To make the raspberry puree for this traditional French cookie, just pulse a small handful of fresh berries in a food processor.



Ingredient Checklist


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

  • 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.

  • 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.

  • 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.)

  • Sandwich 2 macarons with 1 teaspoon jam.

Cook's Notes

Storage: Unsandwiched macarons can be frozen for up to 3 months, stacked between layers of parchment and wrapped in plastic.

Reviews (10)

108 Ratings
  • 5 star values: 29
  • 4 star values: 34
  • 3 star values: 30
  • 2 star values: 11
  • 1 star values: 4
Rating: Unrated
Seems like the batter is too sweet (especially if filling with a sweet jam) and also too wet with the addition of the puree. My first try actually stuck to silpat, which I thought was hard to do.
Rating: Unrated
These were the first macarons I have made and they turned out very good. I followed the recipe exactly but did not use rose water. The only drawback is that some of the macarons cracked on the top, but I am sure this can be corrected with practice.
Rating: 5 stars
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!!!
Rating: Unrated
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:()
Rating: 1 stars
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.
Rating: Unrated
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.
Rating: Unrated
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
Rating: Unrated
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?
Rating: Unrated
ipoole, what was unclear in step 3? Was it the "after each batch . . ." line?
Rating: Unrated
Step 3: Huh?