This White Chocolate Raspberry Macaron recipe is perfect year round but, is especially nice for Valentine’s Day! Impress your special someone by whipping up this must have dessert.
Before starting, measure out all of your ingredients.
Special Equipment Needed
- Handheld Mixer or Stand Mixer
- 1/2 Baking Sheet – Aluminum
- Silicone Baking Mat
- Piping Bags (1 large – 3 small)
- Kitchen Scale
Helpful Tips
Making the Meringue – You will start with a bowl of egg whites. Whisk them until the egg whites start to break up and foam (shown in picture 1.) Then add in cream of tartar and continue whisking, while also gradually adding the granulated sugar. When you have medium peaks add in the food coloring and vanilla extract, I used a dab of red. Continue whisking until stiff peaks (picture 2.)
Incorporating the Dry Ingredients – Sift half of the already sifted almond flour and powdered sugar into the meringue. Then fold the dry ingredients into the meringue gently. Once most of the first half of the almond flour and powdered sugar is combined into the meringue, sift the rest in and continue folding. This is called the macaronage.
Finding the Right Consistency – Continue folding until you’ve reached a consistency of “flowing lava.” You should be able to make a figure 8 without the batter breaking (as shown in picture 5.) And the batter should flow in a “v” off of the spatula.
Piping and Filling – When piping, hold the bag perpendicular to the silicone mat. DO NOT lift the bag when piping the shells. After your shells have baked and cooled, match them with their “twin.” When filling macarons that have a fruit center, I start off by piping basically an inverted moat with the filling that is not the fruit. In this case it’s the white chocolate ganache. Then fill the hole with the raspberry jam and add the top shell.
Check out more macaron recipes here!
White Chocolate Raspberry Macaron Recipe
Description
French Macarons filled with white chocolate ganache and homemade raspberry jam.
Macaron Shells
White Chocolate Ganache
Raspberry Jam
Toppings
Instructions
Raspberry Jam
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In a small saucepan combine the raspberries, sugar, lemon zest, and lemon juice. Set over medium heat. Once the berries start to break down, crush them with a wooden spoon and reduce the heat to low. In a small bowl, combine the cornstarch and 2 tbsp of the liquid from the hot raspberry mixture. Once the raspberry mixture reduces and the color darkens, add the corn starch slurry to the saucepan. Mix and remove from heat once it thickens.
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This step is optional and depends on personal preference. If you do not want seeds in the jam, strain those out while the jam is hot. I prefer keeping the seeds in.
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Transfer to a container and refrigerate.
White Chocolate Ganache
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Using a double boiler, combine the white chocolate and heavy cream. Heat until the chocolate is melted. Then using an immersion blender, blend until silky smooth. Cover and refrigerate.
Macaron Shells
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Sift the almond flour and powdered sugar into a bowl and set it aside. Measure your sugar in a small bowl, and also set that aside.
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Then in a large bowl add egg whites. Start whisking the egg whites and add the cream of tartar once they start to foam. Then gradually add the granulated sugar. Continue to whisk on high speed until you have medium peaks, then add in food coloring and vanilla extract. Then whisk on high until you have stiff peaks. This is the meringue.
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Then sift half of the already sifted almond flour and powdered sugar into the meringue and gently fold with a rubber spatula until it is mostly incorporated. Then sift in the remaining dry mixture and fold it in until the batter has the consistency of “flowing lava.” It is important to not over mix.
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Prepare the baking sheet by flipping it upside down and lining it with a silicone mat.
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Fit a piping bag with a round tip. Then fill the bag with the batter and pipe the shells by holding the bag perpendicular to the pan. Pipe until the shells are 1 inch in diameter. Do not lift the bag while piping. Once all of the shells are piped, pick up the baking sheet and drop it on the counter 3-4 times to pop any air bubbles that may be in the batter.
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Let the shells rest for 45 minutes. Preheat your oven when there is 15 minutes left on the timer. Bake @ 315 degrees Fahrenheit for around 15 minutes. Every oven is different, so the time may vary.
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Once the shells have been baked and cooled down to room temp, remove them from the silicone baking sheet. Then pair up the shells with its “twin.”
Assembly
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Now it's time to assemble the macarons. Pipe a circle on top of the bottom shell with the white chocolate ganache. Then fill the middle with the raspberry jam. Add the top macaron shell on to the fillings, making an assembled macaron.
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Top the assembled macarons with a drizzle of melted white almond bark and sprinkles.
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Store in an airtight container and refrigerate overnight to "mature." Take the macarons out of the fridge at least ten minutes before eating so the ganache can soften. Enjoy!
