Raspberry Mint Macarons: Chic French Treat with Mint & Raspberry

Imagine biting into a delicate French macaron whose crisp shell gives way to a tender, chewy interior, infused with cool mint and bursting with tangy raspberry buttercream. That’s the magic of Raspberry Mint Macarons—miniature confections that look like jewelry and taste like summer in every bite. I first savored these at a Parisian pâtisserie, where the maître pâtissier’s mint‑kissed batter and vibrant raspberry filling felt both playful and sophisticated. Inspired by that moment, I perfected my own recipe—carefully aging egg whites, sieving almond flour for the silkiest shells, and balancing fresh mint essence with bright raspberry purée. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, these Raspberry Mint Macarons deliver an unforgettable fusion of flavors and textures.

Why You’ll Love These Raspberry Mint Macarons

this now & bake later ❤️

• Elegant Presentation: Petite, colorful, and perfect for gifting or high‑tea parties.
• Flavor Harmony: Subtle mint‑infused shells complement the bright, tangy raspberry buttercream.
• Textural Delight: Smooth, crisp exterior gives way to a tender, chewy interior.
• Make‑Ahead Capability: Shells and filling can be prepared in advance; assemble 24 hours before serving for peak flavor.
• Gluten‑Free Indulgence: Made with almond flour—naturally gluten‑free for guests with sensitivities.
• Customizable: Swap in other fruit purees or herb essences for seasonal variations.

Ingredients

Nutrition Facts (per macaron)

(Makes 24 macarons; serving = 2)

Equipment Needed

• Stand mixer or electric hand mixer with whisk attachment
• Silicone macaron mats or parchment‑lined baking sheets
• Piping bags fitted with a round tip (ø½ inch)
• Fine mesh sieve for dry ingredients
• Mixing bowls for whites and dry mix
• Rubber spatula for folding batter
• Digital scale for precise ingredient measurements

Step‑by‑Step Instructions

1. Prep & Age Egg Whites (at least 24 hours ahead)

1. Separate eggs: Whisk whites gently to break up, then cover and refrigerate 24 hours.
2. Bring to room temp: Remove whites 1 hour before mixing.

2. Sift & Combine Dry Ingredients (5 minutes)

1. Sift 1 ½ cups powdered sugar and 1 cup almond flour together twice into a bowl. Set aside.

3. Whip the Meringue (5–7 minutes)

1. Beat egg whites and a pinch of salt on medium‑low until foamy.
2. Add granulated sugar (¼ cup) in three additions, increasing speed to medium‑high.
3. Whisk until stiff, glossy peaks form (meringue stands straight up).

4. Macaronage: Fold Batter (3–5 minutes)

1. Add mint flavoring: Stir in matcha‑green mint extract or infused cream.
2. Fold one-third of dry mix into meringue with spatula, using wide strokes.
3. Continue folding until batter flows in ribbons and “lava” falls off spatula—batter should settle in 10 seconds.

5. Pipe Shells & Rest (10 minutes)

1. Transfer batter to piping bag; pipe 1 ½‑inch rounds, 1 inch apart.
2. Tap pans firmly on counter to release air bubbles.
3. Rest at room temp until shells form a dry “skin” (~30–60 minutes).

6. Bake the Shells (12–15 minutes)

1. Preheat oven to 300 °F (150 °C).
2. Bake one sheet at a time for 12–15 minutes, rotating halfway, until set but not browned.
3. Cool fully before removing.

7. Prepare Raspberry Mint Buttercream (10 minutes)

1. Beat butter on medium until creamy.
2. Add powdered sugar slowly; beat until light.
3. Fold in raspberry powder or puree and chopped mint.
4. Thin with cream, 1 Tbsp at a time, to pipeable consistency. Tint if desired.

8. Fill & Mature (5 minutes + 24 hr chill)

1. Pair shells by size.
2. Pipe ~1 Tbsp buttercream onto one shell; sandwich with matching shell.
3. Chill in an airtight container 24 hours to achieve smooth tops and develop flavor.

9. Serve & Garnish

1. Bring to room temp 30 minutes before serving for best texture.
2. Garnish with a tiny mint leaf or dust with raspberry powder.

Tips for Perfect Macarons

1. Tool Cleanliness: Any grease in bowls/spoons deflates meringue—ensure spotless utensils.
2. Accurate Piping: Practice piping onto spare paper; height and diameter should be consistent.
3. Humidity Matters: Avoid making macarons on very humid days—shells may not form properly.
4. Resting Time: Shells must dry until a dry skin forms; under‑rested piped rounds will crack.
5. Aging: Properly aged and matured macarons are smoother and have hollow feet.

Flavor Variations & Add‑Ins

• Chocolate Mint: Add 1 Tbsp cocoa powder to shells and swap raspberry for chocolate ganache.
• Rose‑Raspberry: Replace mint with rosewater and garnish with edible rose petals.
• Lime Mint: Use lime zest in shells and lime buttercream for a citrus twist.
• Lavender Mint: Infuse shells with culinary lavender and mint for floral elegance.
• Salted Caramel: Fill with salted caramel buttercream and top with sea salt flakes.

Frequently Asked Questions

Q1: Why did my shells crack?
A1: Likely under‑resting or oven too hot—ensure skin formation and correct oven temp.

Q2: How do I know when batter is macaronage‑ready?
A2: If batter flows in a smooth ribbon and blends back into the mix in about 10 seconds, it’s ready.

Q3: Can I skip the maturation?
A3: You can—freshly filled macarons are fine, but 24 hr chill yields smoother shells and deeper flavor.

Q4: How long do macarons keep?
A4: Store in airtight container in fridge up to 5 days. Freeze up to 1 month.

Q5: Can I make vegan macarons?
A5: Yes—replace egg whites with aquafaba (chickpea liquid) whipped to stiff peaks; reduce almond flour if needed.

Conclusion

These Raspberry Mint Macarons combine refined French technique with refreshing mint and vibrant raspberry for an unforgettable confection. Ready to impress guests or indulge yourself? Visit BlessedDish.com for more artisan pastry recipes and detailed tutorials. If you bake these macarons, please leave a ★★★★★ review, share your creations on Instagram with #BlessedDish, and subscribe for weekly gourmet inspiration straight to your inbox. Savor every delicate, mint‑kissed bite!