[Updated 15/09/2026]
These Raspberry Ripple & White Chocolate Macarons use Italian-meringue shells and a fresh raspberry ganache. Macarons are sensitive to several variables at once, so accurate weighing, meringue strength, macaronage and oven behaviour matter more than any single “secret”.
Ingredients
Macaron shells, approximately 40 filled macarons
- 150g ground almonds
- 150g icing sugar
- 150g granulated sugar
- 110g egg whites, divided into two 55g portions
- 35g water
- 1g red gel food colouring
Raspberry and white chocolate ganache
- 60g fresh raspberries, puréed
- 200g white chocolate, finely chopped
Method
- Line three flat baking trays with baking parchment. Sift the ground almonds and icing sugar together.
- Mix one 55g portion of egg white with the gel colouring, then stir it into the almond and icing-sugar mixture.
- Begin whisking the remaining 55g egg white on medium speed.
- Heat the granulated sugar and 35g water in a small saucepan. When the syrup reaches 118°C, reduce the mixer speed and pour the syrup in a thin steady stream down the side of the bowl, avoiding the whisk.
- Increase the speed and whisk until the meringue is glossy, firm and the bowl is no longer hot.
- Fold the meringue into the almond paste in stages until the batter flows from the spatula in a thick ribbon and slowly settles back into itself.
- Pipe even rounds, tap the trays firmly to release large bubbles and leave the shells until the surface feels dry enough to touch without sticking. Resting time varies with room conditions.
- As a starting point, bake at about 160°C fan or 170°C conventional for roughly 11 to 13 minutes. Test one tray and adjust for your own oven rather than assuming one setting is universal.
- For the filling, bring the raspberry purée just to the boil and remove it from the heat. Melt the white chocolate gently, then stir in the hot purée gradually until smooth. Cool, cover and refrigerate until pipeable.
- Cool the shells completely, pair by size, pipe the ganache and sandwich gently.
Do egg whites need to be aged?
No room-temperature overnight ageing is required. If you separate egg whites in advance, keep them covered in the refrigerator and bring the measured quantity towards room temperature before mixing. Pasteurised egg whites can also be used where the recipe has been tested with them.
Humidity and macaron shells
High humidity can slow the formation of a dry surface before baking, but moisture is only one variable. Over- or under-mixed batter, weak meringue, inaccurate syrup temperature, uneven trays and oven heat can all cause cracking, spreading, hollows or poor feet.
Storage
Keep the filled macarons covered in the refrigerator because the ganache contains fresh fruit. Their texture usually improves after several hours of maturation. Bring them out briefly before serving.
For bakery-made macaron designs, browse our Macaron Cakes. If the white-chocolate filling is what appeals, see our broader Chocolate Cakes collection.
Happy baking!
Photos: Cal Wootton
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