Raspberry Macarons (White Chocolate Ganache Filling)

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.

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.

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.