Equipment
Ingredients
Macaron Shells
- 130 g almond flour, super fine
- 130 g confectioners' sugar, sifted
- 5 g freeze-dried raspberry powder, finely ground
- 100 g egg whites, room temperature
- 100 g superfine sugar
Raspberry White Chocolate Ganache
- 150 g white chocolate, finely chopped
- 60 ml heavy cream
- 10 g freeze-dried raspberry powder, finely ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 95 kcal
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 5 g
- Fiber
- 1 g
- Sugar
- 11 g
- Sodium
- 11 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 1 mg
- Potassium
- 55 mg
- Calcium
- 25 mg
- Iron
- 0.2 mg
- Magnesium
- 13 mg
- Phosphorus
- 32 mg
- Zinc
- 0.2 mg
- Vitamin A
- 14 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 1.2 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.08 mg
- Niacin
- 0.2 mg
- Folate
- 2 mcg
- Water
- 4 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place almond flour, confectioners' sugar, and 5g freeze-dried raspberry powder in a food processor. Pulse several times to combine and break down any lumps, but do not process to the point of releasing almond oil. Sift this mixture twice into a large bowl. Discard any large almond pieces or seeds remaining in the sieve.
Whip the room temperature egg whites in a clean, grease-free bowl on medium speed until they become foamy. Gradually add the superfine sugar, one tablespoon at a time, while continuing to whip.
Increase speed to medium-high and whip until stiff, glossy peaks form. The meringue should clump inside the whisk attachment when lifted.
Perform the macronage: Gently fold the dry almond mixture into the meringue in three additions. Use a spatula to scrape the sides and cut through the center. Continue folding until the batter flows like molten lava and can form a figure-eight without breaking.
Transfer batter to a piping bag fitted with a round tip. Pipe 3cm circles onto baking sheets lined with silicone mats or parchment, spacing them 2cm apart. Tap the baking sheet firmly on the counter 3-4 times to release air bubbles.
Let the macarons rest at room temperature for 30-60 minutes until a dry skin forms on the surface. You should be able to touch them gently without batter sticking to your finger.
Preheat oven to 150°C/300°F. Bake one sheet at a time for 14-16 minutes. They are done when they have developed 'feet' and do not wiggle on their feet when gently nudged.
Remove from oven and allow shells to cool completely on the baking sheet before peeling them off the mat.
Make the ganache: Place chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil over). Pour hot cream over the chocolate and let sit for 1 minute.
Stir the chocolate and cream from the center outwards until smooth and emulsified. Mix in the 10g of freeze-dried raspberry powder. Cover with plastic wrap touching the surface and refrigerate until pipeable (about 30-45 minutes).
Pair similar-sized shells. Pipe a coin-sized dollop of ganache onto the flat side of one shell and sandwich gently with its pair. Refrigerate in an airtight container for at least 24 hours before serving to allow texture to mature.
Chef's Notes
- Maturation is non-negotiable. Freshly baked macarons are crunchy and disjointed; after 24 hours in the fridge, the moisture from the ganache fuses with the shell to create that signature chewy-soft interior.
- Freeze-dried raspberry powder is hygroscopic (absorbs moisture). Work quickly when weighing it, and seal the remainder immediately to prevent clumping.
- Avoid using liquid food coloring, as it adds excess moisture to the sensitive batter. The raspberry powder will provide a pale natural pink, but use gel paste if a more vibrant color is desired.
- Clean your mixing bowl and whisk with a little vinegar or lemon juice before starting the meringue to remove any trace fats that could inhibit volume.
Storage
Refrigerator: 5 days — Store in an airtight container. Allow to mature for 24 hours before eating for best texture.
Freezer: 1 month — Freeze in airtight container. Thaw in fridge overnight.
Troubleshooting
Shells cracked on top
Cause: Oven temperature too high or shells did not rest long enough to form a skin
Fix: Cannot be fixed, but still edible
Prevention: Ensure shells are dry to the touch before baking; check oven with an external thermometer
Shells are hollow
Cause: Meringue was over-whipped or oven temperature was too low
Fix: Maturation in the fridge for 24h often fills slight hollows as the shell absorbs moisture
Prevention: Stop whipping meringue as soon as stiff peaks form; ensure oven is fully preheated
Cultural Context
While the macaron's origins are debated between Italian monasteries and French queens, the modern 'macaron parisien'—two almond meringue discs sandwiched with filling—was popularized by Pierre Desfontaines of Ladurée in the early 20th century. This variation balances the sweetness of the classic French confection with the sharp, modern brightness of freeze-dried fruit.
