White Chocolate Raspberry Rose Macarons
Creamy white chocolate rose ganache and raspberry jam sandwiched inside crisp and chewy macaron shells
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.
Notes
White chocolate raspberry rose macarons can be stored in the refrigerator in an airtight container for up to 5 days. Bring to room temperature before serving.
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