Raspberry Macaron Recipe with Ganache Filling
Raspberry macarons with French meringue shells and a white chocolate ganache made with fresh or frozen raspberries - less sweet, with no added sugar in the filling. Makes about 35 macarons.
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 - optional
- 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
- Line 2 flat trays with parchment. Sift the almond flour with the icing sugar and discard any coarse bits.
- Whisk the egg whites to a foam, then add the caster sugar gradually, whisking to a firm, glossy meringue. Add the optional colour or raspberry powder towards the end.
- Fold in the almond mixture, then press the batter against the side of the bowl until it falls in a smooth, unbroken ribbon that settles within 10-15 seconds.
- Pipe small 2.5 cm (1”) rounds in staggered rows. Rap the tray and pop any bubbles. Rest for 30-60 minutes, until dry to a light touch. Preheat oven to 150°C/300°F.
- Bake one tray at a time for about 15 minutes, briefly opening the door after 8 minutes. They’re done when the tops don’t move on their feet. Leave to cool before lifting.
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 natural powder I’ve found that gives a good colour). 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. After 15 years under my publisher’s contract, I’m thrilled to be able to finally share my Mad About Macarons recipes.
New to macarons? Check out my Beginner French Macaron Guide.
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. After 15 years under my publisher’s contract, I’m thrilled to be able to finally share my Mad About Macarons recipes.
New to macarons? Check out my Beginner French Macaron Guide.
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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