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. 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.
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Anush says
OMG these are delicious just made them. Thanks you
simplyhomecooked says
Thank you su much fro sharing your kind feedback 🙂 Glad you enjoyed them!!
Sharon says
Can’t wait to try your recipe. Do you have a white recipe
I can substitute for the raspberry?
simplyhomecooked says
Hey Sharon, you can just omit the raspberry flavoring and food coloring and it will be a plain white macaron 🙂 I hope that helps answer your question.
Lina says
Hi, may I know are you using large size eggs? Do you have the recipe in grams instead of cups?
simplyhomecooked says
Hello Lina, I use large eggs in this recipe. I don’t have the recipe in grams but this website should be able to help you with that 🙂 http://dish.allrecipes.com/cup-to-gram-conversions/
Satv’ says
Hi, I have made macaroons using a different recipe twice. The first time some turned out great but others in the same batch didn’t. Reading your post I can understand why I think, I had the fan on, I put 3 trays in at once etc.
1. Why do you use different colouring for the filling?
2. Can you leave the mixture in the bag and pipe them out when needed?
3. How can you tell when they are cooked? I have adjusted cooking time but they still get a slight brown tinge.
4. I use the same brand colour as you and put more than 2 drops but when they cook the colour fades and doesn’t look nice?
5. Do you add the colour to the egg white after they peak and then mix them more?
6. When I pipe mine out they don’t stay round, is that because the mixture is too runny?
Thank you so much. I can’t wait to try your recipe.
simplyhomecooked says
Hello Satv’ those are all really great questions:
1 . I used a basic food dye in the ganache since it doesn’t need to be heat resistant. In the actual macaron base I used Americolor gel. This brand is heat proof so it should not change colors in the oven. Also, keep in mind to not have the fan running in the oven when they are baking.
2 . I usually just pipe the macarons right away. I’m not too sure what would happen if you left it in the bag until ready to use.
3 . When it comes to knowing when they are baked, it’s one of those things that you just have to practice often. The time and degrees written in this recipe seem to work perfectly for most people every time.
4 . All macarons fade a little in color when they are baked. I would try a different brand of gel color. Or maybe the almond flour is different from the one I use?
5 . I add the color to the egg whites when they form “soft” peaks then beat them until they have “stiff” peaks.
6 . Are you using parchment paper or silicone baking mats? Two reasons why your macrons don’t stay round. 1, they might be over mixed which is causing them to be too runny. Another reason is that when you tap the baking sheet they might be moving around. Try holding the tray about 8 inches above the counter top and letting it drop on the counter. That way they drop vertically. Any horizontal movement might be causing them to shift.
I hope that helped answer your questions. Would love to know if these tips improved your macarons 🙂
Satv’ says
Hi, I made my first batch recently using a different recipe and some turned out well and others never in the same batch, some cracked and were hollow. I will try this recipe soon. Why do you use 2 different types of colour for the base and filling? My colour looked great in the bowl but when they cook it looks awful and dull. I used the same brand as you. They also tend to get a tinge if brown colour in some places, even if I take them out 5 minutes before. How do you stop this? The fan was on, maybe that was it? I also had 3 trays in at the same time. There are a lot of good tips you have put so I am excited to try a 3rd time. Thank you.
Angel Buckland says
Great recipe. Question: I sifted my almond flour and confectioner sugar and it baked beautifully however the macaron still had a little ofbtge grit look to it. What do you suggest to get a more smooth finish.
simplyhomecooked says
Hi Angel, I think using a finer mesh sieve might help. I think the gritty look is due to larger pieces of almond flour.
Jocelyn says
Made this recipe this past weekend and it turned out okay. I couldn’t get the consistency right and was fearful of overmixing, but after banging the tray on the counter and baking them, the shells developed feet (yay!). They did some sliding action in the oven though, which was a first for me (the shell slid off the feet somehow).
This recipe is a bit too sweet for mine and my husbands taste. The raspberry flavoring in this recipe was a bit much. If I make this recipe again, I would reduce the flavoring by a quarter or half. I put the ganache in the fridge to set up a bit and it worked well!
Thanks for sharing!
