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Chilli raspberry macarons served
Delicate French almond cookies with a bold raspberry and spicy chilli filling

Raspberry & chilli macarons

Author: Flavelo
Recipes Cakes and Desserts
Macaron making is the art of patience and precision, considered one of the biggest challenges for confectioners. The soul of the pastry is the delicate balance of almond flour and meringue: during baking, the moisture in the dough turns to steam and lifts the 'cap', creating the characteristic little 'foot' at the bottom. In this variation, the tart acidity of raspberry and the subtle, tingling heat of chilli break the sweetness of the almond shell, creating an exciting, grown-up dessert.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 10 servings
🔥 Calories 145 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Digital kitchen scales: Estimating doesn't work for macarons; gram-perfect measurement is required.
  • Food processor and fine-mesh sieve: To refine the almond flour for a smooth surface.
  • Silicone mat or non-stick baking paper: So the pastry doesn't stick.
  • Piping bag with a plain nozzle: For shaping.
  • Thermometer (optional): To measure the exact temperature of the syrup or oven.

Allergen Information

⚠️ Eggs
⚠️ Nuts (Almond)
⚠️ Milk

Instructions

1 ✓

Prepare the dry ingredients: put the almond flour and icing sugar in a food processor, pulse to mix, then sift into a bowl. Discard any larger particles that remain.

Tip: The secret to a smooth, shiny macaron is multiply sifted 'almond powder'. This ensures a homogeneous dough structure.
2 ✓

Start whisking the room-temperature egg whites on medium speed. When it turns white and frothy, add the caster sugar in three batches.

Tip: Sugar helps stabilise the water in the protein, giving a stronger foam (protein denaturation).
3 ✓

Beat the meringue until it is glossy, thick, and holds a stiff 'bird's beak' peak when the whisk is lifted.

Tip: Over-whipped meringue makes dry, brittle macarons. The goal is a stable but still flexible structure.
4 ✓

Fold the almond mixture into the meringue in two batches using a spatula. Perform the 'macaronage': smooth the dough against the side of the bowl, then pick it up. Do this until the dough flows like lava from the spatula without breaking.

Tip: This step removes excess air. If too runny, the macaron spreads; if too stiff, it remains peaked.
5 ✓

Fill the mixture into a piping bag and pipe 3 cm circles onto the baking paper. Tap the baking tray firmly against the table a few times to release air bubbles.

Tip: Air bubbles can crack the top during baking; tapping prevents this.
6 ✓

Let the tray stand at room temperature for 30-45 minutes until the tops of the macarons are matte and don't stick to your finger when touched (skin formation).

Tip: The dry 'skin' will prevent the steam from escaping upwards, forcing it to come out at the bottom, creating the 'foot'.
7 ✓

Bake in a 150°C oven (conventional/top-bottom heat) for about 15 minutes. If the cap no longer moves on the foot when touched, it is done. Slide the paper off the tray and let cool completely.

Tip: Hot macarons can still be sticky; their structure solidifies during cooling.
8 ✓

For the filling (ganache), bring the cream to the boil with the raspberry purée and chilli. Pour over the chopped white chocolate, let stand for 1 minute, then stir until smooth. Refrigerate to set.

Tip: The emulsion (mixture of fat and water) is perfect when the chocolate melts completely in the warm liquid.
9 ✓

Fill the paired shells with the cooled cream. Place the finished macarons in an airtight container and rest in the fridge for 24 hours before serving.

Tip: During resting (maturation), the shell absorbs moisture from the filling, becoming soft inside and crunchy outside (osmosis).

Recipe FAQ

Why did the top of the macaron crack?
You probably didn't let it dry enough before baking, so the skin wasn't strong enough to hold back the steam, or the oven was too hot.
Why is the foot uneven?
The oven fan might have been too strong, or the tray cooks unevenly. It's worth turning the tray halfway through.
Why is the inside hollow?
Over-whipped meringue or undercooked dough can cause the internal structure to collapse during cooling.

Ingredients

  • 100 g Almond flour (finely ground, blanched)
  • 100 g Icing sugar
  • 70 g Egg whites (room temperature, aged)
  • 50 g Caster sugar
  • 100 g White chocolate (good quality)
  • 50 g Raspberry purée (sieved, seedless)
  • 1 pinch Chilli powder (to taste)
  • 20 ml Double cream (min. 30%)