Description
These White Chocolate Raspberry Macarons feature delicate Italian meringue shells, rich white chocolate ganache, and fresh raspberry centers, offering a perfect balance of sweetness and tartness in every bite.
Ingredients
For the Macaron Shells:
212 g almond flour
212 g powdered sugar
172 g egg whites (divided into 82 g for folding and 90 g for whipping)
For the Syrup:
236 g granulated sugar
158 g water
For the 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
Pink gel food coloring (optional)
1 tsp lemon zest (optional)
Instructions
- How to Make the White Chocolate Ganache:
- In a heatproof bowl, place white chocolate chips. Pour hot heavy cream over the chocolate and let it sit for 2 minutes to melt. Stir until smooth.
- Add melted butter to the ganache and stir until fully combined. Let the ganache cool at room temperature, then refrigerate for 1-2 hours until thickened and spreadable.
- How to Make the Raspberry Macaron Shells:
- Sift together almond flour and powdered sugar twice. Set aside.
- Gently heat 172 g of egg whites in the microwave until slightly warm. Whip the remaining 90 g egg whites with syrup until stiff peaks form. Fold in the warm egg whites and almond mixture until smooth.
- For pink shells, add a small amount of gel food coloring and fold it in.
- Pipe 1-inch rounds onto a parchment-lined baking sheet. Let them rest for 30-60 minutes to form a skin.
- Bake at 300°F (150°C) for 15-20 minutes. Let the shells cool completely before removing from the baking sheet.
- Assemble the White Chocolate Raspberry Macarons:
- Once the shells have cooled, pipe a ring of ganache on half of the shells. Place a fresh raspberry in the center and sandwich them together.
- Refrigerate the assembled macarons for 24-48 hours to allow the flavors to meld and the texture to set.
- Serve: Serve the macarons and enjoy!
Notes
For a different filling, swap raspberries with other fruits like strawberries, blackberries, or peaches.
For a richer flavor, use dark chocolate ganache instead of white chocolate.
Make sure to sift almond flour and powdered sugar twice to avoid lumps.
If you don’t have a piping bag, a plastic sandwich bag can work as a makeshift one.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 12g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
