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.
Make one recipe of White Chocolate Ganache first as it needs time to chill in the fridge before using in this White Chocolate Macarons.
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.
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.
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.
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.
Refrigerate, tightly covered for at least 24-48 hours for best flavor and texture.
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