Raspberry macarons with a white chocolate ganache made with fresh raspberries - light, fruity, and not too sweet. This French macaron recipe uses the French meringue method with step-by-step guidance for perfect results.
I can't thank you enough Jill. I have your macaron book and ended up making successful macarons because of it. I tried this recipe a few days ago and we're enjoying them now - love the raspberry taste and that they're not overly sweet like the ones we buy in London. Thanks for sharing so much. - Jennifer
For over 15 years, I couldn't share this recipe due to a publishing contract. Now that my rights are back, this is the exact method I've used for years, tested and refined in my Paris kitchen.
Why These Raspberry Macarons Work
This recipe focuses on balance - something that makes a big difference with macarons.
The raspberry filling is made as a ganache using good-quality white chocolate and real raspberries. Because white chocolate already contains cocoa butter, there's no need to add extra butter, which would make the filling too rich and overly sweet.
Instead, the result is lighter, fresher and more in line with what you'll taste in Paris pâtisseries, with no added sugar in the filling.
As the macarons rest for 24 hours, the ganache softens the shells to create that signature fondant texture - crisp on the outside, soft in the centre.
What's the Best Flavour of Macarons?
Ask ten people and you'll get ten answers - but raspberry is always near the top. It's bright, fresh, slightly tart and balances perfectly with sweet macaron shells.
Tasting my way through Paris' best macarons has been delicious research… but my wallet pushed me to start making my own 20 years ago. I've been hooked ever since - writing 2 cookbooks on them with another on the way.
This version is just as satisfying as the big names, but lighter, fresher - with no artificial flavouring. Just a reliable macaron recipe, a raspberry ganache, and the magic that happens after 24 hours when the filling softens the shells.
For a taste of my Parisian Top 20, see my guide
to the Best Macarons in Paris
How to Make Raspberry Macarons
These raspberry macarons are made in two stages: a fruity white chocolate ganache and the classic French macaron shells. Many people just make them with raspberry jam but I find them too sweet - so try this instead. If you like them even more tart, swap out some raspberries with redcurrants.
I often make the raspberry ganache filling first but the order doesn't matter. Here I waited until frozen raspberries defrosted, so made the shells first.
See full printable recipe card below.
Ingredients - Use the Best Quality for Flavour
Before we get into the steps, here's a quick look at all the ingredients you'll need to make both the macaron shells and the raspberry ganache filling. First weigh out accurately all the ingredients:
- Ground Almonds/Almond Flour: finely ground
- Egg Whites: organic, ideally 2-3 days' old at room temperature.
- Sugar: both powdered/icing and extra fine/caster for the shells. No sugar is added to the filling, to balance the sweetness.
- White chocolate: ensure it contains cocoa butter rather than other fats.
- Heavy Cream: 30% fat (no less), or in France, crème fleurette.
- Raspberries: use either fresh or frozen (defrosted) and a little freeze-dried raspberry powder gives a gorgeous natural pink colour to the shells and extra tartness if added to the filling.
- Food colouring: No artificial colours are needed with dried raspberry powder but add colouring if you prefer them more vibrant (I prefer powder over liquid or red gel food colouring as it doesn't affect the shell - keep it easy!) Or use both.
- Rose water (optional, use sparingly). Adds a gentle floral note, but essences are strong. Start small and add more: once it's in, you can't take it out.
What to do with leftover egg yolks?
Macarons only use egg whites; which means you'll have yolks left over.
In France, we never waste them. They're perfect for classic custard desserts like crème caramel or this chocolate crème brûlée - simple to make, make-ahead friendly, and I've made them less sweet than many desserts.
See my collection of egg yolk recipes for easy ideas. I go deeper into this in my custard desserts e-book, where egg yolks really shine.
How to Make French Macaron Shells (Step-by-Step)
Making macarons isn't as difficult as you think. Take your time, shut the door of the kitchen and enjoy yourself! Here's my step-by-step guide.
Seive the ground almonds, discarding any coarse bits (keep aside to make financier cakes or an almond flour chocolate cake later). Sift the powdered sugar into the same bowl and stir until smooth.
To make a French meringue: whip the egg whites with an electric whisk (or whisk attachment of a stand mixer) on medium speed until moussy. Then add half of the superfine/caster sugar (there's no need to add any salt).
Whip again, add the rest of the sugar and the colouring (tiny bit of powdered colouring or 1 teaspoon raspberry powder). Whip to firm peaks but glossy. The meringue should be slightly clumped up on the whisk and be firm enough to not move.
By hand, using a large flexible spatula, gradually mix in the dry mix of almond flour and icing sugar until you have a bright, glossy batter. Press out the air bubbles with the spatula or pastry scraper until it falls like a ribbon into the bowl.
Then pipe 3cm rounds onto flat baking trays lined with parchment paper. I personally don't like silicone mats for macarons - see why in my silicone macaron mat review.
Don't pipe too large, as they'll spread out slightly.
I skip templates and simply stagger the shells to keep them from merging in the oven. Got bubbles? No worries, rap the trays on the counter and they'll disappear.
Let the shells rest 30 mins until they form a skin to the touch. Bake until just done, then cool completely before filling half of the shells (more details in the recipe card).
Raspberry Macaron Filling - the Ganache
To make a raspberry ganache, purée your raspberries in a blender. Strain if you don't want the seeds, and stir into melted white chocolate and cream.
Add a dash of rose water if using, then leave the ganache on the counter (about an hour) until it firms up for piping. That's it - no food colouring, no syrups, just natural raspberries. If you like yours extra tart, mix in a little freeze-dried raspberry powder into the ganache.
