White Chocolate Raspberry Macarons
One of my very favorite French treats is macarons. Their color combinations are my favorite, especially when there are several on one plate. In my recipe blog post, I shared several macaron recipes with different combinations of flavors and fillings.
But lately, I’ve been enjoying experimenting with different flavors and fillings. Balanced sweetness and tartness characterize these raspberry macarons, and they are filled with white chocolate raspberry filling and buttercream.
So, Hello! Today we are making white chocolate raspberry macarons today. It is the white chocolate raspberry macarons Italian method. For almost a month now, my sister has been talking about her love for raspberry-flavored macarons. I decided to give the regular ones a twist of my own.
Story Behind Of Making The White Chocolate Raspberry Macarons
The cookies cost $5.00 each, which I think is a bit expensive. So I decided I needed to make them myself. It worked. In fact, they are just as good as the ones at the bakery.
They will brighten up your day with their delightful flavor. Whether you are making macarons for the first time or already have experience with them, this recipe has you covered.
Believe me, you are just a recipe away from giving your taste buds a party. These white chocolate raspberry macaron flavors are rich, with just the right kick of taste and texture; thanks to its combo of white chocolate, raspberry, and buttercream.
How To Make White Chocolate Raspberry Macarons?
You may find baking macarons intimidating if you’ve never tried them before, but they’re not that difficult at all. This easy white chocolate raspberry macarons recipe is incredibly delicious, and although they take some patience and time to make, you will not regret it. Raspberry lovers need not look any further when it comes to this dessert.
What Is Raspberry?
In demand for their rich color and sweet flavor, raspberries are one of the most popular berries besides strawberries, blueberries, etc. These berries are packed with minerals, vitamins, and antioxidants. Raspberry has a tart undertone. Raspberries are a very popular ingredient used in desserts as well as salads, puddings, etc.
Read Next: Let’s Bake The Polish Cherry Cake At Home
Nutrition Values
Serving: 1 Piece | Calories: 116kcal | Carbohydrates: 12g | Calcium: 1.7mg | Protein: 2.1g | Fat: 5.5g | Saturated Fat: 2.8g | Cholesterol: 8.2mg | Trans Fat: 0g | Sodium: 13mg | Potassium: 5.6mg | Fiber: 1g | Sugar: 17g | Vitamin A: 13iu | Vitamin C: 2.1mg | Iron: 0.3mg
Why Should I Try This White Chocolate Raspberry Macaron Recipe At Home?
With the advent of this french macaron recipe, making the most decadent macarons has never been easier. There’s nothing like these white chocolate raspberry filling for macarons to immerse yourself in a rich and unique flavor.
Secret Tips For Making White Chocolate Raspberry Macarons
- It takes a lot of precision and timing to make perfect macarons. Making sure all of your ingredients are weighed out and your equipment is all ready to use beforehand will help.
- A macaron’s shell should be smooth and form a foot on its bottom. To achieve this, it is important for the shells to rest.
- The egg whites should be at room temperature. The almond flour should also be at room temperature too.
- After the batter has been mixed properly, it should flow like lava — slow and smooth. Upon pulling a spatula through the center of the bowl, the batter is supposed to split, then slowly return to the center.
- Cool the macarons completely before removing them from the baking sheet. They should easily peel off when fully cooled.
- Ideally, the circles should have a diameter of 1.5 inches. Using a template will help you make macarons that are uniformly sized. A template will help you learn piping more quickly, especially if you are new to it.
- The food coloring should be added during the last minute of the whipping process. When added later, it helps prevent the batter from getting over-mixed. If you need to add more coloring, you can do so while folding the batter.
Read Also: Super Moist And Rich Plum Cake With Rum
Frequently Asked Questions About White Chocolate Raspberry Macaron
1. Are these white chocolate raspberry macarons vegan?
No. However, vegan products can replace dairy products. As for the egg whites, you can use aquafaba. Macaroons without eggs usually have this ingredient as an egg white replacement.
2. My batter is runny and thin. What happened to it or what should I do?
Your egg whites may not have been aged, or you may have under beaten them. It may also be that you left the beaten whites to rest too long before adding the dry ingredients to the mixture. Note- The beaten egg whites deflate quickly.
3. What is the maximum number of days these raspberry macarons will stay fresh?
You should store these raspberry macarons in the refrigerator to keep them fresh. Once refrigerated, macarons will last for up to 3-4 days. The ingredients will still be fresh, so you won’t be able to detect a difference in taste.
4. Can I use raspberry powder in shells?
Yes, you can. Unlike liquid flavors, the raspberry powder doesn’t dilute the macaron mixture, so it can be added to the macaron shells.
5. Can you describe the appearance of properly beaten egg whites?
You know the whites have been beaten enough when you can lift your beaters out and see a stiff peak. If the tip of the peak curls, it hasn’t been beaten enough. So, keep on beating. Egg whites that have been beaten properly should resist gravity and remain in the bowl is turned upside down. Keep beating if the egg whites slide out when you tilt the bowl to one side.
6. Can I freeze raspberry macarons?
You can freeze macarons. Keep them in an airtight container or in a zip-lock bag and you are good to go.
Conclusion
It’s easy, and you can do it, too! I finally made the white chocolate raspberry macarons – the scrumptious French cookie. This colorful treat makes quite the impression. Sandwiched raspberry jam with reduced sugar between pink meringue shells, these macarons are a delight.
