Alright, let’s talk about the Everest of home baking: French macarons. If you’ve ever dreamt of whipping up those delicate, colourful, sandwich cookies that look like they’ve parachuted straight out of a fancy Parisian patisserie, then you’re in for a treat. Or, at the very least, a memorable kitchen adventure. Today, we’re tackling the absolutely divine French Macarons with Raspberry Filling, because if you’re going to put in the effort, it better be for something spectacularly delicious that makes all your friends jealous.

My first foray into macaron making was… well, let’s just say it was less “delicate patissier” and more “mad scientist attempting to summon a sugar demon.” I had everything laid out, focused like a laser beam, when my husband, bless his oblivious heart, walked in and asked if I was making “tiny edible frisbees.” He then proceeded to lean over the counter, nearly knocking over my carefully measured almond flour. A few minutes later, my youngest decided a stray dollop of raspberry filling was a perfect finger paint, leaving a sticky, pink masterpiece on the fridge. By the time I actually got the shells baked, half of them were oddly shaped, one tray got slightly burnt because someone (me) forgot to rotate it, and the other half mysteriously disappeared before I could even fill them. My family acts like a pack of wolves when sugar is involved. And honestly? I wouldn’t have it any other way.

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Why You’ll Love This French Macarons with Raspberry Filling

Because achieving those perfect “feet” on a macaron is like earning a culinary black belt. You’ll feel like a total baking rockstar, even if you cried a little during the process.
They’re ridiculously pretty and taste even better. Seriously, the crisp-chewy shell combined with the tangy raspberry filling is pure bliss.
It’s an excellent excuse to show off. Bring these to a potluck and watch everyone gasp. Your secret (the mild panic attacks during macaronage) is safe with me.
You’ll finally understand why these cost an arm and a leg at bakeries. It’s not just the ingredients; it’s the sheer will and determination.
It’s a fantastic way to develop patience. Or, if you’re like me, to learn new curse words under your breath. Either way, personal growth!

Time-Saving Hacks

The Pre-Made Almond Flour Shuffle: Don’t even *think* about grinding your own almonds unless you enjoy extra steps and a potentially grainy texture. Store-bought, finely ground almond flour is your best friend. No shame in that game.
Parchment Paper Party: Line *everything* with parchment paper. Baking sheets, your countertop, maybe even your dog. This isn’t just for baking; it’s for minimizing the post-bake cleanup that no one wants to do.
The “Dishwasher Will Handle It” Philosophy: Let’s be real, you’re making macarons. That’s enough effort. Stack those bowls and whisks in the sink and pretend you didn’t see them. They’ll wait.
The Oven Light Peek: Instead of opening the oven door every five minutes (which you definitely shouldn’t do anyway!), just use the oven light and peer through the glass. It’s less accurate than actually checking, but it *feels* productive.

Serving Ideas

Serve with a strong cup of coffee or a delicate Earl Grey tea. The bitterness helps cut through the sweetness, and the fancy vibe matches the macarons.
Pair them with a glass of sparkling wine or rosé if the kids drove you absolutely bonkers during the macaron-making process. You’ve earned it, champ.
Arrange them on a beautiful platter for an instant dessert upgrade at any gathering. Everyone will think you’re a domestic goddess (or god).
Honestly, just grab one (or five) and hide in the pantry. They’re perfectly delightful on their own, no fancy pairings required when you’re in full snack-attack mode.

What to Serve It With

Tips & Mistakes

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

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