My macaron fever has not died down one little bit.  In fact, the opposite seems to be happening.  With each new batch I try, the more comfortable I become with these sometimes temperamental cookies, and the more I find myself wanting to make them.  I’m constantly thinking of which flavor combination to try next.  This particular combination occurred to me while I was thinking of spring-inspired treats.  I adore little flecks of vanilla bean in just about any dessert, and in a macaron shell it makes my heart pitter-patter.  Sandwiched with a jewel-toned raspberry filling, the combination is one I just couldn’t resist.

One important thing to know is that because the fruit filling has a lot more moisture than a standard buttercream or frosting that often fills macarons, it will effect the texture of the cookie the longer they are assembled.  I learned this the hard way, by coming downstairs the morning after I made these beauties to find that all the leftover cookies had taken on a less than appealing mushy texture.  And yes, I was going to have one for breakfast – can you blame me?  The moral of the story is to fill just before serving…or eat all the macarons, pronto!

Quick housekeeping note: Thank you SO MUCH to all who entered the Earth Day giveaways.  It was truly heartening to read all of the efforts, small and large, that my readers are making to help nurture our environment.  It makes me so proud to “know” you all!  If you looking for more changes you can make, I urge you to go back to the Earth Day post and read through the comments.  There are some fantastic suggestions and I am so inspired!  As for the winners, here they are:

The sets of RuMe bags go to:
Carolyn, who said, “I bring my own PBA-free Nalgene bottle every where I go so I never have to drink bottled drink. I’ve also started using cloth napkins and reusable rags for cleaning to eliminate paper towel waste. Any my big change for the year – I now ride the bus to work! Saves a LOT of gas, even though I don’t live that far from the office. Who knew?”

Julie, who said, “I just joined a CSA! I can’t wait for my first box! I also always use refilable water bottles and reusable bags. But my current ones are totally dingy and I could really use a new set.”

The Green B.E.A.N. Delivery gift certificates go to:
Amanda, who said, “In my home, we do a lot of recycling as far as paper, cans and glasses. We also always use our resueable shopping bags whenever possible. We have a nice garden in the summer (since weather in Indy in the winter is unbaearable) which helps us use lots of fresh produce, YUM! It would be AWESOME to win the Green Bean Giveaway, I have been wanting to try a service like this for a while.”

Kim, who said, “We started a compost pile last year and are joining our first CSA this year. I also use reusable grocery bags and recycle paper. I also use reusable water bottles. I’m excited because I just got a fuel-efficient car and can stack my errands to all be done at once while using less gas at the same time! I’m an Indy reader and would love the Green B.E.A.N. delivery!”


For the macarons:*
110 grams almonds (blanched or slivered)
200 grams confectioners’ sugar
100 grams egg whites, aged at room temperature for 12-24 hours
1 vanilla bean, split lengthwise
¼ tsp. vanilla extract (optional)
50 grams granulated sugar

For the filling:
8 oz. frozen raspberries, thawed
3 tbsp. granulated sugar
1½ tbsp. cornstarch
½ tsp. lemon juice

*Note: All of the measurements for this recipe are listed by weight.  A kitchen scale is necessary for making macarons.  Attempting to make these by volume measure would likely be a waste of time and ingredients, so volume measurements are not provided.


  • 01

    To make the macarons, pulse the almonds and confectioners’ sugar in the bowl of a food processor until finely ground and well blended.  In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy.  Scrape the seeds from the vanilla bean pod into the mixing bowl.  Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms.  Blend in the vanilla extract, if using.  Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain.  You want to achieve a thick batter that ribbons or flows from the spatula when lifted.

  • 02

    Line two baking sheets with silicone baking mats.  Transfer the batter to a piping bag fitted with a plain wide round tip.  Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart.  Let sit at room temperature for about an hour to develop a hard shell.

  • 03

    Preheat the oven to 300˚F.  Bake for 12-18 minutes, depending on size.  (Baking time can vary widely due to humidity and other factors of your kitchen environment.  To test whether or not the cookies are done, let cool for a minute until cool enough to touch.  Carefully attempt to remove one shell from the silpat.  If it cracks at all or does not remain intact, continue to bake until one is removed intact.)  Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.

  • 04

    To make the filling, drain the thawed raspberries, reserving the liquid in a liquid measuring cup.  Add enough water to equal ½ cup plus 2 tablespoons.  In a small saucepan over medium-high heat, combine the liquid, sugar, cornstarch and lemon juice.  Mix well.  Heat, stirring occasionally, until the mixture boils and thickens.  Remove from the heat and allow to cool completely.  Stir the raspberries into the cooled mixture.  (Depending on the texture of the filling you want, you can smash the berries or leave them chunky.  You can also strain through a mesh sieve to remove the seeds if desired.)  Transfer to the refrigerator to chill the filling.  It will thicken as it cools.

