These Raspberry Macarons with a White Chocolate and Raspberry Ganache are the perfect mix of delicate, fruity, and tart. Perfect for anyone who loves elegant desserts with a fresh, vibrant flavour. Light and crisp macaron shells give way to a soft, chewy center flavoured with Raspberry, all sandwiched around a smooth white chocolate and raspberry ganache infused with real vanilla bean.
The sweetness of white chocolate blends beautifully with the gentle tartness of raspberries, while vanilla bean adds warmth and depth that makes each bite of the ganache feel extra special. This macaron’s is indulgent without being overly sweet, with a bright raspberry flavour that keeps you reaching for another.
Perfect for celebrations, gifting, or whenever you want a bakery-style treat at home, these Raspberry M acarons are both beautiful and irresistible!
Ingredient:
Raspberry Macaron:
150g Icing Sugar
150g Ground Almonds
10g Freeze-Dried Raspberry Powder
60g Egg Whites
Pink Food Colouring (Paste)
60g Egg Whites
150g Granulated Sugar
40g Water
Raspberry White Chocolate Ganache:
150g White Chocolate
120ml Double Cream
½ x Vanilla Pod
200g Fresh or Frozen Raspberries
Decoration:
100g White Chocolate
1. Place the icing sugar, ground almonds and ground freeze-dried raspberry powder into a food processor and blitz.
2. Next, sift the dry ingredients into a large mixing bowl. Sifting the dry ingredients will help you achieve macarons with a smooth top.
3. Add 60g of egg whites and several drops of pink food colouring to the dry ingredients and mix until a paste forms. You may need to add more food colouring to get to the desired colour. A deeper colour is better at this stage because when we add the Italian Meringue to the mixture later, it will lighten and soften the colour of the mixture.
4. In a pan, add the granulated sugar and water. Then place the pan onto the hob on a medium-high heat. Heat the mixture until it reads between 114C-117C/237F-243F on a candy thermometer.
5. When the sugar syrup reaches 70C/158F start making the meringue by adding the other 60g of egg whites into a clean mixing bowl. Whisk the egg whites using a stand mixer (using a stand mixer is safer, as we will be pouring hot sugar into the meringue later) until soft peaks form.
6. While whisking, slowly pour the sugar syrup into the meringue. Once all the sugar has been added, continue to whisk until the bowl feels like it has reached room temperature. By this point, the meringues should have reached the stiff peak stage, and the meringue should be glossy.
7. Transfer 1/3 of the meringue into the almond-raspberry paste and gently fold it into the almond-raspberry paste using a figure 8 motion. This will lighten up the mixture, making it easier to fold in the remaining meringue.
8. Add the remaining 2/3 of the meringue into the mixture and fold (using a figure 8 motion) until there are no white streaks of meringue present in the mixture. To see if the macaron mixture is ready to be piped, the mixture should be at the ribbon stage, and the mixture will fall off in a flowing motion like lava.
9. Transfer the mixture into a disposable piping bag with a Wilton 2A Tip. This will make it easier to pipe the macarons. Line a tray with parchment paper. Snip the end of the piping bag off and pipe the mixture into circles.
10. Tap the tray on the worktop to burst any large air bubbles in the macarons. Leave the macarons to dry for 30-60 minutes.
11. While the macarons are resting, start making the White Chocolate and Raspberry Ganache
12. Add the frozen or fresh raspberries to a pan. While the raspberries are heating up, break up the raspberries using a wooden spoon. Let the raspberries simmer for 10-15 minutes, the raspberry puree should thicken up to form a jam-like consistency and reduce in volume by around half.
13. Remove the raspberry puree from the heat and pour the mixture through a sieve to remove the seeds. There should be around 100-120g of the thickened raspberry puree. Leave the puree to cool for 30 minutes.
14. Add the double cream into a pan. Split the vanilla bean in half and score down the middle. Scrap the seeds out of the vanilla pod and add it to the double cream. Heat the mixture on a medium-high heat until the cream starts to simmer, and then remove the pan from the heat. Let the mixture cool for 10 minutes. This will allow the vanilla to infuse into the double cream.
15. In a bowl add the white chocolate and cooled raspberry puree. Pour the warm double cream into the bowl with the white chocolate and raspberry and mix until all the ingredients have been evenly incorporated.
16. Cover the bowl with cling film and place it in the fridge to thicken for at least an hour.
17. Pre-heat the oven to 150C/300F/Gas Mark 3.
18. When the oven has preheated, bake the macarons for 14-16 minutes. Once the macarons have baked, leave them on a wire rack to cool completely.
19. Transfer the white chocolate and raspberry ganache into a disposable piping bag with a Wilton 2A tip.
20. Pipe the White Chocolate and Raspberry Ganache on the underside of a macaron.
21. Put another macaron on top of the ganache.
22. Place the white chocolate into a bowl and melt it in the microwave. Transfer the white chocolate into a piping bag.
23. Finally, snip the end of the piping and drizzle the white chocolate over the macarons.
