Description
Delight in these elegant White Chocolate Raspberry Macarons, featuring delicate almond meringue shells filled with rich white chocolate ganache and fresh raspberries. Perfect for special occasions or a sophisticated treat, these macarons combine the tartness of raspberries with creamy white chocolate for a balanced, indulgent flavor.
Ingredients
Macaron Shells
- 212 g almond flour
- 212 g powdered sugar
- 172 g egg whites (divided, 82 g for folding, 90 g for whipping)
- 236 g granulated sugar
- 158 g water
- Pink gel food coloring (optional)
- 1 tsp lemon zest (optional)
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: Place the white chocolate chips in a heatproof bowl. Pour boiling hot heavy cream over the chocolate and let it stand for 2 minutes to melt the chocolate. Stir gently until the mixture is smooth and fully combined.
- Incorporate Butter and Chill: Add the melted unsalted butter to the ganache and stir until fully blended. Allow the ganache to cool at room temperature, then refrigerate for 1-2 hours until it thickens and becomes spreadable.
- Prepare Dry Ingredients: Sift together almond flour and powdered sugar twice to ensure a fine, lump-free mixture. Set aside.
- Whip and Fold Egg Whites: Gently heat 172 g of egg whites in the microwave just until slightly warm. Whip the remaining 90 g egg whites with the sugar syrup (made from granulated sugar and water) until stiff peaks form. Carefully fold in the warmed egg whites and sifted almond flour mixture, mixing until smooth and incorporated without deflating the meringue.
- Add Color and Flavor (Optional): If desired, fold in a small amount of pink gel food coloring for colored shells, and add lemon zest for a subtle citrus note.
- Pipe and Rest Shells: Pipe 1-inch rounds onto parchment-lined baking sheets. Let the piped shells rest for 30-60 minutes at room temperature, allowing a skin to form which is critical for the classic macaron texture.
- Bake the Shells: Bake the shells in a preheated oven at 300°F (150°C) for 15-20 minutes. Once baked, remove and allow the shells to cool completely on the baking sheet before handling.
- Assemble Macarons: Pipe a ring of the chilled white chocolate ganache onto half of the cooled shells. Place one fresh raspberry in the center of the ganache and sandwich with another shell to create a filled macaron.
- Mature the Macarons: Refrigerate the assembled macarons for 24-48 hours to let the flavors meld beautifully and to develop the desired texture.
- Serve: Bring the macarons to room temperature before serving and enjoy this elegant sweet treat.
Notes
- Ensure egg whites are aged or at room temperature for better volume when whipping.
- Resting the macaron shells before baking is essential to develop the characteristic smooth top and feet.
- Refrigerating assembled macarons improves texture and flavor fusion, but bring to room temperature before consumption for best taste.
- Handle macaron shells gently to avoid cracking or breaking.
- Use a thermometer to ensure oven temperature is accurate for perfect baking.
