Raspberry Flavored French Macaron Recipe:

Our Raspberry flavored French Macaron Recipe has by far been the most popular flavor amongst our costumers.  To make it, simply mix red food coloring with a dash of black food coloring and add it the prepared meringue.  Add raspberry extract, fold in the almond flour, pipe and bake.

Watch this video.

  • Prepare three baking trays lined with Silpat or parchment paper.
  • Place the meringue mix (small pouch) in a grease free bowl of a stand mixer with whisk attachment.
  • Add 3 oz. of room temperature water and whip on high speed for approximately 5-6 minutes or until meringue is firm (NOT stiff).  Measure water precisely using a measuring cup or kitchen scale.
  • Check meringue firmness at around 5 minutes.  Whip longer if needed.
  • Sift almond mixture to remove clumps.
  • Add all at once to the meringue along with extract and food coloring.
  • Mix on low speed using paddle attachment for 20 seconds.  Use a timer.
  • Use a flat spatula to make sure all the meringue at the bottom and the sides of the bowl is fully incorporated.
  • The batter should form a lava-like consistency and come off the paddle very slowly.
  • Place a round pastry tip in a disposable pastry bag. Cut the tip.  Place it in a tall plastic jar or a glass, and fold over the edge. Pour batter into the pastry bag.
  • Pipe the batter in 1 – 1.25 inch circles. Tap each tray on a hard surface a few times to remove any air bubbles and flatten cookie surface.  Cookies will flatten to 1.75 inches when you tap the tray (they will fill the Silpat guide).
  • Preheat oven – set to bake at 300 ºF.
  • Let cookies rest for at least 20 minutes to allow the surface to be dry to the touch. This will prevent cookies from cracking while baking.
  • Bake at 300 ºF for 15 minutes.  Make sure your oven has reached 300 ºF before baking.
  • Let cookies cool down completely before removing them from trays.
  • Garnish with buttercream and assemble.
  • Note that smaller cookies will need less time to dry and bake.  Conversely, larger cookies will require a little longer to dry and bake.
Raspberry flavored buttercream:

Make the buttercream mix following this recipe.  Add red food coloring and raspberry extract to the buttercream.