Raspberry Macaron Sandwiches are little bites of joy with their crisp, delicate shells and a creamy, fruity filling that’s just the right balance of sweet and tart. These pretty pastel treats combine the light almond flavor of macarons with fresh raspberry goodness, making them perfect for a special snack or a fancy dessert.
I love making these because they always impress friends and family, even if they’re a bit tricky to bake. My little secret is to pair fresh raspberry jam with whipped cream or buttercream to create a filling that’s bright and smooth. It feels like a tiny bit of sunshine in every bite, and I always find myself sneaking an extra one when no one’s looking!
Serving them on a pretty plate with a cup of tea makes any afternoon feel like a mini celebration. They’re great for parties, gifts, or just a treat to brighten up your day. Whenever I make Raspberry Macaron Sandwiches, I like to think of them as small edible smiles that bring a little happiness with every nibble.
Key Ingredients & Substitutions
Almond Flour: This gives macarons their signature nutty flavor and chewy texture. Use superfine almond flour for the smoothest shells. If you’re allergic, try finely ground pistachios for a unique twist.
Egg Whites: Room temperature egg whites whip better, creating the meringue needed for those light, airy shells. You can use pasteurized egg whites if concerned about raw eggs.
Raspberries: Fresh raspberries give that bright tartness and beautiful color. If fresh aren’t available, frozen can work but drain well to avoid adding too much liquid.
Buttercream Filling: Softened unsalted butter creates the creamy filling. For a lighter option, try whipped cream mixed with raspberry jam, but buttercream holds up better when piping.
How Do You Get the Perfect Macaron Shell Texture?
The magic happens in the “macaronage,” or folding the dry ingredients into the meringue. It’s key to gently fold until the batter flows like thick lava—too little mixing results in lumpy shells while too much makes the batter too runny.
- Sift almond flour and powdered sugar to avoid clumps.
- Whip egg whites to stiff peaks for a stable meringue.
- Fold dry ingredients in carefully, don’t rush.
- Test the batter by dropping a small spoonful; it should slowly meld back into the batter within 10 seconds.
- Rest the piped shells until a dry skin forms—this prevents cracking and helps develop feet during baking.
Patience is key here! Once you master this, your macarons will have that smooth top, delicate crust, and chewy center everyone loves.
Equipment You’ll Need
- Stand mixer or hand whisk – I find a stand mixer makes whipping the egg whites easier and more consistent.
- Fine sieve – helps sift almond flour and powdered sugar for a smooth batter, preventing cracks in the shells.
- Piping bag with round tip – for piping neat, even macaron circles easily.
- Silicone baking mats or parchment paper – provides a non-stick surface and helps with even baking.
- Cooling rack – cools the shells evenly without sogginess.
- Small offset spatula or spoon – useful for piping and decorating the final sandwiches.
Flavor Variations & Add-Ins
- Use mixed berry jam or puree in the filling for different fruity flavors, like blueberry or strawberry.
- Add a splash of liqueur, such as Grand Marnier or Chambord, to the buttercream for an adult twist.
- Incorporate chopped dark chocolate or white chocolate chips into the filling for extra richness.
- Use lemon or vanilla extract in the buttercream to complement the raspberry flavor or change the taste entirely.
Raspberry Macaron Sandwiches
Ingredients You’ll Need:
For the Macaron Shells:
- 110 grams almond flour, finely ground
- 200 grams powdered sugar
- 100 grams egg whites (about 3 large egg whites), room temperature
- 50 grams granulated sugar
- Pink gel food coloring (optional)
For the Filling:
- 150 grams fresh raspberries, plus extra for decoration
- 150 grams unsalted butter, softened
- 150 grams powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon raspberry jam or puree
For Garnish:
- Edible gold glitter (optional)
Time Needed:
This recipe takes about 1 hour for preparation and baking, plus 24 hours for chilling the assembled macarons to let the flavors meld perfectly. Plan ahead so you can enjoy these delicate treats at their best!
Step-by-Step Instructions:
1. Prepare the Dry Mixture
Sift the almond flour and powdered sugar together in a bowl to get rid of any lumps. Set this aside for later.
2. Make the Meringue
In a clean, dry mixing bowl, whisk the egg whites at medium speed until foamy. Slowly add the granulated sugar while increasing the speed to high. Continue whipping until you get stiff, shiny peaks. If you want, add a few drops of pink gel food coloring and gently mix.
3. Fold the Dry Ingredients into the Meringue (Macaronage)
Carefully fold the almond flour mixture into the meringue using a spatula. Fold until the batter flows like thick lava but isn’t too runny. This is important for smooth shells.
4. Pipe the Macaron Shells
Put the batter into a piping bag fitted with a round tip. Pipe small, even circles about 3 to 4 cm wide onto a baking tray lined with parchment paper or a silicone mat.
5. Let the Shells Rest
Tap the baking tray on the counter a few times to pop air bubbles. Leave the shells at room temperature for 30 to 60 minutes until they develop a dry skin and don’t stick to your finger.
6. Bake
Preheat your oven to 150°C (300°F). Bake the shells for 15 to 18 minutes, until they’ve risen and have “feet” at the bottom edges. Let them cool completely before removing from the baking sheet.
7. Make the Raspberry Buttercream Filling
Beat the softened butter until creamy. Slowly add powdered sugar while continuing to beat. Stir in vanilla extract and raspberry jam or puree until smooth.
8. Assemble the Macaron Sandwiches
Pick pairs of shells that are about the same size. Pipe a ring of buttercream onto one shell, then place fresh raspberries inside the ring to form a border. Fill the center with a little more buttercream.
9. Top and Decorate
Put the matching shell on top of the filling. Add a small dollop of buttercream on top, then finish with one fresh raspberry. If you want, sprinkle some edible gold glitter to make them extra special.
10. Chill and Serve
Store the macarons in an airtight container and refrigerate for at least 24 hours to let the flavors mix and the filling firm up. Bring them to room temperature before serving for the best taste and texture.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain them well to avoid extra moisture that can make the filling runny or affect the macaron shells.
How Should I Store Raspberry Macaron Sandwiches?
Store them in an airtight container in the refrigerator. They keep best for up to 3 days and taste great after resting overnight to let the flavors meld.
Can I Make the Macaron Shells Ahead of Time?
Absolutely! You can bake the shells a day ahead and store them in an airtight container at room temperature. Assemble with filling just before serving for the freshest taste.
What If I Don’t Have Almond Flour?
Almond flour is key for macarons, but if you can’t find it, finely ground almond meal could work—just check it’s finely ground and sift it to avoid lumps.