Raspberry Macaron Recipe with Ganache Filling
Raspberry macarons recipe with an easy white chocolate ganache filling with fresh or frozen raspberries. Less sweet as no added sugar in the filling. Fills approx 60 macaron shells to make about 30 macarons. Recipe adapted from my 1st two cookbooks (2010).
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
Measures: French macaron recipes need digital kitchen scales to measure in precise metric grams for best results. Cups aren't accurate enough for consistent success.
Rose water: If using, please avoid concentrated aromas. I like to use brands with a concentration of 3% rose essence to water (Moroccan rose water from our supermarkets). It's essential to add it slowly and taste as you go, as rose waters are all different (you can't remove it once added!) Chose a natural rose water or extract for baking (e.g. Levanthym brand, Eau de Rose N°34). Essences are really strong so add very little.
Valentine's Day/special occasions: follow how to make macaron hearts.
Raspberry Flavour and Colouring: I prefer powdered raspberry colouring, as only a tiny amount is needed (the link above is the only powder I can find that's natural and non-toxic). If you prefer natural, use freeze-dried raspberry powder (beetroot or pitaya) but they will fade during baking; adding a little to the filling gives extra tartness. If you use without colouring, your macaron shells will be a natural beige but full of raspberry flavour with the fresh fruit in the filling.
Storage: store filled macarons in an airtight container in the fridge for up to 5 days. They’re best enjoyed after a minimum rest of 24 hours to develop the flavours and texture. If using fresh raspberries, macarons freeze well. Avoid freezing if you’ve used thawed frozen berries in the filling.
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!
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!
Nutrition
Calories: 96kcalCarbohydrates: 13gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 12mgPotassium: 29mgFiber: 1gSugar: 12gVitamin A: 27IUVitamin C: 1mgCalcium: 23mgIron: 0.2mg
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