Raspberry macarons


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(13 ratings)

Prep: 25 mins Cook: 25 mins Plus resting

More effort

Makes 20

Bake our heavenly raspberry macarons for afternoon tea, or as the final flourish for a dinner party. They taste as gorgeous as they look

Nutrition and extra info

Nutrition: per bite

  • kcal140
  • fat7g
  • saturates2g
  • carbs19g
  • sugars18g
  • fibre1g
  • protein2g
  • salt0.06g
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  • 4 large egg whites
  • 300g icing sugar
  • pink or red food colouring
  • 140g ground almonds
  • ½ a 250g tub mascarpone
  • 4-5 tbsp raspberry jam


  1. Whisk the egg whites in a large, clean bowl until soft peaks form. Whisk in the icing sugar in 3 or 4 batches, whisking well between each addition. Add a couple of drops of colouring with the final addition of sugar. Keep whisking until the mixture is light pink, with no streaks, and is thick and glossy, a bit like shaving foam.

  2. Using a large metal spoon, gently fold through the ground almonds. Cover 4 baking sheets with baking parchment and dab a little of the mixture in the corners of each sheet to secure paper. If you don’t have enough baking sheets, make and cook half the quantity, then repeat. Use 2 spoons or a piping bag fitted with a wide nozzle to make 40 circles, each about 5cm wide. Leave to sit out for about 10 mins until a skin starts to form.

  3. Heat oven to 180C/160C fan/gas 4. Place the baking sheets in the oven, leaving the oven door slightly ajar to allow steam to escape, then bake for 20-25 mins until just crisp, but not browned. Leave to cool.

  4. When ready to serve, gently ease off the paper with a palette knife. Carefully spread 1 tsp raspberry jam per biscuit over half of the biscuits and 1 tsp mascarpone per biscuit over the other halves, then gently sandwich together.

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Comments, questions and tips

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26th Sep, 2014
Just made these with raspberry flavoured red gel colouring and they have slid off paper no problem. They smell delicious and I can't wait for them to cool down and try.
3rd Nov, 2012
These came out great. Need to be careful not to make them too big. I was very careful with the food colouring and the were very pale.
16th Oct, 2012
Made these for the first time today, was initally concerned by all the comments but these came out great, didn't stick to paper, i used sainsburys baking paper and i pulled them off hot and put on a cooling rack, only think was i was a little to lean with the food colouring and some of the tops cracked but i'm assuming it's because i cooked them for just a tad too long, also they kept there shape perfectly and didn't spread out, i think that comes down to the whisking of egg whites! yum!
28th Jan, 2012
Tried it for the first time and it went out just perfect. Never try to pull them off the paper before they'd cooled down! This might be the main reason why it did split up for you.
21st Jan, 2012
Hi everyone, My coment on this: KEEP TRYING!!! And another important thing: If you made the batter and you made little circles with it on your parchement paper, leave them to dry a little bit BEFORE you bake them. This way they form a little "film" on top, if you touch them the batter won't stick to your finger anymore, then it is time to bake them.... If you managed to get a reasonable result you can always vary with colours and flavours, e.g. Mix some Cocoa powder in your batter for brown colour and fill them with a chocolate buttercream.... Look on the internet under "macarons" and be amazed by all the possibilities!!!
29th Oct, 2011
Loved this recipe! They were extremely easy to make, and looked very professional at the end. The also tasted great, although not the most exciting flavour combination but defiantly one everyone will enjoy (mine were all gone in a day!) The ground almonds were a little crunchy which I personally liked, but you could easily whiz them up in a food processor for a while before using them if you prefer them finer. Also, when piping, make sure you don't make the blobs too big as they will spread out quite a bit. Giving this recipe a four stars just because the flavours aren't that exciting.
surfnirvana's picture
19th Oct, 2011
I used the silicon liner on the baking tray and they all came out perfectly! Really pleased with the results - especially as I had never made these before. I put them together with the mascapone and jam half an hour before everyone arrived and they were delicious! Everyone couldn't believe I had made them. I'll definitely be making these again. As in the above comment I used a little bit more of the pink food colouring to give a better pink colour.
12th Sep, 2011
all the comments above are true! and as for me, it turned out to be like 'patrick' in the spongebob squarepants cartoon! LOL
26th Feb, 2011
this was my first attempt at anything remotely 'macaroony' and I was really pleased with the results. I halved the recipe as I didn't have enough ground almonds for a full batch & using silicon paper as suggested meant that they came off a doddle and I would say mine were done after only about 15 mins. Only disappointment was my fault, I was a little too mean with the food colouring so they were not nearly pink enough.
2nd Dec, 2010
has anyone tried ' cake release' fantastic product - cake misture does not stick to tins - bought at any cook shop


20th Jul, 2015
I have just tried this recipe but I must have gone wrong somewhere as my meringue started to come together fine with nice peaks then I added the food colouring and it just went all runny, what have i done wrong?,I never have any problems with pavlova.
9th Jun, 2015
Can the macaroons be baked the day before serving if they are stored in an air tight tin?
4th Apr, 2016
Great recipe. Don't give up. Failures normally due to recipe, oven temperature or over whipping. Definitely master without colour first as some dyes can be so temperamental. Found these great tips too: https://www.cake-cetera.co.uk/french-macaron/