Raspberry Macarons – Italian Meringue

Macarons are one of the most versatile desserts that can be made in various flavors for any season. These raspberry macarons made with white chocolate and raspberry filling are one of the most flavorful macarons ever.

Raspberry Macarons with Ganache

The sweetness of the shells is very well balanced by the tart raspberries used not only in the filling but also in macaron shells.  When making raspberry or strawberry macarons I like to use freeze dried fruit powder along the fresh fruits, so their flavor is enhanced without changing their texture.

These raspberry macarons are made using the Italian meringue method, which seems to give better results and also save time as this method doesn’t require to let the macarons sit for 30 minutes to form the skin on top before baking.

How to make raspberry macarons

First prepare the raspberry white chocolate filling. Put raspberries and sugar in a small pot. Heat and stir until it boils. Let it simmer for 5 minutes to thicken, then take it off the heat. Strain to remove the seeds. Set it aside.

In another pot, mix the strained raspberry jam, cream, and chocolate. Heat it gently to melt the chocolate. Toss in freeze-dried raspberries and red food coloring if you’re using it. Pour everything into a bowl, cool it down, and pop it in the fridge.

How to prepare the macaron shells.

Cover two baking sheets with parchment paper. Get a pastry bag with a plain tip (about ½ inch or 1 cm). Heat the oven to 300°F (150°C).

Blend powdered sugar, almond powder, and freeze-dried raspberries in a food processor until powdery. Sift it into a big bowl.

In a small bowl, mix 55g of egg whites and a little red food coloring. Stir them together and pour over the sieved almonds.

Take another 55g of egg whites and add salt in a mixing bowl. Leave them aside for now.

Put granulated sugar and water in a small pot, then heat it on medium. Measure the syrup’s temperature with a candy thermometer. Once it’s at 230°F (112°C), start whipping the other egg whites. When the syrup hits 244°F (118°C), pour it into the whipped egg whites while mixing. Keep beating until the bowl cools a bit and you get glossy stiff peaks.

Now mix the whipped whites with the almonds gently. Make sure it’s smooth and flowing like thick ribbons when you lift the spatula.

Load the mix into a piping bag with a 1/2 inch (1 cm) plain tip. Squeeze little circles, about 1 inch (2.5 cm) wide, on the parchment-lined baking sheets. Tap the sheets on the counter to flatten them and remove air bubbles.

Bake for 20-24 minutes. Let them cool a bit before taking them off the sheets.

Assemble the raspberry macarons

Put the raspberry-white chocolate mix into a piping bag and spread it inside the macarons. Stick two macarons together like a sandwich.

Wait at least a day in the fridge before munching on them. This makes the flavors blend nicely. Serve them at room temperature. Hope you will try them out and enjoy your tasty macarons! If you do, make sure to share the photos with me on Instagram.

Other macaron recipes you may like to try

These Chocolate Macarons are made using the French Meringue. These delectable treats offer a perfect blend of rich chocolate flavors and delicate almond shells.

Whenever you want to impress your friends or family, I suggest making a Macaron Cake.  This dessert is nothing else but a giant chocolate macaron filled with a sweetened condensed milk buttercream and flavorful raspberry jam.

These Coconut Macarons are made with Italian meringue method. There is shredded coconut in the shells as well as in the filling. The filling is made with white chocolate ganache and caramelized coconut for extra texture.

Raspberry Macarons - Italian Meringue Method

Coconut Macarons with White Chocolate Strawberry Ganache
Poppy Seed Macarons
Cappuccino Macarons
Pistachio Strawberry Macaron Cake
Chocolate Macarons with Salted Caramel Filling

Raspberry Macarons - Italian Meringue

Raspberry Macarons - Italian Meringue

4.37 from 25 votes
These raspberry macarons made with white chocolate and raspberry filling are one of my favorite combinations, the sweetness of the shells are very well balanced by the tart raspberries.
Servings 40 servings
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes


  • 1 ½ cup (150g) ground almonds
  • 1 ¼ cup (150g) powdered sugar
  • 4-5 tsp (4g) freeze-dried raspberries , finely ground
  • 55g egg whites (from about about 2 small eggs)
  • pinch of red food coloring powder
  • 55g egg whites (from about about 2 small eggs)
  • pinch of salt
  • 3/4 cup (150g) granulated sugar
  • 2 ½ tbsp (38ml) water

White Chocolate Raspberry Filling

  • 5 oz (150g) fresh or frozen raspberries
  • 2 tbsp (30g) sugar
  • 1/3 cup (80g) whipping cream
  • 8 oz (230g) white chocolate , small pieces
  • 4-5 tsp (4g) freeze-dried raspberries finely ground , seeds removed


Prepare white chocolate raspberry filling.

