Perfect Heart-Shaped Macarons Recipe Easy Homemade Raspberry Filling Guide
Delicate heart-shaped macarons with a crisp shell and chewy center, filled with a fresh, lightly sweetened raspberry filling. Perfect for special occasions or a sweet treat.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 45 minutes
- Yield: 20-24 macarons (about 10-12 sandwiches) 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 120g (4.2 oz) almond flour (finely ground)
- 200g (7 oz) powdered sugar
- 90g (3 large) egg whites, room temperature
- 50g (1.75 oz) granulated sugar
- Pink gel food coloring (optional)
- Pinch of cream of tartar
- 150g (5.3 oz) fresh raspberries
- 50g (1.75 oz) granulated sugar (for filling)
- 1 teaspoon lemon juice
- 50g (1.75 oz) unsalted butter, softened
- Optional: splash of vanilla extract
Instructions
- Sift together almond flour and powdered sugar into a large bowl. Set aside.
- Beat egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar while increasing speed to high. Whip until stiff, glossy peaks form.
- If desired, gently fold in a few drops of pink gel food coloring.
- Gently fold the dry almond flour mixture into the meringue in two or three additions until batter flows like lava.
- Transfer batter to a piping bag fitted with a round tip. Pipe heart shapes onto silicone mat or parchment paper, using a stencil if desired. Tap tray to release air bubbles.
- Allow piped shells to rest at room temperature for 30-60 minutes until a dry skin forms.
- Preheat oven to 300°F (150°C). Bake shells for 15-18 minutes, rotating halfway through.
- Cool shells completely on tray before removing.
- For the filling, cook raspberries, sugar, and lemon juice over medium heat until thickened (8-10 minutes). Strain to remove seeds.
- Beat in softened butter and vanilla extract until creamy. Let cool slightly.
- Pair similar-sized shells. Pipe raspberry filling onto one shell and sandwich with the other.
- Refrigerate assembled macarons for at least 24 hours before serving.
Notes
Use an oven thermometer to maintain accurate temperature. Rest shells until dry skin forms to prevent cracking. Sift dry ingredients to avoid clumps. Practice patience with macaronage folding technique. Refrigerate assembled macarons for at least 24 hours to meld flavors. For dairy-free, substitute vegan butter; for nut-free, use sunflower seed flour.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 90
- Sugar: 7
- Sodium: 15
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 10
- Fiber: 1
- Protein: 2
Keywords: heart-shaped macarons, raspberry filling, homemade macarons, almond flour, French dessert, Valentine's Day dessert, easy macarons