White Chocolate Raspberry Macarons Recipe
If you’re searching for a show-stopping treat, look no further than these White Chocolate Raspberry Macarons. These dainty, pink-hued cookies boast delicate almond shells and a luscious white chocolate ganache with a surprise pop of raspberry jam in every bite. As strikingly beautiful as they are decadently delicious, this French dessert brings together sweet creaminess and bright fruit in perfect harmony. Trust me, making a batch of White Chocolate Raspberry Macarons is a true labor of love, and the results are worth every step!
Ingredients You’ll Need
Don’t be intimidated by the ingredient list for these macarons—each component matters and is totally worth tracking down. The simple staples come together to create the signature crisp shells and creamy, tangy filling that give these White Chocolate Raspberry Macarons their magic.
- Almond flour: Use finely ground and sifted almond flour for smooth, classic macaron shells.
- Powdered sugar: Sifting ensures a delicate texture and that classic, glossy finish.
- Egg whites: Let them come to room temperature for the fluffiest, most stable meringue.
- Granulated sugar: Gradually adding this creates that all-important stiff peak in your meringue.
- Cream of tartar: This stabilizes the egg whites so your shells rise beautifully.
- Vanilla extract: Adds classic French bakery aroma and flavor.
- Pink gel food coloring (optional): Gives your macarons their signature rosy glow without watering down the batter.
- White chocolate: Finely chopped for a velvety, melt-in-your-mouth ganache filling.
- Heavy cream: Helps turn white chocolate into the silkiest filling imaginable.
- Unsalted butter: For extra shine and buttery smoothness in your ganache.
- Raspberry jam (seedless preferred): Adds a jewel-like pop of real raspberry flavor to the center.
How to Make White Chocolate Raspberry Macarons
Step 1: Prep Your Baking Sheets
Line two large baking sheets with parchment paper or silicone mats. This simple step is essential—it prevents sticking and helps your White Chocolate Raspberry Macarons develop those coveted ruffled “feet” along the base. If you like precision, trace 1 1/2 inch circles as guides before flipping your parchment over.
Step 2: Sift Dry Ingredients
In a medium bowl, sift together the almond flour and powdered sugar. Don’t skip this step: double-sifting removes lumps and ensures your macarons will bake up smooth and picture-perfect. Set aside for later folding.
Step 3: Whip the Meringue
Using a stand mixer or hand mixer with a squeaky-clean bowl, whip your room-temperature egg whites on medium speed until they’re nice and foamy. Add the cream of tartar, then increase speed and gradually rain in the granulated sugar. Beat until thick, stiff, and glossy peaks form—like marshmallow fluff! Gently mix in the vanilla and a touch of food coloring if using.
Step 4: Macaronage – The Artful Fold
Pour your dry ingredients over the meringue in three parts. Gently fold with a spatula using a careful figure-eight motion. The goal: a batter that flows in thick ribbons and can form a figure-eight without breaking. Go slow—overmixing or undermixing can affect how your White Chocolate Raspberry Macarons rise and set!
Step 5: Pipe and Rest the Shells
Transfer your batter into a piping bag fitted with a round tip. Pipe even rounds onto your prepared sheets, leaving space in between. Firmly tap the trays against your counter a few times to release any air bubbles—this keeps the shells smooth. Let the trays sit at room temperature for 30 to 60 minutes, until the tops are dry to the touch. Don’t skip this—it’s crucial for those shiny, crack-free tops!
Step 6: Bake to Perfection
Preheat your oven to 300°F (150°C). Bake the macarons for 14 to 16 minutes, rotating the pans halfway through for even baking. You’ll know they’re done when the shells lift cleanly off the parchment and have beautiful little “feet.” Allow them to cool completely before handling.
Step 7: Prepare the Ganache Filling
To make the lush white chocolate ganache, heat heavy cream in a small saucepan until steaming, then pour it over your chopped white chocolate. Wait a minute, then stir until smooth and creamy. Blend in the butter for a glossy finish. Let it cool until thickened but still spreadable.
Step 8: Fill with White Chocolate and Raspberry Jam
To assemble, either spread or pipe a ring of cooled ganache onto the underside of half your macaron shells. Place a tiny dollop of raspberry jam right in the center, then gently sandwich with a matching shell. The jam keeps the filling wonderfully fruity and contrasts beautifully with the creamy ganache.
Step 9: Rest and Enjoy
Transfer the finished White Chocolate Raspberry Macarons to an airtight container and refrigerate for at least 24 hours. This resting time (called “maturing”) makes the shells perfectly chewy and fully blends the flavors—trust me, it’s worth the wait!
