Raspberry White Chocolate Macarons

Raspberry and white chocolate make one of the dreamiest macaron combinations. Crisp shells, chewy centres, and creamy ganache make homemade Raspberry White Chocolate Macarons irresistible.

I made these Raspberry White Chocolate Macarons with my mum when my parents came to visit, and they quickly became one of my favourite macaron combinations.

Since they had to travel all the way from Sydney to Milan for my mother’s work colleagues, I needed a filling sturdy enough for the journey. Buttercream and jam wouldn’t have held up very well, so I went with a white chocolate and raspberry ganache instead.

The raspberry gives the filling a gentle fruity flavour that balances the sweetness of the white chocolate really well.

Paired with the crisp shells and slightly chewy centre, they turned out exactly how I wanted. They do take a little patience, but seeing those little macaron feet appear always makes me happy. I hope you like them as much as we did!

Why We Love These Raspberry Macarons

• Macarons can be made ahead, which makes party and holiday prep much less stressful.
• Pink macarons always look impressive on a dessert table without needing complicated decoration.
• Leftover filling can be used in cakes, sandwich biscuits, or spooned over ice cream later on.

Key Ingredients for Raspberry White Chocolate Macarons

White Chocolate

White chocolate gives the ganache its creamy texture and helps it firm up enough for piping between the shells. A good-quality white chocolate made with cocoa butter melts more smoothly and gives the filling a richer flavour.

Raspberry Syrup

Raspberry syrup adds a gentle fruity flavour and a soft pink tint to the ganache. It blends into the filling more easily than fresh raspberries, which can make the mixture too wet.

Almond Meal

Finely ground almond meal gives the shells their delicate texture and subtle nutty flavour. If the almond meal looks coarse, pulse it briefly in a food processor before sifting.

Egg Whites

Whipped egg whites create the meringue needed for the macarons to rise properly in the oven. Letting the whites age for a few days usually helps create a more stable mixture.

Pink Food Colouring

A small amount of pink colouring gives the shells their soft pastel look. Gel or powder colouring is usually easier to work with because it doesn’t thin the batter as much as liquid colouring.

Find the complete list with measurements in the recipe card below.

How to Make Raspberry White Chocolate Macarons

To Make the Shells

Prepare the Macaron Batter

Step 1: Age the egg whites by either leaving them in the fridge for 4 days or keeping them on the kitchen bench top for a couple of days. Cover them with a sieve to prevent small particles from getting in. Before whisking the egg whites, make sure they’ve come back to room temperature.

Step 2: Before starting the shells, prepare the piping bag with a plain circular nozzle about 1 cm – ½ inch in diameter and line the oven trays with baking paper or a silicone cookie mat.

Step 3: Sift the almond meal and pure icing sugar together into a large bowl and mix well.

Make the Meringue

Step 1: Put the egg whites in a bowl and start whisking them with an electric mixer.

Step 2: Add the sugar and food colouring little by little and keep whisking until very stiff peaks form. The meringue should look translucent and pearl-like.

Step 3: Add the meringue to the almond meal and icing sugar mixture and stir well using a spatula.

Pipe and Bake the Macarons

Step 1: Fill the piping bag and pipe circles of batter onto the lined baking tray or cookie sheet by squeezing the bag while keeping it in one spot. Spray the shells with a little red food colouring using a small brush if desired.

Step 2: Let the macarons rest for 30 to 60 minutes or until they’ve hardened slightly.

Step 3: Bake the macarons either at 160°C – 320°F for about 12 minutes or at 150°C – 302°F for 15–17 minutes, depending on the oven.

Note: Baking times may vary from oven to oven, which means experimenting and getting to know the oven is important. If there are temperature problems, using a small oven thermometer can help check the actual temperature inside the oven.

Step 4: Remove the shells from the oven and let them cool completely before attempting to detach them from the baking paper or silicone cookie mat.

Note: If the shells are removed too early, they may break, and the macarons’ feet may be ruined. If they still don’t detach easily, put them in the freezer for a couple of minutes, and they should come off more easily.

Step 5: Once cool, put the shells in an airtight container and keep them in the fridge until ready to assemble.

To Make the White Chocolate and Raspberry Ganache

Step 1: Put the cream in a pot and heat it until it’s almost boiling.

Step 3: Refrigerate the ganache until it thickens and is ready to be piped onto the macaron shells.

Step 4: Pipe the white chocolate and raspberry ganache onto half of the shells and place the remaining shells on top like a sandwich.

Note: If the ganache is still a little too fluid, put the shells with the piped ganache back in the freezer for a couple of minutes before placing the remaining shells on top.

Frequently Asked Questions

Extra Help from the Kitchen

Use a Template Under the Baking Paper – Slide a printed macaron template underneath the baking paper before piping the batter. This helps keep the shells evenly sized and makes matching them later much easier.

Match Similar Shell Sizes – Once the shells have cooled, arrange them into pairs with similar sizes before adding the filling. Doing this first makes assembling quicker and gives the macarons a more even appearance.

Remove Air Bubbles with a Toothpick – After piping the batter onto the trays, check for visible air bubbles on the surface. Pop them gently with a toothpick before the shells begin drying.

Let the Ganache Thicken Gradually – Chill the ganache in short intervals and stir it occasionally to check the texture. If it’s still too soft for piping, give it a little more time in the fridge rather than adding extra chocolate.

Bake One Tray at a Time – Place a single tray in the centre of the oven instead of baking multiple trays together. This usually gives more even feet and helps the shells bake at the same rate.

Check for Uneven Browning – If one side of the shells colours faster than the other, your oven may have hot spots. Rotating the tray halfway through baking can help the shells bake more evenly.

Variations and Twists

Chocolate Raspberry Macarons – Add a little cocoa powder to the shells for a richer flavour that pairs really well with the raspberry filling.

Strawberry White Chocolate Macarons – Replace the raspberry syrup with strawberry syrup or strawberry essence for a slightly sweeter berry flavour while keeping the same filling method.

Lemon Raspberry Macarons – Stir a little finely grated lemon zest into the ganache to give the filling a fresher citrus flavour alongside the raspberry.

Vanilla White Chocolate Macarons – Leave out the raspberry syrup and flavour the ganache with vanilla bean paste instead for a softer and creamier filling.

Mini Raspberry Macarons – Pipe smaller shells for bite-sized macarons that work really well on dessert platters or afternoon tea tables. Smaller shells usually bake faster, so start checking them a few minutes earlier. Remove them once the feet look set and the tops no longer wobble when lightly touched.

Storage and Shelf Life

Store the macarons in an airtight container in the fridge for up to 5 days. The texture actually improves after the first 24 hours as the filling softens the shells slightly.

You can also freeze them for up to 1 month in a sealed container with baking paper between the layers to prevent sticking.

Thaw the macarons overnight in the fridge, then let them sit at room temperature for about 20 to 30 minutes before serving so the shells and ganache soften properly.

More Macaron Flavours to Try Next

• Salted Caramel Macarons
• Lavender and Jasmine Macarons
• Dulce de Leche Macarons
• Mango and Passion Fruit Macarons
• Orchid and Matcha Macarons

This post may contain affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you.