I perfected Raspberry Lemon Macarons with smooth crisp shells and chewy centers encasing a bright raspberry lemon buttercream, ideal for giving as a Christmas food gift or bringing to a cookie exchange.

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I still get nervous every time I pipe little rounds for Raspberry Lemon Macarons because they look so fancy but are actually sort of temperamental, and that makes them fun. These have a crisp smooth shell and a chewy center with a tart, bright filling that somehow tastes like a tiny holiday surprise.

I always trust superfine blanched almond flour to give that silky texture, and I love boosting the tang with real raspberry puree so the flavor feels honest not fake. If you like pretty, tiny challenges that win people’s hearts you’ll want to try these, even if you mess up at first.

Ingredients

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Ground almonds add healthy fats and protein, light texture, a subtle nutty sweetness.
Whipped egg whites give airy lift and protein, almost no fat, clean taste.
Powdered sugar makes shells sweet and tender, adds carbs but no fiber.
Brightly tart raspberry puree adds fruity acidity and color, also vitamin C.
Butter brings creamy richness and mouthfeel, saturated fat yes, big flavor depth.
Lemon juice and zest give sharp citrus tang, extra brightness and aroma, small vitamin C.
Granulated sugar adds crunch and stability, sweet carbohydrate spike, no real nutrients.
Cream of tartar stabilizes meringue, helps volume and prevents sugar crystallization, almost no nutrition.
Tiny pinch of sea salt lifts flavors and balances sweetness, adds trace minerals but little sodium.

Ingredient Quantities

Macaron shells:

110 g superfine blanched almond flour

200 g confectioners sugar

100 g egg whites, room temp, about 3 large

50 g granulated sugar

pinch cream of tartar

pinch fine sea salt

gel food coloring, yellow and a touch of red if you want pinky raspberry shells, optional

Raspberry lemon buttercream:

225 g unsalted butter, softened

200–240 g confectioners sugar, sifted

60 g raspberry puree, strained (about 1/3 cup)

1 tbsp fresh lemon juice

1 tsp lemon zest, finely grated

1/2 tsp vanilla extract

pinch fine sea salt

How to Make this

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1. Sift together 110 g superfine blanched almond flour and 200 g confectioners sugar into a bowl, press through the sieve and discard any big bits (if your almond flour clumps, pulse it in a food processor then sift).

2. In a very clean, dry bowl whip 100 g room temperature egg whites with a pinch cream of tartar and a pinch fine sea salt until foamy, then slowly add 50 g granulated sugar and beat to glossy stiff peaks; add gel food coloring (yellow or a touch of red for pinky raspberry) at soft peak stage so color disperses evenly.

3. Fold the dry mix into the meringue in 2 or 3 additions using a spatula, do the macaronage until the batter flows like lava and when you lift the spatula it falls back in a ribbon in about 10 seconds (undermix and they will be lumpy, overmix and they will be flat).

4. Transfer batter to a piping bag fitted with a round tip about 8 to 10 mm, pipe rounds about 3 cm across onto parchment or a silicone mat, space them about 1 inch apart; tap the tray firmly on the counter a few times to release air bubbles and pop any large ones with a toothpick.

5. Let piped shells sit at room temperature until they form a skin and are not tacky to the touch, about 30 to 60 minutes depending on humidity (this step is crucial otherwise they crack in the oven); preheat oven to 150 C (300 F) while they rest.

6. Bake one tray at a time for 14 to 16 minutes, rotate halfway through, the feet should form and tops should stay pale; remove and let cool completely on the tray before peeling off the parchment.

7. Make the raspberry lemon buttercream: if your raspberry puree seems watery gently simmer 60 g puree for 1 to 2 minutes then strain and cool to 60 g; beat 225 g softened unsalted butter until creamy, gradually add 200 to 240 g sifted confectioners sugar until smooth, then add the 60 g raspberry puree, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1/2 tsp vanilla extract and a pinch fine sea salt, taste and adjust sugar or puree for piping consistency, chill briefly if too soft.

8. Fill a piping bag with the buttercream and pipe a small mound onto half the shells, sandwich with matching tops pressing gently to spread the filling to the edges.

9. For best texture and flavor store macarons in an airtight container in the fridge for 24 hours to mature, bring to room temperature before serving; they keep up to 5 days refrigerated or can be frozen up to 1 month.