When making these cookies, make sure you choose a sunny and low-humidity day. Meringue does not do well with humidity. They are better after a day or two – their taste gets better as they age. Create them in bulk, store them, and you’ll be able to satisfy your cravings whenever you please. Three cheers for white chocolate raspberry macarons – Hip Hip Hurray!
Similar Macaron Recipes
- Apple Macarons Recipe
- Chai Macarons Recipe
- Easy Champagne Macarons
- Super Easy Banana Macarons Recipe
- Coconut French Macaron Recipe
- Lychee Macarons
- Blueberry Cheesecake Macarons
White Chocolate Raspberry Macarons
Equipment
- Nozzle(Wilton 2A)
- Whisk
- Mixer
- Piping Bag
- Oven
Ingredients
For Macaron Shell:
- 183 g Powdered Sugar
- 200 g Almond Powder
- 152 g Egg Whites
- 152 g Granulated Sugar
- 2-3 drops Gel Food Color (Pink)
- 1 tsp Raspberry Essence
For Raspberry Jam:
- 4 Cup Raspberry
- 100 g Powdered Sugar
- 2 Tbsp Lemon Juice
- ¼ Cup Water
For White Chocolate Filling:
- 2 Cup 2 Cup White Chocolate
- 1 tsp Raspberry Essence
- 5 Tbsp Raspberry Jam
Instructions
For Instructions For Making The Pink Macaron Shells:
- Sieve183grams of powdered sugar and 200 grams of almond powder in a separate bowl.
- In another large bowl, pour 152 grams of room temperature egg whites and whisk with the help of a hand mixer.
- Now, add152 grams of granulated sugar to the bowl.
- Whisk it at medium speed with the help of a hand blender until stiff peaks are formed. Beat until stiff peaks form.
- The granulated sugar should not be added at once. First, add half, then blend. On low speed, beat the egg whites until they turn frothy. Then add the remaining granulated sugar and blend it at high speed until stiff peaks are formed. (Increase the speed while slowly adding the sugar.)
NOTE: You can use blueberry essence.
- Now combine the sieved almond flour and powdered sugar in the egg white coloring mixture. Gently fold the ingredients together. Mix them well to combine with the help of a spatula.
NOTE: Fold the mixture for combining it. Scrape the sides of the bowl starting from the center. And move gently as much as possible.
- Next,add pink food color and continue mixing it until you get the desired color andtexture. Be careful not to overmix.
- Now, take a baking or piping bag. Fill one bag with pink batter fitted with a #6 and transfer the batter into the bag.
- Next, draw 2-3 circles on the parchment paper or the baking sheet and fill them up from the center, moving the bag to the edges of the circles.
- Pipe the bag into a macaron shape. Pipe the macarons onto the parchment paper or baking sheet in 1½-inch circles, leaving at least 1-inch between two circles.
- Tap the baking sheet onto the kitchen platform to get rid of the air bubbles. Allow the baking sheet to sit at room temperature for around 20-30 minutes before baking.
- Check and make sure nothing sticks to your finger before baking. If it doesn’t, you’re good to proceed further.
- Preheat the oven to 150 degrees. Then bake it at140° Celsius for 20 minutes to get the macaron shells.
- Once the macarons are baked, remove them from the oven and allow them to cool completely on the baking sheet.
Instructions For Making The Raspberry Jam:
- Prepare the raspberries by washing them. Using a knife, chop them into small pieces.
- In a pan, add raspberry cubes, sugar and lemon juice and mix it well.
- Cook them on a medium flame and stir them continuously. Keep a close watch.
- When the blueberry cubes turn soft and reach a thick consistency, turn off the heat and allow the mixture to cool at room temperature.
Instructions For Making The Raspberry White Chocolate Filling:
- Melt the white chocolate in a separate bowl over a low flame, or in the microwave, adding some milk.
NOTE: After melting the white chocolate, do not pour it immediately. When melting white chocolate, use milk instead of water to avoid white chocolate burning.
- Next, add raspberry jam.
- Finally,add the melted white chocolate and raspberry essence to the white chocolate mixture. mix them all again.
For Assembly Of Macaron Shells And Raspberry-WhiteChocolate Cream:
- The first step is to demold the macarons from parchment paper. Then, place a single macaron at the bottom.
- Now fill in the raspberry white chocolate filling using a baking or piping bag.
- Place another macaron on top of the raspberry white chocolate layer. Sandwich the macarons on the bottom with the one on the top.
NOTES
- It takes a lot of precision and timing to make perfect macarons. Making sure all of your ingredients are weighed out and your equipment is all ready to use beforehand will help.
- A macaron’s shell should be smooth and form a foot on its bottom. To achieve this, it is important for the shells to rest.
- The egg whites should be at room temperature. The almond flour should also be at room temperature too.
- After the batter has been mixed properly, it should flow like lava — slow and smooth. Upon pulling a spatula through the center of the bowl, the batter is supposed to split, then slowly return to the center.
- Cool the macarons completely before removing them from the baking sheet. They should easily peel off when fully cooled.
- Ideally, the circles should have a diameter of 1.5 inches. Using a template will help you make macarons that are uniformly sized. A template will help you learn piping more quickly, especially if you are new to it.
- The food coloring should be added during the last minute of the whipping process. When added later, it helps prevent the batter from getting over-mixed. If you need to add more coloring, you can do so while folding the batter.
Thanks Poonam. I love this combination of white chocolate and raspberry. I will give it a try
Thank you.
Can I use raspberry preserve for this one?
You can use raspberry preserve, but if you use the fresh raspberry slices in the white chocolate filling, it will increase the taste.