White Chocolate Raspberry Macarons

Sweet, creamy white chocolate ganache with a raspberry jam center sandwiched between two fluffy meringue cookies.White Chocolate Raspberry MacaronsI have gotten back on a mini macaron kick. Two summers ago I was completely obsessed with creating the perfect macaron. We ended up with around 2400 macarons in our freezer… whoops! I  wrote out this Macaron Tutorial to help all the other macaron obsessed bakers with some of the common macaron issues. I am so happy to say that I have finally figured out a foolproof way to get fluffy macarons that are not hollow in the middle! If you over-bake the cookies just a little, the meringue will hold and not collapse into the bottom of the cookie. The cookies will come out of the oven a little crunchy, but just let them soften up in the fridge for a day. White Chocolate Raspberry Macarons

This variation has a white chocolate and raspberry filling. It is the perfect flavor combination … creamy, sugary white chocolate ganache and gooey, fruity jam in the middle. You could fill the middle with a strawberry jam as well! The jam is such a gooey little surprise when you bite into the cookie, and the fruitiness of the jam really cuts through the sweet white chocolate!

White Chocolate Raspberry Macarons

The filling is really simple to make. The white chocolate ganache in this recipe is a lot simpler and faster than the curd recipes I used in those Lemon Curd Macarons and the Raspberry Lemon Curd Macarons. It will also make your chocoholic friends very happy! White Chocolate Raspberry Macarons

As always, let me know if you have any questions! I am happy to help problem solve your macaron issues.White Chocolate Raspberry MacaronsEnjoy!

5.0 from 1 reviews
White Chocolate Raspberry Macarons
 
Ingredients
For Macarons:
  • 200 g (a skimpy 2 cups) powdered sugar
  • 100 g (1 cup) almond flour/meal
  • 100 g (3 large eggs) egg whites, room temperature*
  • pinch of salt
  • 50 g (about ¼ cup) granulated sugar
  • food coloring (optional)
For the Filling:
  • 4 oz. white chocolate, chopped (not chocolate chips)
  • ¼ cup heavy cream
  • 1 tablespoon salted butter, cut into cubes
  • ⅓ cup raspberry jam
Instructions
  1. Sift powdered sugar and almond flour together twice, throwing the leftover almond pebbles out.
  2. In a separate bowl and with a mixer, beat the room temperature egg whites and salt on medium speed until they are white and frothy.
  3. Add granulated sugar and beat until you have soft peaks.
  4. Beat in food coloring and then continue mixing until you have stiff peaks. Do not over beat.
  5. Fold all of the powdered sugar and almond mixture into the meringue. Fold until the batter is no longer gritty and runs off the spatula like lava would, about 30-50 turns.
  6. Let the batter sit for 10-25 minutes.
  7. Line 3 baking sheets with parchment paper. If you want to use a pattern to help you pipe uniform circles, slip that under the parchment paper that you are piping on.
  8. Using a pastry bag (or a ziplock) and a ½ inch tip, pipe out the batter into uniform 1.5 inch diameter circles.
  9. Tap the pan on the counter to get rid of air bubbles and any peaks from piping.
  10. Let the cookies rest for about 30 - 60 minutes on the counter so that the cookies are tacky to the touch. Larger cookies will need more towards 45 - 60 minutes while 1 inch cookies will need less time. If the cookies have not sat out long enough, they will crack on the top and will not form feet.
  11. Preheat oven to 300°F.
  12. Bake one sheet at a time for about 15-20 minutes, until they are lightly golden brown. They should easily peel off the parchment paper. It is better for the cookies to be slightly overdone rather than underdone. Overdone cookies will soften up over time in the refrigerator whereas underdone cookies end up hollow.
  13. Let cool on the pan on a wire rack.
For the Chocolate Ganache:
  1. Break up the white chocolate.
  2. Heat the cream on medium-low heat until it just starts to boil.
  3. Add the cream to the chocolate and stir until it is completely consistent and smooth.
  4. Add the butter and stir until it’s completely melted and incorporated.
  5. Refrigerate the ganache for at least 30 minutes to help it thicken up.
For Assembly:
  1. Pair similar sized cookies together.
  2. Pipe the white chocolate ganache in a circle around the outside edge of one of the cookies.
  3. Then pipe or spoon the raspberry jam into the middle of the ganache circle.
  4. Sandwich this cookie with its matching cookie.
  5. Store in an airtight container in the refrigerator. The cookies will be very crunchy and dry for the first day. As the cookies mature in the refrigerator, they will soften and get that nice chewy texture. Thus, these cookies are best eaten after 1 or 2 days in the fridge.
Yield: ~35-40 sandwich cookies
Notes
*To create room temperature eggs, submerge the eggs in warm (but not hot) water for 5 minutes and then separate.

Lovin’ the macarons? Check out some other flavor variations here!

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