No sugar is added to the filling; the balance of sweetness is enough from the shells and the white chocolate.
More on Raspberry Macarons in Paris
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 the famous Ispahan.
- Raspberry vegan macarons
What to Avoid When Making Macarons?
Never eye-ball your macaron ingredients otherwise you're heading for trouble. 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.
Don't skip the 24-hour fridge rest after filling!
They're so much better the next day and the next - and freeze well.
Too fresh and they'll be chewy and dry.
Waiting gives you the fondant, characteristic bite.
Raspberry Macaron Recipe with Ganache Filling
Equipment
- pastry scraper optional
- Piping bag reusable silicone (40cm/16')
- plain tip (8-10mm/¾-½')
- flat baking sheets (no lip, lined with parchment paper)
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 (30-35% 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) powdered sugar
- 100 g (3½oz) egg whites (from approx. 3 eggs) room temperature
- 65 g (2½oz) caster (superfine) sugar
- 1 teaspoon freeze-dried raspberry powder (or natural beetroot)
- ¼ teaspoon raspberry powdered food colouring optional*
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, if using, in a saucepan over a medium-low heat until just melted. Take off the heat and mix (even better, blitz with a hand blender) 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 on the counter, then stir again well.
Raspberry Macaron Shells
- Sift the ground almonds and icing sugar together, discarding any coarse bits.
- Whisk the egg whites on medium speed until moussy, then add half the caster sugar and continue whisking. Add the rest of the sugar, colouring and/or raspberry powder and whisk again to form stiff peaks but a glossy meringue that sticks to the whisk.
- Gradually incorporate the meringue mixture into the dry ingredients using a large flexible spatula. Mix well until the batter becomes shiny, there are no air bubbles, and flows off the spatula or patisserie scraper like a thick ribbon (macaronnage stage).
- Pipe small 3cm rounds spaced apart (they'll spread out in the oven), staggered in rows onto 3 baking trays lined with parchment paper.
- Rest to air for at least 30 minutes until they form a skin and are no longer sticky to the touch (this helps produce their feet). Preheat the oven to 180°C/350°F (160°C fan/ gas 4).
- Bake one tray at a time for about 12 minutes. After 8 minutes, do the "wobble" test to check for doneness: if they move still, cook for about 4 minutes longer until firm. Cool completely then marry up the shells in pairs according to size, one row flat side up and one row flat side down.
Assembly & Rest
- Transfer the filling to a piping bag with a plain tip. Pipe a little on to each upturned shell. Place its partner on top, using a circular motion to squash the shell down on the filling. Store the macarons in a pastry box or airtight container and rest in the fridge for 24 hours for the raspberry ganache to do its fondant magic into the shells.
Notes
Remove from the fridge 15 minutes before eating to enjoy them at their best. Gluten Free: Macarons are naturally gluten free but check powdered sugar and chocolate labels to be sure if you're following a strict GF diet. Calories per 3 macarons: 192 calories per portion of 3 macarons per person.
Protein 2g; Carbohydrates: 32g, Lipids: 6g; Glycemic Index: 15. Note: After 15 years under my publisher’s contract, I’m thrilled to be able to finally share my Mad About Macarons recipe here - for free!
This post was first published 9 September 2013 and is now fully updated with a step-by-step macaron shell tutorial. It's adapted from my first 2 cookbooks (2010, 2015), including 'Mad About Macarons' - the first macaron recipe book published in the UK. Now that my rights have returned, I'm finally able to share my macaron recipes.
Joseph
I’ve tried 3 times now and every time the shells are hollow I’ve double checked my measurements but still doesn’t work any help
Jill Colonna
Hi Joseph,
I wish you'd asked me for help after the first time. No worries! I bet they still taste good! It sounds like you've removed your macarons just a little too soon before they've fully baked. Test one macaron in your batch. If the base is still sticky, bake a little longer. Practise makes perfect. Also check the temperature of your oven to see it's doing as it's saying it's doing with an oven thermometer. Hope this helps.
Precious N Yang
where did you get your freeze-dried raspberry powder??
Jill Colonna
Hi Precious,
I normally get my ingredients in Paris (G Detout, Déco Relief or Mora) but online, I've added links to Amazon for the best natural products I can find. Hope this helps!
Jennifer
I can’t thank you enough Jill. I have your macaron book and ended up making successful macarons because of it. I tried this recipe a few days ago and we’re enjoying them now - love the raspberry taste and that they’re not overly sweet like the ones we buy in London. Thanks for sharing so much.
Jill Colonna
Hi Jennifer,
It's so kind of you to take the time to write - really thrilled you like them. Thank you!
Agreed on many commercial macarons being far too sweet. I much prefer the play of acidic fruit with the ganache and shells. Another reason why I love homemade macarons - you can control the sugar! Thanks for the push too - I need to get back to writing that next macaron book! J x
David Scott Allen
PS -- I love the rose in these -- it reminds me of my favorite from Ladurée: The Ispahan. Also, super excited about your macaron book!
Jill Colonna
Agreed, although there's no lychee in these. I best get back to writing that book! Lot of love goes into it, as you saw from the latest custard one. Thanks David, Jx
David Scott Allen
I really cannot wait to try these. Going away for a week, so they will need to wait until I return. I will hold you to "they are easy"! Hugs, d
Jill Colonna
Hehe, David - I said they're not difficult... have a good trip!
Cynthia Woodman
Yay! These photos are gorgeous! Glad you're finally "Taylor Swifting" your recipes back!
Jill Colonna
Thanks Cynthia. You've no idea how good this feels again to share! Much more to come...
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!