White Chocolate Raspberry Macarons
Macarons are a French confection that began to be made at the end of the 18th century. The refreshing combination of white chocolate and raspberry is based on the latest trends in our macaron recipes. The tangy taste of raspberry and the creamy sweetness of white chocolate create a perfect harmony in this elegant dessert.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients. Sift the almond flour and powdered sugar into a bowl to remove any lumps.
2
Beat the egg whites until stiff peaks form. Gradually add the granulated sugar, continuing to beat until the meringue is glossy and firm, with stiff peaks.
3
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix; the batter should remain light and airy.
4
Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto a baking sheet lined with parchment paper.
5
Let the macarons rest for 30 minutes to allow a skin to form on the surface before baking.
6
Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely on the baking sheet.
7
Melt the white chocolate, then stir in the heavy cream until smooth and creamy.
8
Puree the raspberries and fold them into the white chocolate cream.
9
Once the filling is smooth and even, refrigerate it for 10-15 minutes to allow it to firm up slightly.
10
Once the macarons have cooled, pipe or spoon the creamy filling onto one half, then top with the other half.
11
Refrigerate the assembled macarons for at least 1-2 hours to allow the flavors to meld together.
