Raspberry and White Chocolate Macarons

This week I’m braving it and giving myself a challenge. I’ve always wanted to give macarons a go but have also thought to myself that I couldn’t do it. But really, it’s just finding the right recipe which doesn’t get too technical or uses equipment I don’t have. And so…I did it!…just. And if I can do it, anyone can with this simple recipe I found (well as simple as you can get for macarons!)

Before you get started on this I have a few tips and guidance I researched beforehand before giving macarons a go which I found helpful:

  1. Use food coloring gel. Do not use the liquid form as it alters the chemistry of the mix. It’s available in supermarkets in the baking section, if not, Amazon!
  2. Do not expect to nail it the first time, I had a lot of shells which ended up in the bin- don’t be fooled by Instagrams and blogs, it can take ages before you truly master them- I have accepted that and you should too
  3. Every step is in there for a reason- don’t skip or rush this!
  4. You can buy macaron trays that give you specific guidance for your piping but if you don’t want to venture this far just use a template like I did!
  5. Make sure the eggs are at room temperature
  6. I’ve heard aged egg whites make very good results too, so crack the eggs and leave the whites out for a couple of days
  7. Do not try and attempt this without a piping bag- it’s not going to work.

Macarons are such a great bake if you want a proper afternoon tea. The best thing about them is you can really make them your own. This is the flavour I wanted to do but using the bad recipe for the shells the possibilities are endless. You could do vanilla, mojito, chocolate, hazelnut, oreo flavoured very easily. So use this recipe but honestly, it is not restrictive, the filling is up to you, just google and search around for more ideas and inspo!

As I said I’m not going to lie and say these all turned out perfect first time because they didn’t. But as always practice makes perfect so don’t let that get you down or stop you from trying again! Anyone would be lying if they said they hadn’t messed these up at least once!

Recipe was inspired by the Foodnetwork and Birchtree Baking




  • 175g Icing sugar
  • 125g Ground almonds
  • 3 Large Egg Whites
  • 75g Caster Sugar
  • Pink Food Colouring Gel


  • 110g White Chocolate
  • 60ml Double Cream
  • Teaspoon of Butter
  • Raspberry Jam


  1. Using a template (I literally google 4cm circle template and printed it off) draw circles onto your baking paper, flipping it over so the drawn on the side is face down. Ensure two baking trays with baking parchment are ready to go.
  2. Preheat the oven 160 degrees.
  3. In a food processor whizz the icing sugar and ground almonds together for around a minute or two until very fine
  4. Sieve this mixture into another bowl to ensure the grains are fine. If you’re struggling use a spoon to push the ingredients through or tap the sieve
  5. In a separate bowl crack the eggs whites in and using an electric whisk, whisk until you have soft peaks ie. when you lift the whisk out they make mountain-like shapes but fall straight after.
  6. Keep on whisking an slowly add the caster sugar then add a drop or two of food colouring gel, depending on how intense you want the flavour. Your egg whites should now be stiff
  7. Add half the almond and icing sugar mix into the bowl and using a spatula fold in
  8. Add the other half an fold in again until the mix is well combined and thick.
  9. Put the mixture into a piping bag and using a small circular nozzle fill in your template. I started from the outside and then in.
  10. Leave your circles for 15-25 mins so it creates an outer shell.
  11. Bake in the oven for 10-15 mins- keep a close eye and turn the trays half way through. You’ll know the macarons are done if you touch them and they don’t move.
  12. Whilst the shells are baking and cooling make the filling- break up the chocolate into a bowl. In a small pan heat the cream and butter up until they’re just about boiling. Pour this over the chocolate and leave for two mins.
  13. Stir this to thicken up the mix and combine the ingredients. Make sure all the chocolate is melted. Leave this for at least 30 mins in the fridge so it can thicken up
  14. Now time to assemble! Matchup shells which are similar sizes and shapes ready to be stuck together.
  15. Pipe the white chocolate ganache around the outside of one shell, then using a teaspoon put a little raspberry jam in the middle. Stick on the other shell. If you really want you can use a teaspoon to carefully put the white chocolate ganache on.

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