These white chocolate raspberry macarons are very festive for the holidays! Of course, you don’t have to dress them up like Santa or make them just for Christmas. White chocolate and raspberry are a wonderful flavor combination anytime of year. Read below for the recipe.
What’s in White Chocolate Raspberry Macarons?
These festive macarons consist of classic Italian macaron shells, white chocolate ganache, and raspberry jam/preserves.
It’s very common to make the shells the traditional way, and then fill them with any variety of fillings. On occasion, I flavor the shells, but it really just depends on the recipe.
For the white chocolate ganache, use good quality chocolate. Please don’t use chocolate chips, as they don’t respond the same in the ganache. Chocolate chips are designed to hold their shape, so naturally they won’t melt into a smooth chocolate that is easy to work with. Instead, the consistency is much thicker.
They also contain far less cocoa butter than good white chocolate, making the white chocolate drier.
For the centers, I use this Bonne Maman raspberry jam because it’s delicious, but any type of jam or preserves works. Please don’t use jelly, however, as the texture is all wrong for this recipe! Jelly just doesn’t go with macarons, at least not in this case.
How to Make Red Macaron Shells
Have you ever added red food coloring to batter, and then it turns pink instead of red? Red is one of the more difficult colors to achieve, but it’s definitely possible.
Here are a couple of ways to make red macaron shells:
- Use Americolor gel super red food coloring. You’ll need anywhere between 1/2 a teaspoon to a full teaspoon. Do not add more than that to a recipe, as it can affect the water content or liquidity of the macaron batter.
- Use SugarArt red powder, which is very potent. A little goes a long way, and you’ll get really red shells every time. You’ll most likely have to order it straight from their website as there aren’t many places that carry their products.
It’s best to add the food coloring when you make the almond paste, but some people prefer to add it to the meringue.
It’s easiest to mix the red into the batter if you combine the red with the almond paste first. It’s also easier to judge if the red is a deep enough color when mixed with almond paste versus the meringue.
Decorating Macarons for Christmas
Aren’t these white chocolate raspberry macarons fun? You can leave the shells red and not add any decorations, and they will still be beautiful!
But if you want to make your French macarons look like Santa’s belly, you’ll need to make a 1/4 recipe of royal icing (which is still a lot of icing for these macarons).
- You’ll need black food coloring
- Black sanding sugar
- Piping bags and couplers
- 2 #1 tips, or a #2 tip will work but won’t make as fine of details.
- Gold for the belt
Pipe the outline for the belt, and fill it with black flood icing. Gently press it in the black sanding sugar and turn right side up.
Next, add the buttons and the belt buckle. After the royal icing is dry, use gold to paint the belt buckle.
The Importance of a Kitchen Scale
When making macarons, never use measuring cups. Cups are inaccurate. Two people measuring the same ingredients with measuring cups can have very different results depending on how they measure.
For macarons, you need a good kitchen scale. Luckily, there are several good ones that cost less than $15. I recommend using grams for all of my recipes, but I usually list cups as well for those who don’t have one.
Macarons are the one exception. They need to be measured very specifically to the gram, and grams are universal. So no matter where you live, you will get the same results with grams.Print
White Chocolate Raspberry Macarons
- Prep Time: 60 minutes
- Rest Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 30 macarons 1x
- Category: Cookies
For the Macaron Shells
- 225 g almond flour, such as this or this (sift to remove big grains)
- 225 g powdered sugar
- 4 g powdered egg whites
- 85 g liquified egg whites, room temperature (aged for 1-2 days)
- 190 g granulated sugar
- 41 g water
- 85 g liquified egg whites, room temp (aged 1-2 days)
- 1/2– 3/4 tsp Americolor gel super red food coloring (for really red macarons, use the greater amount)
For the White Chocolate Ganache
- 8 oz white chocolate (not chocolate chips)
- 4 oz heavy cream
- Raspberry jam or preserves
Prep the Egg Whites
- Age the egg whites for 1-2 days in the fridge before making macarons to liquify the eggs.
- To do this, place the egg whites in a bowl, cover with plastic, and make a few slits in the plastic. Store in the fridge for at least 1-2 days. The egg whites lose some of their water content and breakdown during the aging process, which helps to create a better macaron.
To Make the Red Macaron Shells
- Measure out all ingredients before beginning.
- Sift almond flour and remove coarse grains. After sifting, weigh out 225 grams of almond flour into a large clean bowl. Then sift powdered sugar into the almond flour.
