Raspberry & White Chocolate Macaroons

As promised here’s an ultimately delicious Macaroon – Raspberry and White Chocolate.

You will need:

1 batch of Macaroons coloured a deep raspberry pink (recipe here)

White Chocolate Buttercream
75g butter, softened
150g icing sugar
50g good quality white chocolate
1 tbsp double cream

Raspberry Filling
300g raspberries (fresh or frozen)
100g caster sugar
2 tbsp water
1tbsp cornflour

Make up the white chocolate buttercream.  Beat the softened butter.

Sift in the icing sugar and beat together well (without covering everything in a cloud of icing!)

See I’m making mine by hand – that must be a first.

Add in the tablespoon of double cream to help it come together.

Take the white chocolate, break into small pieces and melt.

A microwave will do the trick if you don’t fancy doing it over a pan of hot water.  Short 30 second bursts on half power for white chocolate, stirring in between to make sure it doesn’t overheat and burn.

Add the melted chocolate to the buttercream and mix well.

Leave to stand at room temperature for a couple of hours or half an hour in the fridge and the mixture will thicken as the chocolate cools.

Now to make the raspberry filling.

Add the raspberries to a pan.  If you’re using frozen berries there’s no need to defrost them first.

Add the sugar and the water and place over a low heat.

Stir regularly and as the raspberries soften mash them down with your spoon.

Continue heating until the mixture is very mashed up and liquid.

Place the cornflour in a small bowl.  Take a couple of spoonfuls of liquid from the pan and add to the cornflour.

Mix to a smooth paste.

Add the cornflour mixture back to the pan and stir well- this will stop you getting any lumps.

Continue to heat until the mixture thickens nicely,  this will probably take about five minutes.

Now you will need to sieve the raspberry sauce to remove the seeds.  Take off the heat and mash through the sieve to get as much raspberry sauce as possible.  Be careful it’s hot!

The sauce will thicken as it cools down but if you feel it is too thin place it back in the pan and heat for a little longer until you achieve the right consistency.

And last but not least if you’re still not happy repeat the cornflour process adding another tablespoon to help it along the way.

Place in a bowl and allow to cool.

Now its time to fill, fill, fill.

Place a clean tea towel on your worksurface, folded in half.  This will give the Mac’s something soft to sit on.

Match them up in similar sizes with a top and a bottom.

Prepare the fillings.  I like to pipe the buttercream using a piping bag and an icing nozzle, the raspberry sauce is going in a squeezy bottle.

These things are purely aesthetic (and probably me being a bit daft) the taste is exactly the same no matter how the fillings get inside.

Pipe small balls of buttercream around the outside edge. I’m using an icing tip no. 43, a small star tip will do the same job.  It’s wide enough for the buttercream to come through and gives a lovely lined effect.

Fill the centre of the buttercream with raspberry sauce.

Add the tops, pressing them on carefully.

Squeezy Bottle – Amazon £1.10

Beautiful Raspberry and White Chocolate Macaroons

(I have to say I can’t look at these without thinking they look like pairs of false teeth – what with that and the last pale pink ones looking like boobs I really don’t know what’s going on inside my head!)

Ruth Clemens, Baker Extraordinaire

Finalist on BBC2 The Great British Bake Off

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40 Responses to Raspberry & White Chocolate Macaroons

  1. Jem says:

    They look fantastic, Ruth! 🙂

    I've recently rewatched some Great British Bake Off and your macaroons in Scotland for the Petit Fours challenge looked as good as these do!

  2. julieh says:

    oh they look so lovely Ruth thank you
    for this recipe,
    have already been asked for some!!!

  3. PlumLeaf 李葉 says:

    They look fab! The colour just screams raspberry! Eat Me!

  4. Abigail says:

    Thanks for the lovely Macaron posts. I bought a book on making them for Christmas but have not yet tried, you make them look easy but I have a feeling they won't be!!

  5. Mr. P says:

    They are stunning. I make macarons all the time, but never pipe the filling like that. You have given me an idea!

  6. Corrine says:

    Those are beautiful!

  7. Shazza says:

    yummy, these look great x

  8. Anonymous says:

    Wow Ruth
    They look delicious and of course rasberry and whitechocolate is a great combination. I'm even more impressed ( than I was before) and already can not wait for your next post.
    Lexie 11

  9. Sanchita says:

    Love the 3rd. picture from bottom, they look like beautiful flowers to me and I would happily eat them all 🙂

  10. Anonymous says:

    Your macaroons look like those candy false teeth. Is that intentional? They look delicious anyway nash nash.

