Macarons with White Chocolate-Raspberry Ganache

by Layla suzette
Macarons with White Chocolate

Making Macarons can be complicated. I want to teach you how to make perfect ones using the Italian meringue technique. They come out very even, don’t spread as much and it’s much easier to reach the right consistency since Italian meringue is a most stable meringue and you don’t have to worry about egg whites deflating while mixing.

Macarons with White Chocolate

Macarons with White Chocolate-Raspberry Ganache

Rating: 5.0/5
( 1 voted )


Italian Meringue Macarons:

  • 190g egg whites(6 eggs)divided in half
  • 210g almond flour
  • 235g icing sugar
  • 210g superfine, caster sugar
  • 65 ml of water
  • 3 drops gel food color(intense pink)
  • 1 tsp raspberry extract

Raspberry-White Chocolate Ganache:

  • 600g white chocolate
  • 200ml Heavy cream
  • 2 cups freeze-dry raspberries(powder)
  • 1 tsp raspberry extract
  • Food color(optional)


Make paste first:

  1. In a food processor add almond flour and icing sugar.
  2. Process for 30 seconds, then pulse 5 times.
  3. Your ingredients will be combined and become finer milled.
  4. Run through the sieve to get rid of lumps.
  5. Transfer into a large mixing bowl.
  6. Add I half of the egg whites and mix into a paste.
  7. At this point, you can add food coloring and flavoring.
  8. Cover and set aside.
  9. Move on to make an Italian meringue.
  10. In a small saucepan add sugar and water. bring to boil.
  11. in a bowl of a stand, up mixer add the second half of egg whites.
  12. Wait till the temperature of your sugar syrup reaches 108°C(225°F), then start whipping egg whites to a white and fluffy consistency.
  13. When the syrup reaches temperature 119°C(245°F) take it off the heat and without stopping the mixer start pouring syrup slowly into egg whites.
  14. Mix until cools down(about 5 minutes)
  15. You should have glossy egg whites with stiff peaks.
  16. Transfer them into an almond paste.
  17. Start mixing around and through the middle until fully incorporated and your macaron dough falls off the spatula like a ribbon.
  18. Prepare a large piping bag with a 10mm round tip.
  19. Transfer your dough into it and start piping macarons on lined with a macaron silicon mat.
  20. Bake at 330°F(165°C) for 10-12 min. Take us and let cool.

Raspberry-White Chocolate Ganache:

  1. Heat up heavy cream and pour over chocolate.
  2. Add freeze-dry raspberry powder, color, and flavoring, mix and refrigerate for 30 minutes until it sets a little bit.
  3. Then transfer into a piping bag,
  4. Pipe ganache onto macarons and sandwich them together.
  5. Ideally, macarons stored first in the refrigerator overnight to enjoy the next day!
  6. They can be stored in a freezer for up to 30 days.
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