Love the playful, nostalgic flavor of Blue Raspberry? If you adore macarons and want to make them at home, this Blue Raspberry Macaron recipe is for you. Enjoy bright colors and a sweet, tangy filling that recalls those classic blue treats.
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I haven’t had a Blue Raspberry ICEE in years. As a kid I remember a little counter at the mall that sold popcorn and ICEEs. I’d ask for red or blue—sometimes I got one, sometimes I didn’t—but I clearly remember watching the Blue Raspberry ICEE machine spin as it made my drink.
These Blue Raspberry Macarons actually started as an accident. I was testing colors for Robin Egg macarons and added too much cornflower blue. The shells baked up a deep navy instead of a pale robin’s egg blue. Rather than toss them, I asked myself what flavor pairs with blue—and Blue Raspberry popped to mind. The blue shells and pink filling looked great together, and the Blue Raspberry Macarons were born.
For the raspberry component I used a combination of raspberry fruit spread and a tiny amount of raspberry extract. That gave a lovely natural flavor and visible little fruit pieces in the filling. The spread alone produced a pleasant, slightly muted pink filling, but I wanted a vivid hot pink to contrast with the blue shells, so I added a few drops of magenta food coloring (pink works too).
Blue Raspberry Macarons
Blue Raspberry Macarons
24 macarons
30 minutes
12 minutes
1 hour
1 hour 42 minutes
Bright blue shells paired with a raspberry-forward pink filling make these macarons both nostalgic and elegant. They are a fun twist on a classic French cookie with a playful, familiar flavor.
Ingredients
FOR MACARONS:
- 1 1/4 cups powdered sugar
- 1 cup (4 oz) almond flour
- Egg whites from 3 large eggs (at room temperature)
- Pinch of salt
- 1/4 cup granulated white sugar
- Cornflower blue (or dark/navy blue) food coloring
- Pink luster dust
FOR RASPBERRY FILLING:
- 1/2 cup white frosting (homemade or store-bought)
- 1/8 teaspoon raspberry extract
- 3 drops pink or magenta food coloring
- 1–2 tablespoons raspberry spread
- 1/4 cup powdered sugar (to thicken frosting)
Instructions
FOR MACARONS:
Separate three large eggs, reserving the whites and letting them come to room temperature. In a bowl, whisk together almond flour and powdered sugar thoroughly to remove lumps.
In the bowl of a stand mixer, combine the room-temperature egg whites with a pinch of salt. Whisk on medium until white and foamy, then slowly add the granulated sugar and increase speed to high. Whip for about 15 minutes until stiff, glossy peaks form.
Add approximately five drops of blue food coloring (adjust to reach your desired shade) and briefly combine.
Gently fold the almond flour and powdered sugar mixture into the meringue with a rubber spatula. Fold slowly until the batter becomes smooth and flows like lava when drizzled back onto itself.
Line a baking sheet with parchment or use a macaron mat. Transfer batter to a piping bag, snip the tip, and pipe 1-inch rounds, leaving space between each. To remove peaks, dip a finger in water and smooth the tops. Tap the sheet on the counter to release air bubbles.
Let the piped shells rest at room temperature for 1 hour to form a skin.
Preheat the oven to 350°F (use oven temperature that works for your oven). Bake with the oven door slightly ajar for about 12 minutes, until shells look matte and are dry to the touch. Remove and cool completely; chilling or letting them rest overnight before filling improves texture.
FOR RASPBERRY FILLING:
In a small bowl, mix the white frosting, raspberry extract, and raspberry spread until combined. Gradually add powdered sugar one tablespoon at a time, stirring until the filling reaches a firm, pipeable consistency that won’t ooze.
If you want a brighter pink, add a few drops of magenta or pink food coloring and mix until uniform.
TO ASSEMBLE:
Match shells by size. Pipe filling onto the flat side of half the shells and sandwich with the remaining halves.
Lightly dust each macaron with pink luster dust for a finishing touch.
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