  11. tyla says:

    these look really nice, i want some!x

  12. susie @newdaynewlesson says:

    They look like false teeth to me too lol-thought they would be good for halloween,

  13. Nora says:

    Beautiful macaroons! Will try with this filling next. Hopefully, I'll be able to get that fab' raspberry colour (so far, I have only been able to get pale pink that got discoloured while cooking 🙁 )

    Your last sentence is hilarious! I don't think the filling looks like false teeth though!

  14. Sally - My Custard Pie says:

    Like your sense of humour! These are little works of art.

  15. Ruth says:

    Nora- thankyou a good blob of a gel colour paste will get you an intense colour. Pale colours will lose colour in the oven. If they are discolouring in the oven turn down the temperature slightly and bake a couple of minutes longer x

  16. Juno Addicted to property says:

    These look great, but perhaps I am too ham first to manage them. However the flapjack and tea loaf recipes are great

  17. Franziska says:

    haha, the false teeth comment made me laugh out loud! These macaroons look delicious. One the list for next weekend!

  18. Mrsqueenvee/mrs-flopsybunny says:

    I'm in middle of making the rasberry sauce for a huge lemon sponge….EW! The raspberry filling is horrid! It tastes just fine BUT the cornflour leaves a horrid thick texture in your mouth. (Now I know why my mum would never use it)I will use gelatine next time. I just hope its better cooled and hidden under lemon cream and icing…

  19. Ruth says:

    Mrsqueenvee – aaargh you shouldn't be able to taste or even detect the cornflour in the sauce so something's gone wrong. You can thicken the sauce just by heating for longer (similar to making jam) but it will take a while….hope it doesn't ruin your cake 🙁 xx

  20. Anonymous says:

    Those are to die for! lol! I wish to make them but i'll fail horribly. i cant even make meringues. Pls can you post a reliable meringue recip that wont leave with a bowl full of runny mixture.

    Maya xx

  21. Eddyrose says:

    Thank you Ruth!!! After 4 (failed) attemps with other recipes i;ve found the one that works, yours! They came out perfectly!
    EddyRose x

  22. Lucy says:

    Hi! How long will these macaroons last for if I’m giving them as a present?

  23. Biancas says:

    They look sooooo yummy! I love the colour too! Will definitely have to give these a try! Thanks for sharing the recipe.

  24. Midgie says:

    Just a quick message to say thanks for this recipe, so easy to do! They were just what I needed for Easter Sunday afternoon tea to cater for dairy/soya free household & visiting gluten free family!

    Substituted oat cream & dark chocolate in the buttercream to make dairy/soya free which made them look like mini pink hamburgers apparently! Hmm hubby can make his own next time! Lol!

  25. Midgie says:

    I tell a lie, I left out the cream altogether to keep them gluten free and substituted butter for vitalite! Oops very early, really should teach my kids about lie-ins & holidays!

  26. These look delightful, thank you for the recipe. Would love to give these a try.

  27. Mojo says:

    What colour & brand of gel paste is required for the deep raspberry pink colour?

  28. Chrissy says:

    These look amazing – how many macaroons will this recipe make? I’m aiming for 20-24 xx

  29. Jack says:

    you have tempted me to try making Macaroons. But will I have any hair left at the end of it 🙂

  30. Helen Hayles says:

    Just made chocolate macaroons. Found your website after my macaroons failed!! Your trouble shooting guide was really helpful I can see where I went wrong now. Will use your recipe in future xxx

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  32. Helen says:

    Hello Ruth
    Have you used the Americolour Gel Colour, particularly the Electric range? I wanted to create some crazy colour macaroons but wasn’t sure if the colour would be stable in the oven.

    • Yes I have that set, and it is heat stable although I bought it about 12 months ago before the change of UK legislation, I’m pretty sure that these are now sold as non-edible due to the E-no.s they contain. Although what non-edible things you’d use them for is beyond me! x

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  34. chelsea says:

    Wow I have made them they are so good but not better as your xxx

  35. Lindsay says:

    These macaroons look amazing, how long can they be stored once they have been filled?

  36. Louise Cardwell says:


  37. superseal 140 says:

    Could u do short bread

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