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Raspberry White Chocolate Macarons

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Delicate Raspberry White Chocolate Macarons that blend tart raspberry and creamy white chocolate in a luxurious treat.

Ingredients

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  • 1 cup powdered sugar
  • 1/2 cup almond flour
  • 3/4 cup egg whites (about 3 large eggs)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • Pink food coloring (optional)
  • 1/2 cup fresh raspberries (or raspberry puree)
  • 1/2 cup white chocolate chips
  • 1/4 cup heavy cream
  • 2 tablespoons butter

Instructions

  1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.
  2. Sift together the powdered sugar and almond flour in a mixing bowl to ensure a smooth mix.
  3. Whisk the egg whites in a separate bowl until soft peaks form, then gradually add the granulated sugar until stiff peaks form.
  4. Fold the sifted mixture into the egg whites gently and add pink food coloring if desired.
  5. Pipe small circles, about 1.5 inches in diameter, onto the prepared baking sheets, and tap to remove air bubbles.
  6. Rest the piped macarons for 30-45 minutes until they develop a skin.
  7. Bake for 15-18 minutes, then let cool completely on the baking sheets.
  8. Cook the raspberries in a saucepan over medium heat until they break down, then strain to make raspberry puree.
  9. Heat heavy cream until simmering, then add white chocolate chips and butter, stirring until smooth.
  10. Mix in the raspberry puree and allow the filling to cool to room temperature.
  11. Pipe the filling onto one macaron shell and sandwich with another, then let them rest in the fridge for at least 24 hours before serving.

Notes

Ensure egg whites are at room temperature and avoid moisture to prevent deflation. Sifting the powdered sugar and almond flour helps achieve smoother shells.

Nutrition

Find it online: https://yummyfirst.com/raspberry-white-chocolate-macarons/