Why You’ll Love This Recipe

Macarons can be a little intimidating to make, but with this recipe, you’ll achieve the perfect texture and flavor. The combination of Italian meringue macaron shells and white chocolate ganache with a fresh raspberry creates an irresistible bite-sized dessert. They’re crisp on the outside, soft and chewy on the inside, and bursting with the perfect balance of sweetness and tartness. Plus, you can customize the filling by swapping out raspberries for other berries or fruits!

Ingredients

For the Macaron Shells:

Sift together twice:
- 212 g almond flour
- 212 g powdered sugar
Heat 172 g egg whites in the microwave in small increments until slightly warm to the touch, then divide:
- 82 g egg whites (room temperature, will be folded into the almond mixture)
- 90 g egg whites (room temperature, will be whipped with the syrup)

For the Syrup (Cook together until 248°F):

236 g granulated sugar
158 g water

For the White Chocolate Ganache Filling:

200 g white chocolate chips (I use Guittard brand)
150 g heavy cream (boiling hot)
40 g unsalted butter (melted)

Additional Ingredients:

2 cups fresh raspberries
Pink gel food coloring (optional, for pink macaron shells)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

How to Make the White Chocolate Ganache:

Start by preparing the white chocolate ganache as it needs time to chill before use. In a heatproof bowl, place the white chocolate chips.
Pour the hot heavy cream over the white chocolate and let it sit for 2 minutes to melt. Stir until smooth.
Add the melted butter to the ganache mixture and stir until fully combined.
Let the ganache cool at room temperature, then refrigerate for at least 1-2 hours, or until it thickens and becomes spreadable.

How to Make the Raspberry Macaron Shells:

Prepare the Almond Paste: Sift together the almond flour and powdered sugar twice. Set aside.
Heat the Egg Whites: Gently heat 172 g of egg whites in the microwave in small increments until they are slightly warm to the touch.
Make the Meringue: In a clean bowl, whip the remaining 90 g of egg whites with the granulated sugar syrup (heated to 248°F). Once stiff peaks form, fold the warm egg whites into the almond mixture, along with the 82 g of room temperature egg whites, until you achieve a smooth paste.
Add Color (Optional): If you’d like pink macaron shells, add a small amount of pink gel food coloring and gently fold it into the batter.
Pipe the Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch rounds onto a baking sheet lined with parchment paper.
Rest the Shells: Let the piped macaron shells sit at room temperature for 30-60 minutes to form a skin. They should be dry to the touch.
Bake: Preheat the oven to 300°F (150°C). Bake the shells for 15-20 minutes, depending on your oven. Let the shells cool completely before removing from the baking sheet.

Assemble the White Chocolate Raspberry Macarons:

Once the macaron shells have cooled, fill a piping bag with the chilled white chocolate ganache. Pipe a ring of ganache on the bottom of half of the macaron shells.
Place a fresh raspberry in the center of the ganache ring, then gently sandwich it with the matching shell.
Ensure that the filling does not overflow beyond the edges of the macaron shells.

Refrigerate and Serve:

For best flavor and texture, refrigerate the assembled macarons tightly covered for at least 24-48 hours. This resting time helps the flavors develop and gives the macarons the perfect texture.

Servings and Timing

Servings: 35 macarons
Prep time: 1 hour
Cook time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Fruit Substitution: Instead of raspberries, you can use other berries such as blueberries, strawberries, or even tropical fruits like mango or passion fruit for a unique twist.
Chocolate Ganache: If you prefer a richer filling, you can substitute the white chocolate ganache with dark chocolate ganache.
Flavored Macaron Shells: Experiment with flavored macaron shells by adding a small amount of lemon zest, matcha powder, or other flavorings to the almond mixture.

Storage

Storage: Store the macarons in an airtight container in the refrigerator for up to 5 days. The macarons will continue to mature and improve in flavor the longer they rest.
Freezing: You can freeze the assembled macarons for up to 2 months. Just be sure to thaw them in the refrigerator for several hours before serving.

FAQs

Can I make macarons without a thermometer for the syrup?

While a thermometer is recommended for making the syrup, if you don’t have one, you can use the “soft ball” test. Drop a little syrup in cold water, and if it forms a soft ball, it’s ready.

Can I use pre-made ganache instead of making my own?

Yes, you can use store-bought white chocolate ganache, but homemade ganache provides a smoother and fresher taste.

How can I ensure my macaron shells are perfectly smooth?

Make sure to sift the almond flour and powdered sugar twice to remove any clumps. Also, ensure the batter is mixed thoroughly without being overworked.

Can I make these macarons without a piping bag?

Yes, you can use a plastic sandwich bag with the tip cut off as a makeshift piping bag if you don’t have one.

Can I make the macaron shells ahead of time?

Yes, you can prepare the macaron shells a day ahead and store them in an airtight container. Fill them right before serving.

Conclusion

These White Chocolate Raspberry Macarons are a delightful and elegant treat, perfect for special occasions or just as a sweet indulgence. With creamy white chocolate ganache, fresh raspberries, and perfectly delicate meringue shells, they are a true showstopper. Though they require some time and patience, the result is well worth the effort. Treat yourself and your guests to these irresistible macarons!