Raspberry Macaron Sandwiches are a delightful little treat that combine the crisp, airy texture of macarons with a sweet and tangy raspberry filling. These bite-sized wonders have a smooth, shiny shell with a chewy center and a burst of fruity flavor in every bite. The beautiful pink color and delicate appearance make them as lovely to look at as they are to eat.
I love making these macarons when I want to impress guests or just enjoy a fancy snack at home. The key for me is getting the perfect balance—light and crispy on the outside, soft and chewy inside, and that raspberry filling that isn’t too sweet but full of fresh berry goodness. It takes some patience, but it’s worth it every time. Plus, I enjoy experimenting with adding a little lemon zest to the filling for an extra pop of brightness.
These sandwiches are perfect for afternoon tea or as a charming dessert for special occasions. I often pair them with a cup of green tea or a glass of sparkling water to balance out their sweetness. If you’re craving something pretty and delicious that won’t take forever to finish, these raspberry macaron sandwiches are a fantastic choice that always puts a smile on my face.
Key Ingredients & Substitutions
Almond Flour: Use finely ground almond flour for smooth macaron shells. If you’re allergic or don’t have it, try finely ground hazelnuts or pistachios, but note the flavor will change.
Egg Whites: Room temperature egg whites whip up better for a stable meringue. You can also use pasteurized egg whites for safety, especially if you prefer no raw eggs.
Powdered Sugar: It sweetens the batter and smooths texture. You can make your own by blitzing granulated sugar in a blender if needed.
Buttercream Filling: Soft butter and powdered sugar create a creamy texture. For a lighter option, try cream cheese or mascarpone. Adding lemon zest always freshens the flavor.
Fresh Raspberries: These add juicy tartness. If fresh aren’t available, frozen raspberries work well—just defrost and drain any extra juice to avoid soggy filling.
How Can I Make Perfect Macarons Without Cracking or Hollow Shells?
Macarons can be tricky! Here are my tips to avoid common problems:
- Whip egg whites to stiff peaks but not dry—they should be glossy and smooth for stable meringue.
- Carefully fold in dry ingredients until the batter flows slowly but isn’t runny—test by lifting spatula to see if it falls in thick ribbons.
- Pipe even rounds on parchment or a silicone mat for uniform size and bake.
- Let piped shells rest at room temperature for 30-60 minutes until a slight skin forms—this helps prevent cracks and creates the classic “feet.”
- Bake at a low temperature (around 300°F/150°C) and rotate halfway for even heat distribution.
- Cool completely before removing from the baking sheet to avoid breaking.
With patience and practice, your macarons will be smooth, crisp on the outside, and chewy inside—ready to fill with delicious raspberry cream!
Equipment You’ll Need
- Mixing bowls – I use a few to keep dry and wet ingredients separate and organize my steps.
- Fine sifter or sieve – helps you perfectly sift almond flour and powdered sugar for smooth shells.
- Stand mixer or hand whisk – makes whipping egg whites easier and faster.
- Piping bag with round tip – creates even, neat rounds of batter for consistent macarons.
- Silicone baking mat or parchment paper – prevents sticking and makes cleanup easier.
- Baking sheet – sturdy and large enough to hold multiple macarons without crowding.
- Cooling rack – for cooling shells evenly once baked.
Flavor Variations & Add-Ins
- Use different fruit jams or purees instead of raspberries—like strawberry or blueberry—for a new flavor twist.
- Swirl in a bit of melted chocolate or add cocoa powder to the batter for chocolate raspberry macarons.
- Mix finely chopped toasted nuts into the filling for extra crunch and richness.
- Add a splash of liqueur, like Chambord or Grand Marnier, to the buttercream for a grown-up flavor.
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), at room temperature
- 50 grams granulated sugar
- Pink gel food coloring (optional)
- Pinch of salt
For the Raspberry Cream Filling:
- 115 grams unsalted butter, softened
- 150 grams powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Fresh raspberries (whole), enough for sandwiching
- Optional: 1 teaspoon lemon zest for brightness
For Garnish:
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 1 hour of active prep and baking time, plus an additional 30 to 60 minutes to let the macarons rest before baking and at least 24 hours chilling in the fridge for the best flavor and texture.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients
Sift together the almond flour and powdered sugar into a large bowl to remove lumps and ensure smooth macaron shells. Set aside.
2. Make the Meringue
In a clean, dry bowl, whisk egg whites and a pinch of salt on medium speed until foamy. Gradually add granulated sugar while whisking, then increase the speed to high. Beat until stiff, glossy peaks form. If using, add pink gel food coloring and gently mix for a uniform color.
3. Fold in Dry Ingredients (Macaronage)
Carefully fold the sifted dry ingredients into the meringue using a spatula. Fold until the batter flows slowly off the spatula in thick ribbons but is not too runny or stiff.
4. Pipe the Macarons
Place the batter in a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto a baking sheet lined with parchment paper or a silicone mat. Tap the baking sheet firmly to release air bubbles. Let the shells rest at room temperature for 30–60 minutes until the surface is dry to touch.
5. Bake
Preheat oven to 300°F (150°C). Bake macarons for 15–18 minutes, rotating the tray halfway through. The macarons are ready when they form characteristic “feet” and don’t stick to the paper. Cool completely on the baking sheet.
6. Prepare the Raspberry Cream Filling
Beat softened butter until creamy. Gradually add powdered sugar and beat until fluffy. Mix in vanilla and heavy cream until smooth and pipe-friendly. Add lemon zest if desired.
7. Assemble the Sandwiches
Pair macarons of similar size. Pipe buttercream on one shell, place 2–3 fresh raspberries on top, and gently sandwich with the matching shell, pressing lightly to distribute cream and berries evenly.
8. Chill and Serve
Optionally dust the top with powdered sugar. Refrigerate in an airtight container for at least 24 hours to let flavors meld and texture improve. Bring to room temperature before enjoying.
Can I Use Frozen Egg Whites for the Macarons?
Yes, you can! Just make sure to thaw them completely in the fridge overnight and bring to room temperature before whipping. This helps achieve the proper meringue consistency.
How Should I Store Raspberry Macaron Sandwiches?
Store assembled macarons in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best texture and flavor.
Can I Substitute the Fresh Raspberries with Jam?
Absolutely! If fresh raspberries aren’t available, use raspberry jam or preserves in the filling. Just be careful not to add too much liquid to avoid soggy shells.
Can I Make the Macaron Shells Ahead of Time?
Yes, you can bake the shells a day before assembling. Store them in an airtight container at room temperature to keep them crisp until you’re ready to fill.