  • Place raspberries and sugar into a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside.
  • Place the sieved raspberry jam, cream and chocolate in a small saucepan. Place over low heat to melt the chocolate. Add freeze dried raspberries and red food coloring if used. Transfer to a small bowl, let cool completely and refrigerate before using.

Prepare the macaron shells.

  • Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 300F (150C).
  • Grind together the powdered sugar with almond powder and freeze-dried raspberries, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.
  • In a small bowl place 55g egg whites and a pinch of red food coloring. Beat together until well combined. Pour the whites over the sieved almonds.
  • Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
  • In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
  • Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
  • Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
  • Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced one-inch (2 cm) apart.
  • Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove air bubbles.
  • Bake for 20-24 minutes. Let cool slightly before removing from baking sheet.
  • Place the raspberry and white chocolate filling into a piping bag and spread on the inside of the macarons and sandwich them together.
  • Refrigerate for at at least one day before serving, to meld the flavors. Serve macarons at room temperature.



Serving: 1 macaronCalories: 90kcalCarbohydrates: 13gProtein: 1.5gFat: 3.9gSaturated Fat: 1.4gCholesterol: 2mgSugar: 11.9g
Calories: 90kcal
Course: Dessert
Cuisine: French
Keyword: french macarons, Italian meringue macarons, macarons, raspberry, raspberry macarons

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Vicki Author says:

    Gorgeous! Your site is the best. Love the videos. Simply amazing.

  2. Besa Author says:

    If I don’t use the freeze dried raspberry powder, what can i substitute instead or can I leave it out completely? I’m afraid to leave it out completely since it might then change the consistency. Please help! Thanks so much for your lovely recipes!

    1. Ella-HomeCookingAdventure Author says:

      Hi Besa.

      You can leave it out.

  3. Chantal Author says:

    Hello !!
    I’m wondering if I can freeze macarons ? If not I long do we have to eat them 🙂
    Thank you for this beautiful receipe.
    I will try it for sure !

    1. Ella-HomeCookingAdventure Author says:

      yes.. macarons freeze very well.. for up to 3 months

  4. Faghwa Author says:

    It looks very delicious thanks for the recipe, is it important to use freeze-dried raspberries ground cause I can’t found it in supermarkets , and how many days it can sit and stay fresh

    1. Ella-HomeCookingAdventure Author says:

      Hello Faghwa.

      No, you can leave those out.

      The macarons can be refrigerated for up to 1 week and frozen for 3 months.

  5. Patricia Author says:

    I can’t seem to find when to add the freeze-dried raspberries to the shell. And how do I get the seeds out of them? Thanks

  6. John Mezger Author says:

    Hello! I was wondering if I could the macarons, and then put them in the fridge for a day then transport them and freeze them for 4 days? Because I have to make them for a dinner party and need to transport them to the customer and then wait 4 days till the actual party.

    1. Ella-HomeCookingAdventure Author says:

      Hi John.

      Yes, you can do it without any problems.

  7. Farhana Author says:

    Hi! Can I leave the freeze dried raspberries out? If so should I replace it with 4g almond flour or does the recipe remain the same (minus the dried berries)

    1. Ella-HomeCookingAdventure Author says:

      Hi Farhana.

      Yes, you can leave the freeze dried raspberries out and the recipe will remain the same,you don't need to replace them with anything.

  8. Dilara Author says:

    Hi Ella????. These are look yummy but i have question about baking time. In the recipe you said you should bake 20-24 minutes but macarons are really sensitive cookies and i think difference about 4 minutes can change a lot thing about the consistency of macarons. So, i want certain baking time from you. How many minutes are you cooking these macarons? I’m waiting your replyy????

    1. Ella-HomeCookingAdventure Author says:

      Hi Dilara.

      Each oven is slightly different so check them out after the 20 minutes.

  9. Thaleny Author says:

    Hello (: I wanted to know if there is a way to do it without a candy thermometer? Thank you!!!

    1. Ella-HomeCookingAdventure Author says:

      Hi Thaleny.

      Boil the syrup for 5 minutes.

  10. courtney Author says:

    The recipe calls for freeze-dried raspberries in the macaron shell as well as the filling, but I cant see where in the method you are supposed to add the freeze-dried raspberries to the macaron shell mixture?

