These raspberry macarons are made with raspberry extract and sandwiched together with a white chocolate raspberry ganache. The perfect sweet treat for any occasion or party.
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How to make raspberry macarons
- Sift the almond flour and powdered sugar into a bowl and mix to combine.
- Beat the egg whites on high speed until foamy, then add the salt and cream of tartar. Then beat for another 4-5 minutes or until stiff peaks form.
- Fold flour/sugar mixture into the egg white mixture. You’ll want to look for a consistency similar to brownie batter.
- Fill a pastry bag with the batter. Twist the tip of the piping bag and clamp the end with your hand. This will make it easier to fill the bag. Then using Wilton 2A round piping tip pipe out 1-inch mounds onto a baking sheet lined with parchment paper.
- Bang the cookie sheets on the countertop about 10 times to release any air bubbles.
- Now let the macarons sit out at room temperature for about 30 minutes or more so they can form a skin similar to a dried up blob of Elmer’s glue.
- Bake at 300 degrees Fahrenheit for 18 minutes 1 tray at a time. The second tray may need to bake a few minutes less.
Macaron troubleshooting for raspberry macarons
- When making macarons you want to use room temperature ingredients, especially the eggs. I even make sure my mixer bowl is at room temperature.
- Make sure to sift the almond flour and powdered sugar. Don’t use a super fine sifter. I’ve tried using a super fine mesh sifter thinking it would give me those perfectly smooth macarons, but instead it prevented my macarons from forming the “skin”. If a macaron doesn’t have that “skin”, it won’t rise to form the ridges at the bottom.
- Let the macarons sit in room temperature for at least 20 minutes or until they feel tacky to the touch. Think of a glob of glue that’s been sitting for a while. It’s still wet on the inside but if you lightly press it with your finger, it will feel dry. If you live in a humid area it will take longer for your macrons to form that “skin” on the outside.
- You don’t want to over beat or under beat the egg whites, A good way to know if your egg whites are beaten well is if you lift the beater upright and the egg whites stand still instead of curving over.
- When combining the flour to the egg whites, you want to gently fold it instead of just mixing it because you want the egg whites to retain as much of their volume as possible. I like to use a large rubber spatula so that it folds more of the batter with each turn. The consistency of the batter should look a lot like molten lava. Not too runny, and not too thick.
- When I pipe out the batter, I don’t swirl the tip. I just keep it in one place until there’s enough piped out for 1 cookie.
- Once all the batter is pipped out unto the parchment paper, take the tray and bang it really hard on the counter to release any air bubbles. This will help those feet form.
- Bake each tray 1 at a time in the oven. Since one tray is in the oven first, the other tray becomes drier. To prevent the second tray from being too dry, remove it from the oven a minute or two earlier than the first.
What piping tip to use for raspberry macarons?
I find that a Wilton 2A round piping tip works the best for making french macarons.
How to make white chocolate ganache
- In a small saucepan heat the heavy cream over medium heat until it comes to a slight simmer.
- Place the white chocolate into a bowl and pour the hot cream over them. Make sure the white chocolate is completely covered.
- Now stir in the raspberry extract and pink food coloring until it becomes smooth.
How to fill macarons
Fill a disposable pastry bag with the raspberry white chocolate and snip the tip of the bag using scissors. flip half of the cookies on their back and pipe the white chocolate onto each half of the cookie.
White Chocolate Raspberry Macarons
- For the macaron:
- 4 egg whites room temperature
- 1/3 cup white sugar
- 2 1/2 cups Powdered sugar
- 1 1/2 cups almond flour
- Pinch salt
- 1/2 tsp cream of tartar
- 1-2 drops pink gel food coloring
- For the white chocolate raspberry filling:
- 1/4 cup whipping cream
- 1 cup good quality white chocolate chips
- 1 tsp Raspberry extract
- 2 drops pink food coloring
- Preheat oven to 300F degrees. Make sure your oven is on the conventional setting. (or in other words, if your oven has a fan inside of it, avoid having the fan on).
- Sift the almond flour and powdered sugar into a bowl and mix to combine. Sifting is crucial because you want to get rid of any larger pieces of almond.
- Beat the egg whites on high speed until foamy, then add the salt and cream of tartar. Mix for another minute then add the sugar. Beat for another 4-5 minutes or until stiff peaks form.
- Fold flour/sugar mixture into the egg white mixture. Be careful NOT to over mix. About 80 turns of your spatula should be enough. You want the batter to resemble the consistency of molten lava. I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites.
- Fill a pastry bag with the batter. Twist the tip of the piping bag and clamp the end with your hand. This will make it easier to fill the bag. Using a circle piping tip about 1/2 inch in diameter, pipe out 1 inch mounds. Make sure to pipe out onto parchment paper. Do not add any grease to the cookie sheets.
- Take the cookie sheets and bang them onto the counter a few times to get rid of any air. I hit them pretty hard, about 10 times.
- Let the macarons sit in room temperature for about 30-50 minutes. It really depends on how quickly they become tacky to the touch. If you live in an area with a lot of humidity, it may take longer for the macarons to form the "skin".
- Bake 1 tray at a time for 18 minutes. Be careful NOT to under bake or else they will stick to the parchment paper. I found that the second batch that sat out while the first was baking tended to burn a little since it sat out longer. So you may want to remove the second batch from the oven a minute or two earlier.
- Heat heavy cream in a small sauce pan over medium heat until the cream becomes hot, but not boiling.
- Place the white chocolate chips in a bowl and pour the hot cream over them. Let it sit for a minute making sure the chips are completely submerged under the cream.
- Stir the chocolate and cream with a whisk.
- Add the raspberry extract and food coloring. Mix until it becomes a smooth consistency.
- Fill a disposable pastry bag with the raspberry white chocolate and snip the tip of the bag using scissors. flip half of the cookies on their back and pipe the white chocolate onto each half of the cookie.
This recipe was originally posted on Aug 1, 2015, we’ve tweaked it a bit since then.