White Chocolate Raspberry Macarons
Sweet and tart white chocolate raspberry macarons made with a raspberry cookie shell, white chocolate ganache filling and raspberry jam!
Welcome to the fourth week of Macaron Month on Baran Bakery! Today, I’m sharing with you White Chocolate Raspberry Macarons and it’s one of the first recipes I ever published, back in 2018. It needed a serious facelift and they’re so good, they definitely deserve to be part of macaron month.
If you’re new here, make sure to check out Vanilla Macaron Recipe for the step-by-step photos on how to make the perfect macarons!
How To Make White Chocolate Raspberry Macarons
When I first tried to make white chocolate raspberry macarons, I attempted a white chocolate cookie shell with a raspberry buttercream. The idea wasn’t bad but the result wasn’t great either. I used a Ghirardehli white chocolate powder to flavor the cookies but I realized that most people aren’t going to have that one hand or want to buy a tub of it just for these macarons.
So I switched to a raspberry cookie shell, flavored with raspberry extract because macarons are already so difficult to make that I didn’t want to complicate it by using freeze dried raspberries or a raspberry puree. Then I did a white chocolate filling piped around a dollop of raspberry jam.
Let’s be real, macarons take long enough to make as it is so I used a store bought jam for these. If you have homemade jam on hand or a recipe that you love, you can use any kind of raspberry jam for these. Just make sure it’s not too runny that it’ll leak out of the border.
What Filling To Use For White Chocolate Raspberry Macarons
Ok, besides the obvious, that it’s going to be white chocolate flavored, I went with a ganache filling. You could also make a white chocolate buttercream but white chocolate is a pretty subtle flavor, especially compared to butter so it’d be difficult to distinguish the white chocolate flavor.
Ganaches are so easy and quick to make! The only thing to keep in mind is that timing is sensitive with ganaches. If it’s still too warm when you try to pipe it, it will leak everywhere. If it cools too much then it’ll be too tough to pipe. The best way to do this is to just mix it every few minutes as it’s cooling. Then attempt to ribbon it, if it mostly holds its shape, then it’s ready.
However, make sure to follow the instructions where I tell you to do 1-2 cookies at a time. If you were to pipe all the white chocolate ganache onto half of the cookies, then fill them all with raspberry jam and then sandwich with the other cookie shell, the cookies won’t stick because the ganache will set by the time you’re done.
Extra Tips & Tricks
- 100% recommend a scale for measuring ingredients (except the egg whites, I use 3 large and it’s usually +/- 5 grams, which is fine).
- Once you stiff peaks in your meringue, don’t over whip.
- There is no perfect number of how many folds are needed to get the right batter but there is a technique. In the step-by-step photos, you’ll see how I use a firm rubber spatula to push the batter against the edge of the pan and then scrape it back off the edge. I repeat that process until it ribbons into a figure 8 without breaking. The intention here is to push out the air bubbles so that you don’t have hollow or cracking macarons.
- When you go to pipe the macarons, I usually have a slight “nipple” on them right away but it should disappear or be very faint after rapping the tray on the counter a few times. If it doesn’t go away, dab your finger into water and then gently press the nipple down and it’ll flatten. Remember this for next time, because the batter probably just needed a couple more folds.
- If you’re having trouble and have tried it a few times, I recommend an oven thermometer. If your oven is off even 10 degrees it can change the results.
- I use a convection oven (with a fan) so I don’t find the need to rotate them in the oven halfway through baking but if they’re browning on one side more than the other, you can rotate them 7 or 8 minutes into baking.
- Don’t try to remove them from the pan right away, they can break. Allow them to cool on the pan for at least 10 minutes.
HOW TO STORE MACARONS
Macarons are best served at room temperature or slightly chilled, after they’ve rested for a few hours or overnight. Make sure to store them in an airtight container in the refrigerator for up to a week.
You can also freeze them for up to a couple months. To freeze them, place them tightly in an airtight container and then place the container in a freezer bag, squeezing out all of the excess air.
If you have any questions, comment down below and if you make these white chocolate raspberry macarons, make sure to tag me @baranbakery on instagram. Remember that practice makes perfect with these babies and they’re edible even when they’re ugly! As always, have a blessed day and happy baking!
White Chocolate Raspberry Macarons Recipe
Sweet raspberry macarons filled with white chocolate ganache and raspberry jam!
Raspberry Macaron Shells
- 1 cup (100g) almond flour, spooned and leveled
- 7/8 cup (105g) powdered sugar, spooned and leveled
- 3 large (100g) egg whites, room temperature
- 1/2 cup (100g) granulated sugar
- 1 tsp raspberry extract
- 3 drops of red Gel food coloring
- 3 drops of pink Gel food coloring
- 1-2 drops of black Gel food coloring
White Chocolate Ganache
- 1 oz heavy whipping cream
- 2/3 cup (4 oz) white chocolate chips
- 1/4 cup raspberry jam
- Sift together the almond flour and powdered sugar and set them aside.
- Heat up a small pot of water on the stove to create a double boiler for the Swiss meringue. Whisk the egg whites and granulated sugar in the bowl of a stand mixer over the double boiler until the sugar is fully dissolved and the egg whites are frothy (about 120F or 49C).
- Remove the mixture from the heat and use the whisk attachment, on high speed, to beat the egg whites and sugar just until stiff peaks form, about 2 minutes. Add in the raspberry extract, red, pink, and black food coloring and mix for a few seconds, until they are fully incorporated.
- Use a firm spatula to fold the dry ingredients into the meringue. This may take a while, just keep folding and pressing the batter against the wall of the bowl until the mixture is able to ribbon off and form a complete figure '8' without breaking. Don't over-mix.
- Using a pastry bag, with a small circle tip, pipe out 1 1/2 inch size circles onto a baking sheet, lined with parchment paper, about 2 inches apart. Rap tray on the counter a few times to remove any air bubbles from within the batter (use a toothpick to remove any air bubbles that are visible and won’t come out).
- Allow the cookies to rest while preheating the oven to 300F (149C). Bake one pan at a time in the center of the oven for 13 minutes. Remove the pan from the oven and allow the cookies to cool completely on the pan.
White Chocolate Ganache
- Heat the cream in a small saucepan over low-medium heat, just until it begins to simmer (not boil).
- Pour the hot cream over the white chocolate chips, cover the bowl for 1-2 minutes and then stir slowly until it’s smooth.
- Allow it to cool just a few minutes until it’s pipe-able and not too runny.
- Use a piping bag with a small round tip to pipe ganache a border of ganache onto one cookie shell, fill it with raspberry jam and then sandwich it with another cookie of the same size. It’s easier to do one at a time so that the ganache doesn’t dry out by the time you sandwich them together.
- Allow them to set in the refrigerator for a couple hours before serving. Enjoy!
Amount Per Serving: Calories: 109Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 14mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 2g
Nutrition information may not be fully accurate.
Can you please share what brand of jam you used?
Hi, I use Bonne Maman and sometimes Smuckers
I’m allergic to almonds could I substitute coconut flour?
I haven’t tried making them with any other flour but they are very finicky so it may give you some trouble