Print

Perfect Raspberry Rose Macarons Recipe with Easy White Chocolate Ganache Filling

raspberry rose macarons - featured image
Print Recipe

Delicate raspberry rose macarons with a silky white chocolate ganache filling, offering a perfect balance of crisp shell and chewy interior with floral and tart flavors.

Ingredients

Scale
  • 110g (about 1 cup) almond flour, finely ground
  • 200g (1 2/3 cups) powdered sugar
  • 90g (about 3 large) egg whites, aged 24 hours at room temperature
  • 50g (1/4 cup) granulated sugar
  • 15g (2 tablespoons) freeze-dried raspberries, crushed finely
  • 1 teaspoon rose water
  • 150g (5 oz) white chocolate, chopped
  • 100ml (about 1/3 cup plus 1 tablespoon) heavy cream
  • 15g (1 tablespoon) cold butter, cubed

Instructions

  1. Prep your ingredients and equipment: Take egg whites out of the fridge 24 hours in advance to age them at room temperature. Sift together 110g almond flour and 200g powdered sugar twice for a smooth batter. Line two baking sheets with parchment paper or silicone mats.
  2. Make the raspberry meringue: In a clean bowl, beat the 90g egg whites on medium speed until foamy. Gradually add the 50g granulated sugar while continuing to whip. Increase speed to high and beat until stiff peaks form—when you lift the whisk, the peaks should stand straight without drooping. This usually takes 5–7 minutes.
  3. Fold in dry ingredients and flavor: Gently fold the almond flour and powdered sugar mixture into the meringue using a spatula. Add 15g crushed freeze-dried raspberries and 1 teaspoon rose water. Fold carefully to avoid deflating the meringue, aiming for a smooth, flowing batter that falls like thick lava when lifted.
  4. Pipe the macaron shells: Transfer the batter to a piping bag fitted with a round tip. Pipe small, 3 cm (1.2 inch) circles onto the prepared baking sheets, spacing them about 2.5 cm apart. Tap the baking sheets firmly on the counter a few times to release any air bubbles. Let the shells rest at room temperature for 30–40 minutes until a thin skin forms.
  5. Bake: Preheat the oven to 150°C (300°F). Bake one sheet at a time for about 15–17 minutes, rotating halfway through for even baking. Let the macarons cool completely before removing them from the baking sheet.
  6. Prepare white chocolate ganache: Heat 100ml heavy cream in a small saucepan until it just begins to simmer—do not boil. Pour over 150g chopped white chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth. Stir in 15g cold cubed butter for extra silkiness. Chill ganache in the fridge for 20–30 minutes until thickened but still spreadable.
  7. Assemble macarons: Pair shells of similar size. Pipe or spread a small amount of ganache onto the flat side of one shell, then sandwich with its partner. Press gently to spread the filling evenly to the edges. Store assembled macarons in an airtight container in the fridge for at least 24 hours to let flavors meld.

Notes

Age egg whites 24 hours at room temperature for better meringue stability. Be gentle when folding to keep air in the batter. Let piped shells rest 30-40 minutes to form a skin before baking. Use an oven thermometer to ensure accurate temperature. Store macarons in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: macarons, raspberry rose macarons, white chocolate ganache, French dessert, gluten-free dessert, floral macarons, baking macarons

Find it online: https://emmastirs.com/perfect-raspberry-rose-macarons-recipe-with-easy-white-chocolate-ganache-filling/