White Chocolate


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


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.

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

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

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

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

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

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

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

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