filed under: 饼干 on2018年3月21日

这些万无一失柠檬覆盆子马卡龙拥有完美的经典法式马卡滑脆壳和咀嚼的中心与夹在之间最美味的覆盆子柠檬奶油馅。如果您正在寻找更多的技巧和一个完整的视频教程,看看我French Macarons!

Raspberry Lemon Macaroons


Macarons have a bad reputation for being difficult to make and that’s because it truly is a science. If you don’t have the right amounts or forms of ingredients then the correct chemical reaction will not occur to create that beautiful look and texture of a classic macaron. As long as you follow these simple directions, you’ll be able to create the most beautiful and delicious Lemon Raspberry Macarons.


How to make this Macaron Recipe:

  • Sift your almond flour and powdered sugar twice. This ensures that your ingredients are fine and not clumped together so that you get a smooth top surface.
  • Use gel food coloring to tint the shells. Liquid food coloring adds too much moisture to the batter.
  • Make sure your eggs are room temperature. It usually takes about 3 hours for them to warm up to room temperature but if you forgot to set them out, place the eggs in a bowl of warm water for 5 minutes.
  • 使用厨房秤来衡量你的糖粉和杏仁粉。这是测量最准确的方法。

Raspberry Lemon Macaroons 技巧完美的马卡龙

  • Beat the egg whites and sugar until they form stiff peaks. You should be able to turn the bowl upside down without the meringue sliding or falling out.
  • Be patient! Let the piped out batter dry for 30 minutes (or longer!) until you can touch it without it being sticky or tacky. If they are not dried all the way they will spread and won’t form the signature look- the feet.
  • 在同一时间做饭只有一个锅。这让马卡龙煮均匀。其实我已经找到了最后的锅进去通常原来更好,所以让他们干长是没有问题的。


There are so many ways to make this delicious macaron recipe, but the easiest way to switch it up is to introduce other buttercream flavors. These are some of my favorites:草莓奶油,lemon buttercreameggnog buttercream.


After making and devouring this amazing Macaron recipe you’ll kick yourself for not trying your hand at them sooner. There’s nothing quite like that smooth crisp shell and a moist chewy center. The flavor combinations are endless so watch out for more delicious variations!

See a video这里对于如何做出完美的马卡!

1 小时
Cook Time
1 小时
2 小时s


课程: 甜点
美食: 美国
Keyword: Macarons
Author:Amanda Rettke
  • 1/2cup(100 g) almond flour
  • 1/2cup(100 g) powdered sugar
  • 2大蛋清room temperature
  • 1/4tsp.(1.42 G)酒石
  • 1/4cup(50克)砂糖
  • 1tsp.(4.2克)柠檬汁
  • 1-2drops yellow gel food coloring
Raspberry Lemon Filling
  • 5tbsp.(75克)黄油room temperature
  • 1 1/4cups(156克)糖粉
  • 2tbsp.(28克)新鲜树莓
  • 1/2tsp.(2.1 G)柠檬汁
  • 1/2tsp.(2.1 G)柠檬皮
  • 1-3滴红色凝胶食品着色
  1. 筛杏仁粉和糖粉成中等搅拌碗。搁置。
  2. In the bowl of an electric mixer with the whisk attachment, beat the egg whites on medium until foamy. Add the cream of tartar and continue to beat. While beating, add about 1 tablespoon sugar at a time. Increase speed to medium-high and mix until stiff peaks. You should be able to turn the bowl upside down without it sliding. Add the lemon juice and gel food coloring and beat on medium until combined.

  3. 通过筛选入酥皮加入杏仁粉和糖粉(这是第二次筛选)。用橡皮刮刀和顺时针刮边,在底部开始,然后削减中间穿过,一旦你到达顶部的成分轻轻地折叠在一起。面糊会瘦了因为你混合。通过丢弃一些放回碗里测试面糊。它会掉下来的铲状熔岩厚和下降面糊的边缘将在10秒内溶解。

  4. 在裱花袋的地方面糊装配有威尔顿A1管道末端。
  5. 管出1.5英寸轮间隔2英寸,3个烘烤片材覆盖有羊皮纸。(我推荐使用羊皮纸下模板和管道后拉出来。)
  6. Slam the baking sheets firmly on the counter a few times to get the air bubble out so that they don't crack the macarons while baking.
  7. 让糊状物干燥20-30分钟或更长,直到你可以轻轻地抚摸它,没有它坚持你的手指。
  8. Preheat the oven to 300 degrees Fahrenheit and bake for 18-20 minutes. Place pan on a cooling rack for 15 minutes and then slide the parchment onto the cooling rack and let the macarons cool completely.

