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    Home • Recipes • Gluten Free Recipes

    Raspberry Macaron Filling with Rose

    Published: Sep 14, 2022 · Modified: Oct 25, 2022 by Jill Colonna21 Comments

    Jump to Recipe Print Recipe

    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.

    deep pink shiny macarons

    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.

    long pink filled macarons
    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:

    • Rhubarb and rose jam;
    • Apricot jam with lavender;
    • Corsican Fig jam;
    • Spiced plum jam.

    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.

    pink green and vanilla macaron tower

    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 white chocolate with raspberry pulp
    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.

    pink recipe book for macarons and French pastry

    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

     

    deep pink shiny macarons

    Raspberry Macaron Filling with Rose

    Jill Colonna
    An easy recipe for a raspberry macaron filling using fresh or frozen fruits in a white chocolate ganache. Fills approx 30 macaron shells.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Chilling time: 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert, teatime
    Cuisine French
    Servings 15 macarons

    Ingredients
      

    • 200 g (7oz) fresh (or frozen) raspberries
    • 1 teaspoon 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)
    Keyword raspberry redcurrant macaron filling

    This post was first published 9 September 2013 but is now completely updated

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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Meet Jill Colonna

    Both Scottish and French, Jill is author of patisserie books and French food blog, Mad About Macarons since 2010. Join her 30 years' full-time experience of living the healthy food life in Paris - via easy recipes and local food guides in France.

    More about Jill

    Reader Interactions

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    1. Cynthia

      November 01, 2022 at 8:08 pm

      5 stars
      These are both gorgeous and delicious! The perfect addition to a tea tray, bridal or baby shower!

      Reply
      • Jill Colonna

        November 02, 2022 at 10:25 am

        Thanks, Cynthia. They're one of our favourites, especially as packed with raspberries and not too sweet.

        Reply
    2. Dad

      October 04, 2013 at 5:41 pm

      The éclair style macalong looks as good as it probably tastes. Can't wait to sample!

      Reply
    3. Liz

      September 24, 2013 at 5:55 pm

      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

      Reply
      • Jill

        September 25, 2013 at 11:27 am

        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 😉

        Reply
    4. parisbreakfast

      September 18, 2013 at 9:53 am

      a fruit rouges hotdog!
      I can't think of anything I'd like better right this minute...

      Reply
      • Jill

        September 19, 2013 at 2:00 pm

        Hehe - I can just hearing you saying that with your NYC accent! Good idea, Carol.

        Reply
    5. Hester @ Alchemy in the Kitchen

      September 17, 2013 at 8:06 pm

      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.

      Reply
      • Jill

        September 19, 2013 at 1:59 pm

        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!

        Reply
    6. Jamie

      September 16, 2013 at 11:31 am

      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.

      Reply
      • Jill

        September 17, 2013 at 11:13 am

        I never thought of rose being romantic but, now you mention it, Jamie, you're so right. Oh-là-là!

        Reply
    7. Nami | Just One Cookbook

      September 12, 2013 at 8:21 pm

      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.

      Reply
      • Jill

        September 17, 2013 at 11:11 am

        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!

        Reply
    8. Thomasina

      September 11, 2013 at 11:20 pm

      Love the photos Jill. Love the idea of the macalongs. Without the lid on top could be like a sweet open sandwich.

      Reply
      • Jill

        September 17, 2013 at 11:09 am

        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...

        Reply
    9. The Ninja Baker

      September 10, 2013 at 12:57 pm

      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 =)

      Reply
      • Jill

        September 17, 2013 at 11:08 am

        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!

        Reply
    10. Maureen | Orgasmic Chef

      September 10, 2013 at 12:14 pm

      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. 🙂

      Reply
      • Jill

        September 17, 2013 at 11:06 am

        Now that's a good excuse I hadn't thought of, Maureen - coquine!

        Reply
    11. Kim - Liv Life

      September 09, 2013 at 11:53 pm

      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.

      Reply
      • Jill

        September 17, 2013 at 11:04 am

        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!

        Reply

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