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Raspberry and White Chocolate Macarons
Raspberry and White Chocolate Macarons
Biscuits

Raspberry and White Chocolate Macarons

4.5
45 mins
20 mins
Hard
16

Macarons are an absolute delight and well worth the extra effort they take to make. Treat yourself!

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  • Ingredients
  • Method

Ingredients

  • 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

Additional tips

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.

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=19, results=[{comment_text=First time making macarons and I got it first try using this recipe. The only thing I changed was I added raspberry essence to the biscuit., approved=true, user_name=Emma, hs_createdate=1723689399353, rating_new__1_5_=5, id=14538454339}, {comment_text=They tasted very yummy and scrummy, but when they came out of the oven, the result I was not lovin. we tried to pick one up, but it just fell into a cup. But then we let the cool, and the yummy result made me drool. Anyway i haven't made the filling yet but they taste good and that is all that matters, btw i stopped the rhyming i got bored., approved=true, user_name=Girly pop Bobbie McJefferson-Joe Sugar coated apple pie, hs_createdate=1717996078024, rating_new__1_5_=5, id=13582509584}, {comment_text=YUMMY, approved=true, hs_createdate=1702249883020, rating_new__1_5_=5, id=11175490334}, {comment_text=i thinck that this is a good recipe, approved=true, user_name=evie, hs_createdate=1702249882392, rating_new__1_5_=4, id=11175490330}, {comment_text=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., approved=true, user_name=Jen, hs_createdate=1702249880741, rating_new__1_5_=5, id=11175447456}, {comment_text=they were soooo good, approved=true, user_name=person, hs_createdate=1702249879874, rating_new__1_5_=5, id=11175598854}, {comment_text=Everyone rave for this recipe.. very easy too and yummy, approved=true, user_name=Darlene, hs_createdate=1702249876075, rating_new__1_5_=4, id=11175696726}, {comment_text=Finally the best macarons I've made so far. Thanks, approved=true, hs_createdate=1702249870844, rating_new__1_5_=5, id=11175361322}, {comment_text=Easy to make and they taste very good., approved=true, user_name=Unknown, hs_createdate=1702249870209, rating_new__1_5_=5, id=11175607412}, {comment_text=Good recipe., approved=true, user_name=Lizzie, hs_createdate=1702249869282, rating_new__1_5_=5, id=11175388450}]}
Reviews
19

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Method

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.
Additional tips

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.

Reviews
19

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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