Macaroons with vanilla and raspberry

The Macaroons. A sweetness that we love but at the same time that we dare not venture to achieve.

It's too bad. With a little practice and patience, this Softness will delight young and old alike!

A hint of history: This dessert was born in the Middle Ages, in the Middle East.

It was not until the Renaissance and Catherine de Medici to taste macaroons in France. There are also different types of Macaroons depending on the country and region.

In the 19th century, the famous Macaron de Paris was born with a heart of buttercream or jam. The different colors of the shells and multiple flavors appeared during the 20th century.


With this mild weather, nothing like a recipe for

Vanilla and raspberry macaroons, what do you think?

recette macaron vanille framboise

Tip: It is best to leave your filled macaroons in the fridge for 24 hours before eating.


For 40 macaroons (80 shells), you will need: ( you can do this step in advance and put the shells in the freezer. Then, garnish them directly with cream when they come out of the freezer and leave in the fridge for 24 hours before tasting.)

.Shells: 250g powdered almonds

                    250g icing sugar

                    100g white eggs

.Italian meringue:100g white eggs

                                             80g water + 250g sugar

.Vanilla whipped cream: 250g of liquid cream

                                                   2 little spoons of vanilla powder

    40 framboises fraîches


1/ Prepare the Italian meringue according to the next recipe.

2/ Sift* together the almonds and the icing sugar and pour into a bowl.

3/ Add the egg whites to the horn or spatula.

4/ Macaronnage: Add 1/3 of Italian meringue to the spatula, energetically. Then the rest gently. You should get a smooth and runny texture.

5/ Poach the shells of the macaroons and leave to dry for at least 30 minutes to 1 hour before cooking them.

recette macaron vanille framboise

Option: you can decorate every other shell with a cookie cutter and food coloring/powder.


6/ Put in hot oven at 284F for 12 minutes.

7/ In the tank of your food processor, put your liquid cream with the vanilla and head to the fridge for 15-30 minutes or the freezer for 15 minutes.

8/ Whisk the cream to maximum strength and reserve in a piping bag.


Assembly of your macaroons: 

9/ Place a raspberry on the inside of a shell then cover with cream, then the second shell.

À table !


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Pour toujours avoir la recette des Macarons Vanille Framboise sous la main, épinglez-la sur vos tableaux Pinterest 😉

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