Raspberry Macarons
All Recipes Desserts & Frostings Raspberry Macarons

Raspberry Macarons

  • Cook Time
    20 minutes
  • Experience


For the Shells:

  • 3 egg whites
  • ½ tsp salt
  • 1 cup Lantic & Rogers Icing Sugar
  • 1 cup almond flour
  • 1 tsp freeze dried raspberries
  • ½ cup Lantic & Rogers Granulated Sugar
  • ½ tsp pure vanilla extract

For the Syrup:

  • 1 ¼ cup raspberries
  • 2 tbsp Lantic & Rogers Granulated Sugar

For the Filling:

  • 1 cup white chocolate
  • ¼ cup heavy cream
  • 1 tsp freeze dried raspberries


  1. Begin by creating the raspberry syrup. Place raspberries and sugar in a small saucepan, bring to boil and stir frequently until the raspberry syrup thickens, then pass through a sieve to remove the seeds and set aside.
  2. To make the filling, place ⅔ of the raspberry syrup, white chocolate, freeze-dried raspberries and heavy cream in a small saucepan on low heat. Melt the white chocolate and mix everything until well incorporated, then let the filling cool completely and refrigerate for 30 minutes before using.
  3. Preheat the oven to 300 °F .
  4. To prepare the macaron shells, start by separating egg yolks from the egg whites. Beat the egg whites and salt with an electric hand mixer until soft peaks form.
  5. Gradually add the granulated sugar, vanilla extract and the raspberry syrup until well combined.
  6. In a separate food processor, place powdered sugar, almond flour, and freeze-dried raspberries and blend until the texture is extra fine, then sift the mixture through a fine-mesh sieve into a large bowl.
  7. Add the almond flour mixture into the egg white mixture, ¼ amount at a time, folding with a spatula until the batter turns into a very thick mixture.
  8. Transfer the mixture into a piping bag with a round tip.
  9. Pipe the macarons onto a baking tray lined with parchment paper. The macarons should be about 3 cm in diameter.
  10. Tap the baking sheet on a flat surface for a couple of times to release any air bubbles before baking.
  11. Bake the macarons for 17 to 20 minutes until the macaron shells have risen.
  12. Let the macaron shells cool completely before filling.
  13. Transfer the cooled raspberry filling into a piping bag with a round tip. Add a dollop of the raspberry cream onto one macaron shell and then top with another macaron shell. Simply repeat this process for the remaining ingredients.