Peach Raspberry Macarons Recipe
Get ready to fall head over heels for Peach Raspberry Macarons, a delightful French treat that perfectly balances the delicate chewiness of almond meringue shells with the juicy sweetness of fresh peach buttercream and vibrant raspberry jam. This recipe brings together simple, quality ingredients to create a sophisticated yet approachable dessert that’s sure to impress your friends and family. The blend of fruity flavors and tender textures makes Peach Raspberry Macarons an irresistible bite, ideal for celebrations or an indulgent afternoon pick-me-up.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays an essential role in crafting the perfect Peach Raspberry Macarons. From the finely ground almond flour for that classic texture to the luscious fruit components that brighten each bite, every item contributes to a harmonious final result.
- Almond flour (75g): Provides the signature nutty base and a tender crumb for the macaron shells.
- Powdered sugar (120g): Adds sweetness and helps achieve that delicate smoothness in the shells.
- Egg whites (60g): Key for the meringue structure, giving the shells their light, airy lift.
- Granulated sugar (50g): Stabilizes the meringue and ensures a glossy, sturdy finish.
- Cream of tartar (1/8 tsp): Helps stabilize egg whites for perfect stiff peaks.
- Gel food coloring (optional): Adds a pop of color for a beautiful presentation.
- Raspberries (150g): Freshness and tartness that brighten the jam filling.
- Lemon juice (1 tbsp): Balances sweetness and enhances the raspberry’s natural flavor.
- Sugar for jam (50g): Sweetens the raspberry mixture without overpowering it.
- Medium peach (1): Pureed to create the luscious peach buttercream filling.
- Unsalted butter (100g): Creates the smooth, creamy texture of the buttercream.
- Powdered sugar for buttercream (150g): Sweetens and stabilizes the peach buttercream for piping.
How to Make Peach Raspberry Macarons
Step 1: Prepare the Raspberry Jam
Begin by combining fresh raspberries, lemon juice, and sugar in a small saucepan. Cook gently over medium heat, letting the raspberries soften and release their juice. Stir occasionally as the mixture thickens into a luscious jam. To keep your macaron shells silky smooth, strain the jam to remove any seeds, then set it aside to cool completely. This homemade jam will bring a fresh, tangy burst inside your macarons.
Step 2: Sift and Combine Dry Ingredients
While the jam cools, sift together your almond flour and powdered sugar. This step is crucial—it ensures there are no lumps and helps maintain the light, airy texture of your macaron shells. A fine blend of these dry ingredients creates the delicate crumb that is so signature to macarons.
Step 3: Whip the Egg Whites
In a clean bowl, whisk the egg whites with cream of tartar until foamy. Gradually add the granulated sugar, whipping the mixture until it forms stiff, glossy peaks. Achieving this perfect meringue consistency is your ticket to shells that are crisp on the outside and chewy inside, the hallmark of Peach Raspberry Macarons.
Step 4: Fold Dry Ingredients Into Meringue
Gently fold the almond flour and powdered sugar blend into your stiff meringue. This process requires patience; your batter should flow slowly off the spatula, resembling molten lava. If you want, add a few drops of gel food coloring here to give your macarons a softly tinted look that matches their summery flavors.
Step 5: Pipe and Rest the Shells
Transfer the batter into a piping bag fitted with a round tip, and pipe 1.5-inch rounds onto a parchment-lined baking sheet. Tap the baking sheet gently to release any air bubbles and smooth the tops. Let the piped shells rest for 30 to 60 minutes until they develop a dry, slightly firm skin—this step helps prevent cracking and ensures a beautiful rise during baking.
Step 6: Bake the Macaron Shells
Bake your shells in a preheated oven at 300°F (150°C) for 15 to 18 minutes. Keep an eye on their color—they should come out a pale, soft tone and easily peel off the parchment once cooled. Cooling fully before removal is key to maintaining their delicate structure and that coveted texture.
Step 7: Make Peach Buttercream Filling
Puree and strain the peach until smooth and seed-free. Beat unsalted butter until fluffy, then gradually add powdered sugar and the peach puree. Mix until you achieve a creamy, pipeable texture that’s bursting with fresh fruit flavor—this buttercream is the perfect partner to the raspberry jam center.
Step 8: Assemble the Peach Raspberry Macarons
Match your cooled macaron shells into pairs that are similar in size. Pipe a ring of the peach buttercream onto one shell, fill the center with a dollop of the raspberry jam, and sandwich it with the second shell. Chill your assembled Peach Raspberry Macarons for 24 hours—this little wait lets the flavors meld and the texture mellow for a truly unforgettable treat.
How to Serve Peach Raspberry Macarons
Garnishes
Enhance your Peach Raspberry Macarons by lightly dusting powdered sugar over them or placing a small edible flower on top for a charming look. A tiny sliver of fresh peach or a single raspberry perched atop each macaron can add visual interest and a hint of fresh fruitiness that complements the flavors inside.
Side Dishes
These macarons make a perfect pairing with a cup of lightly brewed green or jasmine tea, which balances their sweetness elegantly. Alternatively, serve alongside a scoop of vanilla bean ice cream or a fresh fruit salad to create a refreshing dessert spread that’s delightful for any occasion.
