Description
Delicate and delightful White Chocolate Raspberry Macarons featuring crisp almond meringue shells filled with creamy white chocolate ganache and fresh raspberries. These elegant French treats offer a perfect balance of sweet and tart flavors, ideal for special occasions or indulgent everyday moments.
Ingredients
Scale
Macaron Shells
- 212 g almond flour
- 212 g powdered sugar
- 172 g egg whites (slightly warmed for folding)
- 90 g egg whites (for whipping)
- 236 g granulated sugar
- 158 g water
- Pink gel food coloring (optional)
- 1 tsp lemon zest (optional)
White Chocolate Ganache Filling
- 200 g white chocolate chips
- 150 g heavy cream (boiling hot)
- 40 g unsalted butter (melted)
Additional Ingredients
- 2 cups fresh raspberries
Instructions
- Make the White Chocolate Ganache: In a heatproof bowl, place white chocolate chips. Pour the boiling hot heavy cream over the chocolate and let it sit undisturbed for 2 minutes to allow the chocolate to melt. Stir gently until the mixture is smooth and glossy.
- Incorporate Butter and Chill: Add the melted unsalted butter to the ganache and stir until fully combined. Allow the ganache to cool to room temperature, then cover and refrigerate for 1-2 hours, or until it becomes thick enough to spread or pipe.
- Prepare Almond Mixture: Sift together the almond flour and powdered sugar twice to ensure a fine, clump-free mixture. Set aside.
- Warm Egg Whites and Prepare Meringue: Gently warm 172 g of egg whites using a microwave or double boiler until slightly warm to the touch. Separately, combine 90 g egg whites with granulated sugar syrup (made from 236 g sugar and 158 g water cooked to a syrup stage) and whip until stiff peaks form.
- Fold Ingredients: Fold the warmed egg whites into the whipped meringue gently until combined. Then fold in the almond flour and powdered sugar mixture until the batter is smooth and shiny. Add a small amount of pink gel food coloring and lemon zest for color and flavor if desired, folding carefully to incorporate.
- Pipe Macaron Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch diameter rounds onto parchment-lined baking sheets, spacing them evenly. Tap the trays lightly to remove air bubbles.
- Rest the Shells: Allow the piped shells to rest at room temperature for 30 to 60 minutes, or until a firm skin forms on the surface and they are no longer sticky to the touch.
- Bake the Shells: Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes until they develop ‘feet’ and are firm to the touch. Remove from oven and cool completely before handling.
- Assemble the Macarons: Once cooled, pipe a ring of chilled white chocolate ganache onto the flat side of half the macaron shells. Place a fresh raspberry in the center of each ganache ring, then gently sandwich with another shell to complete each macaron.
- Rest and Serve: Refrigerate the assembled macarons for 24-48 hours to allow the flavors to meld and texture to set perfectly. Serve chilled or at room temperature, and enjoy the elegant combination of creamy ganache, tart raspberry, and delicate macaron shell.
Notes
- Allowing the macarons to rest before baking is crucial to develop their characteristic smooth top and ‘feet’.
- Refrigerating the assembled macarons improves flavor fusion and texture.
- Use aged egg whites for better meringue stability if possible.
- Adjust pink food coloring quantity to achieve desired shell color.
- Ensure all ingredients are at room temperature for best results.
