Raspberry Macaron Filling
Easy raspberry ganache recipe with fresh or frozen raspberries and white chocolate. This macaron filling is not too sweet and fills approx 60 macaron shells to make about 30 macarons.
Ingredients
Raspberry Ganache Filling
- 180 g (6oz) white chocolate broken into pieces (see Notes*)
- 50 g (2 fl oz) heavy cream crème fleurette in France (35% fat)
- 100 g (3 ½oz) fresh raspberries or defrosted if frozen
- 1 teaspoon rose water optional*
Raspberry Macaron Shells (French meringue method)
- 120 g (4oz) ground almonds almond flour
- 180 g (6oz) icing/powdered sugar
- 100 g (3½oz) egg whites (from approx. 3 eggs)
- 65 g (2½oz) caster (superfine) sugar
- ¼ teaspoon raspberry/rose pink powdered food colouring optional*
- 1 teaspoon freeze-dried raspberry powder
Instructions
Raspberry Ganache Macaron Filling
- Blitz the raspberries to a purée in a food processor. Strain with a sieve if you prefer it smooth.
- Gently heat the cream, broken white chocolate and rose water in a saucepan over a medium-low heat until just melted. Take off the heat and mix (even better, blitz) together with the raspberry purée. Set aside to cool. Taste test for your rose quantity, adding more if necessary.
- Leave to cool for about an hour, then stir again well to prepare the filling. Transfer to a piping bag, pipe and sandwich between the macaron shells.
Raspberry Macaron Shells
- Sift the ground almonds and icing sugar together, discarding any coarse bits.
- Whisk the egg whites to soft peaks, then gradually add the caster sugar to form a stiff, glossy meringue. Add the colouring and/or raspberry powder.
- Fold in the almond mixture in two parts. Stop folding when the batter flows off the spatula or patisserie scraper like a thick ribbon (macaronage stage).
- Pipe small 3cm rounds spaced apart onto 3 baking trays lined with parchment.
- Rest for at least 30 minutes until they form a skin and are no longer sticky to the touch.
- Bake one tray at a time for about 12 minutes, testing for doneness with a gentle wobble after 8 minutes. Cool completely before removing and pairing up the macaron shells.
Notes
Measures: Please note that French macaron recipes are made using digital kitchen scales in precise metric grams for successful results. Cups are not an accurate enough measure for consistently successful results.
Rose water: If using, please avoid concentrated aromas. I like to use brands with a concentration of 3% rose essence to water (Moroccan rose water from our supermarkets). It's essential to add it slowly and taste as you go, as rose waters are all different (you can't remove it once added!) Chose a natural rose water or extract for baking (e.g. Levanthym brand, Eau de Rose N°34). Essences are really strong so add very little.
For Valentine's Day, follow my piping tips how to make macaron hearts.
Raspberry Flavour and Colouring: I prefer powdered raspberry colouring, as only a tiny amount is needed. However, if you prefer natural, use freeze-dried raspberry powder instead (or both!). Likewise, you can add a little to the filling for extra tartness.
Storage: store filled macarons in an airtight container in the fridge for up to 5 days. They’re best enjoyed after a minimum rest of 24 hours to develop the flavours and texture. If using fresh raspberries, macarons freeze well. Avoid freezing if you’ve used thawed frozen berries in the filling.
Remove from the fridge 15 minutes before eating to enjoy them at their best. Gluten Free: Macarons are naturally gluten free but just check icing sugar and chocolate labels to be sure if you're following a strict GF diet. Calories: 192 calories per portion of 3 macarons per person.
Protein 2g; Carbohydrates: 32g, Lipids: 6g; Glycemic Index: 15.
Remove from the fridge 15 minutes before eating to enjoy them at their best. Gluten Free: Macarons are naturally gluten free but just check icing sugar and chocolate labels to be sure if you're following a strict GF diet. Calories: 192 calories per portion of 3 macarons per person.
Protein 2g; Carbohydrates: 32g, Lipids: 6g; Glycemic Index: 15.