Raspberry Macarons
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Raspberry Macarons
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Easy raspberry ganache recipe with fresh raspberries and white chocolate. This filling is not too sweet and fills approx 70 macaron shells to make about 30-35 macarons.
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Ingredients
Raspberry Ganache Filling
- 200 g (7oz) fresh raspberries (or defrosted if frozen) SEE NOTES*
- ½-1 teaspoon rose water see NOTES
- 180 g (6oz) white chocolate broken into pieces*
Raspberry Macaron Shells (see recipe link below)
- 120 g (4oz) ground almonds almond flour (1 cup + ⅕)
- 180 g (6oz) icing sugar powdered
- 100 g (3½oz) egg whites from approx. 3 eggs
- 65 g (2½oz) caster sugar superfine
- ¼ teaspoon raspberry/rose pink powdered food colouring
- 1 teaspoon dried raspberry powder optional
Instructions
Raspberry Ganache Macaron Filling
- Blitz the raspberries in a food processor for about 3-4 minutes, until the seeds are well and truly crushed. If you prefer without seeds, filter them through a sieve.
- Gently heat the raspberry purée in a saucepan with the little rose water - over a medium-low heat - and gradually stir in the white chocolate (bits or chips). Stir slowly with a wooden spoon until the white chocolate has completely melted and blended with the fruit. Taste test for your rose quantity.
- Set aside to cool then refrigerate for an hour before piping out the filling on to your macaron shells.
Raspberry Macaron Shells
- Follow the recipe instructions either in my books or from the recipe for salted caramel macarons (see link in notes). Instead use pink colouring and raspberry powder, if using.
Notes
- Measures: Please note that French macaron recipes are only made using digital kitchen scales in precise metric grams for successful results. Cups are not an accurate enough measure for consistently successful results.
- Macaron Shells: Follow my basic step-by-step recipe from either of my books, Mad About Macarons or Teatime in Paris or from the recipe for salted caramel macarons.
- Rose water: please avoid concentrated aromas. I like to use brands with a concentration of 3% rose essence to water. It's essential to add it slowly and taste as you go, as rose waters are all different (you can't remove it once added!) Chose a natural rose water or extract for baking (e.g. Levanthym brand, Eau de Rose N°34)
- For Valentine's Day, follow my piping tips how to make macaron hearts.
- Leave them for 24 hours: Once your macarons are filled, store in an air-tight container in the fridge for at least 24 hours to let them do their magic. Remove them from the fridge 30 minutes before serving to enjoy their best flavour.
- Calories: 192 calories per portion of 3 macarons per person.Protein 2g; Carbohydrates: 32g, Lipids: 6g; Glycemic Index: 15.
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