Raspberry Lemon Filling
  1. Beat butter for 2 minutes until pale. Add the powdered sugar and beat another 2 minutes.
  2. Place raspberries, lemon juice, and zest in a small bowl and mash together (or if you have a small food processor or blender, puree it). Pour through a mesh strainer into another bowl until you're just left with seeds and discard them. You'l be left with about 1 tablespoon puree. Add to the buttercream and mix until smooth and creamy. Add a couple drops of food coloring if desired.
  3. 发生在裱花袋与约2-3茶匙挤压到冷却马卡的底部。德赢体育游戏广场上的结霜另一马卡做成三明治,然后轻轻按下,直到填充利差cookie的边缘。

  4. Refrigerate the cookies in an airtight container for at least 3 hours before serving and up to 5 days. Freeze for up to 4 months.

Melanie, fromGarnish & Glaze, is a Midwest girl currently living on Long Island with her husband and two little girls. She fell in love with baking and cooking as soon as she discovered how yummy banana bread batter is. She loves spending time in the kitchen creating healthy dinners and indulgent desserts.

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  • 盖比宫本 says:

    Hi there! I just tried this recipe today. My first macarons ever.

    Flavor is ok, however the feet spread while in the oven. Any idea of what went wrong?

    • Shivanee says:


  • Joy says:

    I love the recipes, I hope to try one soon

  • Lisa says:

    Can I use something other than almond flour? I’m allergic to that particular ingredient but would like to try making these. Thanks in advance for your help!

    • Amanda says:


    • Evelyn says:

      Yes, actually you can by making your own pumpkin seed flour,witch is just ground up pumpkin seeds or raw sunflower seeds. I hope this helped, with the recipe that I was looking at many do call for something called malt powder?..

  • Anissa says:


  • 克斯廷 says:

    I have a quick note – the measurements for the powdered sugar in the frosting don’t quite seem to match. Which is the correct amount of powdered sugar?

  • Rebecca says:

    Good recipe and tips – and for my first try, they came out pretty good. Powdered sugar qty for the frosting seems wrong (too much) … I got something approximating a fondant, and had to add more lemon juice and raspberry to get to anywhere near piping consistency. Also, frosting recipe makes about three times more than you need for a batch of these macarons … I ended up with around 18 cookies, but they were small… had close to 2 cups of the filling.

  • Ruth says:

    必须只烤佛吗r 11 minutes (not 18) to get the right consistency!

    Same thoughts: how much salt? And I added more more lemon and raspberry to make the filling the right consistency.

  • Megan says:


  • Krystal says:

    I just made these last night following the recipe as it is. (Some comments mentioned too much powdered sugar in the icing, however, I believe this was fixed). This was my first time making macarons and they came out great. They are a little sweet, but tart as well. The recipe made 18 exactly.

  • 普雷斯顿 says:

    Mine did not rise going to keep trying and researching till I get it

    • 普雷斯顿 says:

      I finally got it to work properly I think my almond flour was to damp

  • Lauren says:

    我在杏仁饼,我第一次尝试很紧张!我累了就在店一小部分人花费$ 20的。然而,这些出来这么漂亮!我做了我的有点大了,使他们看起来更像是小馅饼,但...哈哈!

  • 贝丝 says:

    I think these weights may be off. I weighed my almond flour and powdered sugar to the 100g noted and it came out to waaay more than 1/2 cup and resulted in a batter that was much to thick. Anyone else have this issue?

    • Amanda Rettke says:

      Nope! The weights are accurate.

  • Cathy says:

    For the macaroons can you use something other than almond flour? For the life of me, I cannot find almond flour here in Canada. (at least not where I live!!). Hope there is a substitute for almond flour?

    • Amanda Rettke says:

      Unfortunately, there isn’t! Sorry!

  • 贝丝any says:


  • raja tariq says:


  • Carol magnus says:

    These recipes are wonderful. Will make great snacks for Christmas and for just get together. Love it.

  • 玛丽·艾尔斯 says:


  • Hazel Johnson-Mahone says:


  • Joan says:

    How much salt? It is not listed

  • Maureen says:

    Please if u can’t find almond flour, what can I substitute it with. All purpose flour or cake flour

    • Amanda Rettke says:

      This recipe requires almond flour.

  • Kari says:

    I am a chef and blogger as well, I love, love, love this recipe. Your explanation is excellent! Thank you!

  • Trina Baumgartner says:

    从加拿大嗨这个消息是莫林,你好!I’m also from Canada and almond flour is a chore to find you can get it at the bulk Barn. However due to allergies I have made other recipes with all purpose flour and they turned out amazing you just use 1/3 + 1/8 cup flour instead of 1/2 cup almond flour. Good luck Macaroons are finicky but worth it!

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