Deanna Anderson says
I was quite skeptical about making these without the ingredients being measured in grams, as they so many recipes state the importance of having exact measurements to make perfect macarons. These macarons turned out to be the best I’ve ever made! Perfect feet, perfect height and no hollows! I can’t even begin to explain how amazing they taste! I decorated the tops of mine with some melted white chocolate wafers in an elegant floral pattern and included two small fondant flowers. Thank you so much for sharing your recipe and the step by step instructions! This one is a keeper and one I plan to make many more times ahead!!
simplyhomecooked says
Deanna I love hearing reviews like this! I’m so happy they turned out so well!! 🙂
Karen S. says
Hi! I find most macarons really really sweet, will reducing the sugar quantity mess with the consistency of the batter?
simplyhomecooked says
Hi Karen, macarons are one of the most tedious treats because they require so much precision. I’m afraid that reducing the amount of sugar may change the consistency.
Olivia says
Hi could I substitute meringue powder for the cream of tartar?
simplyhomecooked says
Hi Olivia, you could just omit the cream of tartar completely if you want.
Cameron Wylie says
Hi! I’m making your macaroons for my class assignment. I live in Britain and we have ground almonds instead of almond flour, will this still work? Thank you x
simplyhomecooked says
Hi Cameron, as long as the almonds are finely grounded, they should work.
olivia hanke says
Hello! Will this still work if I cut the recipe in half? In addition, do you think I can add a small amount- probably just a quarter of a teaspoon or so- of raspberry flavoring without messing up the shell? My plan is to make these shells, and then fill it with my raspberry and lemon curd buttercream! Thanks for you help!
simplyhomecooked says
Hi Olivia, you can most definitely cut the recipe in half. The raspberry flavoring should be totally ok to add without messing anything up with the shells. Let me know how they turn out 🙂
olivia hanke says
My macarons turned put great! The raspberry came out a little strong- mental note to add a bit less next time- but other than that, I’d say they were 90% perfect. Practice, practice, practice!
Alexis says
Can you use wax paper instead of parchment?
simplyhomecooked says
Hi Alexis, wax paper won’t work for this recipe because it has a greasy film which can mess with the baking of the meringue. A silicone mat would work though 🙂
Michele says
Hello. I’ll be making these this week for a birthday party. I was wondering how long the ganache needs to set before you are able to pipe it in the middle. thank you!!!
simplyhomecooked says
Hi Michele, let the ganache sit out for about 20 mins or so.
Katherine says
Hi there,
Can these be frozen, and if so for how long? Would love to make for my sister’s bridal shower!
Thank you,
Katherine
simplyhomecooked says
Hey Katherine, these can definitely be frozen, but I prefer to store them in the refrigerator. Just be sure to keep them in an airtight container. They can be stored for up to a week (for best taste).
Courtney says
I have a question. When you make these are they hollow in the middle and also what if you don’t have the convention setting on your oven. I’ve tried 5-10 times with different recipes and it’s never worked. Doing this recipe tomorrow!!!! Also when I make these the shells aren’t shiny and have pretty feet like that.. thanks for sharing!!!!!
simplyhomecooked says
Hi Courtney, sometimes the shells come out hollow in the middle. This happens when the macarons sit out too long before going into the oven. The shell becomes too hard, causing it to form an air pocket during baking. Hope that helps 🙂
Bev says
My batter came out grainy and thick. I was afraid to over mix it. If i continued to mix would it of smoothed out?
simplyhomecooked says
Hey Bev, if you continued to mix, the batter should have smoothed out.
Bev says
My batter came out grainy and thick. I was afraid to over mix it. If I kept mixing/ folding the meringue and almond mixtures together would it eventually get smoother?
sara says
Can I have recipe in grams please
simplyhomecooked says
Hi Sara, there are many websites that convert cups to grams. Here is an example of a site that can help you with that.http://www.jsward.com/cooking/conversion.shtml
mimi says
I have a question if I am using almond flour that is not blanched does that make a difference I noticed my shells on the top was rough not smooth thank you…
simplyhomecooked says
Hi Mimi, sorry for the delayed response, I was out of the country on vacation. I recommend using blanched almond flour, that will definitely give a smoother top on your macarons.