  • 05

    When you are ready to serve the cookies, match them up by size.  Pipe a small dollop of raspberry filling onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie, pushing the filling to the edges.  Serve within 6-8 hours.  If not filling immediately, store the shells in an airtight container.


  • Your macarons are magnificent!



  • I’m glad you are still making macarons because these look wonderful!

  • Gorgeous! This sounds like a wonderful combination!

  • I really enjoy a dessert/treat that not only tastes fantastic but looks beautiful as well. The ruby color really looks great in these tasty morsels! I could see these being a hit at any of my work gatherings!

  • I’d like to eat about a dozen of those right at this very moment.

  • Lydia B

    These are gorgeous…and I imagine also delicious. I’m still not brave enough to tackle them on my own (nor have I invested in a kitchen scale yet).

  • Amy

    these are beautiful. the color of the filling is so bright and luscious! i want to make these but am way too nervous to try macarons. i’m not good enough yet at scratch cake mixes (though they always taste okay – they never rise right!!).

  • They look delicious; raspberry is always my filling of choice! My question is whether a Macaron, and a Macaroon are the same thing? If not, what’s the difference?

  • Annie

    A macaron is the French cookie seen here. A macaroon is a coconut-egg white cookie. But, a lot of Americans misspell macaron as macaroon.

  • These macarons couldn’t be more beautiful! I have really wanted to try making them, but I’m allergic to nuts. Any ideas on what could replace the almonds??

  • These are so pretty, but macarons still seem so daunting for me to try and make. One day though….

  • Oooh, raspberry is such a great filling! Beautiful!

  • Lexi

    First of all I love your blog! I like you LOVE to see those little specks of vanilla, but I don’t alway want the added expense to get true vanilla beans. Then I came across the most brilliant product ever vanilla bean paste. I am not sure if you have ever heard of it, but if not it is a more of a syrupy consistency and is used in place of vanilla extract and includes the vanilla beans :-)

  • Mmm, those look amazing. The jelly filling is making my mouth water. Great job!

  • Annie, these are incredible! What a stunning presentation with the raspberries underneath, and the flavors are magnificent. Lovely combination. Thanks for sharing, and have a great weekend.

  • Annie

    I know of vanilla bean paste but I think you just can’t beat fresh vanilla beans.

  • Annie

    Macarons are a nut-based cookie. Sorry!

  • These are so beautiful! I have been to scared to make them but I think this recipe is my inspiration to try! Thanks! Amazing!

  • Annie

    You can do it! The worst that can happen is they don’t turn out, but if they do, you’ll have the macaron fever too!

  • yum! These look so good & great photos!

  • This is a really elegant looking recipe! I love the daintiness to these.

  • Oh my! These are perfect! LOVE that flavours! Bookmarked to try soon!

  • Those look amazing! I hope to work up the courage to try these some day!

  • Your macarons are gorgeous! I’m envious of anyone who’s mastered them.

  • These look phenomenal! Oh goodness could you please send me some??? I love your flavors too=)

  • These do look like the perfect spring cookies! I love the deep ruby color of the raspberries.

    I am going to have to give these a go some day!

  • Sarah

    Hi Annie, these look great!
    I see that you are using the silicone mat for the cookies to not stick. I wanted to know if that is any better than parchment paper. Do you recommend me getting them?

  • Annie

    Yes, I think silpats are better for macarons. I discussed that in my first macaron post and you can read about it here. Hope that helps!

  • Charlie

    These look fabulous!!

    I don’t like desserts too sweet.

    I love fruit and fresh flavours, true flavours.

    These are PERFECT!!!!

  • These macarons are so pretty! I agree, even though they can be a slightly temperamental dessert, they’re so much fun to perfect. Plus that raspberry filling is so vibrant and looks great for summer!

  • Macarons are so addictive that once you get the hand of them, it’s quite impossible to stop… You’re look spectacular, love the contrast of colors :)

  • I have been thinking of trying to make Macarons for a while now and I think this recipe might just be what gets me going. They look so yummy!

  • Yesterday I heard of a hot chocolate and marshmallow one!

  • You make such lovely macarons!

  • I have got to get the guts to make these. Why am I so afraid?

  • Marilyn

    Hi Annie! I was just wondering – do these spread at all? Or is the shape that you pipe them in pretty much the shape that you get?

  • Annie

    They don’t spread in the oven, if that’s what you mean.

  • Macaroons have never appealed to me, but these sound and look lovely. I have tried several things and learned the hard way to add the filling/frosting/glaze just before eating. Thanks for the heads up!

