Raspberry Macarons with White Chocolate Ganache
Inspired by Pierre Hermé
A refined raspberry macaron inspired by Pierre Hermé, featuring naturally vibrant raspberry cream and simplified macaron shells for home bakers.
Raspberry Macarons with White Chocolate Ganache 💕
Craving something elegant, fruity, and just the right amount of sweet? These raspberry macarons are inspired by the artistry of Pierre Hermé but adapted with a simplified method perfect for home bakers 🎯. The naturally vibrant raspberry ganache, paired with delicate pink almond shells, makes each bite a celebration of refined flavor and texture.
Whether you're baking for a special event or simply treating yourself, these macarons will elevate any dessert table 🍓✨.
A French Classic with a Fresh Berry Twist 🇫🇷
French macarons are famously finicky—but this recipe demystifies the process. By using aged egg whites, carefully sifted almond flour, and letting your shells rest before baking, you'll create those signature ruffled feet and crisp-yet-tender texture 🌬️.
The raspberry ganache is where the real magic happens: juicy fresh raspberries are cooked down and emulsified with premium white chocolate (Ivoire 35% is 👌) for a creamy, slightly tangy filling that’s not overly sweet.
Why You’ll Love These Raspberry Macarons 🍬
- 🌿 Naturally fruity flavor from real raspberry purée
- 🎨 Elegant pink color with optional gel food coloring
- 🧁 Simplified shell method that’s beginner-friendly
- 💡 Perfect for gifting, special occasions, or afternoon tea
Baking Tips for Success 👩🍳
- ✅ Age your egg whites for at least 24 hours—this helps reduce excess moisture and improves structure.
- ⏱️ Let the shells rest before baking to avoid cracks and achieve clean "feet".
- 🧊 Mature your macarons overnight in the fridge—this lets the flavors meld and creates the perfect chewy bite.
- 🍫 Use high-quality white chocolate for the ganache to avoid greasy or overly sweet results.
Flavor Pairing Ideas 🍽️
These macarons shine on their own, but they also pair beautifully with:
- A cup of green tea 🍵
- Sparkling rosé 🥂
- Lemon curd or pistachio gelato on the side 🍨
Looking to master more elegant bakes like this? Explore other French-inspired macaron recipes on RecipeShare.app 🍰🇫🇷
Raspberry Macarons with White Chocolate Ganache
Inspired by Pierre HerméA refined raspberry macaron inspired by Pierre Hermé, featuring naturally vibrant raspberry cream and simplified macaron shells for home bakers.
Chef's Tips
Aged egg whites whip better and help prevent cracked shells.
Let the shells rest until a skin forms to achieve feet during baking.
Use a toothpick to pop any large surface bubbles after piping.
Mature the macarons overnight for best flavor and texture.
Tools Used
Fine Mesh Sieve
Hand Or Stand Mixer
Piping Bag With Round Tip
Baking Tray
Parchment Paper
Saucepan
Spatula
Mixing Bowls
Plastic Wrap
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Ingredients
Macaron Shells
Raspberry Ganache Filling
Instructions
Make the Macaron Shells
- 1
Sift almond flour and icing sugar together. Set aside.
- 2
In a clean bowl, whisk aged egg whites until foamy.
- 3
Gradually add caster sugar while beating to stiff, glossy peaks.
- 4
Add gel food coloring if using and mix just to combine.
- 5
Gently fold the dry mixture into the meringue until the batter flows in ribbons and melts back into itself slowly.
- 6
Transfer to a piping bag fitted with a round tip and pipe small circles onto parchment-lined trays.
- 7
Tap trays firmly on the counter to release air bubbles; pop surface bubbles with a toothpick if needed.
- 8
Rest the shells for 15–30 minutes until a skin forms on the surface.
- 9
Preheat oven to 150°C (302°F) and bake for 15 minutes. Rotate tray halfway if necessary.
- 10
Let cool completely before removing from parchment.
Prepare the Raspberry Ganache
- 1
Puree the raspberries and strain to remove seeds.
- 2
Heat the purée with lemon juice until it just begins to boil.
- 3
Melt white chocolate gently using a bain-marie or microwave.
- 4
Add hot raspberry purée to the melted chocolate in three additions, stirring from the center outward to emulsify.
- 5
Pour ganache into a shallow dish, press plastic wrap to the surface, and refrigerate for at least 6 hours until creamy.
Assemble the Macarons
- 1
Match similar-sized macaron shells in pairs and flip half of them over.
- 2
Pipe raspberry ganache onto the flat sides of half the shells.
- 3
Top with remaining shells, pressing gently to sandwich.
- 4
Refrigerate for 24 hours to allow flavors to mature.
- 5
Bring to room temperature for 1–2 hours before serving.
Comments & Reviews
Lina
7/13/2025
Made these with the simplified shell recipe and they turned out beautifully! The raspberry flavor was so fresh.
Marco
7/13/2025
The ganache is divine. Not too sweet, just right!
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
