Hello friends! Since Valentine’s Day is approaching, I’ve been in the mood of making some romantic desserts! And what could be more perfect than these Raspberry White Chocolate Macarons?
These Raspberry White Chocolate Macarons are filled with Raspberry Jam and White Chocolate Ganache.
They are totally irresistible!
I decorated the tops of the macarons by dipping them in white chocolate colored with Dust Luster. You shouldn’t add food coloring to white chocolate, since it will make it seize.
The other option was to use candy melts, but I don’t love their taste, so I decided to find an alternative to coloring my white chocolate this time.
Then I saw the Dust Luster on my shelf and I knew what to do.
I just mixed a bit of Dust Luster with the white chocolate and it became this really cute pink you can see in the pictures.
Make sure to let the tops of the macarons dry entirely before filling the macarons.
This may take a while, so I like to place the dipped shells in the fridge to help speed up the process.
And still speaking about the white chocolate, make sure to use some really good quality white chocolate.
Using candy melts or white chocolate chips to make the White Chocolate ganache will not work.
Here are my White Chocolate recommendations. Look for something with a higher percentage of Cocoa butter. Probably anywhere from 25% to higher. The higher the better!
I hope to add these Raspberry White Chocolate Macarons to a Valentine’s Day macaron box I am working on.
Which is why I froze the macarons I had leftover.
I don’t usually recommend freezing macarons with jam fillings, but I made sure my jam was very thick, almost like a jelly.
If you freeze macarons with a very wet filling, the shells will quickly become soggy, and the results won’t be too great.
However, if you do it like I did for these Raspberry White Chocolate Macarons, and make sure your jam is very thick, you are safe to freeze the assembled macarons.
And yes, you can make the jam yourself (recipe included below), or you can use store-bought.
I absolutely love macarons with jam fillings!
Here are some more macarons with jam fillings for you to check out:
- Chocolate Strawberry Macarons
- Blueberry Macarons
- Balsamic Caramel and Strawberry Macarons
- Peanut Butter and Jelly Macarons
- Strawberry Mint Macarons
- Kiwi Macarons
- Blackberry Macarons
- Pomegranate Macarons
- Raspberry Macarons (with dark chocolate)
If you like making macarons, check out my Youtube Channel which contains videos demonstrating my technique. Also, research all of my macaron posts, since I tend to always post tips, and discuss several macaron topics on my posts.
Also always feel free to dm me on instagram or send me an email with any questions. Make sure to have a picture also if the question is about troubleshooting, because it will help a lot to identify the issue.
And I just want to leave you with a couple more White Chocolate Macaron posts that I am sure you will love if you’ve liked my Raspberry White Chocolate Macarons:
And stay tuned for more!
Much love! Thank you for reading my blog!
Raspberry White Chocolate Macarons
- 100 grams egg whites 3.5 oz
- 100 grams granulated sugar 3.5 oz
- 105 grams almond flour 3.7 oz
- 105 grams powdered sugar 3.7 oz
- 1 cup raspberries fresh or frozen 283 grams, 10 oz
- 3 tablespoons maple syrup or sugar, or another sweetener
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
White Chocolate Ganache
- 170 grams good quality white chocolate 6 oz
- 1/4 cup heavy cream 60 ml
- 113 grams white chocolate 4 ounces
- Rose Dust Luster to color the chocolate
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a round tip. Set aside.
- Line two baking sheets with parchment paper or silicone mat.
- I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicon mat, or parchment paper. I recommend using a silicone mat.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
- Pour sifted powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula.
- Add the food coloring at this point, if using any.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to over mix. It’s always best to under mix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion. The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Place piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- Bake for 5 more minutes. Rotate again.
I bake each tray for a total of 16-20 minutes rotating every 5 minutes.
- When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- Mix raspberries, maple syrup (or sweetener) and lemon juice in a small pot. Bring to a boil over medium heat, cook, stirring, for about 5 minutes. Use the spoon to break up the raspberries as you stir.
- Mix cornstarch and cold water in a small bowl.
- Once raspberries have boiled and reduced a bit, add cornstarch and water to the pan.
- Bring back to a boil, stirring constantly, until mixture is thickened.
- Pour through a strainer, and keep on stirring the mixture to strain the jam. Make sure to press it through really well so you can get the most out of it, and just leave the seeds behind. If you like the seeds, just skip the straining. I never skip it.
- Let jam cool. Cover it with plastic wrap and place it in the fridge.
White Chocolate Ganache
- Chop chocolate very finely. Place it in a bowl. Make sure to use very good quality white chocolate. White Chocolate chips or melts won’t work.
- Heat heavy cream in a small pan over medium heat, or in the microwave. No matter what method you choose, be very careful not to boil the heavy cream.
- Pour hot cream over chopped chocolate. Let it stand for a minute.
- Start stirring with a spatula until completely melted.
- Let it come to room temperature. Refrigerate for about 30 minutes before using, until it has piping consistency.
- To achieve the piping consistency for the ganache, it will be up to the temperature of the ganache.
- If it has been in the fridge for a while, and it’s too thick and hard to pipe, insert it in the microwave for a few quick seconds, and stir it again. Test for consistency and keep going until you achieve the desired consistency.
- To be pipeable, the ganache should be thick, but easy to spread, like a buttercream.
- If it happens that the ganache is too thin, you might want to put it in the fridge for a few minutes so it will harden up.
Before assembling the macarons I melted about 4 ounces of white chocolate, and mixed with some powdered dust luster to color it. Then, I dipped the tops of half of the shells in the white chocolate, sprinkled with some sprinkles, and let them dry completely before filling the macarons.
- Line a piping bag with a round tip, wilton number 7. Fill it with the chocolate ganache.
- Once the macarons have cooled down, simply pipe a ring around the edge of a bottom macaron, fill it up with about 1/2 teaspoon of raspberry jam. Top with another macaron cookie.
- Macarons are best after they’ve matured in the fridge for a day, or at least a few hours.
- Since these macarons have a raspberry jam filling, which is a very wet filling, they won’t keep as well in the fridge for so many days, and I don’t recommend freezing them. You might get away with freezing it, if your jam is very very thick like a jelly.
- I would recommend refrigerating these Raspberry Macarons for up to 5 days, and if you do freeze it, I would recommend doing so for up to 1 month.
*If you don’t want to make your own jam, that’s ok. You can use store-bought. You will need from 1/4-1/3 cup of jam.
**You might have leftover ganache. If that’s the case, you can keep the ganache in the fridge for up to 1 week and use in another recipe or to drizzle over ice cream and what not. Some people even say they freeze their ganache for up to 1 month, which I’ve never done, but I’ve seen that tip in several places.
***If you have leftover jam, keep it in the refrigerator and use it within 1-2 weeks. Spread it on some toast, or my favorite way is to add to a plain greek yogurt bowl, with some fresh fruit (and granola sometimes).