Creative Ways to Present
For a stunning presentation, arrange your Peach Raspberry Macarons on a tiered dessert stand, alternating colors if you’ve colored your shells. Wrapping them delicately in cellophane tied with a peach-colored ribbon makes for a charming gift. You can also place a few macarons on a decorative plate with small bowls of extra raspberry jam and peach buttercream for dipping — a fun, interactive way to enjoy this fruity delight.
Make Ahead and Storage
Storing Leftovers
Keep your unassembled macaron shells in an airtight container at room temperature for up to three days. Once assembled, store Peach Raspberry Macarons in the refrigerator to maintain freshness and prevent the buttercream from becoming too soft. They’re just as delicious when eaten within two days.
Freezing
Both assembled macarons and shells can be frozen. Place them in an airtight container with layers separated by parchment paper to avoid sticking. Frozen Peach Raspberry Macarons keep well for up to one month. When ready to enjoy, thaw in the refrigerator for several hours before serving to preserve texture and flavor.
Reheating
Reheat is not recommended for macarons since warmth can spoil their texture and melt the buttercream. Instead, allow them to come to room temperature naturally. This helps revive the shell’s chewiness and brings out the full spectrum of fruity flavors in your Peach Raspberry Macarons.
FAQs
Can I use frozen raspberries to make the jam?
Yes, frozen raspberries work well for the jam. Just thaw them completely and drain any excess liquid before cooking to avoid excess moisture that can affect the consistency.
What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can substitute with a few drops of lemon juice or white vinegar to help stabilize the egg whites.
How long do Peach Raspberry Macarons last once assembled?
They are best enjoyed within 2 to 3 days when stored in the refrigerator, allowing them to maintain their texture and fresh flavors.
Can I make the peach buttercream without fresh peaches?
Fresh peaches give the best flavor, but you can use high-quality peach preserves or puree canned peaches (well-drained) if fresh ones aren’t available.
What can I do if my macaron shells crack?
Cracked shells often mean the batter was overmixed or the skin didn’t form properly before baking. Make sure to fold gently and allow enough resting time for the shells to dry on the surface before baking.
Final Thoughts
Making Peach Raspberry Macarons might feel like a bit of a journey, but the joy that comes from baking and sharing these elegant, fruity delights is absolutely worth every step. They bring a touch of summer’s sweetness and a burst of color to any table. Don’t wait for a special occasion—treat yourself and your loved ones to these charming, melt-in-your-mouth wonders. Happy baking!
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Peach Raspberry Macarons Recipe
- Total Time: 24 hours 1 hour 3 minutes
- Yield: 20–24 macarons (10–12 sandwiches) 1x
- Diet: Vegetarian
Description
Delight in these elegant Peach Raspberry Macarons, featuring crisp almond meringue shells filled with a luscious peach buttercream and tangy raspberry jam. Perfect for special occasions or an indulgent treat, this recipe guides you through creating beautiful, colorful macarons with a fruity twist that bursts with fresh flavor in every bite.
Ingredients
Macaron Shells
- 75g almond flour
- 120g powdered sugar
- 60g egg whites
- 50g granulated sugar
- 1/8 tsp cream of tartar
- Gel food coloring (optional)
Raspberry Jam
- 150g raspberries
- 1 tbsp lemon juice
- 50g sugar
Peach Buttercream Filling
- 1 medium peach
- 100g unsalted butter, softened
- 150g powdered sugar
Instructions
- Make the Raspberry Jam: In a small saucepan, combine the raspberries, lemon juice, and sugar. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes. Strain the jam through a fine sieve to remove seeds, then let it cool completely.
- Prepare Dry Ingredients: Sift almond flour and powdered sugar together to ensure there are no lumps and to achieve a fine texture essential for smooth macaron shells.
- Whip Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the granulated sugar and continue to whip until stiff, glossy peaks form.
- Combine Ingredients: Gently fold the sifted dry ingredients into the meringue using a spatula. Mix carefully to achieve a batter that flows like lava and can drop slowly from the spatula. Add gel food coloring if desired and incorporate evenly.
- Pipe Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto parchment-lined baking sheets, spacing them evenly. Tap the baking sheet against the counter to release any air bubbles. Let them rest at room temperature for 30 to 60 minutes until a dry skin forms on the surface.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15 to 18 minutes, rotating the tray halfway through if necessary. Remove from oven and let them cool completely before peeling off the parchment paper.
- Make Peach Buttercream: Puree the peeled and pitted peach, then strain to remove any fibrous bits. Beat the softened butter until light and fluffy, then gradually add the powdered sugar and peach puree. Continue to mix until smooth and pipeable.
- Assemble Macarons: Match macaron shells into pairs of similar size. Pipe a ring of peach buttercream around the edge of one shell, fill the center of the ring with a small dollop of raspberry jam, then sandwich with the matching shell on top.
- Chill: Place the assembled macarons in the refrigerator and chill for at least 24 hours. This resting period allows the flavors to meld and the texture to soften inside for the perfect bite.
Notes
- Ensure bowl and utensils are completely grease-free to achieve the best meringue consistency.
- Resting macarons to form a skin before baking is crucial to getting smooth shells with feet.
- Use fresh, ripe peaches for the buttercream to maximize flavor and natural sweetness.
- Macarons are delicate; handle with care during assembly and storage.
- Store macarons in an airtight container in the fridge and consume within 3-4 days for optimal freshness.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons (1 sandwich)
- Calories: 150
- Sugar: 18g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: peach macarons, raspberry jam, almond macarons, French pastry, buttercream filling, fruit macarons
