Back to Raspberry Macarons
All Reviews for Raspberry Macarons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Raspberry Macarons
Recipe Summary
prep: 35 mins
total: 2 hrs
Yield: Makes 35
Ingredients
Ingredient Checklist
1 cup confectioners’ sugar
3/4 cup almond flour or finely ground almonds
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
1 tablespoon fresh raspberry puree, strained
3 to 4 drops gel-paste food coloring, in Dusty Rose
3/4 cup homemade or store-bought berry jam
Cook's Notes
Storage: Unsandwiched macarons can be frozen for up to 3 months, stacked between layers of parchment and wrapped in plastic.
Gallery
Raspberry Macarons
Recipe Summary
prep: 35 mins
total: 2 hrs
Yield: Makes 35
Gallery
Raspberry Macarons
Raspberry Macarons
Raspberry Macarons
Recipe Summary
prep: 35 mins
total: 2 hrs
Yield: Makes 35
Recipe Summary
prep: 35 mins
total: 2 hrs
Yield: Makes 35
prep: 35 mins
total: 2 hrs
prep:
35 mins
total:
2 hrs
Yield: Makes 35
Makes 35
Ingredients
Ingredients
- 1 cup confectioners’ sugar
- 3/4 cup almond flour or finely ground almonds
- 2 large egg whites, room temperature
- Pinch of cream of tartar
- 1/4 cup superfine sugar
- 1 tablespoon fresh raspberry puree, strained
- 3 to 4 drops gel-paste food coloring, in Dusty Rose
- 3/4 cup homemade or store-bought berry jam
Directions
Pulse confectioners’ sugar and flour in a food processor until combined. Sift mixture 2 times.
Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar; whisk until soft peaks form. Reduce speed to low; add superfine sugar. Increase speed to high; whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites; fold until smooth and shiny. Fold in puree and food coloring.
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip; pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging tip to sides rather than forming peaks. Tap sheets on work surface to release trapped air. Let stand for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 10 minutes. After each batch, increase oven to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely. (If sticking, spray water between parchment and hot sheet. The steam will help release macarons.)
Sandwich 2 macarons with 1 teaspoon jam.
Cook's Notes
Storage: Unsandwiched macarons can be frozen for up to 3 months, stacked between layers of parchment and wrapped in plastic.
Cook’s Notes
Storage: Unsandwiched macarons can be frozen for up to 3 months, stacked between layers of parchment and wrapped in plastic.
Reviews (10)
Add Rating & Review
108 Ratings
5 star values:
29
4 star values:
34
3 star values:
30
2 star values:
11
1 star values:
4
Load More Reviews
Reviews (10)
Add Rating & Review
108 Ratings
5 star values:
29
4 star values:
34
3 star values:
30
2 star values:
11
1 star values:
4
Add Rating & Review
108 Ratings
5 star values:
29
4 star values:
34
3 star values:
30
2 star values:
11
1 star values:
4
108 Ratings
5 star values:
29
4 star values:
34
3 star values:
30
2 star values:
11
1 star values:
4
108 Ratings
5 star values:
29
4 star values:
34
3 star values:
30
2 star values:
11
1 star values:
4
- 5 star values:
- 29
- 4 star values:
- 34
- 3 star values:
- 30
- 2 star values:
- 11
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
05/08/2017
Seems like the batter is too sweet (especially if filling with a sweet jam) and also too wet with the addition of the puree. My first try actually stuck to silpat, which I thought was hard to do.
Martha Stewart Member
Rating: Unrated
10/27/2016
These were the first macarons I have made and they turned out very good. I followed the recipe exactly but did not use rose water. The only drawback is that some of the macarons cracked on the top, but I am sure this can be corrected with practice.
Martha Stewart Member
Rating: 5 stars
09/17/2014
This was my first time making macarons and I was surprised at how easy this was! It only took me a couple of hours and the macarons were beautiful and delicious. I followed the recipe exactly. The only things to note are: I ground my own almonds, the recipe made about 25 for me, and I used gold nonstick Williams Sonoma baking sheets. I hoped the centers would be a bit less hollow, but that will probably be corrected with practice. Thanks, Martha!!!