    1. Ella-HomeCookingAdventure Author says:

      Hi,in both macaron's shells and filling.

  11. Emily Author says:

    Just a blog housekeeping thing, but when I try to print this recipe, and ad is blocking part of the instructions.

  12. Tammy Author says:

    Hi, such an amazing recipe. Cant wait to try it out. I just have one question can i use gel food coloring instead of powder? Or will that mess up the consistency?
    Thank you in advance.

    1. Ella-HomeCookingAdventure Author says:

      Hi Tammy.

      Yes, you can.

  13. Cheryl Author says:

    Where do you get or how do you make freeze dried raspberry powder?

    1. Ella-HomeCookingAdventure Author says:

      Hello Cheryl.

      I usually by them from on line stores.

  14. Connor Author says:

    20-25 minutes at 300f?! Are you serious. THe temp should be no more than 215f. And the time shouldn’t be over 10 minutes. The rest of the recipe is good. The time and temp are sloppy.

    1. Ella-HomeCookingAdventure Author says:

      Hi Connor.

      You have to adjust the temperature according to your oven…for some 150 °C is just right for some 140-145°C is better..

  15. You normal need to let macarons sit before baking to get a film over them. Your instructions say to bake them immediately after tapping them. Is this correct? You don’t have to wait for them to dry on top before baking?

    1. Ella-HomeCookingAdventure Author says:

      Hi Rose.

      When you make the batter using Italian Meringue method you don't  need to let the macaron shell to dry befor baking.

  16. Bernadine Author says:

    Hi Ella; can I use four large eggs for this recipe? And do the macarons need to rest?

    1. Ella-HomeCookingAdventure Author says:

      Hi Bernadine.

      Yes, you can nake from 4 whites at once…with italian meringue method there is no need to let the shells dry before baking.

  17. Judy Author says:

    Hi there, i’m going to make these macarons today . I can’t see in the recipe at which stage to add the freeze-dried powder when making the macaron shells. Thanks, Judy

    1. Ella-HomeCookingAdventure Author says:

      yes.. sorry about that, will add it in the descripition as well… in the video you can see  that the freeze dried raspberries were mixed with the almonds and powdered sugar in the food processor ..hope you'll give them a try

  18. McKenna Author says:

    Hi! Could I substitute fresh, strained raspberry syrup/juice in the place of the unwhipped egg whites>

  19. Sofia Author says:

    Hi, I’m looking forward to bake these “cookies”, but I have a question. I’m going to bake them in a 150-degree celsius oven, but is it in convection or a conventional(regular) oven?
    Thank you in advance.

  20. Elise Author says:

    Hi, I am wondering how many macarons this recipe makes? I want to make them for a class later this week and need to know if I should triple it, or double it, or leave it as it is. Thanks!

  21. Cassia Pereira Author says:

    Hello, I have a question I’m going to make the recipe and would like to know if it yields 40 separated macarrons, or already the couple of macarrons of the 40 units? Thank you for the recipe ….

  22. Sofia Author says:

    Thank you for the recipe. I have a question. Can I prepare the filling in advance? If so then how many days in advance is okay and how should I store it? Thanks.

  23. Sofia Author says:

    Hi! What is the benefit of adding freeze dried raspberry to the filling?

  24. SARAH Author says:

    How can I do this recipe (Italian method) in the chocolate flavor? Can I just add 4gr cocoa powder instead of the raspberry ? whenever I did chocolate macarons in the past, the feet always baked with “ruffles” .

  25. Mayim Gerdis Author says:

    Although I haven’t made these they look stunning I’m sure the recipe is full proof too! I will definitely be making these soon.

  26. Pam Author says:

    Would like to make these for a twins baby shower. Boy and girl. Could I substitute blueberries for the raspberries?
    I have access to freeze dried blueberry powder.
    Love your recipes.

  27. Theresa Author says:

    I was wondering if this recipe could be made with oranges as a substitute for raspberries (even though I will try it with the raspberries as well). Or would oranges produce too much juice and change the viscosity of the batter mix? Thank you.

  28. Robin Author says:

    Thank you! I have been trying to find a recipe that works for me and yours worked perfectly… did take me a couple of attempts because I failed to follow the directions accurately regarding adding the sugar syrup. I think I am a believer now of the Italian method.

  29. Cindy Author says:

    I have paste food coloring can that be used instead of powder?

  30. do we put 4 egg whites in or only 2

  31. Manca Author says:

    I really like your recipe, but I want to know if I can make freeze dried raspberries, too.

