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.
Love bite-sized sweet treats? Give these a whirl!
- Raspberry thumbprint cookies (VIDEO)
- Russian doughnut holes
- Apricot walnut rugelach (VIDEO)
- Chocolate brandy fig bonbons
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. Mix for another minute then add the sugar and food coloring. 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.
Macaron skin
- 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.
Macaron Batter
- 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.
Macaron feet
- 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.
Full Recipe Instructions
White Chocolate Raspberry Macarons
The best raspberry macarons with a creamy white chocolate raspberry ganache.
Print Pin Rate Servings: 30 completed macarons
Calories: 120kcal
Ingredients
- 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
Instructions
- 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 and food coloring. 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.
Nutrition
Calories: 120kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 13mg | Potassium: 33mg | Sugar: 15g | Vitamin A: 30IU | Calcium: 25mg | Iron: 0.2mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
This recipe was originally posted on Aug 1, 2015, we’ve tweaked it a bit since then.
Latest posts by Dina (see all)
- Nutella Cake - March 28, 2024
- Brownie Cookies - March 25, 2024
- Crispy Air Fryer Bacon - March 23, 2024
mimi says
I love love this recipe it was amazing….
mimi says
Yum I made the ganache and it was so good!!!
simplyhomecooked says
Thank you Mimi!
Renee says
This is a great recipe! I’m glad you included pictures because those were a life saver when it came to the egg beating part! I’m so glad I got this on my first try! My circles weren’t perfect so I might try those parchment papers with the circle already printed on.
simplyhomecooked says
Thank you for taking the time to write a review Renee! 🙂 the traced circles definitely help make a more perfect shape.
Carla says
These look so gorgeous, and thank you for the easy process!
I only have a fan-forced oven (no option to not have the fan on). What temperature do you recommend I use please?
simplyhomecooked says
Hi Carla, i’ve never made macarons with the fan on, so I’m not too sure. I would start by dropping the temperature by 10° F.
Justine says
I was afraid my macarons weren’t going to turn out nice because I couldn’t find any raspberry extract, so I basically had plain pink macarons with a white chocolate ganache filling. But boy this recipe is SO EASY to follow and perfect to the T! It’s my first time making macarons and I nailed it, the only thing tho, when I bit into the macarons they had a air pocket so made the shell a tad crumbly, how do I stop that from happening?
simplyhomecooked says
Hi Justine, I’m glad they turned out so well from the first try. One of the reasons why you might have had the air pocket is that the macarons sat out too long before entering the oven. When the shell dries too much it may become hard in the oven, causing the macaron not to cook properly. That’s where the air pocket comes in. I hope that helped 🙂
Mary says
Hi, I baked the cookies, but unfortunately some of the trays cracked. Also, to me they are too sweet. it may because of ghiradeli chocolate that I used for filling.
simplyhomecooked says
Hi Mary, the macarons most likely cracked because they didn’t form a hard enough “skin” before baking. Did they feel tacky to the touch before you put them in the oven? In regards to the sweetness; try adding less filling on each macaron.
Shaniqua McShan says
Quick question: I tried using the white raspberry filling you suggested, but it’s coming out more liquidy than I wanted, any suggestions on how to make the consistency stronger? Thank you!
simplyhomecooked says
Hi Shaniqua, letting the filling sit out in room temperature should help it thicken.
Leah says
Hi I’m 13 and I got the recipe right the first time today I’m making coffee ones for my dad by instead of using raspberry extract I’m using coffee extract and dying them brown also I’m using milk chocolate instead of white chocolate
Also this is a great recipe
simplyhomecooked says
Hi Leah that’s great! I actually have a chocolate espresso macaron recipe here on the blog that I think you might like 🙂
Dee says
Do you have to use liquid food coloring for the filling? Or would I be able to use gel coloring?
simplyhomecooked says
Hi Dee, you can definitely use gel food coloring.
Abby says
Hi this such a good recipe! my friend and I are 12 and 13 and we were going to make this recipe for our class project. I can’t wait to get started!!!!!
simplyhomecooked says
Thank you Abby! I hope you both enjoy these macarons 🙂
Anabelle says
Omg just made these…,. I am 11 and me and my best friend love macaroons. This is our third try and third recipe finally came out right. now I know what recipe to use!! Thank you so much!????????
simplyhomecooked says
Wow Anabelle, good job! That’s impressive. Glad you and your friend found my recipe 🙂
Leah says
Do you have to use the almond flour?
simplyhomecooked says
Yes, almond flour is a must in Macarons.
Deanna says
Hi! I was wondering if using a raspberry jam would work as replacement for the extract? I live in Australia and can’t get my hands on any. Otherwise what would you recommend i use? Thank you
simplyhomecooked says
Hello Deanna, raspberry jam probably won’t work as a substitute because you will need a lot more jam than extract in order to have raspberry flavor. Also, mixing raspberry jam with the white chocolate can mess with the consistency and cause it to become very hard.
Cori Gerber says
Is this the French way or the Italian way?
simplyhomecooked says
Hello Cori this is the French way of making macarons.
Anna says
These look amazing! Cannot wait to try. Do you bake them in the middle of the oven, or does it matter? Thanks!
simplyhomecooked says
Thank you Anna! Yes I do bake them on the middle rack.
Daisy says
OMG we have the same saucepans
simplyhomecooked says
Awesome! 😉 did you buy yours as a set?
Alina says
Hey! Do you have to use the cream of tarter? Or can you go without it?
simplyhomecooked says
Hello Alina, you can leave out the cream of tarter, but it may take longer for the macarons to dry.
Vaya of Valya's Taste of Home says
Love macaroons! Great step-by-step instructions too 🙂
simplyhomecooked says
I love them too 🙂 Thank you Valya, took me so many tries to get them down.
Yana says
I was terrified to do macarons until I saw your recepie, so I gave it a shot!! After the 3rd batch I have finally got almost perfect macarons. I do have a question how long can they stay if I put them in a sealed container without the filling in between? And how long with filling? I haven’t tried it with filling but once I do all let you know how they taste 🙂 thank you
simplyhomecooked says
Yana that’s awesome! I’m so happy you got the hang of it 🙂 Took me a lot more than 3 tries lol. I actually just made a batch today. I put them in an air tight container without the filling in between. I usually just fill them the next day. I’ve kept them filled with the filling in the refrigerator for a few days and they still tasted great 🙂 Just make sure you take them out of the fridge about 20-30 minutes before serving them so that the filling can soften a little.
Inna says
These look amazing. Planning on making them for a bridal shower and wedding. I always have good luck using seedless raspberry jam in the filling. Also I recently bought parchment paper on Amazon that has the circle marked on them. I got perfect macarons for the first time.
simplyhomecooked says
Thank you Inna. 🙂 Raspberry jam sounds like it would taste really good with the macarons. I had no idea you could buy parchment paper like that. How cool!