A delicate oversized raspberry macaron filled with velvety vanilla mascarpone cream and fresh raspberries, bursting with tangy sweetness and elegant texture in every bite.
Why You’ll Love This Recipe
This raspberry cream macaron dessert is a showstopper. With its soft, chewy almond shells and a luscious mascarpone filling, it strikes the perfect balance between sophistication and indulgence. The addition of fresh raspberries brings brightness and a natural tartness that complements the sweet, creamy interior. Ideal for tea parties, romantic dinners, or elegant gatherings, this dessert is as stunning to serve as it is delightful to eat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the macaron shells:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Gel-based raspberry pink food coloring
For the filling:
- 1/2 cup mascarpone cheese
- 1/4 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries (plus extra for garnish)
Directions
- Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
- Sift almond flour and powdered sugar together. Set aside.
- In a large bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and beat until stiff peaks form. Add food coloring and gently fold in dry mixture until batter flows like lava.
- Pipe large macaron circles onto the prepared baking sheets. Tap trays to release air bubbles and let sit at room temperature for 30–40 minutes until a skin forms.
- Bake for 15–18 minutes. Cool completely before removing from parchment.
- For the filling, beat mascarpone, cream, powdered sugar, and vanilla until smooth and thick.
- Pipe cream onto one macaron shell, top with fresh raspberries, and gently sandwich with the second shell.
- Garnish with a raspberry on top. Chill for 30 minutes before serving.
Servings and timing
Servings: 4 large individual desserts
Prep time: 30 minutes
Cook time: 18 minutes
Cooling and chilling time: 1 hour
Total time: Approximately 1 hour 50 minutes
Variations
- Chocolate Raspberry: Add cocoa powder to the shells and a touch of melted dark chocolate to the mascarpone filling.
- Lemon Cream: Replace vanilla extract with lemon zest and juice for a citrusy twist.
- Berry Medley: Use a mix of berries such as strawberries, blueberries, and blackberries for a more colorful filling.
- Rosewater Infusion: Add a few drops of rosewater to the filling for a floral touch.
- Mini Macarons: Pipe smaller circles for bite-sized treats and adjust baking time slightly.
Storage/Reheating
Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. The unfilled macaron shells can be stored at room temperature for up to 5 days or frozen for up to 1 month. Do not attempt to reheat macarons as it will alter their texture.
FAQs
Why do my macaron shells crack?
Cracking usually occurs when the shells haven’t rested long enough to form a skin or if the oven temperature is too high.
How do I know when the batter is ready to pipe?
The batter should flow like lava and be able to form ribbons when dropped from a spatula.
Can I make the macaron shells ahead of time?
Yes, unfilled shells can be stored at room temperature or frozen. Assemble just before serving.
Can I use cream cheese instead of mascarpone?
Yes, though mascarpone has a smoother texture and milder flavor. Cream cheese will yield a tangier filling.
What food coloring is best for macarons?
Gel-based food coloring is preferred as it adds vibrant color without altering the batter consistency.
Why do macarons need to rest before baking?
Resting helps form a skin, which prevents cracking and allows the characteristic feet to develop.
How long should macarons cool before removing them?
Let them cool completely, at least 15–20 minutes, to avoid sticking or breaking.
Can I double the recipe?
Yes, but be sure to work in batches to maintain consistent batter texture and baking results.
Do I need to use a stand mixer?
A hand mixer works fine, but a stand mixer offers more control for achieving stiff peaks in egg whites.
What’s the best way to garnish this dessert?
Top with a fresh raspberry and a dusting of powdered sugar or edible flowers for a decorative touch.
Conclusion
Raspberry cream macaron dessert is an elegant fusion of French pastry technique and fresh, fruity flavor. While the process requires attention to detail, the result is a visually stunning and delicious treat that’s perfect for special occasions. With its vibrant color and exquisite texture, this dessert is sure to impress and delight every guest at your table.
Print
Raspberry Cream Macaron Dessert
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 large macaron desserts 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A delicate oversized raspberry macaron filled with velvety vanilla mascarpone cream and fresh raspberries, bursting with tangy sweetness and elegant texture in every bite.
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Gel-based raspberry pink food coloring
- 1/2 cup mascarpone cheese
- 1/4 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries (plus extra for garnish)
Instructions
- Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
- Sift almond flour and powdered sugar together. Set aside.
- In a large bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and beat until stiff peaks form. Add food coloring and gently fold in dry mixture until batter flows like lava.
- Pipe large macaron circles onto the prepared baking sheets. Tap trays to release air bubbles and let sit at room temperature for 30–40 minutes until a skin forms.
- Bake for 15–18 minutes. Cool completely before removing.
- For the filling, beat mascarpone, cream, powdered sugar, and vanilla until smooth and thick.
- Pipe cream onto one macaron shell, top with fresh raspberries, and gently sandwich with the second shell.
- Garnish with a raspberry on top. Chill for 30 minutes before serving.
Notes
- Ensure egg whites are at room temperature for best volume.
- Do not overmix macaron batter—aim for a lava-like consistency.
- Let macarons form a skin before baking to prevent cracking.
- Chilling helps set the filling and enhances flavor.
Nutrition
- Serving Size: 1 macaron dessert
- Calories: 310
- Sugar: 28g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
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