  32. ChaH Author says:

    Hi, looking forward to making these. Is it fine to mix the first batch of egg whites with the dry ingredients to form a paste (I’ve seen that in other recipes) or is it important that I just pour it over and not mix? Thanks!! 🙂

  33. Aishi Author says:

    Do you recommend any side pieces to these macarons like confectionary glitter or milk

  34. Kimberly Author says:

    Hi! Do the eggs need to be at room temp?

  35. Mags Author says:

    Made these today, they were awesome! Thank you so much for posting the recipe. Can you let me know the brand of powdered food coloring you use? Thank you, M.

  36. Eliana Author says:

    When you say it makes 40 macarons, does it makes 40 shells or 40 macarons ready to eat?

  37. izzie Author says:

    Thank you so much for sharing this recipe, I made these this morning and they were amazing. I also put ground instant coffee granules instead of raspberry powder to make coffee ones, they were perfect. I made a buttercream icing and put that in the middle instead. Thanks again.

  38. Savanna Author says:

    Hello!! I have a question about one of the steps in this recipe. After you pipe them on a baking sheet, do you not let the shells dry before putting them in the oven? Thank you!!

  39. Penelope Author says:

    Would using red food dye instead of powder mess the recipe up? Thanks

  40. Angela Author says:

    I was wondering why do they come out lopsided?
    Any ideas why?

  41. hazel Author says:

    first time ever my macarons turned out perfect first go with your recipe and tips THANKYOU!

  42. Ana Clara Author says:

    Delicious recipe and the macarons were beautiful. Thank you so much for sharing your recipe.

    1. Ella-HomeCookingAdventure Author says:

      So glad to hear that Ana, you are a good baker if you managed to bake macarons. Congratulations:)

  43. Cassie Author says:

    Hey there! I’ve been looking for an Italian style macaron recipe for quite some time, and I just wanted to be confirm that your oven is a convection/fan oven, from what I saw in the video. Also, can you bake the macarons in separate batches, for example, 20 at once, and then another 20 after the first batch is out of the oven? Thanks again!

  44. Martha Author says:

    Hi there! can I freeze the filling?

  45. Karena Author says:


    Thanks for the great recipe, they tasted great, but no matter what I do, they always brown and are moist inside, using a fan oven. Have tried a range of temps, trays, mats, and I’m starting to think I need an oven without a fan?
    Do you have any sage advice?
    Thank you!

  46. The Smeagol Author says:

    A blessed and a peaceful good night to you, Ella. These are look yummy but I have a question about alternative macarons. Have you ever consider doing a blueberry or stawberry macarons in the future. I am working on opening a sweet treats parlor under the name “Delicious Kreations” and was looking to add these to the menu, but wanted to know what other alternatives to this recipe can be done to also add to the menu. Keep up he good work and continue to bake amazing products that others like me can try. Thanks for your cooperation in advance. May God continue to bless your craft. Do enjoy the rest of your night and remember to stay safe.

  47. Andromeda Author says:

    Does freezing these affect the texture after thawing? Like does it sweat or does the filling get a weird texture after being thawed?

    1. Ella-HomeCookingAdventure Author says:

      I usually freeze my macarons and they are always great after thawing. I usually fill them with ganache based fillings and always work great

  48. I thought the ganache was beautiful, but 20-24 mins caused my macarons to be extremely hard and crispy. I would have said about 10-12 mins for the next time I make them

    1. Ella Marincus-HomeCookingAdventure Author says:

      Yes, the macarons shells are hard and crispy after baking. But after filling them, they will soften. That is why it is best to serve them about 24 hours after filling them, so they have time to soften.

  49. 斗红颜全集 says:

    4 stars
    Greetings from Los angeles! I’m bored to tears at
    work so I decided to browse your website on my iphone during lunch
    break. I really like the info you provide here
    and can’t wait to take a look when I get home. I’m surprised at
    how quick your blog loaded on my cell phone .. I’m not even using WIFI, just
    3G .. Anyhow, great site!

  50. zenithund slew drive says:

    Muchos Gracias for your blog post.Really thank you! Fantastic.

  51. Is granulated sugar – superfine or caster or just standard white sugar? We are in nz

    1. Ella - Home Cooking Adventure Author says:

      You can use either caster or standard white sugar.

      1. Thanks so much, which wld u recommend?

        1. Ella - Home Cooking Adventure Author says:

          Caster sugar if possible, but it is not a must.

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