Description
Learn to master the art of French baking with these Easy Raspberry Macarons! Featuring crisp shells, chewy centers, and a luscious raspberry ganache filling, these delicate treats combine the sweetness of white chocolate with the tang of fresh raspberries. Perfect for special occasions or an indulgent treat, these macarons will wow anyone who takes a bite.
Ingredients
For the Raspberry Ganache Filling:
- 200 g (7 oz) fresh or frozen raspberries
- ½–1 teaspoon rose water
- 180 g (6 oz) white chocolate, broken into pieces
For the Macaron Shells:
- 120 g (4 oz) ground almonds (almond flour)
- 180 g (6 oz) icing sugar (powdered sugar)
- 100 g egg whites (from approx. 3 large eggs)
- 65 g (2.5 oz) caster sugar (superfine sugar)
- ¼ teaspoon raspberry or rose pink powdered food coloring
- 1 teaspoon dried raspberry powder (optional)
Instructions
- Prepare the Raspberry Ganache Filling:
- Blend the raspberries in a food processor until smooth. Strain through a sieve to remove seeds if desired.
- Heat the raspberry purée in a saucepan over medium-low heat. Stir in the rose water.
- Gradually add the white chocolate, stirring until melted and smooth. Cool the ganache and refrigerate for at least 1 hour before using.
- Make the Macaron Shells:
Sift Dry Ingredients:
- Sift the ground almonds and icing sugar together into a bowl. Repeat twice for a fine texture.
Whip the Egg Whites:
- Beat the egg whites with an electric mixer until soft peaks form. Gradually add the caster sugar and continue beating until stiff, glossy peaks form.
Combine and Fold:
- Fold the dry ingredients into the meringue in three additions. Add the food coloring and raspberry powder (if using), folding until the batter flows like lava and forms a ribbon when dropped from a spatula.
Pipe the Shells:
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto parchment-lined baking sheets, spacing them evenly. Tap the sheets firmly to release air bubbles.
Dry the Shells:
- Allow the shells to sit at room temperature for 30-60 minutes, or until they form a dry, smooth skin.
Bake:
- Preheat the oven to 300°F (150°C). Bake one tray at a time for 14-16 minutes, rotating halfway through. Cool completely before removing from the parchment.
- Assemble the Macarons:
- Match shells of similar size. Pipe a small amount of raspberry ganache onto the flat side of one shell and gently press another shell on top. Repeat for all shells.
- Let Them Mature:
- For the best flavor, refrigerate the assembled macarons for 24 hours before serving.
Notes
- Use room temperature egg whites for a stable meringue.
- Avoid overmixing or undermixing the batter; aim for a smooth, lava-like consistency.
- Ensure the shells dry fully before baking to prevent cracking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French