi Viktoriya, I always stick to this size for macarons because it is easier not to make the adjustments, but I am assuming they would need a little longer in the oven if they are larger.
Can you please tell me what you added to your Macaron Recipe to get them to come out so white? I have made this recipe several times and my macrons never come out white like the ones in the photos in your post. By the way, thank you for the great recipe. I have tried numerous recipes over the past two years and your recipe results in consistently great macarons every time.
Hi Donna, I didn’t add anything different or do anything special. I wonder if maybe it could be due to using a raw (golden colored) sugar? Or possible an almond flour that is darker (some have brown flecks which is not recommended here). Finally, could it be that your oven is running too hot and discoloring the macarons?
Very pretty macarons! Have you had any problems with the filling? I couldn’t get the butter to mix properly with the raspberry syrup. It was a soupy mess.
Hi Mary, I am always happy to help troubleshoot. Did you possibly add more of the raspberry syrup than what the recipe calls for? That can make it difficult to mix it in, or if the sauce is chilled when added to the softened butter – it would harden the butter and make it difficult to work with. Make sure to use an electric hand mixer to beat those together – it takes a couple minutes and doesn’t seem like it would come together but eventually it will. I hope that helps!
Thanks so much for the reply! Yes, it’s possible I added too much syrup. I’ll try it again because the taste was fabulous, even with the powdered sugar I added to get it to mix together.
hi natasha, i was wondering if you have a step by step pictures for this recipe. i print your recipes & have a whole binder full of them because your directions are so clear & its easier for me to make. & besides my moms birthday is coming up & i want to make these but it is harder to follow through the video with always pausing & running around. please let me know. thank you so much.
Hi Emily, usually (not always), when I have a video on recipes, I do not add step-by-step photos due to time constraints for doing both. Sometimes I bend my own rules when I have time, but with this one, we only have the video tutorial.
Hi Natasha,
I was making macarons but when I took them out of the oven they all cracked…I did all steps you provided on the recipe , but this is my second time with no luck…what am I doing wrong?
Hi Tamara, be sure to read through the Tips for success section and watch the video to see where things might have gone wrong. When I first began making macarons, I made so many batches that cracked simply because I thought I could get away with not sifting and when I added back in the sifting step, it made all the difference for me. I hope that list helps – it covers most troubleshooting issues with macarons.
Thank you Natasha! I actually was sifting the ingredients , but I use organic sugar and grinding it myself…maybe that’s the problem?
Hi Tamara, macarons are so fickle with changes in ingredients, I suspect that could be it if the sugar is not milled to a consistent texture.
Mine also crack (volcano) in the same batch 1/2 turn out good the other 1/2 no. What am I doing wrong?
Hi Lana, It may help to tap the baking sheet firmly against the counter 3-5 extra times to get out any air bubbles. That might be the culprit if half turn out and the other half don’t. I also wonder if your oven possibly does not heat evenly? This might be the case if it seems like they crack on one side of the pan.
Hi, for this recipe will altitude affect the outcome of my macaron? I tried a different recipe and it didn’t work. Do you think I need to alter the oven temperature? I live in CO so baking can be difficult.
Hi Brooke, unfortunately I don’t have any experience with high altitude baking so I’m not much help with your question.
Maybe someone else has some experience making these at high altitudes? If so, please share your tips with us and thanks in advance! 🙂
Love this recipe and the helpful tips! Thank you for posting!
You’re welcome! I’m glad you enjoy the recipe. Thanks for sharing!
Hi Natasha, I went to the store to get an almond flour, but there is a couple different kinds. Is there any particular kind I should buy? since i am not that familiar with almond flour.
Hi Toma, look for one that is “super fine” such as this one from Bob’s Red Mill (Amazon affiliate link)
Hi Natasha. I’m just wondering if it’s ok to use less sugar. Would that affect much to the macaron shells? Thanks
From my research and own experience, Macarons are pretty finicky when it comes to modifying recipes which is why I weigh the ingredients on these every time. I haven’t tested these with less so It’s difficult to guess how it would affect the macarons.
