Description
Delight in these elegant White Chocolate Raspberry Macarons featuring delicate almond meringue shells filled with luscious white chocolate ganache and fresh raspberries. Perfect for special occasions or as a sweet indulgence.
Ingredients
Scale
For the Macaron Shells
- 212 g almond flour
- 212 g powdered sugar
- 172 g egg whites (warmed)
- 90 g egg whites (to whip)
- 236 g granulated sugar
- 158 g water
- Pink gel food coloring (optional)
- 1 tsp lemon zest (optional)
For the White Chocolate Ganache Filling
- 200 g white chocolate chips
- 150 g heavy cream (boiling hot)
- 40 g unsalted butter (melted)
- 2 cups fresh raspberries
Instructions
- Make the White Chocolate Ganache: In a heatproof bowl, place the white chocolate chips. Pour the boiling hot heavy cream over the chocolate and let it sit for 2 minutes to melt. Stir gently until the mixture is smooth and fully combined.
- Incorporate Butter: Add the melted unsalted butter to the ganache and stir until fully combined and glossy. Allow the ganache to cool at room temperature, then refrigerate it for 1-2 hours until it thickens to a spreadable consistency.
- Prepare Dry Ingredients: Sift together the almond flour and powdered sugar twice to ensure a fine, lump-free mixture. Set aside.
- Warm Egg Whites: Gently warm 172 g of egg whites in the microwave until slightly warmed but not hot, preparing them to fold later into the batter.
- Make Sugar Syrup and Whip Egg Whites: Combine granulated sugar and water to make a syrup. Whip the remaining 90 g egg whites and slowly pour the hot syrup into them while continuing to whip until stiff peaks form and the meringue is glossy.
- Fold Ingredients: Fold the warm egg whites and the sifted almond flour mixture into the whipped egg whites gently until the batter is smooth and flows slowly off the spatula. For pink macarons, gently fold in a small amount of pink gel food coloring and lemon zest if desired.
- Pipe the Shells: Pipe 1-inch diameter rounds onto parchment paper-lined baking sheets, spacing them evenly. Tap the baking sheet gently to release any air bubbles in the batter.
- Rest the Shells: Allow the piped shells to rest at room temperature for 30-60 minutes until a skin forms on the surface. They should no longer be sticky to touch.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes until they develop characteristic “feet” and are set but not browned. Remove and let them cool completely before handling.
- Assemble Macarons: Once cooled, pipe a ring of chilled white chocolate ganache onto half of the macaron shells. Place a fresh raspberry in the center of the ganache, then sandwich with the remaining shells.
- Mature and Serve: Refrigerate the assembled macarons for 24-48 hours to allow the flavors to meld and the texture to set perfectly. Bring to room temperature before serving and enjoy these delicate treats.
Notes
- Resting time for shells is crucial to develop a smooth skin and prevent cracking during baking.
- Proper whipping of egg whites with hot sugar syrup is essential for a stable meringue and perfect macarons.
- Use fresh, high-quality raspberries for the best flavor and texture contrast.
- Macarons improve in texture and flavor if allowed to mature 24-48 hours in the refrigerator before serving.
- Bring macarons to room temperature before serving for optimal taste and texture.
- Gel food coloring is preferred to avoid extra moisture in the batter.
