Raspberry Macarons - Italian Meringue

Raspberry Macarons - Italian Meringue

Watch the video for this recipe:

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, 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.


Related Posts:

Chocolate Macarons - French Meringue
Pistachio Strawberry Macaron Cake
Chocolate Macarons with Salted Caramel Filling



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  • Makes about 40 macarons
  • Macaron Shells
  • 1 1/2 cup (150g) ground almonds
  • 1 1/4 cup (150g) powdered sugar
  • 4-5 tsp (4g) freeze-dried raspberries, finely ground, seeds removed
  • 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 1/2 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
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
  7. 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.
  8. 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.
  9. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
  10. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced one-inch (2 cm) apart.
  11. Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove air bubbles.
  12. Bake for 20-24 minutes. Let cool slightly before removing from baking sheet.
  13. Place the raspberry and white chocolate filling into a piping bag and spread on the inside of the macarons and sandwich them together.
  14. Refrigerate for at at least one day before serving, to meld the flavors. Serve macarons at room temperature.


Raspberry Macarons - Italian Meringue-1
Raspberry Macarons - Italian Meringue-2
Nutrition facts 1 Macaron - Calories:90, Fat:3.9g, Saturated Fat: 1.4g, Carbohydrates:13g , Sugar:11.9g, Fiber:0.8g, Protein:1.5g, Cholesterol:2mg, Sodium 8mg, Potassium 53mg, Vitamin A 0%, Vitamin C 2%, Calcium 2%, Iron 1%, daily percent values are based on a 2,000 calorie diet
On May 04, 2017 at 10:08 am, Vicki said...
Gorgeous! Your site is the best. Love the videos. Simply amazing.
On August 08, 2017 at 08:00 pm, Besa said...
Hi, 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!

Hi Besa.

You can leave it out.

On August 18, 2017 at 11:10 am, Chantal said...
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 !

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

On October 13, 2017 at 12:20 am, Faghwa said...
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

Hello Faghwa.

No, you can leave those out.

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

On November 14, 2017 at 05:26 pm, Patricia said...
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
On November 16, 2017 at 06:34 pm, John Mezger said...
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.

Hi John.

Yes, you can do it without any problems.

On November 23, 2017 at 04:16 am, Farhana said...
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)

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.

On December 07, 2017 at 12:45 pm, Dilara said...
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????

Hi Dilara.

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

On December 08, 2017 at 10:53 pm, Thaleny said...
Hello (: I wanted to know if there is a way to do it without a candy thermometer? Thank you!!!

Hi Thaleny.

Boil the syrup for 5 minutes.

On January 24, 2018 at 09:20 pm, courtney said...
Hi, 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?

Hi,in both macaron's shells and filling.

On February 09, 2018 at 10:08 am, Emily said...
Just a blog housekeeping thing, but when I try to print this recipe, and ad is blocking part of the instructions.
On March 06, 2018 at 08:59 pm, Tammy said...
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.

Hi Tammy.

Yes, you can.

On July 10, 2018 at 12:18 am, Cheryl said...
Where do you get or how do you make freeze dried raspberry powder?

Hello Cheryl.

I usually by them from on line stores.

On September 10, 2018 at 04:46 pm, Connor said...
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.

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..

On September 19, 2018 at 01:17 am, Rose said...
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?

Hi Rose.

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

On November 05, 2018 at 07:54 pm, Bernadine said...
Hi Ella; can I use four large eggs for this recipe? And do the macarons need to rest?

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.

On November 09, 2018 at 05:59 pm, Judy said...
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

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

On December 27, 2018 at 10:19 pm, McKenna said...
Hi! Could I substitute fresh, strained raspberry syrup/juice in the place of the unwhipped egg whites>
On December 28, 2018 at 07:38 am, Sofia said...
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.
On January 16, 2019 at 03:08 pm, Elise said...
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!
On January 27, 2019 at 10:27 pm, Cassia Pereira said...
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 ....
On January 31, 2019 at 08:19 pm, Sofia said...
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.
On February 01, 2019 at 05:34 am, Sofia said...
Hi! What is the benefit of adding freeze dried raspberry to the filling?
On February 13, 2019 at 06:00 am, SARAH said...
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" .
On May 18, 2019 at 04:57 pm, Mayim Gerdis said...
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.
On June 05, 2019 at 08:53 am, Pam said...
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.
On June 18, 2019 at 10:10 pm, Theresa said...
Hello, 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.
On June 30, 2019 at 11:01 pm, Robin said...
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.
On August 17, 2019 at 08:14 am, Cindy said...
I have paste food coloring can that be used instead of powder?
On September 14, 2019 at 12:55 pm, Mary said...
do we put 4 egg whites in or only 2
On May 05, 2020 at 04:21 am, Manca said...
I really like your recipe, but I want to know if I can make freeze dried raspberries, too.
On May 10, 2020 at 06:20 pm, ChaH said...
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!! :)
On June 04, 2020 at 07:53 pm, Aishi said...
Do you recommend any side pieces to these macarons like confectionary glitter or milk
On June 15, 2020 at 02:14 am, Kimberly said...
Hi! Do the eggs need to be at room temp?
On July 17, 2020 at 07:33 pm, Mags said...
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.
On August 04, 2020 at 06:05 pm, Eliana said...
When you say it makes 40 macarons, does it makes 40 shells or 40 macarons ready to eat?
On August 06, 2020 at 08:44 pm, izzie said...
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.
On August 16, 2020 at 07:18 am, Savanna said...
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!!
On August 23, 2020 at 05:39 am, Penelope said...
Would using red food dye instead of powder mess the recipe up? Thanks
On September 03, 2020 at 02:52 pm, Angela said...
Hi, I was wondering why do they come out lopsided? Any ideas why?
On October 31, 2020 at 12:38 am, hazel said...
first time ever my macarons turned out perfect first go with your recipe and tips THANKYOU!
On January 05, 2021 at 12:32 pm, Ana Clara said...
Delicious recipe and the macarons were beautiful. Thank you so much for sharing your recipe.

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

On February 06, 2021 at 01:56 am, Cassie said...
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!
On April 06, 2021 at 05:14 pm, Martha said...
Hi there! can I freeze the filling?
On April 08, 2021 at 04:03 pm, Karena said...
Hi, 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!
On April 29, 2021 at 06:43 pm, The Smeagol said...
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.
On July 10, 2021 at 02:17 am, Andromeda said...
Does freezing these affect the texture after thawing? Like does it sweat or does the filling get a weird texture after being thawed?

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

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