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Raspberry and White Chocolate Macarons

I love Macarons. Being a trained pastry chef has meant that where I've worked pretty much has guaranteed that I would be making them quite often! From exquisite afternoon tea treats to a little mouthful with a cup of coffee, they can be eaten anywhere and at anytime! This recipe is drawn from a classic flavour combination, White chocolate and Raspberry. The raspberries I've used are British raspberries and are so deliciously sweet and tart! They are mixed with the white chocolate ganache which fills the delightfully pink shells.

Macarons are one of those things that people are terrified of making but enjoy eating them! They are small, bitesized and incredibly moreish. However, you may think that they are seemingly difficult to make... you are mistaken! With the right recipe and a bit of patience, they are quite simple to do.

Here are some tips and tricks for you to help you make the best possible macarons!

  • Use good quality ground almonds! The finer the better. You can get a better quality by ordering online. Or you can sieve the almonds a couple times to achieve the finer granule.

  • Temperature is key. When making the Italian meringue, use a sugar thermometer. It will make it so much easier! It will ensure the meringue is beautifully smooth which will make your macarons so!

  • Consistency is so important! When mixing the meringue into the almond mixture, make sure you do so carefully. It shouldn't be too runny or too thick. When a knife is run through the mix, after 5 seconds, it should disappear. The mixture also should be shiny and glossy. However, do not over mix! Otherwise, you will lose all the air in the mix and will be very runny and you won't be able to keep the classically round shape.

  • Resting time. Once you have piped the macarons, make sure to rest them for a good 20 mins. If you touch them, no mark will be left on your finger. This is when they are ready to bake.

  • How to know when they are cooked? You can tell when you can lift the macaroon off the paper clean.

  • Colour. I recommend using a paste or powder. Not a liquid. A liquid colour will affect the consistency as well as not being strong enough to colour the macarons. You always need to go darker than you think as you will lose some colour during baking.

I hope these help!


For the Macaron Shells

250g Icing Sugar

250g Ground Almonds

100g Egg White

225g Caster Sugar

60ml Water

80g Egg White

5g Pink Food Colour

For the ganache:

150g Whipping Cream

150g Fresh Raspberries

24g Glucose

70g Butter

400g White Chocolate


1. Firstly make the ganache. In a pan, place the cream, raspberries and glucose, smash the raspberries so they mix with the cream. Bring to the boil.

2. Slowly add 2/3 of the hot cream to the white chocolate. Mix together slowly so that the chocolate melts and starts to form a ganache. Add the remaining cream, and mix together. it should look like a smooth shiny ganache.

3. Add the butter and stir until melted and mixed through.

4. Place in a bowl and put in the fridge to set.

5. Now for the macarons. Preheat the oven to 170 degrees. Sieve together the ground almonds and icing sugar and put into a bowl making sure they are completely mixed together.

6. In a small jug, measure the 100g egg white with the colour. Whisk until the egg whites are completely pink.

7. Add this mixture into the almond mix. Using a spatula or scraper, mix until a stiff paste is formed and the colour is completely mixed through. At this point the colour should be very bright as it loses its colour whilst cooking, add more colour if necessary. Now leave this mixture until required later.

8. In a free standing mixer or using an electric whisk, place the 80g egg whites in a bowl. Now place the water and sugar into a pan, and start to bring to the boil. Using a thermometer, cook until it reaches 121 degrees celsius. Whilst cooking the sugar, whisk the egg whites to a medium to stiff peak, then once the sugar is at temperature, slowly pour the sugar into the egg whites on a low speed. Increase the speed once the sugar is completely added. Whisk until cool.

9. Now come back to the almond mixture. add the meringue to the mix, taking 1/3 at a time, fold slowly, making sure to mix thoroughly. Once all mixed together it should look smooth and shiny, and if you make a mark with a spoon through, it should disappear within 5 seconds.

10. Fill a piping bag fitted with a 10mm round nozzle with the mixture. Then pipe the macarons onto baking trays lined with greaseproof paper. Pipe to a 3cm diameter. Tap the tray onto a hard surface to remove any bubbles and to flatten them slightly.

11. Leave the macarons outside for about 15-20 mins to ensure they have dried. You should be able to touch them without getting anything stuck on your fingers. Put into the oven for about 10-12 mins. They will be done when you can lift them off the paper easily.

12. Pair the shells to others which are the same size and shape.

13. Filling the shells is quite simple, place the ganache in a piping bag and pipe onto one of the pair and then placing the other on top of that.

14. Leave them in the fridge to soften and for the flavours and texture to fuse together, ideally overnight but can be for 30 mins or so.

15. Then Enjoy!

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