Crisp on the outside and chewy on the inside, this Raspberry Cream Giant Macaron is an elegant, oversized version of the classic French treat. Filled with smooth vanilla bean whipped cream and bursting with fresh raspberries, it’s a visually stunning and indulgent dessert fit for any special occasion.

Why You’ll Love This Recipe

This giant macaron takes the charm of a delicate patisserie favorite and transforms it into a show-stopping centerpiece. The contrast between the sweet almond shells, airy vanilla cream, and tart raspberries is irresistible. Whether you’re celebrating a birthday, bridal shower, or afternoon tea, this dessert offers sophistication and delight in every bite. It’s also gluten-free by nature and surprisingly simple with a bit of practice.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the macaron shells:

• 1 1/4 cups powdered sugar
• 1 cup almond flour (finely ground)
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• Gel food coloring (raspberry pink)

For the filling:

• 3/4 cup heavy whipping cream
• 1/2 tsp vanilla bean paste or extract
• 2 tbsp powdered sugar
• 1 cup fresh raspberries

Optional for garnish:

• Extra raspberries for topping
• Dusting of powdered sugar

Directions

1. Line two baking sheets with parchment paper. If desired, trace 3–4 inch circles on the paper to use as piping guides for consistent-sized shells.
2. Sift together the almond flour and powdered sugar into a large mixing bowl. Discard any coarse bits left in the sieve.
3. In a separate clean bowl, whisk the egg whites until foamy. Gradually add the granulated sugar and beat until stiff, glossy peaks form.
4. Add gel food coloring and gently fold in the sifted almond flour mixture. Use a spatula to fold until the batter flows slowly like lava and ribbons off the spatula—about 50 folds.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe large rounds onto the prepared sheets using the drawn guides.
6. Tap the trays on the counter firmly several times to release air bubbles. Let the macarons sit at room temperature for 30–60 minutes until the tops are dry to the touch.
7. Preheat the oven to 300°F (150°C). Bake for 18–20 minutes, rotating the pans halfway through.
8. Allow shells to cool completely before attempting to remove them from the parchment.
9. For the filling: In a bowl, whip the heavy cream with vanilla and powdered sugar until soft peaks form.
10. Pipe or spoon the whipped cream onto the flat side of one macaron shell. Arrange fresh raspberries into the cream, then gently top with the second macaron shell.
11. Chill the assembled macaron for at least 1 hour before serving to allow the flavors and texture to meld.
12. Garnish with an additional raspberry or a light dusting of powdered sugar, if desired.

Servings and timing

This recipe makes 2–3 large macarons (3–4 inches in diameter), enough for 4–6 servings depending on portion size.
Prep time: 30 minutes
Resting time: 30–60 minutes
Bake time: 18–20 minutes
Assembly and chill time: 20 minutes plus 1 hour chill
Total time: Approximately 2.5 hours

Variations

• Fruit Swap: Substitute raspberries with strawberries, blueberries, or a mix of berries for a colorful twist.
• Chocolate Filling: Replace the whipped cream with chocolate ganache for a richer dessert.
• Nut-Free Option: Use sunflower seed flour instead of almond flour, but note that the texture and flavor will vary.
• Lemon Zest: Add finely grated lemon zest to the cream for a citrusy contrast.
• Mini Version: Use the same batter to make small individual macarons instead of giant ones.

Storage/Reheating

Store the assembled macaron in the refrigerator in an airtight container for up to 2 days.
For best results, let it sit at room temperature for 10–15 minutes before serving to soften slightly.
Unfilled macaron shells can be stored in an airtight container at room temperature for up to 3 days or frozen for up to one month.
Do not microwave, as it may melt the cream and ruin the texture.

FAQs

Are giant macarons harder to make than regular ones?

They follow the same technique, but require more attention to spreading and drying due to their size. The batter consistency is the key to success.

Why do my macarons crack or not rise properly?

This often results from undermixing or overmixing the batter, or not allowing them to rest before baking. Humidity can also affect the outcome.

Can I use store-bought whipped cream?

While possible, homemade whipped cream with vanilla gives a fresher, more stable texture and better flavor.

Can I flavor the shells?

You can add a few drops of raspberry or almond extract to the meringue, but avoid adding liquids that could alter the texture.

How do I make the shells even in size?

Use a piping guide under your parchment paper, and hold the piping bag vertically while piping each shell.

Can I use freeze-dried raspberry powder in the shells?

Yes, a small amount can be sifted in with the dry ingredients for flavor and color enhancement.

What if I don’t have almond flour?

Almond flour is essential for traditional macarons, but you can try finely grinding blanched almonds in a food processor and sifting well.

How do I know when the macaron shells are done?

They should have risen with feet and not wobble when touched. The tops will be firm and slightly shiny.

Can I double this recipe?

Yes, but it’s best to make macarons in small batches until you’re confident in the folding and baking process.

Are these macarons gluten-free?

Yes, as there is no wheat flour used in the shells or filling, they are naturally gluten-free.

Conclusion

The Raspberry Cream Giant Macaron is a delightful twist on the beloved French confection—bigger, bolder, and just as refined. With its crisp exterior, chewy center, and light whipped cream balanced by tart raspberries, it’s an unforgettable dessert that’s both beautiful and delicious. Perfect for impressing guests or treating yourself, this recipe brings patisserie-level indulgence into your own kitchen.

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