  • VJ

    What kind of cookie sheet are you using? Maybe you have posted it before – but my cookies NEVER turn out like yours. Maybe its the cookie sheet ;) ( couldn’t be the cook! )

  • Annie

    I’ve made them on several different brands of cookie sheets – cheapos from Target, Chicago Metallic, and dark Wilton ones (which I hate). They have all worked out fine.

  • Those look fantastic. I haven’t gotten brave enough yet to try Macarons. I hear so many horror stories about them not getting “feet” and other things.

  • Annie

    You can do it! The worst that can happen is they don’t turn out and then you just try again!

  • pirom

    hi Annie, first of all, thanks for the great recipe! i had pretty good success with your batter and technique (gotta work on my piping). i want to know though, whether you have any suggestions on changing anything when working in a more humid environment as my successful batch was in a relatively dry area. Its basically from the middle Idaho to Seattle.

  • Annie

    I am not enough of a macaron expert yet to understand the effects of humidity on the cookies and baking. You should check Tartlette’s blog, she is the macaron queen and knows all of that sort of thing.

  • Atia

    Hi annie,

    I’ve never made macarons and would like to give this recipe a try. I have a question about aging the eggwhites…should i crack the eggs and separate them first and then let them sit at room temperature for 24 hours, OR keep the egg as whole out at room temperature?


  • Annie

    Yes, separate them first so it’s only the whites you are aging. Good luck!

  • Jessica Hoffman

    I was looking for a macaron recipe online when your blog popped up with these, and now i’m hooked (on macarons AND your blog!!) This was my first time making them and they came out great :) I can’t wait to see what you come up with next!

  • pirom

    hi annie, could you tell me how you managed to keep your shells so light in color? After baking mine they were fairly brown and i made sure to keep the oven temp at roughly 150C. Also did your oven have the fan on or was it just top and bottom heat units?

  • Annie

    I don’t do anything special to keep them light and my oven does not have a fan. If yours are browning, you can lower the oven temp even further.

  • I just made these as my first macarons ever. I have always wanted to try ever since trying my first macaron at Laduree in Paris on my honeymoon. My sister told me I was crazy for trying something so finicky while on vacation in an unfamiliar kitchen but I knew the time to try it was when my husband would be around to distract my little “helpers” for awhile so I could really focus on getting it just right. They came out great and I officially have macaron fever!

  • Emily Clark

    This recipe is beautiful! I had great success, and enjoyed every bite. Thank you Annie!!!

  • I made your vanilla bean macarons for a Halloween party this year. To be seasonal, I used a pumpkin filling instead of the delicious-looking raspberry filling. They were a hit! Thank you for (yet another) wonderful recipe!

  • Mandy
  • Vanessa

    I made your Macarons on Friday and they were a HIT! Everyone at my Nonni’s 93rd birthday party was very impressed. I used a lemon mascarpone cream filling I had left over from the layer cake I made as her birthday cake, but it worked beautifully with the macaron shells. I can’t believe how straight forward they were and am excited now to try lots of new flavours. Thanks again for taking the fear out of these little delights Annie. Love your blog x

  • Lucy

    Annie, instead of using frozen raspberries, do you think using blueberries would work ok?

  • annieseats

    You should look for a different recipe that uses blueberries rather than raspberries. Good luck!

  • Veronika

    About leaving the egg whites out for 12-24 hrs – do they need to be covered with plastic wrap or something similar, or can I just leave them out uncovered? I’ve never tried ageing the egg whites before when making macarons but I’m going to try that with this recipe and see if they turn out different than the other macarons I’ve made. Thanks!

  • annieseats

    I always cover them. Enjoy!

  • Michelle

    Was just wondering if ground almonds would be fine to use…

  • annieseats

    Yes, that works just as well :)

  • Andréa Lou

    Hi ! I’m french and the first macarons I made are… yours ! ;)
    And it was a real success !! It took me a lot of time, about three hours of work (I wanted them to be perfect), but I was so proud of the result that I forgot my backache :)
    My family was surprised I did so well (I’m 16), and I said to them :”you have to thank first Annie” ;)

    So thank you very much !!!!

  • annieseats

    Wow, that is awesome! So glad to hear they worked out for you and that you all enjoyed them :)

  • Amanda

    I’m going to try and conquer these for my first macarons. I was reading your step-by-step post. Would you suggest switching out the almond meal for the almonds that you grind yourself here? And even switch of 110 g?

  • Amanda

    Oops, now I realize it’s a different method in the step-by-step post and here. Do you suggest following this recipe as it is or use the more updated method that you’ve recommended? Can the ingredients listed stay the same? Sorry for the list of questions!

  • annieseats

    I would recommend using the updated method and recipe since it has better and more consistent results, and then just use the filling from this version. Enjoy!

  • Olivia

    Hi, Annie. Could I use Almond Meal Flour in the recipe in place of the slivered/blanched almonds?

  • annieseats

    Yes. Enjoy!