Macaroons with Raspberry Filling Recipe
Macaroons with Raspberry Filling
Total time: 30 to 60 minutes
Preheat the oven to 150° C (300° F)
Preparation time: Under 30 minutes
Baking time: 20 minutes
Difficulty: Average
Ingredients for 36 macaroons
- 375 ml (1 1/2 cups) icing sugar
- 200 ml (3/4 cup) + 2 tbsp. almond powder
- 3 egg whites
- 2 tbsp. granulated sugar
Raspberry filling (summer version)
- 125 ml (1/2 cup) raspberries (Raspberry)
- 125 ml (1/2 cup) whipping cream + 1 tbsp. icing sugar
Raspberry filling (standard version)
- 125 ml (1/2 cup) unsalted butter
- A small pinch of salt
- 1 tbsp. raspberry jelly or jam
- 1 tbsp. icing sugar
- 1/4 tsp. vanilla

Making the macaroons 

  1.  Preheat the oven to 150° C (300° F). Line a baking sheet with parchment paper.
  2. Grind the icing sugar and almond powder together in a food processor. 
  3. In a bowl, beat the egg whites to soft peaks; add the sugar and continue beating until stiff peaks form.
  4. Gently fold the beaten egg whites into the almond mixture (2) in three separate additions. 
  5. Using a pastry bag, pipe the macaroons onto the baking sheet. Bake for 18-20 minutes, turning half way through. 

Raspberry filling (summer version)

  1. Chop the raspberries finely - if you use a food processor, be careful not to purée them, or you'll end up with juice. 
  2. Whip the cream with the icing sugar. 

Raspberry filling (standard version)

  1. Cream the butter with a small pinch of salt.
  2. Whisk in the other ingredients.


  1. Summer version: Place a macaroon in the center of each plate, top with a layer of cream, a layer of raspberries and a second layer of cream;  cover with a second macaroon. 
  2. Standard version: Place a macaroon in the center of each plate, place some of the raspberry filling on top and cover with a second macaroon.


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