Macarons

White Chocolate

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raspberry

Sweet & tart white chocolate raspberry macarons made with a raspberry cookie, white chocolate ganache & raspberry jam!

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Ingredients

AP Flour Almond Flour Powdered Sugar Egg Whites Granulated Sugar Raspberry Extract Pink & Black Gel Food Coloring Egg Yolks Granulated Sugar Unsalted Butter White Chocolate Chips Heavy Cream Raspberry Jam

Step-by-step photos of the macaron making process are on my Vanilla Bean Macaron Recipe.

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Digital scales are always important when measuring dry ingredients but they are even more important when making macarons.

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Macarons are made via the Swiss meringue method, cooked gently over a double boiler until the sugar is fully dissolved.

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The egg whites get beaten just until stiff peaks form, don't over beat as you'll incorporate too much air.

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Add the dry ingredients to the meringue and fold them together until the batter is able to hold a "figure 8".

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Use a piping bag with a round tip to pipe out 2" rounds of macaron batter and bake for 13 minutes.

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For the white chocolate ganache, heat the heavy whipping cream & pour it over the white chocolate chips. Stir until it's smooth, let it cool & pipe a border onto cookies

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Fill the border in with store bought or homemade raspberry jam & sandwich them with the other half of the cookies.

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Make sure to let the macarons set for a few hours or overnight before serving! Get the full recipe at

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