- Strain the egg whites through a fine mesh strainer (this helps to create shiny shells). Add 85 g of room temperature egg whites and stir until a paste forms. If adding red food coloring, add at this point. Do not leave any dry bits of almond flour or powdered sugar. The mixture needs to be thoroughly combined. Set aside.
To Make the Italian Meringue
- Pour water and sugar into a medium pot and cook over medium high. Place a thermometer in the pot and do not stir.
- Meanwhile, add 85 grams of egg whites and powdered egg whites to a mixer fitted with a whisk attachment. When the water and sugar reached 230 degrees, turn the mixer onto high speed so the egg whites start whipping.
- When the sugar syrup reaches 244 degrees F, remove from heat, and SLOWLY pour the sugar syrup into the mixer(keep the mixer going) right on the edge of the bowl so that it slowly drips down the side of the mixing bowl into the eggs.
- Once all of the sugar syrup is in the bowl, turn down to medium high speed and mix until the bowl is just slightly warm to the touch and stiff peaks form, about 2-3 minutes.
To Make the Macaronage
- Now it is time to combine the almond paste and the Italian meringue. Take 1/3 of the meringue and stir it into the almond mixture to lighten the texture and weight of the batter. This third of the Italian meringue is sacrificed in order to get the proper texture with the remaining meringue.
- Add another 1/3 of the Italian meringue, and this time, gently fold it into the batter 6 full turns.
- Smear the mixture against the sides of the bowl 2-3 times, and then fold 3 more times. At this point, the mixture may not be fully mixed.
- Use the back of your spatula to gently blend the remaining meringue and and almond paste, and fold 2 more times in the process if it needs it. Test the consistency of the macaron batter at this point. You should be able to drizzle the batter in thick lava ribbons that SLOWLY flow into the bowl. It should meld back into the batter in 30 seconds seconds. If the batter is too thick, fold the batter 2-3 times and check again.
- The consistency can change quickly, so watch carefully! If the batter is flowing really fast and is more like a puddle, it has been over mixed and will not make good macarons anymore. There is no saving runny macarons, so you will have to start over and make a new batch. So be careful!
To Bake and Fill Macarons
- Preheat oven to 300 (you may have to try a few temperatures in your oven before you find just the right setting, usually between 300 and 320 degrees F).
- Line 2 half sheet pans with silpat baking mats or perforated baking mats. You may also wish to use macaron baking mats with guides on them. Fit a piping bag with a Wilton #12 tip (or similar tip size).
- Fill the piping bag with the macaron batter and twist the top of the bag closed. Pipe macarons into 1.75 inch circles.
- The best way to do this is by holding the piping bag directly above the parchment paper and piping straight down. Allow the batter to push out into a bigger circle while piping, and then quickly pull the tip away so that there is just a slight point remaining on top of the batter disk.
- If batter is the right consistency, the little points will disappear on their own as they sink into the macaron batter after about a minute.
- Tap the trays of macarons quite hard on the counter a few times to allow the air bubbles to escape.
- Allow the macarons to form a skin- roughly 30-60 minutes. They are ready when they are no longer sticky to the touch and they look matte on top.
- Place macarons in oven and bake for 12-18 minutes, relying more on what the macarons look like than the actual suggested time.
- Test the macarons around the 12 minute mark by gently wiggling the tops of a couple. If the tops slide or move around some, then they are still not ready. When you try to wiggle the top of a macaron and it doesn’t move, then they are ready to come out of the oven.
- Remove baking mats from trays so that the macarons do not continue to bake. Allow to cool completely and gently peel off of silicon mats after they have cooled completely.
To Make the White Chocolate Ganache
- Chop white chocolate finely and place in a medium bowl. Heat heavy cream until simmering and pour over white chocolate. Let sit for 5 minutes, and then stir to combine.
- Cover with plastic wrap and allow the white chocolate ganache to set up for 5-6 hours, or overnight in fridge. Remove from fridge 2 hours before using so it has time to soften.
- With a #12 tip or similar tip, pipe a white chocolate ganache circle (like a donut with a hole in the middle) on the bottom side of half the macarons, leaving an 1/8 inch border order on the edge.
- Fill centers with raspberry jam. Top with the remaining macaron shells and gently twist together until buttercream comes to the edges.
- Macarons need to be refrigerated for the best results, but they can be eaten the same day. They are best to eat after 24-48 hours when they have had time to mature in the fridge. Eat within 1 week or freeze for up to 2 months.
This is a Baker Street Society original recipe
Keywords: white chocolate raspberry macarons, white chocolate ganache, raspberry jam, red macarons