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Raspberry and White Chocolate Macarons

2022-07-25 - Written by: Colette Dupont

French patisserie fruit chocolate

Raspberry and White Chocolate Macarons

A French-inspired macaron recipe infused with raspberry and white chocolate flavors.

Raspberry and White Chocolate Macarons

Ingredients:

For the shells:

  • 1 1/2 cups (190g) almond flour
  • 1 1/2 cups (200g) confectioners' sugar
  • 3 large egg whites
  • 1/2 cup (120ml) granulated sugar
  • Food coloring (pink or red)

For the raspberry ganache:

  • 1 cup (200g) fresh raspberries
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, softened

For the white chocolate ganache:

  • 1 cup (200g) high-quality white chocolate chips
  • 1 tablespoon unsalted butter, softened

Instructions:

  1. Prepare the shells:
    • In a medium bowl, sift together almond flour and confectioners' sugar.
    • In a large bowl, whip egg whites until frothy. Gradually add granulated sugar and whip until stiff peaks form.
    • Add a few drops of food coloring to tint the shells pink or red.
    • Fold the almond flour mixture into the egg mixture until well combined.
  2. Pipe the shells:
    • Transfer the shell mixture to a piping bag fitted with a large round tip.
    • Pipe small, round circles onto a parchment-lined baking sheet.
  3. Bake the shells:
    • Tap the baking sheet gently on the counter to remove any air bubbles.
    • Bake in a preheated oven at 300°F (150°C) for 15-20 minutes or until firm to the touch.
  4. Prepare the raspberry ganache:
    • In a blender or food processor, puree fresh raspberries and granulated sugar until smooth.
    • Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible.
    • Whisk in softened butter until fully incorporated.
  5. Prepare the white chocolate ganache:
    • Melt high-quality white chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
    • Whisk in softened butter until fully incorporated.
  6. Assemble the macarons:
    • Once the shells are completely cool, pair them up by size and shape.
    • Spoon a small amount of raspberry ganache onto one half of the shell and top with another shell.
  7. Fill with white chocolate ganache:
    • Spoon a small amount of white chocolate ganache onto the shell, on top of the raspberry filling.

Tips:

  • Use high-quality ingredients for the best flavor and texture.
  • Don't overmix the shell mixture or it will become too dense.
  • Experiment with different flavors by substituting other fruits or extracts in the ganaches.