Go Back

Raspberry White Chocolate Macarons

Delicate French macarons filled with rich white chocolate and tangy raspberry, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: French
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Macaron Shells
  • 1 cup powdered sugar Adds sweetness without grittiness
  • 1/2 cup almond flour Provides a lovely nutty flavor
  • 3/4 cup egg whites About 3 large eggs, essential for fluffy shells
  • 1/4 cup granulated sugar Sweetens the egg whites for a glossy finish
  • 1/2 teaspoon vanilla extract Adds warmth and aroma
  • pink food coloring (optional) For color enhancement
For the Filling
  • 1/2 cup fresh raspberries Or raspberry puree
  • 1/2 cup white chocolate chips Adds richness
  • 1/4 cup heavy cream Creates luxurious texture
  • 2 tablespoons butter Enhances smoothness and flavor

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C).
  2. Line two baking sheets with parchment paper or silicone mats.
  3. Sift powdered sugar and almond flour together in a bowl.
  4. Whisk the egg whites until soft peaks form, then gradually add granulated sugar until stiff peaks form.
  5. Gently fold the sifted dry ingredients into the egg whites, adding food coloring if desired.
Baking
  1. Transfer batter to a piping bag and pipe small circles onto the baking sheets.
  2. Tap baking sheets gently to remove air bubbles.
  3. Let the macarons rest for 30-45 minutes until tops are dry.
  4. Bake for 15-18 minutes, watching closely to avoid burning.
  5. Cool completely on the baking sheets before removing.
Filling Preparation
  1. Heat raspberries in a saucepan until they break down; strain to remove seeds.
  2. Heat heavy cream until simmering, then mix in white chocolate chips and butter until smooth.
  3. Stir in raspberry puree and let it cool to room temperature.
Assembly
  1. Pipe the filling onto the flat sides of half the macarons and sandwich with the other halves.
  2. Let assembled macarons sit in the fridge for at least 24 hours.

Notes

Use room temperature egg whites for better volume. Sift dry ingredients to ensure a smooth batter. Piping practice helps with uniformity.