Hi Natasha. Thank you very much for this wonderful recipe. I followed every steps and I was so happy with the result with my macarons. I wish I could upload a photo in here. But I don’t know how. 😊
You’re welcome! I’m happy to hear how much you enjoy the recipe! If you are on Facebook: I would love it if you joined our private Facebook group where you can share your yummy photos!!
You did not say how long these will keep and how to store them?
Hi Debbie, these can be frozen in an airtight container up to 3 months or refrigerated for about a week, just bring them to room temperature to serve. 🙂
do you have to use the freeze dried raspberries? i’m in a time crunch and cant find them in my local store and i don’t have time to order them.
Hi Katelin, you could top them with something else or just omit the powder topping completely and it would still work. If you wanted to make them prettier, you could try color them like we did our heart macarons.
Can you top them with powdered sugar?
Just to make sure, I can freeze assembled macaroons? Thanks
Yes that is correct 🙂
Hi Natasha,
I tried this recipe a few times and I keep getting hollows. Do you know why this might happen? (I do sift the dry ingredients together)
Hi, I wonder if maybe your sifter has too large of holes? There are finer hole sifters and ones with large holes. Are you changing anything at all in the process or the tools you are using?
I actually have the same sifter you have 🙁 I am using the same process and tools as well. Could it be my oven temperature is too higher or low? I set it at 300 but not sure..
That really could be. Some ovens run hotter than others and cause the macaroons to rise to fast initially and crack. You can test this theory by reducing your oven temperature by 15 degrees and see if that solves the problem. I sure hope that helps!
Thank you so much for the quick reply! 😊 I will test it out.
Hello ladies,
I have the same issue. I have tried this recipe 4 times now, and although the cookies come out very pretty and delicious, they are always hollow. I am doing everything by the recipe, except I do not have a food processor, so I mix almond flour and powdered sugar together very well with a wisk. Maybe I have to use food processor… going to try that next.
Hi Anna, I have tried this before without the food processor and had hollow centers also. I think the problem is in not using the food processor.
Me again… I have tried making them again. I measured the ingredients to the gram and used a food processor as directed. The batter was perfect (did the figure 8 test) and cookies look perfect, but still hollow. I did notice that my cookies bake faster. On the second batch it only takes 11 minutes and then they start to brown. As I was reading more comments I saw that you recommend using conventional over setting, and I am using convection fan setting. Will try switching that and see if that make all the difference.
If they are baking faster and browning, it is very likely the oven setting. I hope you have great success on the next batch! 🙂
Will carton egg whites work for this recipe?
Hi Lily, I haven’t tested that but from what I have read, egg carton whites are not ideal for macarons.
Hi Natasha,
I love all of your recipes. I want to make these, but I need more than 21 macarons. Do you think doubling the recipe will be okay? Any suggestions if I do double? Thank you.
Hi Lana, I have always made these one batch at a time and would recommend that for best results, otherwise the stirring and timings would need to be modified. I find it is safer to make them in individual batches :).
Dear Natasha,
tryed this recepe. amazing!!! thank you so much!!!
tell me, please, if it is possible to reduce a bit the sugar, it tastes to me too sweet
best wishes from Spain
Hi Irene, I have found these proportions to work best in the recipe and since macarons are finicky when you change proportions, I can’t really recommend that without testing other possibilities first. I’m so glad you enjoyed the recipe though! You might try a less sweet filling to make it less sweet 🙂
Dear Natasha, I have made macarons before, but the batter was too thick and the macarons turned out sticky and hard… what went wrong with it and how do i fix it the next time this happens?
Hi Phoebe, I would highly recommend reading through the tips for success at the top of this post which answers most of the troubleshooting I have come across with macarons. I hope that helps!