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Macarons are truly one of those desserts where flavor options are endless. Flavors can be anywhere from rich and decadent, or bright and fruity to light and delicate, like these macarons. Flavored with white chocolate rose ganache, and raspberry jam, my white chocolate raspberry rose macarons are a perfect any time treat, but look especially beautiful at showers, parties or any event to impress your guests.
Macaron Shells
Before you begin making the macarons, prepare the ingredients. Have everything ready to go before starting the recipe. Leave the egg whites out to sit at room temperature in the bowl of a stand mixer for 30 minutes. Place the granulated sugar, salt and cream of tartar in a fine mesh sieve set over a bowl. Sift, and if any large pieces remain, pulverize them in a food processor and sift again.
In a separate bowl, sift together the almond flour, and powdered sugar. If any large pieces remain, pulverize them in a food processor and sift again.
Beat with the whisk attachment until the eggs are foamy, then whisk in the sugar/salt/cream of tartar. Whip until stiff peaks form. This means that the egg whites will stick straight up when you pull the whisk out of the whites. They will be thick and glossy.
Remove the bowl from the stand mixer and fold in the almond flour mixture. The egg whites will deflate a bit and that is ok. The batter is ready when it “ribbons”, which means it falls off the batter in a thick but steady stream. You should be able to make a “8” with the batter falling off the spatula. This means the batter is ready. You’re looking for about 65-75 folds. Check for the ribboning after every 15-20 seconds. You don’t want to over mix. Once the batter ribbons, they’re ready to pipe.
White Chocolate Rose Ganache
White chocolate and rose pair beautifully together, partially due to white chocolate in of itself lending a slight floral taste. Be sure to use a white chocolate you enjoy eating here, avoiding almond bark, candy melts or chocolate chips filled with additives. The results can be inconsistent with these types of chocolate. I used Ghirardelli white chocolate chips.
Assembly
To assemble the macarons, flip over half of the cookies, with the flat side up. Pipe a thick ring of white chocolate rose ganache around the perimeter. Fill the center of the ganache with raspberry jam. Place the other cookies on top and press gently to push the filling to the edge of the cookies. Drizzle the macarons with white chocolate and sprinkle with edible, dried rose petals. I used this brand of dried rose petals.
If you make these white chocolate raspberry rose macarons, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.
Enjoy!
Ash xx
For more macaron recipes, check out these posts:
Toasted Sugar Vanilla Macarons
Recipe
White Chocolate Raspberry Rose Macarons
Ingredients
Macaron Shells
- 3 large (90g) egg whites
- 60 grams granulated sugar
- ¼ teaspoon cream of tartar
- ⅛ teaspoon fine sea salt
- 150 grams powdered sugar
- 120 grams almond flour
- ½ teaspoon pure vanilla extract
- 2 drops red gel food color
White Chocolate Rose Ganache
- 1 cup (170g) white chocolate, finely chopped
- ⅓ cup (76g) heavy cream
- ⅛ teaspoon rosewater
- ⅓ cup (113g) raspberry jam
- white chocolate, melted, for drizzling
- dried, edible rose petals
Instructions
Macaron Shells
- Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Let sit at room temperature for 30 minutes.
- Meanwhile, in medium size bowl, sift together the superfine sugar, cream of tartar and salt. Discard any large pieces of sugar left. Set bowl aside.
- In a separate large bowl, sift together the powdered sugar and almond flour. Process the remaining large pieces in a food processor to pulverize them, then sift. Set the bowl aside.
- Line half baking sheets with parchment paper, or macaron guide silicone mats. Or place templates under the parchment, if using.
- Beat the egg whites on medium speed until foamy.
- Beat in the granulated sugar, cream of tartar and salt mixture.
- Whip the egg white mixture until stiff peaks form. The meringue will stand up straight when the whisk is removed. The egg white mixture will be thick and glossy.
- Remove the bowl from the stand mixer. Remove the bowl from the stand mixer and folding in the almond flour mixture. The egg whites will deflate a bit and that is ok. The batter is ready when it "ribbons", which means it falls off the batter in a stream. You should be able to make a "8" with the batter falling off the spatula. This means the batter is ready. You're looking for about 65-75 folds. Check for the ribboning after every 15-20 seconds.
- Fill a piping bag fitted with a round tip (Wilton 1A or 2A) and pipe 1 ½" rounds on the parchment paper.
- Firmly tap the pans on the counter 2-3 times to remove air bubbles. Let the macarons sit until just slightly tacky, but no batter comes off on your fingers, about 30-60 minutes.
- Meanwhile preheat the oven to 300F. Bake the macarons for 20 minutes. Cool completely.
White Chocolate Rose Ganache
- Place the chopped chocolate and rosewater into a medium size bowl. Set aside.
- Heat the heavy cream in a small sauce pan over medium-low heat on the stove until the mixture begins to simmer.
- Pour the hot cream over the chocolate. Let the mixture sit for a minute to allow the chocolate to melt. Gently whisk the chocolate and cream until smooth.
- Let the ganache cool to a pipeable consistency, like peanut butter, about 30 minutes.
Assembly
- Spoon the white chocolate rose ganache into a piping bag fitted with a round piping tip ( I used a Wilton #12).
- Flip half of the macaron shells over, flat side up. Pipe a ring of ganache around the perimeter of flipped shells.
- Spoon a slightly heaped ½ teaspoon of raspberry into the center of the ganache ring.
- Place the remaining macaron shells on top of the cookies with filling and squeeze gently, until the filling just reaches the edges.
- Drizzle with white chocolate and sprinkle with dried rose petals.
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