Pink Raspberry Macarons

Course: Dessert

Cuisine: French

Diet: Gluten Free

Prep Time: 45

Cook Time: 35

Total Time: 1 20

Servings: Macarons

Calories: 107kcal

Author: Aleka Shunk

Pink Raspberry Macarons are a beautiful treat, just perfect to make for a Valentine's or Galentine's Party! These macarons have delicious raspberry flavored shells and creamy white chocolate and raspberry filling. They're pretty, festive, and not as difficult as you might think to make!

Print Recipe

Equipment

Macaron Silicone Mat for consistent sized macarons
Seive for smooth macaron shells
Piping bags a must for piping macarons
Round Piping Tips a must for piping macarons
Cooling rack for cooling shells

Ingredients

Macaron Shells

1 Cup Powdered Sugar *120 grams
1 ¼ Cup Almond Flour *125 grams
¼ Cup Freeze dried raspberries pulsed into a powder *about 5 grams
3 Large Egg whites room temperature
½ Cup Granulated sugar *110 grams
Gel food coloring

For The Filling

6 Ounces White chocolate chopped *170 grams
¼ Cup Heavy cream *60 grams
Raspberry jam

Instructions

For The Shells

On two pieces of parchment paper, trace 1 ½ inch circles spaced 1 inch apart. You can use a cookie cutter or anything round with that diameter. (Or purchase the macaron circle mat I linked to above!) *This ensures your macarons are all the same size!
Flip the parchment upside down so the circles don't transfer to the shells, and line 2 baking sheets with the parchment paper and set aside.
In a medium bowl using a fine mesh seive, sift together powdered sugar, almond flour, and the pulsed freeze dried raspberries onto parchment paper or in another bowl. This is very important! Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, add the room temperature egg whites and whip on medium speed for about 3 minutes or until they are foamy.
Gradually and slowly, add in the granulated sugar to the egg whites while whipping. When all the sugar is incorporated, increase the speed to medium/high and whip for 5 minutes. Add a few drops of gel food coloring at a time until the desired color is acheived and continue whipping for 2-3 minutes until very stiff peaks form.
Remove the bowl from the mixer and using a silicone spatula, fold in half of the sifted almond flour mixture until combined. *Folding simply means gently incorporate the mixtures together in a circular motion.
Add in the remaining flour and fold until the batter consistency flows like honey and you can "draw a figure 8" over top without the flow of batter breaking.
Fill a piping bag fitted with a round tip* and pipe batter over the traced circles on the prepared parchment paper.
When you're done piping, tap the sheet pans on the counter a few times to release any air bubbles.
Let the macarons sit out at room temperature for 20-40 minutes until a skin forms on the outside, and in the meantime, preheat the oven to 300°F.
Bake the macarons one tray at a time for 14-15 minutes, until the "feet" are set. (The bottoms.)
Allow the shells to cool to room temperature on a wire rack before filling.

Making The Filling

In a small saucepan over medium-high heat, bring the heavy cream to a light simmer while stirring constantly.
Turn off the heat and add the chopped white chocolate to the cream, whisking until completely smooth. Transfer to a small bowl and allow to cool completely.
Fill another piping bag with the cooled white chocolate ganache. Cut the tip off the bag if needed, keeping in mind the size of the hole. You want it small enough to pipe neatly into the center. Larger than a dime is too big. A Wilton #8 tip is good if using.
When completely cooled, flip half of the macarons over and pipe a ring of white chocolate ganache around the edge. Fill the centers with a bit of raspberry jam using a small spoon, and close them up with the remaining macaron shells.
Enjoy immediately or store at room temperature in a sealed container.

Notes

Freeze-dried raspberries are available at Target.
Use a coffee grinder or food processor to pulse the freeze-dried raspberries.
If you can't find white chocolate, you can substitute it with 1 cup white chocolate chips
Don't skip the step about letting the shells form a skin, you want them as dry as possible
Gel food coloring is better than liquid because it doesn't add too much moisture
Use a fine-mesh sieve to sift the powdered sugar, almond flour, and freeze-dried raspberries.
Alternatively, substitute 1 cup of white chocolate chips for the 6 ounces of chopped white chocolate.
If the white chocolate hardens too much, microwave it for a few seconds at a time to get it back to piping consistency.
The Wilton #12 Round Tip is a great option for piping macarons.

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