Sweet and tart white chocolate raspberry macarons made with a raspberry cookie shell, white chocolate ganache filling and raspberry jam!
Welcome to week four of Macaron Month on Baran Bakery. Today’s recipe is White Chocolate Raspberry Macarons — a refreshed version of one of my earliest posts from 2018. The cookies are bright, flavorful, and well worth revisiting.
If you’re new here, check the Vanilla Macaron Recipe for step-by-step photos showing techniques to help you make consistent macarons.
Other favorites on the blog include Cotton Candy, Cookies & Cream, Chocolate, and Lemon macarons.
How To Make White Chocolate Raspberry Macarons
I originally experimented with white chocolate-flavored shells and raspberry buttercream, but that required specialty ingredients and didn’t produce the flavor balance I wanted. For this recipe I switched to raspberry-flavored shells using raspberry extract and a simple white chocolate ganache with a spoonful of raspberry jam in the center.
To keep the process approachable, I use extract instead of freeze-dried raspberry powder or fresh puree, and I use store-bought jam for the filling unless you have a favorite homemade preserve. Just avoid very runny jam so it won’t leak from the sandwich.
What Filling To Use For White Chocolate Raspberry Macarons
I recommend a white chocolate ganache for these macarons. Buttercream can overwhelm the delicate white chocolate flavor, while a ganache highlights it without competing with the raspberry.
Ganache is quick to make, but timing matters. If it’s too warm it will run, and if it’s too cool it will be difficult to pipe. Stir the ganache as it cools and test by piping a ribbon — if it holds shape mostly, it’s ready. Work in small batches when assembling so the ganache does not set before you sandwich the cookies.
Extra Tips & Tricks
- Use a kitchen scale for accurate measurements; I weigh ingredients for consistency. For egg whites I usually use three large eggs (room temperature).
- Stop whipping once you reach stiff peaks — over-whipping will affect the batter.
- Folding technique matters more than a set number of folds. Use a firm spatula to push batter against the bowl edge and scrape it back until the mix ribbons into a figure 8 without breaking. This deflates excess air and reduces hollow shells or cracks.
- If a small “nipple” forms after piping, tap the tray a few times. If it remains, wet a fingertip and gently smooth it down — this usually means the batter needed a few more folds.
- If you’re struggling repeatedly, check your oven with a thermometer. A 10°F (or 5–6°C) difference can change the outcome.
- With convection ovens I don’t rotate pans, but if one side browns more than the other you can rotate the pan about 7–8 minutes into baking.
- Let shells cool on the baking sheet for at least 10 minutes before removing to avoid breakage.
How To Store Macarons
Macarons taste best after resting for a few hours or overnight so the filling softens the shells. Store in an airtight container in the refrigerator for up to one week.
For longer storage, freeze the filled macarons up to a couple of months. Pack them tightly in an airtight container and place that container in a freezer bag, pressing out excess air.
If you have questions, leave a comment. If you bake these macarons, tag @baranbakery on Instagram. Practice makes progress — they’re still tasty even when they aren’t perfect. Happy baking!
Love, B
Cookies
White Chocolate Raspberry Macarons Recipe
1 hour
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Ingredients
Raspberry Macaron Shells
- 100 grams almond flour, spooned and leveled
- 100 grams powdered sugar, spooned and leveled
- 100 grams egg whites, room temperature
- 100 grams granulated sugar
- 1 tsp raspberry extract
- 3 drops of red Gel food coloring
- 3 drops of pink Gel food coloring
- 1-2 drops of black Gel food coloring
White Chocolate Ganache
- 30 mL heavy whipping cream
- 120 grams white chocolate chips
Raspberry Filling
- 90 grams raspberry jam
Method
Macaron Shells
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Sift together the almond flour and powdered sugar and set them aside.100 grams almond flour spooned and leveled, 100 grams powdered sugar spooned and leveled
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Heat a small pot of water to set up a double boiler. Whisk the egg whites and granulated sugar in a heatproof bowl over the double boiler until the sugar dissolves and the whites are frothy (about 120°F / 49°C).100 grams egg whites room temperature, 100 grams granulated sugar
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Remove from heat and beat on high with the whisk attachment until stiff peaks form, about 2 minutes. Add raspberry extract and the food coloring and mix briefly to incorporate.1 tsp raspberry extract, 3 drops of red Gel food coloring, 3 drops of pink Gel food coloring, 1-2 drops of black Gel food coloring
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Fold the dry ingredients into the meringue with a firm spatula. Continue folding and pressing batter against the bowl until it ribbons and forms a full figure-8 without breaking. Avoid over-mixing.
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Pipe 1½-inch (about 3.8 cm) rounds onto parchment-lined baking sheets, spacing them about 2 inches apart. Tap the tray to release air bubbles; use a toothpick to pop any stubborn bubbles.
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Let the shells rest while you preheat the oven to 300°F (149°C) conventional. Bake one sheet at a time in the center of the oven for 13 minutes. Cool completely on the pan before removing.
White Chocolate Ganache
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Warm the cream in a small saucepan over low-medium heat until it begins to simmer (do not boil).30 mL heavy whipping cream
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Pour the hot cream over the white chocolate chips, cover for 1–2 minutes, then stir gently until smooth.120 grams white chocolate chips
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Let the ganache cool a few minutes until it is pipeable but not too runny.
Assemble
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Pipe a ring of ganache on one shell, add a small dollop of raspberry jam in the center, then top with a matching shell. Work one or two at a time so the ganache stays soft enough to adhere.90 grams raspberry jam
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Chill the assembled macarons in the refrigerator for a couple of hours to set before serving. Enjoy!