Raspberry Red Macarons with Vanilla Buttercream

Raspberry Red Macarons with Vanilla Buttercream

Raspberry Red Macarons with Vanilla Buttercream

Ah Macarons, the epitome of dessert decadence, but with a notorious reputation for being tricky to bake! Not to worry though, we've experimented thoroughly and have the perfect recipe to make sure you get it on the first try, with beautiful smooth shiny shells. Yes, even in this Singapore humidity!
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes


Serves: 35 Macarons

Macaron Shells

  • 1 cup almond flour
  • 1 3/4 cup icing sugar
  • 1 tsp salt
  • 3 egg whites, at room temperature
  • 1/4 cup caster sugar
  • 1/2 tsp vanilla extract
  • 2 tsp freeze-dried raspberry
  • red food colouring
  • silicon macaron baking mat (optional but recommended)

Vanilla Buttercream

  • 230 g unsalted butter, softened
  • 330 g icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk


Macaron Shells (we recommend that you check out the excellent video from Tasty.com below, for a visual guide of the basic macaron shell process)

  • In the bowl of a food processor, combine the icing sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. (Note: If you don't have a food processor for this step that's fine, your macaron shells will just not be ultra smooth and shiny, they'll still taste just as great)
  • Sift the almond flour mixture into a large bowl. (Note: this may be difficult without a food processor. In that case, just sift what you can then pour the rest of the unsifted bits into the large bowl)
  • Separately, beat the room-temperature egg whites and the remaining ½ teaspoon of salt with an electric hand mixer/stand mixer. Beat on low to medium speed until soft peaks form.
  • Once you see the soft peaks, gradually add in regular sugar until fully incorporated. Increase to high speed and continue to beat until stiff peaks form. (Note: be patient with this process, it can take a while for the mixture not to resemble a sad gooey mess. When batter is almost ready, you will notice it suddenly turn beautifully shiny and white, and then ripples forming. Once you see this check regularly for stiff peaks. The peaks should stick up completely and not flop/curl at the ends. You will be able to turn the bowl upside down without anything sliding or falling out. Check out the video from tasty.com for a good visual.)
  • Add vanilla extract and beat until incorporated.
  • Add freeze-dried raspberry powder and beat until just combined. Add red food colouring (until desired shade of red) and beat until just combined. (Note: Use gel/powder food colouring. Liquid food colouring will dilute the batter and result in misshapen macaron shells)
  • Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour is combined into batter, continuously attempt to make a figure 8 with the spatula in between folds. Once you are able to successfully make a figure 8 without any breakage in the batter, the batter is ready.
  • Transfer the macaron batter into a piping bag fitted with a round tip.
  • With silicon macaron baking mat/ silicon mat (recommended): Pipe macaron batter onto mat in equal sizes OR Without silicon mat: Place 4 dots of the batter in each corner of baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
  • Tap the baking sheet on a flat surface at least 10 times to release any air bubbles. You will notice air bubbles rise to the surface of the macaron batter after a minute or so. Immediately pop them with a toothpick and the batter will move to even out the hole left by the air bubble.
  • Let the macarons sit at room temperature for 30 minutes to 1 hour, until a skin has formed. The macaron will be dry to the touch.
  • Preheat the oven to 150˚C while waiting for the macarons to form skins. Place tray in center of the oven and bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. Transfer the macarons to a wire rack to cool completely.

Vanilla Buttercream Filling

  • Using an electric mixer, beat butter until fluffy.
  • Sift in icing sugar and combine.
  • Add vanilla extract and milk. Mix and combine well. (note: if mixture is too runny, put it in the fridge for it to firm up)

Putting Macarons together

  • Scoop buttercream into piping bag and snip off the end of bag to create a small 0.6cm opening.
  • Squeeze dollops of buttercream into middle of a cooled macaron shell. Top it with another macaron shell and press down lightly to spread the buttercream. Repeat with remaining macaron shells.

“Remember to tag us on @theopenpansg if you try any of these recipes, we’d love to see your creations.
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