Gluten Free 
Market Produce
Raspberries (Framboises)
An easy recipe for a raspberry macaron filling using fresh or frozen fruits in a white chocolate ganache with just a hint of rose. Fills approx 30 macaron shells.
What is the Most Popular French Macaron Flavour?
To ‘macalong’ story short, this raspberry and rose macaron all came about as I was meandering the sweet streets of Paris. It happens often, as you can imagine. Who can’t be inspired by the growing number of French pâtisseries filled with the most divine pastries – and Parisian macarons?
Over the years living here, I often ask the sales assistants what their most popular macaron flavours are (top tip: ask in French and they tell you much more). It depends which patisserie you go to – and it’s subjective, of course. I mean, it’s like asking what the most popular French music is, no? As we can’t generalise too much, there are particular favourites amongst the French and also amongst different nationalities it seems.
Who would believe that chocolate, raspberry and rose are three of the most popular flavours. Put them together and you get this.
A raspberry macalong, inspired by Angelinas and Richart in Paris
What are Macaron Fillings Made Of?
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.
This, of course, comes from the macaron magic. Fillings need to infuse in the macaron shell for at least 24 hours.
Many people use jams (confitures in French) to fill their macaron shells. It’s less time consuming and often used as fillings in French bakeries. However, I personally find these particularly sweet. The taste taste is higher on my list than in the looks department. So I like to use reduced-sugar jams:
That’s why fruit in a ganache done this way using white chocolate is a a creamy yet fruity balance. Likewise, most macarons are made using a chocolate ganache. The rest is filled with buttercreams, many of which I use in my first recipe book, Mad About Macarons.
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.
heating the natural raspberry pulp to melt in white chocolate
Easy Raspberry Macaron Recipe
To make the macaron shells, simply follow the instructions in my first book, Mad About Macarons: How to Make Macarons Like the French. Originally published in 2010, I wrote this fun book to take the fear out of making macarons – and encourage first-time macaron bakers to make that first move. I’m bowled over that it has been reprinted 12 times and has been the starting block for many professional macaron bakers today. I can’t tell you how thrilled I am to have your lovely stories via your messages on social media and here on le blog.
Incidentally, you’ll find most of my favourite sweet Parisian streets in my recipe book, Teatime in Paris: A Walk Through Easy French Pâtisserie Recipes (2015). There’s a whole chapter devoted to macarons, including these macalongs plus much more.
More on Raspberry Macarons in Paris
For much more, see the following related recipes and articles:
- My Top 20 Best Macarons in Paris
- 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 Macaron Filling with Rose
Servings : 15 macarons
Description
An easy recipe for a raspberry macaron filling using fresh or frozen fruits in a white chocolate ganache. Fills approx 30 macaron shells.
Ingredients
- 200 g (7oz) fresh (or frozen) raspberries
- 1 tsp rose water
- 180 g (6oz) white chocolate broken into pieces
Instructions
- Blitz the raspberries in a food processor for about 3-4 minutes, until the seeds are well and truly crushed. (If you really don't like seeds, you can filter the seeds through a sieve at this point.)
- Gently heat the raspberry purée in a saucepan with the rose water - over a medium heat - and gradually stir in the white chocolate bits and. Stir slowly with a wooden spoon until the white chocolate has completely melted and blended with the fruit.
- Set aside to cool then refrigerate for an hour before piping out the filling on to your macaron shells.
Notes
Once your macarons are filled, store in an air-tight container in the fridge for 24 hours to appreciate macarons at their best.
Follow my basic step-by-step recipe for making the macaron shells from both of my books, Mad About Macarons and Teatime in Paris.
Rose water: please avoid concentrated aromas. I like to use brands with a concentration of 3% rose essence to water. It's essential to add it slowly and taste as you go, as rose waters are all different. Best chose a natural rose water for baking (e.g. Levanthym brand, Eau de Rose N°34)
This post was first published 9 September 2013 but is now completely updated
These are both gorgeous and delicious! The perfect addition to a tea tray, bridal or baby shower!
Thanks, Cynthia. They’re one of our favourites, especially as packed with raspberries and not too sweet.
The éclair style macalong looks as good as it probably tastes. Can’t wait to sample!
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
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 😉
a fruit rouges hotdog!
I can’t think of anything I’d like better right this minute…
Hehe – I can just hearing you saying that with your NYC accent! Good idea, Carol.
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.
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!
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.
I never thought of rose being romantic but, now you mention it, Jamie, you’re so right. Oh-là-là!
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.
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!
Love the photos Jill. Love the idea of the macalongs. Without the lid on top could be like a sweet open sandwich.
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…
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 =)
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!
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. 🙂
Now that’s a good excuse I hadn’t thought of, Maureen – coquine!
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.
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!