Equipment Needed

1. Digital kitchen scale
2. Fine mesh sieve (or sifter)
3. Small food processor (for pulsing clumpy almond flour)
4. Electric hand mixer or stand mixer with whisk attachment
5. 2 clean, dry mixing bowls (one small, one medium)
6. Rubber/silicone spatula
7. Piping bag fitted with an 8–10 mm round tip
8. Baking sheets plus parchment paper or silicone baking mat
9. Oven thermometer and a timer (plus a toothpick to pop big bubbles)

FAQ

Q: Why did my macaron shells crack on top? A: Cracking usually means the shells did not form a dry skin before baking or the oven was too hot, or both. Let piped shells rest until a light skin forms when you touch them, and check your oven temp with a thermometer, lower by 10 degrees C if they brown or crack.

Q: My macarons have nice feet but are hollow inside, what went wrong? A: Hollow shells often come from overmixed batter or too high an oven temp so they puff then collapse. Try gentler macaronage so batter still holds some structure, and bake at a steady lower temp so they rise slowly.

Q: How do I get consistent size and smooth tops? A: Use a piping template or draw same sized circles on parchment, pipe straight down and stop before lifting the tip. Tap the tray firmly on the counter once or twice to eject air bubbles, then pop any obvious bubbles with a toothpick.

Q: Can I use raspberry puree in the buttercream without making it runny? A: Yes but strain the puree to remove seeds and weigh it. If it seems thin, reduce the puree on the stove a little to concentrate it, or use freeze dried raspberry powder for flavor without extra water.

Q: My buttercream looks curdled when I add raspberry, how do I fix it? A: If it splits add a spoon of sifted confectioners sugar while beating on low then increase speed, or chill the bowl briefly and rewhip. Make sure the butter is soft not melted, that helps it come back together.

Q: How long can I store or freeze macarons? A: Filled macarons actually improve after 24 to 48 hours in the fridge. Store in an airtight container for up to 5 days in the fridge. Freeze filled or unfilled shells for up to 1 month, thaw in the fridge before serving so the texture returns.

Lemon Raspberry Macarons Recipe Substitutions and Variations

110 g superfine blanched almond flour: swap with 110 g superfine pistachio or hazelnut flour for a nutty twist, sift well first since they’re oilier and may make flatter shells; or use store-bought almond meal but pulse in a blender and then sift to remove coarse bits.
100 g egg whites: vegan option is aquafaba (chickpea liquid) — about 6 tbsp (90 mL) for 100 g whites, whip to stiff peaks and add a tad more cream of tartar; or use powdered egg whites reconstituted to the same weight per package instructions, you might need to whip a bit longer.
225 g unsalted butter (for buttercream): swap with 225 g European-style butter for a richer, creamier taste, or use 225 g solid vegan butter (80% fat or higher) but chill slightly before piping and add a pinch more salt if it tastes flat.
60 g raspberry puree: use 60 g strained thawed frozen raspberries (mash and sieve), or 60 g strained raspberry jam warmed and thinned a little (taste first, jam is sweeter), or rehydrate 15 g freeze-dried raspberry powder with water to make ~60 g puree.

Pro Tips

1) Weigh everything, dont eyeball it, even small differences mess up macarons. Sift the almond flour with the icing sugar and pulse the almond flour if its clumpy so you dont get lumpy shells.

2) Age your egg whites a day or two in the fridge after separating, then bring them back to room temp before whipping. It sounds weird but aged whites make a more stable meringue and fewer flat shells.

3) Learn the macaronage ribbon test, practice on visual not time, you want the batter to flow like lava and fall back in a ribbon, not be too stiff and not runny. If you overmix they go flat, under mix and youll get bumps, so stop when it looks just right not when youre sure.

4) Let piped shells form a skin until theyre not tacky, this step fixes so many problems, and if your kitchen is humid leave them longer or use a fan to speed drying. Also tap the tray to pop big bubbles and pick obvious ones with a toothpick before baking.

5) For the buttercream reduce and strain the raspberry puree so it doesnt water down the frosting, or use freeze dried raspberry powder for extra flavor without extra liquid. Always add puree slowly while beating and chill briefly if the filling gets too soft for piping.