This raspberry macaron filling is made with a creamy white chocolate ganache, striking the perfect balance of fruity and floral. The rose twist is entirely optional. If floral’s not your flavour, leave it out and let the raspberries shine all on their own.
Adapted from my second cookbook, Teatime in Paris.
What is the Best Flavour of Macarons?
Ask ten people and you’ll get ten different answers, but raspberry is always high on the list. Tart, fruity, and beautifully balanced with white chocolate, it’s a classic that never goes out of style.
The optional hint of rose takes it somewhere chic and floral - but should not be overpowering.
Tasting my way through the top Parisian macarons has been such deliciously necessary research… but my wallet suggested I start making my own. Ever since, I became hooked! Mad, even.
For a taste of my top 20, see Best Macarons in Paris
Why You'll Love this Raspberry Macaron Filling
White chocolate mellows the sharpness of raspberries while letting their flavour pop. Raspberry purée brings colour and zing - no fake syrups or synthetic aromas needed.
Rose water adds a gentle floral note, but use sparingly as essences are strong. Start small. You can add more, but once it’s in, you can’t take it out.
Ingredients
- Fresh or thawed, frozen raspberries (or mix with redcurrants for extra acidity)
- Good-quality white chocolate
- Heavy cream
- Rose water (optional)
Rose Water vs. Rose Essence in Macarons
Rose water is gentle. Essence is strong. Always start with the tiniest amount—you can add, but you can’t remove it. If you’re unsure, skip it.
How Do you Flavour Macarons?
It’s all in the macaron filling. While raspberry powder can be added to the shells, the flavour is subtle. For this raspberry macaron filling, the real punch comes from this creamy white chocolate and raspberry ganache, especially after 24 hours in the fridge.
What are Macaron Fillings Made Of?
There are three main types of macaron filling:
- Ganache (like this one)
- Buttercream
- Jam (Confiture)
Ganache is smooth and less sweet—ideal for balance. Jams are quick but often too sugary, so opt for low-sugar versions like rhubarb, fig, or spiced plum.
Whatever the filling, rest macarons 24 hours to infuse and create that fondant texture.
What Type of Filling is Best for Macarons?
The best fillings balance the shell’s sweetness. This ganache does exactly that - creamy and fruity, with no extra sugar. The result? A crisp shell and soft, flavourful centre.
Easy Raspberry Macaron Filling
Blend raspberries into a purée, mix into melted white chocolate with a little cream and you’re done. Add rose if you like - but they’re just as lovely without it.
What to Avoid When Making Macarons?
Never eye-ball your ingredients. Weigh everything with digital scales for consistent results. Cups are too imprecise; grams matter.
Need convinced? Read why you need digital kitchen scales.
I have also given measurements in ounces but have now removed cups, as it's not an accurate enough measure to produce consistently successful results.
More on Raspberry Macarons in Paris
For much more, see the following related recipes for Parisian raspberry macarons:
- Pink Macarons - includes how much colouring to use
- Raspberry, Rose and Lychee Mini Trifles - including what is Ispahan.
- Raspberry vegan macarons
Step-by-Step Photos Coming Soon
I’ll be updating this post shortly with step-by-step photos, so you can follow the full process from fruit purée to ganache to piping with confidence.
Raspberry Macaron Filling
Ingredients
Raspberry Ganache Filling
- 180 g (6oz) white chocolate broken into pieces (see Notes*)
- 50 g (2 fl oz) heavy cream crème fleurette in France (35% fat)
- 100 g (3 ½oz) fresh raspberries or defrosted if frozen
- 1 teaspoon rose water optional*
Raspberry Macaron Shells (French meringue method)
- 120 g (4oz) ground almonds almond flour
- 180 g (6oz) icing/powdered sugar
- 100 g (3½oz) egg whites (from approx. 3 eggs)
- 65 g (2½oz) caster (superfine) sugar
- ¼ teaspoon raspberry/rose pink powdered food colouring optional*
- 1 teaspoon freeze-dried raspberry powder
Instructions
Raspberry Ganache Macaron Filling
- Blitz the raspberries to a purée in a food processor. Strain with a sieve if you prefer it smooth.
- Gently heat the cream, broken white chocolate and rose water in a saucepan over a medium-low heat until just melted. Take off the heat and mix (even better, blitz) together with the raspberry purée. Set aside to cool. Taste test for your rose quantity, adding more if necessary.
- Leave to cool for about an hour, then stir again well to prepare the filling. Transfer to a piping bag, pipe and sandwich between the macaron shells.
Raspberry Macaron Shells
- Sift the ground almonds and icing sugar together, discarding any coarse bits.
- Whisk the egg whites to soft peaks, then gradually add the caster sugar to form a stiff, glossy meringue. Add the colouring and/or raspberry powder.
- Fold in the almond mixture in two parts. Stop folding when the batter flows off the spatula or patisserie scraper like a thick ribbon (macaronage stage).
- Pipe small 3cm rounds spaced apart onto 3 baking trays lined with parchment.
- Rest for at least 30 minutes until they form a skin and are no longer sticky to the touch.