Martha Stewart Member
Rating: Unrated
02/11/2014
I followed this recipe but also researched and found a video on YouTube for a visual. I am a novice baker and these turned out Perfect !!! Thanks martha:()
Martha Stewart Member
Rating: 1 stars
01/25/2014
This is a TERRIBLE recipe! Please don't use it. It makes terrible, burned, flat macaroons. They are greasy and burned on the outside and don't cook on the inside. If I had a choice, I would give it no stars. Me and my friend Beth only get to see each other once a year and we decided to spend the day making macaroons. It totally RUINED our day and left us disappointed and hungry. This recipe is a waste of five hours and work. I hope you read this comment and choose a different macaroon recipe.
Martha Stewart Member
Rating: Unrated
04/06/2013
This is the WORST recipe I've experimented with. I followed directions to a TEE three times and each time the batter was a flop. Very disappointed, for the first time, in a Martha Stewart recipe.
Martha Stewart Member
Rating: Unrated
02/20/2012
ipoole and karolync, "each batch" means, that after you bake one sheet, increase the oven to 375 and heat for 5 minutes, then decrease the oven to 325 and put in the next sheet
Martha Stewart Member
Rating: Unrated
12/05/2011
HELP!! what does "After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees" in step 3 mean?
Martha Stewart Member
Rating: Unrated
06/26/2010
ipoole, what was unclear in step 3? Was it the "after each batch . . ." line?
Martha Stewart Member
Rating: Unrated
06/26/2010
Step 3: Huh?
Martha Stewart Member
Rating: Unrated
05/08/2017
Seems like the batter is too sweet (especially if filling with a sweet jam) and also too wet with the addition of the puree. My first try actually stuck to silpat, which I thought was hard to do.
Rating: Unrated
Rating: Unrated
10/27/2016
These were the first macarons I have made and they turned out very good. I followed the recipe exactly but did not use rose water. The only drawback is that some of the macarons cracked on the top, but I am sure this can be corrected with practice.
Rating: 5 stars
09/17/2014
This was my first time making macarons and I was surprised at how easy this was! It only took me a couple of hours and the macarons were beautiful and delicious. I followed the recipe exactly. The only things to note are: I ground my own almonds, the recipe made about 25 for me, and I used gold nonstick Williams Sonoma baking sheets. I hoped the centers would be a bit less hollow, but that will probably be corrected with practice. Thanks, Martha!!!
Rating: 5 stars
Rating: Unrated
02/11/2014
I followed this recipe but also researched and found a video on YouTube for a visual. I am a novice baker and these turned out Perfect !!! Thanks martha:()
Rating: 1 stars
01/25/2014
This is a TERRIBLE recipe! Please don't use it. It makes terrible, burned, flat macaroons. They are greasy and burned on the outside and don't cook on the inside. If I had a choice, I would give it no stars. Me and my friend Beth only get to see each other once a year and we decided to spend the day making macaroons. It totally RUINED our day and left us disappointed and hungry. This recipe is a waste of five hours and work. I hope you read this comment and choose a different macaroon recipe.
Rating: 1 stars
Rating: Unrated
04/06/2013
This is the WORST recipe I've experimented with. I followed directions to a TEE three times and each time the batter was a flop. Very disappointed, for the first time, in a Martha Stewart recipe.
Rating: Unrated
02/20/2012
ipoole and karolync, "each batch" means, that after you bake one sheet, increase the oven to 375 and heat for 5 minutes, then decrease the oven to 325 and put in the next sheet
Rating: Unrated
12/05/2011
HELP!! what does "After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees" in step 3 mean?
Rating: Unrated
06/26/2010
ipoole, what was unclear in step 3? Was it the "after each batch . . ." line?
Step 3: Huh?
All Reviews for Raspberry Macarons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Raspberry Macarons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
