
White Chocolate Raspberry French Macarons Recipe
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Exciting news! Dahlia Chocolates is soon to launch our French Macarons collection and this recipe is one of our absolute faves! Come by our chocolate shop and gift yourself Cebu's finest bean-to-bar chocolate confections!
French Macaron Shells
Ingredients:
- 100g Egg Whites (room temperature)
- 90g Granulated Sugar
- 1/4 tsp Cream of Tartar
- 140g Almond Flour
- 130g Powdered Sugar
White Chocolate Raspberry Ganache
Ingredients:
- 100g white chocolate (chopped)
- 50g fresh or frozen raspberries
- 50ml heavy cream
- 1 tablespoon raspberry extract (optional, for more defined taste)
Instructions:
Prepare the Macaron Shells:
Step 1: Sift the Dry Ingredients
- Sift the almond flour and powdered sugar together into a bowl to remove any lumps and to ensure a smooth, refined texture for the macaron shells. Set aside.
Step 2: Whip the Egg Whites
- In a clean, dry mixing bowl, start whipping the egg whites using a stand mixer or hand mixer on medium speed.
- Once the egg whites start to foam, add the cream of tartar. This helps stabilize the meringue.
- Gradually add the granulated sugar in small portions, continuing to whip at medium-high speed until stiff peaks form. The meringue should be glossy and hold its shape when you lift the whisk out.
Step 3: Incorporate the Dry Ingredients
- Gradually fold the sifted almond flour and powdered sugar into the meringue. Use a spatula to gently fold in the dry ingredients in 2-3 additions. Be careful not to deflate the meringue, but ensure the batter becomes smooth and flows like thick lava when you lift the spatula.
Step 4: Pipe the Macaron Shells
- Transfer the macaron batter into a piping bag fitted with a round tip (about 1 cm in diameter).
- On a baking sheet lined with parchment paper or a silicone mat, pipe small rounds of batter (about 3 cm in diameter), spacing them at least 2 cm apart.
Step 5: Rest the Macaron Shells
- Let the piped macarons rest at room temperature for 30-60 minutes until they form a skin on top and are not sticky to the touch. This resting time is crucial to ensure the shells develop a smooth, glossy surface and form the signature "feet" during baking.
Step 6: Bake the Macarons
- Preheat your oven to 150°C (300°F).
- Bake the macarons for 12-15 minutes, depending on your oven. The shells should have a smooth, shiny top and feet at the base.
- If they start to brown too quickly, reduce the temperature by 10°C.
Step 7: Cool Completely
- Let the macarons cool on the baking sheet for 5-10 minutes before gently transferring them to a wire rack to cool completely.
For the Raspberry Ganache Filling
-
Prepare Raspberry Puree (Optional):
- If you're using fresh or frozen raspberries, place them in a blender or food processor and puree until smooth. Strain to remove seeds, if desired, and set aside.
-
Heat the Cream:
- In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Do not bring it to a full boil.
-
Make the Ganache:
- Place the chopped white chocolate in a heatproof bowl. Once the cream is hot, pour it over the white chocolate. Let it sit for a minute to melt, then stir until smooth.
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Add Raspberry Puree:
- Stir in the raspberry puree (if using) into the ganache mixture. This will give the ganache a vibrant raspberry flavor and a beautiful color.
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Cool the Ganache:
- Allow the ganache to cool to room temperature, then refrigerate it for 30-60 minutes to firm up slightly before using it as macaron filling.
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Assemble Macarons:
- Once the ganache has thickened to a spreadable consistency, pipe it onto one macaron shell and gently press another shell on top to form the sandwich.
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Rest the Assembled Macarons:
- Allow the assembled macarons to rest in the fridge for at least 24 hours. This will help the filling set and allow the flavors to meld.
Enjoy your delicious white chocolate raspberry ganache macarons!