Skip to content Skip to sidebar Skip to footer
Home / chocolate / macaron / raspberry / recipe / white

White Chocolate Raspberry Macaron Recipe

Post a Comment

Raspberry White Chocolate Macarons Recipe in 2020 White chocolate raspberry, Macarons
Raspberry White Chocolate Macarons Recipe in 2020 White chocolate raspberry, Macarons from www.pinterest.com

Macarons are a popular French cookie that is made with almond flour, sugar, and egg whites. The cookies are usually filled with a flavored buttercream or jam and have a light, airy texture. This white chocolate raspberry macaron recipe is a delicious combination of sweet raspberry and creamy white chocolate. The macarons are filled with white chocolate ganache and raspberry jam for a flavor combination that is sure to please everyone.

Ingredients

For the macarons:

  • 100 grams almond flour
  • 200 grams powdered sugar
  • 100 grams egg whites
  • 50 grams granulated sugar
  • Pink food coloring (optional)

For the white chocolate ganache:

  • 200 grams white chocolate chips
  • 125 ml heavy cream
  • 1 teaspoon raspberry extract (optional)

For the raspberry jam filling:

  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

Instructions

To make the macarons:

  1. In a food processor, pulse the almond flour and powdered sugar together until a fine powder is created.
  2. In a bowl, whisk together the egg whites and granulated sugar until stiff peaks form. If desired, add a few drops of pink food coloring to the egg whites.
  3. Gently fold the almond flour mixture into the egg whites until combined. Do not overmix or the batter will be too runny.
  4. Spoon the batter into a pastry bag fitted with a plain tip. Pipe small circles onto parchment paper-lined baking sheets.
  5. Let the macarons sit at room temperature for at least 1 hour to let the shells harden slightly.
  6. Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, until the shells are crisp and the feet are lightly golden.
  7. Cool the macarons completely before filling.

To make the white chocolate ganache:

  1. Place the white chocolate chips and heavy cream in a heatproof bowl over a double boiler. Heat until the chocolate is melted and the mixture is smooth.
  2. Stir in the raspberry extract, if using.
  3. Let the ganache cool to room temperature before using.

To make the raspberry jam filling:

  1. In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat until the mixture comes to a simmer.
  2. Simmer for 10-15 minutes, stirring occasionally, until the mixture is thickened and the berries are broken down.
  3. Let the jam cool before using.

To assemble the macarons:

  1. Spread a thin layer of ganache on one of the macaron shells.
  2. Top the ganache with a teaspoon of raspberry jam.
  3. Place a second macaron shell on top and press lightly to adhere.
  4. Repeat with the remaining macaron shells.

Notes

It is important to let the macarons sit at room temperature for at least 1 hour before baking. This will allow the shells to form a “skin” before going in the oven. If the shells are not allowed to form a skin, they will not rise properly and will be too soft.

The ganache should be cooled to room temperature before using. If the ganache is too hot, it will melt the raspberry jam and create a sticky mess.

The raspberry jam can be made in advance and stored in the refrigerator for up to one week.

Nutrition

One macaron (without filling) contains approximately:

  • 90 calories
  • 5 grams fat
  • 10 grams carbohydrates
  • 1 gram protein

One macaron (with filling) contains approximately:

  • 130 calories
  • 7 grams fat
  • 15 grams carbohydrates
  • 2 grams protein

Post a Comment for "White Chocolate Raspberry Macaron Recipe"