French meringue macaron shells filled with homemade raspberry jam. This raspberry macaron recipe is gluten free.
The first time a had a macaron was while I was at pastry school here in Paris. Coincidentally, when it was macaron learning week at pastry school my mom and little sister were visiting from Argentina. On Friday I came back with a huge box filled macarons to share with them. They were ecstatic! My mom's favorites are chocolate, my sister are lemon crud macarons and my all-time favorites are the raspberry macarons. I hope you like them as much as I do. I know macarons can be intimidating but let them not be. You can do this!!
A macaron is a meringue-based French round cake. The macaron shells are made of meringue, almond flour and powdered sugar, and the filling can be made to taste. Classic macaron fillings are vanilla, chocolate, pistachio, raspberry, and lemon for example.
Macarons can be made using French meringue, swiss meringue or Italian meringue. This recipe calls for French meringue.
Yes, they are gluten free!
If you never made macarons before, making this raspberry macaron recipe is a great idea because the base is a French meringue, which is the easiest meringue to make. You will be off to a good start.
If you are unsure whether the raspberry macarons batter is ready, you can make a test!
Add a little batter onto your piping bag and pipe out 2 macarons. Wait for about a minute. If the macarons expanded a little and become smooth after this time, you are good to go. If on the contrary, they kept their shape and the little pointy thing at the centre is still there. In this case, you can go back and mix a little further.
If the macarons completely spread, then it means you have overmixed the batter and the macarons will not hold their shape in the oven. You may have to restart the process all over.
They crack during baking because they were undermixed.
Macarons are usually baked using low temperatures to get that mushy inside.
This raspberry macaron recipe calls for 20 minutes baking at 140 degrees Celsius (280 F).
Bake until the feet are well risen. To be sure they are ready hold the macaron by the top and move it slightly it should not wiggle.
Transfer the parchment paper with the macarons on it onto a wire rack. Wait until they have completely cooled off to detach them.
Let cool down before filling.
Make the filling one day in advance to assure its properly chilled and will hold inside the macaron.
They should be stored in the fridge in an airtight container. They last 5 days stored in the refrigerator.
Macarons can be frozen stored in an airtight container to protect the shells that are very fragile.
You can keep in the freezer for up to 3 months.
To defrost: Place in the fridge overnight.
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