Description

Delight in these exquisite White Chocolate Raspberry Macarons featuring delicate almond meringue shells filled with a luscious white chocolate ganache and fresh raspberries. Perfectly crisp on the outside with a chewy center, these macarons offer a harmonious blend of sweet white chocolate and tart raspberry flavors, ideal for special occasions or elegant tea parties.

Ingredients

Scale

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

200 g white chocolate chips
150 g heavy cream (boiling hot)
40 g unsalted butter (melted)

Filling

2 cups fresh raspberries

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Instructions

Make the White Chocolate Ganache: In a heatproof bowl, combine the white chocolate chips. Pour the boiling hot heavy cream over the chocolate and let it sit for 2 minutes to soften. Stir gently until the mixture is smooth and creamy.
Incorporate Butter and Chill: Add the melted unsalted butter to the ganache, stirring thoroughly to combine. Allow the mixture to cool at room temperature before refrigerating for 1-2 hours until the ganache thickens and becomes spreadable.
Prepare Dry Ingredients: Sift the almond flour and powdered sugar together twice to remove lumps and create a fine mixture. Set this aside.
Warm Egg Whites: Gently heat 172 g of egg whites in the microwave until slightly warm but not cooked (around body temperature) to help with the meringue’s texture.
Make the Meringue: In a separate bowl, whip the remaining 90 g of egg whites with the granulated sugar syrup (made from 236 g sugar and 158 g water, heated until sugar dissolves) until stiff peaks form. This stabilizes the meringue for the macaron shells.
Fold Ingredients: Carefully fold the warm egg whites and sifted almond mixture into the whipped meringue until a smooth, glossy batter forms. If desired, add a few drops of pink gel food coloring and fold to combine for colored shells.
Pipe Shells and Rest: Using a piping bag, pipe 1-inch round circles onto parchment-lined baking sheets. Tap the trays gently to release air bubbles. Let the shells rest at room temperature for 30-60 minutes to develop a skin, which helps achieve a smooth surface during baking.
Bake Shells: Preheat oven to 300°F (150°C). Bake the macarons for 15-20 minutes until they have risen and formed characteristic “feet.” Allow to cool completely on the baking sheet before removing to avoid breakage.
Assemble Macarons: Once cooled, pipe a ring of the prepared white chocolate ganache onto the flat side of half of the shells. Place a fresh raspberry in the center of the ganache ring and top with the remaining shells to form the sandwich.
Refrigerate and Set: Refrigerate the assembled macarons for 24-48 hours to allow the flavors to meld and the texture to set optimally, resulting in a tender but structured bite.
Serve and Enjoy: Remove macarons from the refrigerator about 30 minutes before serving to bring them to room temperature for the best flavor and texture experience.

Notes

Resting the piped shells before baking is crucial for developing the macaron’s signature smooth top and elevated feet.
Use fresh raspberries for the best flavor; frozen raspberries may release too much moisture and affect texture.
Macarons are best enjoyed within 3-4 days of assembly but can be stored refrigerated for up to 5 days.
Bring refrigerated macarons to room temperature before serving to enhance flavor and texture.
Optional lemon zest adds a subtle bright note complementing the sweet white chocolate and tart raspberry.
Gel food coloring is recommended for vibrant coloring without adding liquid, which could affect batter consistency.