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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29th Jul, 2010
Pour some water under the bakingsheet (paper) immedeately as they come out of the oven. You can get them off easily now. My macarons were not as smooth and round as in the picture. What did I do wrong??
29th Jul, 2010
Gently pour some water under the bakingsheet (paper) immediatly when they come out of the oven. Then they will come loose easily. My macarons where not as round and smooth as they are in the picture. What did I do wrong???
28th Jul, 2010
I think this is a fab recipe!! Made them a few times with no problems - each time friends have either demanded the recipe, or thought that they were shop-bought! A bit of a plaster spooning out the macaroons onto the sheet, but totally worth it.
12th Dec, 2009
These are very similar to a French style macaron, which can be quite tricky to make, they sound fairly simple, but problems can arise basically each step of the way. If the cookies are sticking, try pouring a few tablespoons of hot water on the baking sheet, under the parchment making sure to let it sit for a few seconds under each cookie, this can help loosen them. If cookies spread out, it can mean that your oven is too hot or that your egg whites were under-beaten.
8th Sep, 2009
total disaster Stuck to the paper and spread out to huge flat wafers!
5th Sep, 2009
if these are macaroons then they are better when left in the fridge for 48 hours before eating.
24th Aug, 2009
Sorry you've had problems with this recipe - they are quite tricky. Daffodil, as suggested, make sure that you use a baking paper which has silicon in it - this should prevent it from sticking. Another problem may be the hot and humid weather we've been having. Unfortunately not the best for making meringues which have a tendency to go sticky. Kate try keeping them in the oven for another 5-10mins, the top should be crisp, but the insides should still be a little soft and chewy. Do try again though, I promise they taste great.
25th Jul, 2009
This really didn't work for me, after time specified they were nowhere near done.
20th Jul, 2009
You should use silicon paper
17th Jul, 2009
Could not get the baking parchment off after they were cooled, so ended up throwing them away


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