How to Serve White Chocolate Raspberry Macarons
Garnishes
Dress up your macarons with an extra flourish if you’re feeling festive! A sprinkle of edible glitter, a drizzle of melted white chocolate, or a single fresh raspberry on each plate takes White Chocolate Raspberry Macarons to a whole other level of elegance. Even a light dusting of powdered sugar can make them look bakery-worthy.
Side Dishes
While these macarons are dazzling solo, try serving them alongside a pot of French tea, fresh berries, or a few squares of dark chocolate. The sweet-tart raspberry and creamy white chocolate pair delightfully with a creamy latte or a light fruit salad. It’s like a little Parisian dessert spread in your own home!
Creative Ways to Present
If you really want to wow, stack your White Chocolate Raspberry Macarons on a tiered stand, tuck them into clear gift bags tied with a ribbon, or arrange them in a pastel-hued box for a homemade gift. They brighten up everything from baby showers to bridal teas, and make unforgettable edible favors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover macarons in an airtight container in the refrigerator. They’ll stay fresh for about 5 days, and actually get even more delicious as the flavors marry and the filling melds perfectly with the shells.
Freezing
Macarons freeze beautifully! Once filled and assembled, just layer them in an airtight container with parchment between each layer and freeze for up to one month. Thaw in the fridge (not at room temperature) to prevent condensation from softening the shells.
Reheating
No reheating required for these beauties! If you’re enjoying them from the fridge or freezer, allow the White Chocolate Raspberry Macarons to come to room temperature for the ultimate soft-yet-chewy texture and full, vibrant flavor.
FAQs
Why do my macarons crack or spread in the oven?
Cracked or misshapen macarons are often caused by under-mixing the batter (which traps too much air) or by skipping the resting stage. Always tap your baking sheet to pop bubbles and let the piped shells dry until they feel smooth and not sticky before baking.
Do I really need to rest the macaron shells before baking?
Yes! Resting is the secret to a smooth, shiny shell and those iconic “feet.” The wait allows a skin to form, so the macarons rise straight up rather than spreading wide or cracking.
Can I use store-bought raspberry jam or should I make my own?
Store-bought seedless raspberry jam works wonderfully and saves time, but if you want to go the extra mile, homemade raspberry compote brings a lovely intensity and texture to your White Chocolate Raspberry Macarons.
How can I tell if my meringue is whipped enough?
A well-whipped meringue holds stiff, glossy peaks that don’t droop. If you can turn the bowl upside down and nothing moves, you’re ready! This texture is key for sturdy but delicate macarons.
How far in advance can I make these macarons?
The beauty of macarons is that they improve with time! Make your White Chocolate Raspberry Macarons up to 2 days ahead and keep them refrigerated—they’ll taste even better as the flavors meld and the texture softens just right.
Final Thoughts
Making White Chocolate Raspberry Macarons at home is a fun, rewarding baking adventure that brings a bit of Parisian flair into your kitchen. Every bite beams with creamy, tangy, melt-in-your-mouth perfection! Give them a try, and don’t be surprised if these pretty pink cookies become a new favorite for every special occasion—or just whenever you crave a sweet little luxury.
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White Chocolate Raspberry Macarons Recipe
- Total Time: 1 hour
- Yield: 20 macarons 1x
- Diet: Vegetarian
Description
Indulge in the delicate and delightful flavor combination of White Chocolate Raspberry Macarons. These elegant French treats feature a crisp almond flour shell filled with creamy white chocolate ganache and a burst of raspberry jam. Perfect for impressing guests or treating yourself to a luxurious sweet indulgence.
Ingredients
For the Macaron Shells:
- 1 cup (100 g) almond flour, finely ground and sifted
- 1 3/4 cups (200 g) powdered sugar, sifted
- 3 large egg whites (at room temperature)
- 1/4 cup (50 g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
- Pink gel food coloring (optional)
For the Filling:
- 4 oz (115 g) white chocolate, finely chopped
- 1/4 cup (60 ml) heavy cream
- 1 tablespoon unsalted butter
- 3 tablespoons raspberry jam (seedless preferred)
Instructions
- Prepare the Macaron Shells: Line baking sheets with parchment paper. Sift almond flour and powdered sugar. Beat egg whites, add cream of tartar and sugar. Fold in dry ingredients and pipe circles onto baking sheets.
- Bake: Rest shells, then bake at 300°F (150°C) for 14–16 minutes.
- Make the Filling: Heat cream, pour over white chocolate, add butter, and let cool.
- Assemble: Spread white chocolate ganache on a shell, fill with raspberry jam, and sandwich with another shell.
- Chill: Refrigerate for 24 hours before serving.
Notes
- For best results, weigh ingredients using a kitchen scale.
- Make macarons a day ahead for optimal flavor and texture.
- Macarons can be frozen for up to 1 month.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 15 g
- Sodium: 15 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
