Macarons are one of the most versatile desserts that can be made in various flavors for any season. These raspberry macarons made with white chocolate and raspberry filling are one of the most flavorful macarons ever.
The sweetness of the shells is very well balanced by the tart raspberries used not only in the filling but also in macaron shells. When making raspberry or strawberry macarons I like to use freeze dried fruit powder along the fresh fruits, so their flavor is enhanced without changing their texture.
These raspberry macarons are made using the Italian meringue method, which seems to give better results and also save time as this method doesn’t require to let the macarons sit for 30 minutes to form the skin on top before baking.
How to make raspberry macarons
First prepare the raspberry white chocolate filling. Put raspberries and sugar in a small pot. Heat and stir until it boils. Let it simmer for 5 minutes to thicken, then take it off the heat. Strain to remove the seeds. Set it aside.
In another pot, mix the strained raspberry jam, cream, and chocolate. Heat it gently to melt the chocolate. Toss in freeze-dried raspberries and red food coloring if you’re using it. Pour everything into a bowl, cool it down, and pop it in the fridge.
How to prepare the macaron shells.
Cover two baking sheets with parchment paper. Get a pastry bag with a plain tip (about ½ inch or 1 cm). Heat the oven to 300°F (150°C).
Blend powdered sugar, almond powder, and freeze-dried raspberries in a food processor until powdery. Sift it into a big bowl.
In a small bowl, mix 55g of egg whites and a little red food coloring. Stir them together and pour over the sieved almonds.
Take another 55g of egg whites and add salt in a mixing bowl. Leave them aside for now.
Put granulated sugar and water in a small pot, then heat it on medium. Measure the syrup’s temperature with a candy thermometer. Once it’s at 230°F (112°C), start whipping the other egg whites. When the syrup hits 244°F (118°C), pour it into the whipped egg whites while mixing. Keep beating until the bowl cools a bit and you get glossy stiff peaks.
Now mix the whipped whites with the almonds gently. Make sure it’s smooth and flowing like thick ribbons when you lift the spatula.
Load the mix into a piping bag with a 1/2 inch (1 cm) plain tip. Squeeze little circles, about 1 inch (2.5 cm) wide, on the parchment-lined baking sheets. Tap the sheets on the counter to flatten them and remove air bubbles.
Bake for 20-24 minutes. Let them cool a bit before taking them off the sheets.
Assemble the raspberry macarons
Put the raspberry-white chocolate mix into a piping bag and spread it inside the macarons. Stick two macarons together like a sandwich.
Wait at least a day in the fridge before munching on them. This makes the flavors blend nicely. Serve them at room temperature. Hope you will try them out and enjoy your tasty macarons! If you do, make sure to share the photos with me on Instagram.
Other macaron recipes you may like to try
These Chocolate Macarons are made using the French Meringue. These delectable treats offer a perfect blend of rich chocolate flavors and delicate almond shells.
Whenever you want to impress your friends or family, I suggest making a Macaron Cake. This dessert is nothing else but a giant chocolate macaron filled with a sweetened condensed milk buttercream and flavorful raspberry jam.
These Coconut Macarons are made with Italian meringue method. There is shredded coconut in the shells as well as in the filling. The filling is made with white chocolate ganache and caramelized coconut for extra texture.
Raspberry Macarons - Italian Meringue
- 1 ½ cup (150g) ground almonds
- 1 ¼ cup (150g) powdered sugar
- 4-5 tsp (4g) freeze-dried raspberries , finely ground
- 55g egg whites (from about about 2 small eggs)
- pinch of red food coloring powder
- 55g egg whites (from about about 2 small eggs)
- pinch of salt
- 3/4 cup (150g) granulated sugar
- 2 ½ tbsp (38ml) water
White Chocolate Raspberry Filling
- 5 oz (150g) fresh or frozen raspberries
- 2 tbsp (30g) sugar
- 1/3 cup (80g) whipping cream
- 8 oz (230g) white chocolate , small pieces
- 4-5 tsp (4g) freeze-dried raspberries finely ground , seeds removed
Prepare white chocolate raspberry filling.
- Place raspberries and sugar into a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside.
- Place the sieved raspberry jam, cream and chocolate in a small saucepan. Place over low heat to melt the chocolate. Add freeze dried raspberries and red food coloring if used. Transfer to a small bowl, let cool completely and refrigerate before using.
Prepare the macaron shells.
- Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 300F (150C).
- Grind together the powdered sugar with almond powder and freeze-dried raspberries, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.
- In a small bowl place 55g egg whites and a pinch of red food coloring. Beat together until well combined. Pour the whites over the sieved almonds.
- Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
- In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
- Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
- Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
- Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced one-inch (2 cm) apart.
- Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove air bubbles.
- Bake for 20-24 minutes. Let cool slightly before removing from baking sheet.
- Place the raspberry and white chocolate filling into a piping bag and spread on the inside of the macarons and sandwich them together.
- Refrigerate for at at least one day before serving, to meld the flavors. Serve macarons at room temperature.