An easy raspberry macaron filling using fresh raspberries in a white chocolate ganache with rose. Fills approx 70 macaron shells to make about 35 macarons. My best recipe filling that's both fast and fresh, adapted from my 2nd cookbook, Teatime in Paris.

What is the Best Flavour of Macarons?
Quite simply, the best flavour of macarons comes from a filling that's not too sweet. As the shells are already sweet made with French meringue, it's better if they are sandwiched together with a little acidity and creamy texture.
As a result, these raspberry macarons were inspired by tasting my way around the best Parisian pâtisseries.
Over the years living here, I often ask the sales assistants what their best and most popular macaron flavours are around Paris. Of course, it depends which patisserie you go to, and favourite flavours vary amongst the French compared to different nationalities (e.g. the Japanese particularly adore rose). However, it's not easy to stereotype, is it?
In a nutshell (almond macaron shell?), chocolate, raspberry and rose are three of the most popular flavours. Put them together and you get these: fresh raspberry macarons with a white chocolate ganache and a hint of rose.
For a taste of the best, see my Top 20 Macarons in Paris
Do you Flavour Macaron Shells or Filling?
It may sound disappointing, but the truth is that the flavours or macarons come mainly from the filling. For these raspberry macarons, the shells include raspberry powder but even with this addition, the flavour isn't that strong. Just taste a shell and see. It's subtle.
The real macaron flavour comes from the filling; in this case, with fresh raspberries and creamy white chocolate. The taste of the filling comes from the magic.
What are Macaron Fillings Made Of? What's Best?
There are 3 main classes of macaron fillings, which slightly change the texture of the macaron. Either it's made up of ganache (dark, milk or white chocolate), buttercream or jam.
Using ganache with white chocolate in this recipe makes a creamy yet fruity balance. The rest are filled with buttercreams, many of which I use in my recipe book, Mad About Macarons. Either ganache or buttercreams are what the top, best pâtisseries use in France.
Filling macaron shells with jams (confitures in French) is less time consuming and often used as fillings in regular French bakeries. However, I personally find these particularly sweet so I recommend making them with reduced-sugar jams:
Whatever the filling, there is one golden rule. Don't forget to let the macaron magic happen in the fridge. Fillings need to infuse in the macaron shell for at least 24 hours before you can enjoy them at their best.
Imagine tart (some say sour), yet tantalisingly fruity; acidic yet counteracting with the velvet vanilla sweetness of white chocolate with a hint of rose petals. The result is sweet - yet not overly sweet - macarons: crisp meringue-like on the outside and compact, fondant in the inside.
What Type of Filling is Best for Macarons?
That said, the best type of filling is the kind that's not too sweet. Let's face it, we need sugar to make the macaron shells so the filling needs to be a good balance.
Moreover, as the filling penetrates into the meringue-like shell for the first 24 hours to work its magic, the ultimate resulting texture should be a fondant centre with a crispy exterior.
With both these criteria in mind, we're looking at this as an example of a creamy white chocolate ganache with the acidity of the fruit without any sugar added to the filling. There's enough sugar in the white chocolate.
Easy Raspberry Macarons Filling
This has to be one of my favourite fillings, as it's not just tasty but so easy! Just melt in white chocolate to fresh raspberries that have been blended to a pulp.
What's more, add a little rose water for that extra touch of Parisian chic - otherwise, they can be made without.
What to Avoid When Making Macarons?
The most important thing to avoid when making macarons is eye-balling your ingredients. To make macarons successfully each time, use digital scales to weigh out your ingredients to the precise gram.
I have also given measurements in ounces and some in cups, purely as a rough guide - but flick that switch on your scales to grams and baking them will be so much easier!
Macaron Recipe
The good news is, thanks to my publishers at Waverley Books, they have finally given me permission to post my macaron recipe - full details are in the salted caramel macaron recipe. Use raspberry or rose powdered colouring and an optional teaspoon of raspberry powder to the shells.
I encourage you to make many more macaron recipes from my book, Mad About Macarons: How to Make Macarons Like the French. Originally published in 2010, I wrote this book for fun to take my friends' fear out of making macarons. It was to encourage first-time macaron bakers that they were easier than they think. I'm bowled over that it has been reprinted 12 times and has been the starting block for many professional macaron bakers today.
Incidentally, even more macaron recipes and pastries are in Teatime in Paris: A Walk Through Easy French Pâtisserie Recipes (2015).
More on Raspberry Macarons in Paris
For much more, see the following related recipes for Parisian raspberry macarons:
- Pink Macarons (including How Much Colouring to Use)
- Raspberry, Rose and Lychee Mini Trifles (including what is Ispahan flavour in Paris)
- Raspberry vegan macarons
Raspberry Macarons
Ingredients
Raspberry Ganache Filling
- 200 g (7oz/1.6cups) fresh raspberries (or defrosted if frozen) SEE NOTES*
- ½-1 teaspoon rose water see NOTES
- 180 g (6oz/1.7 cups) white chocolate broken into pieces*
Raspberry Macaron Shells (see recipe link below)
- 120 g (4oz/1 cup) ground almonds almond flour (1 cup + ⅕)
- 180 g (6oz/1½ cups) icing sugar powdered
- 100 g (from approx 3 eggs) egg whites
- 65 g (2.5oz/¼ cup) caster sugar superfine
- ¼ teaspoon raspberry/rose pink powdered food colouring
- 1 teaspoon dried raspberry powder optional
Instructions
Raspberry Ganache Macaron Filling
- Blitz the raspberries in a food processor for about 3-4 minutes, until the seeds are well and truly crushed. If you prefer without seeds, filter them through a sieve.
- Gently heat the raspberry purée in a saucepan with the little rose water - over a medium-low heat - and gradually stir in the white chocolate (bits or chips). Stir slowly with a wooden spoon until the white chocolate has completely melted and blended with the fruit. Taste test for your rose quantity.
- Set aside to cool then refrigerate for an hour before piping out the filling on to your macaron shells.
Raspberry Macaron Shells
- Follow the recipe instructions either in my books or from the recipe for salted caramel macarons (see link in notes). Instead use pink colouring and raspberry powder, if using.
Notes
Protein 2g; Carbohydrates: 32g, Lipids: 6g; Glycemic Index: 15.
This post was first published 9 September 2013 but is now completely updated, including the recipe quantity for macaron shells. Have you made this raspberry macaron filling? The good news is you can now hit the stars and leave a review!
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!