celebrating 130 years 1884-2014

Raspberry and White Chocolate Macarons

By Chelsea Sugar
Raspberry and White Chocolate Macarons
16 servings
  • 13 reviews

  • Difficulty Hard
  • Prep time 45 mins
  • Cooking time 20 mins
  • Serves

    3 large egg whites, at room temperature
    ¼ cup (60g) Chelsea Caster Sugar
    Few drops pink food colouring
    1¼ cups (190g) Chelsea Icing Sugar
    1 cup (120g) ground almonds
    1 tsp finely grated lemon rind

    Raspberry Cream Filling
    ¼ cup (60ml) thickened cream
    150g white chocolate, coarsely chopped
    45g frozen raspberries, defrosted and crushed


    Line two baking trays with baking paper.

    Beat egg whites in small bowl with electric mixer until soft peaks form. Add Chelsea Caster Sugar, a tablespoon at a time, beating until mixture is thick and glossy (2-3 minutes). Beat in food colouring.

    Sift icing sugar and almond meal three times through a coarse sieve. In two batches, fold icing sugar/almond mixture and lemon rind into the egg white base. Continue folding the mixture just until you can drizzle the macaron batter off the end of your spatula in the form of a figure 8. Be careful not to under or over mix.

    Fill a large piping bag fitted with a 2cm plain tube. Pipe 3cm rounds onto prepared trays, allowing space around each macaron. Tap trays on bench so macarons spread slightly. Stand for 30 minutes on bench to form a crust.

    Meanwhile, preheat oven to 150ºC conventional (130ºC fan forced). 
    Bake macarons for 20 minutes. As they bake, they should form feet. They are done when the top of the macaron seems set and is no longer wobbly. Leave to cool on trays.

    Raspberry Cream Filling
    Bring cream to the boil in small saucepan. Remove from heat, add chocolate, and stir until smooth. Allow to cool. Stir through raspberries. Refrigerate until required.

    Just before serving, sandwich macarons together with raspberry cream.


    Unfilled macarons can be stored in an airtight container at room temperature for a few days. Keep the filling in the fridge until required.

    Any leftover filled macarons should be stored in the fridge.

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Average Rating
(13 reviews)

Fantastic recipe, first attempt at macarons and found the steps easy to follow and clear instructions on what to expect. The hint of lemon gives a lovely flavour.

The mixture was too thick, so the macarons didn't settle and go smooth on top. Less almond/icing sugar would be better. The macarons needed extra time to cook so that the bottoms were firm and crisp, but the tops got a bit too brown. I suggest baking them at a lower temperature to avoid this. Otherwise a very simple and straight forward recipe, not complicated at all.

Everyone rave for this recipe.. very easy too and yummy

Made these for the very first time and it turned out so well!! What a full proof recipe! Really enjoyed baking these for the family and they were just eaten up as quickly as they were made!

So good. Works every time! Recommend it to everyone.

Easy to make and they taste very good.

Good recipe.

good recipe

they were soooo good

they were soooo good


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Finally the best macarons I've made so far. Thanks

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