- Bake one tray at a time for about 12 minutes, testing for doneness with a gentle wobble after 8 minutes. Cool completely before removing and pairing up the macaron shells.
Notes
Remove from the fridge 15 minutes before eating to enjoy them at their best. Gluten Free: Macarons are naturally gluten free but just check icing sugar and chocolate labels to be sure if you're following a strict GF diet. Calories: 192 calories per portion of 3 macarons per person.
Protein 2g; Carbohydrates: 32g, Lipids: 6g; Glycemic Index: 15.
This post was first published 9 September 2013 but is now being updated, including the recipe quantity for macaron shells. More step-by-step images will come shortly.
Mary
Hi Jill,
I'm a novice baker and not sure what to substititute for rose water as I don't like the flavor or smell. Could you please advise?
Mary
Jill Colonna
Hello Mary,
Absolutely no problem - not everyone loves rose so leave it out completely. No need to substitute, as the raspberry and white chocolate are tasty enough on their own.
Jill x
Lori
Hi, these look lovely and I plan to make them for an upcoming shower, can they be made ahead and frozen?
Jill Colonna
Absolutely, Lori. I talk about this in a whole chapter in my first book, Mad About Macarons! Macs are ideal to freeze. I realise I need to update this post and make it more like the one in the book! Thanks for asking and happy macaron making. Jill x
Cynthia
These are both gorgeous and delicious! The perfect addition to a tea tray, bridal or baby shower!
Jill Colonna
Thanks, Cynthia. They're one of our favourites, especially as packed with raspberries and not too sweet.
Dad
The éclair style macalong looks as good as it probably tastes. Can't wait to sample!
Liz
Yes, your filling looks SO much better than jam (though currant jam is my fave :)). And I'm certain your macalongs rival Angelina's!!! xo
Jill
Love currant jam too, Liz - but with macaron fillings, it just needs that bit of butter or cocoa butter to give that extra velvety centre. Rival? Just gourmande and hate queues 😉
parisbreakfast
a fruit rouges hotdog!
I can't think of anything I'd like better right this minute...
Jill
Hehe - I can just hearing you saying that with your NYC accent! Good idea, Carol.
Hester @ Alchemy in the Kitchen
I love the idea of macalongs - even more loveliness! Your filling is genius, Jill - I don't like overly-sweet stuff and letting the tartness of the berries come through really appeals to me. Hope you are well and enjoying a lovely Autumn season in Paris.
Jill
I've noticed we both love things less sweet, Hester. I realise I'm posting too many desserts etc. Time for some savoury? Macaroni and lots of French cheese. Autumn? You're right: it's wet and chilly here - you've probably got sunshine in Ireland!
Jamie
I love the idea of melting chocolate into jam for a filling! That is fabulous -- and why YOU are the Mac Queen! I also agree that raspberry needs something else to complement and highlight the flavor more. the rose is simply romantic.
Now I have to make macalongs ha ha ha.
Jill
I never thought of rose being romantic but, now you mention it, Jamie, you're so right. Oh-là-là!
Nami | Just One Cookbook
Pink pink and more pink! I had macarons for breakfast this morining - not the one I made (no, not yet...). My daughter insists on getting pink color ones and she didn't even bother what flavor. Every girl's dream to have pink macarons? 🙂 These are gorgeous macarons, Jill! I personally love the raspberry flavors - sweetness and sourness is perfect for this little treat.
Jill
Macarons for breakfast? Nami? Wow. You've got it worse than myself! Funny that your daughter goes for the colour rather than macaron flavour. Too cute!
Thomasina
Love the photos Jill. Love the idea of the macalongs. Without the lid on top could be like a sweet open sandwich.
Jill
Lovely idea with the open sweet sandwich, Thomasina. You could top it off with Chantilly cream laced with rose essence and topped with raspberries and redcurrants. A macaron, macalong version of an éclair...
The Ninja Baker
I'm crossing my fingers that with the purchase of your book and un petit peu of practice, my macarons will have feet as pretty as yours!
The white chocolate sweet with the berries looks like perfection for the palate, Jill. And a bit of rose essence is always welcome in my sweets, too =)
Jill
With your talents, you'll have prettier macaron feet than mine! Enjoy making them. Yes, the white chocolate is just enough to set the filling to a nice consistency and add just enough sweetness. Let us know how you get on!
Maureen | Orgasmic Chef
What a brilliant color! Those long ones are what I need to make - for me. So I don't have to keep going back for more. 🙂
Jill
Now that's a good excuse I hadn't thought of, Maureen - coquine!
Kim - Liv Life
Oh, Jill!! They are SO pretty!!! I have to admit I've never actually had a redcurrant, but I'm now eager to try. I'm with you on the late arrival of summer... we didn't actually get good weather until the first day of school. I had a fabulously lovely day, the kids? Not so much!
Here's hoping winter holds off a bit this year. I'm not ready for it, let alone fall.
Jill
Hehe, spoke too soon. Weather in Paris is abruptly cool and wet. Never mind, great for going back to school and returning to routine. I'm not a huge fan of redcurrants on their own, since they're pretty tart but, together with raspberries, definitely worth trying, Kim!