White Chocolate Raspberry Macarons

White Chocolate Raspberry Macarons are made with Italian Meringue Macaron shells, White Chocolate Ganache, and a fresh raspberry. The flavor of macarons can be customized by changing the raspberry to any other berry or fruit.

White Chocolate Raspberry Macarons are made with Italian Meringue Macaron shells, White Chocolate Ganache and a fresh raspberry. The flavor of these meringue cookies can be customized by changing the raspberry to any other berry or fruit. 

*PINthis recipe to your DESSERT board.*

Macarons are tiny little confections made of almond flour and meringue, then filled with different fillings to bring out new flavors and make these little cookies irresistibly addicting.

The combination of White Chocolate and Raspberry in these macarons is what made me fall in love with macarons more than 10 years ago.

The first time I made this flavor combination was ages ago, but over the years I have perfected my macaron baking technique and the white chocolate ganache filling, searching high and low for the best and finally I’m sharing these gems with you.

White Chocolate Macarons are made with Italian Meringue Macaron shells, White Chocolate Ganache and a fresh raspberry. The flavor of these meringue cookies can be customized by changing the raspberry to any other berry or fruit. 

What makes the White Chocolate Macarons soft and moist on the inside

As the macarons are allowed to sit in the fridge and mature (this is when the shell gets married to the filling :D)) the moisture from the filling softens the inside of the macaron, giving you the iconic gentle crispness of the shell exterior and a beautiful, velvety smooth interior.

This flavor combination is absolutely magical. Just try it for yourself and you will see!

White Chocolate Raspberry Macarons

Tips for Novice Bakers

While macarons might not be anything hard to make for someone who’s honed the technique, they can be quiet challenging and nerve-wracking for someone trying to make them for the first time.

In this post about Basic Italian Meringue Macarons I have laid out everything I know about macarons, so I highly recommend you read the post several times if this is your first time attempting the macaron game. That is your first step to success with these raspberry macarons or any other macaron!

Macarons filled with White Chocolate Ganache and a fresh raspberry. These sweet meringue and chocolate cookies are so addicting!

How to change the flavor of this White Chocolate Raspberry Macarons

The White Chocolate Ganache filling is pretty universal and can be used as the basis for the filling, but adding a different berry, like a strawberry, blackberry or even blueberry can give you the freedom to create your own favorite variety.

You do want a berry or fruit that is on the tart side, as this will best compliment the sweetness of the shell and the white chocolate filling.

White Chocolate Raspberry Macarons

How to make White Chocolate Raspberry Macarons

  • Make one recipe of White Chocolate Ganache first, as it needs time to chill in the fridge before using it in this White Chocolate Macarons recipe.
  • Then, make the Raspberry Macaron Shells following this recipe for Basic Macaron Shells.

Whipped up Meringue for the White Chocolate Macarons.

This is what your macarons should look like once baked.

Perfect no hollow macaron shells for the White Chocolate Raspberry macarons.

If you have overbaked the macarons or if you would like to speed up the process of maturation of macarons, dip or brush the bottoms of each macaron into some syrup, or condensed milk (not sweetened condensed milk) before filling.

White Chocolate Raspberry Macarons - dipping bottoms of macarons to speed up maturation. Read the post for all secrets to macaron baking.

Then, fill a piping bag fitted with a large round tip and pipe a ring on the bottom of 1/2 of macarons. Put a raspberry inside the piped white chocolate ganache ring and cover with a matching by size other half.

Fill them generously, because after 24-48 hours the filling layer shrinks as the moisture is absorbed into the macaron.

White Chocolate Raspberry Macarons - the tart raspberry adds the perfect balance to these sweet little meringue confections.

Refrigerate, tightly covered for at least 24-48 hours for best flavor and texture.

Check out my other MACARON recipes HERE.

Creme Brulee RECIPE – because of course, you need to put those leftover egg yolks to a good use 😀

Enjoy this PRINT-FRIENDLY version of White Chocolate Raspberry Macarons Below

White Chocolate Raspberry Macarons

White Chocolate Raspberry Macarons
5 from 1 vote

White Chocolate Raspberry Macarons are made with Italian Meringue Macaron shells, White Chocolate Ganache and a fresh raspberry. The flavor of these meringue cookies can be customized by changing the raspberry to any other berry or fruit. 

Author: Marina | Let the Baking Begin
Course: Desseert
Cuisine: French
Calories: 140 kcal
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 35

Ingredients

Basic Macaron Shells

Sift together twice

Heat 172g of egg whites in the microwave in small increments until slightly warm to the touch, then divide

  • 82 g egg whites room temperature (this will be folded into the almond mixture and form a paste)
  • 90 g egg whites room temperature (this will be whipped with the Syrup)

Ingredients for the Syrup (Cook together until 248F)

  • 236 g granulated sugar
  • 158 g water

White Chocolate Ganache Filling for Macarons

  • 200 g white chocolate chips I use Guittard Brand
  • 150 g heavy cream boiling hot
  • 40 g unsalted butter melted

Also

  • 2 cups raspberries

Instructions

How to make the White Chocolate Ganache

  1. Make one recipe of White Chocolate Ganache first as it needs time to chill in the fridge before using in this White Chocolate Macarons.

How to make the Raspberry Macarons

  1. Make the Raspberry Macaron Shells following this recipe for Basic Macaron Shells.

    In step 6, add some pink gel food coloring for pink colored macaron shells.

  2. If you have overbaked the macarons or if you would like to speed up the process of maturation of macarons, dip the bottoms of each macaron into some syrup, or condensed milk before filling.

Assemble the White Chocolate Raspberry Macarons

  1. Then, fill a piping bag fitted with a large round tip and pipe a ring on the bottom of 1/2 of macarons, trying not to go too close to the edge of the macaron shell.  

  2. Put a raspberry inside the piped white chocolate ganache ring and cover with a matching by size other half. Ideally, you want the filling not to come out further than the edges of the macaron shells.

  3. Refrigerate, tightly covered for at least 24-48 hours for best flavor and texture.

Nutrition Facts
White Chocolate Raspberry Macarons
Amount Per Serving
Calories 140 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 15mg 1%
Potassium 27mg 1%
Total Carbohydrates 17g 6%
Sugars 16g
Protein 2g 4%
Vitamin A 1.9%
Vitamin C 0.1%
Calcium 2.7%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.

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White Chocolate Raspberry Macarons are made with Italian Meringue Macaron shells, White Chocolate Ganache and a fresh raspberry. The flavor of these meringue cookies can be customized by changing the raspberry to any other berry or fruit. 

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  • Svetlana Radetskiy

    Hiw much cocoa powder do we need for this recipe?

    · Reply
    • Hi Svetlana,
      This recipe doesn’t use any cocoa at all. The color of the shells is a weird shade of pink, but combined with almond flour that was made with unpeeled almonds, it has a bit of a brownish hue.

      · Reply
  • […] is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even […]

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