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

Source: Martha Stewart Living, June 2010
Total Time Prep Yield



Cook's Notes

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

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How would you rate this recipe?
  • MS10373988
    27 OCT, 2016
    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.
    • melheiselt
      14 FEB, 2018
      Martha Stewart, you have failed me. I have now made 6 batches of macarons with different recipes. All turned out perfectly. This is the only one that resulted in no foot, and a cracked, hollow, brown top.
  • MS12223360
    8 MAY, 2017
    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.
  • 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.
  • MS10450445
    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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