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Raspberry Macarons

To make the raspberry puree, just pulse a small handful of berries in a food processor.

  • Yield: Makes 35
Raspberry Macarons

Source: Martha Stewart Living, June 2010


  • 1 cup confectioners' sugar
  • 3/4 cup almond flour or finely ground almonds
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar
  • 1 tablespoon fresh raspberry puree, strained
  • 3 to 4 drops gel-paste food coloring, in Dusty Rose (
  • 3/4 cup homemade or store-bought berry jam


  1. Pulse confectioners' sugar and flour in a food processor until combined. Sift mixture 2 times.

  2. Preheat oven to 375 degrees. Whisk
    whites with a mixer on medium
    speed until foamy. Add cream of
    tartar; whisk until soft peaks form.
    Reduce speed to low; add superfine
    sugar. Increase speed to high;
    whisk until stiff peaks form, about
    8 minutes. Sift flour mixture over
    whites; fold until smooth and shiny.
    Fold in puree and food coloring.

  3. Transfer batter to a pastry bag
    fitted with a 1/2-inch plain round tip;
    pipe 3/4-inch rounds 1 inch apart
    on parchment-lined baking sheets,
    dragging tip to sides rather than
    forming peaks. Tap sheets on work
    surface to release trapped air. Let
    stand for 15 minutes. Reduce oven
    temperature to 325 degrees. Bake 1 sheet
    at a time, rotating halfway through,
    until crisp and firm, about 10
    minutes. After each batch, increase
    oven to 375 degrees, heat for 5 minutes,
    then reduce to 325 degrees.

  4. Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely. (If sticking, spray water between parchment and hot sheet. The steam will help release macarons.)

  5. Sandwich 2 macarons with 1 teaspoon jam.

Reviews (8)

  • ElyseMargaret 17 Sep, 2014

    This was my first time making macarons and I was surprised at how easy this was! It only took me a couple of hours and the macarons were beautiful and delicious. I followed the recipe exactly. The only things to note are: I ground my own almonds, the recipe made about 25 for me, and I used gold nonstick Williams Sonoma baking sheets. I hoped the centers would be a bit less hollow, but that will probably be corrected with practice. Thanks, Martha!!!

  • Shipe 11 Feb, 2014

    I followed this recipe but also researched and found a video on YouTube for a visual. I am a novice baker and these turned out Perfect !!! Thanks martha:()

  • macaronlover23 25 Jan, 2014

    This is a TERRIBLE recipe! Please don't use it. It makes terrible, burned, flat macaroons. They are greasy and burned on the outside and don't cook on the inside. If I had a choice, I would give it no stars. Me and my friend Beth only get to see each other once a year and we decided to spend the day making macaroons. It totally RUINED our day and left us disappointed and hungry. This recipe is a waste of five hours and work. I hope you read this comment and choose a different macaroon recipe.

  • Lois Aldred-Heard 6 Apr, 2013

    This is the WORST recipe I've experimented with. I followed directions to a TEE three times and each time the batter was a flop. Very disappointed, for the first time, in a Martha Stewart recipe.

  • cookinglee 20 Feb, 2012

    ipoole and karolync, "each batch" means, that after you bake one sheet, increase the oven to 375 and heat for 5 minutes, then decrease the oven to 325 and put in the next sheet

  • karolync 5 Dec, 2011

    HELP!! what does "After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees" in step 3 mean?

  • kristaphi 26 Jun, 2010

    ipoole, what was unclear in step 3? Was it the "after each batch . . ." line?

  • ipoole 26 Jun, 2010

    Step 3: Huh?

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