Ooh La la: Mastering the French Macaron

As some of you may know, I recently returned from a trip to France. I had a fabulous time!! I ate, shopped, drank and ate some more. I also had the opportunity to take two cooking classes while I was there: one on pastries, the other on bread. I didnt have time in my schedule for a macaron class so I decided to except the personal challenge when I returned to the States. I had a great time making them. If you enjoy eating them, I think you should try making them for yourself. The recipe is below.


(You will need a kitchen scale for this, as I measured some ingredients using the metric system to be totally French of course!! )

Raspberry Macarons with White Chocolate Ganache


  • 150g almond flour
  • 150g powdered sugar
  • 90g granulated sugar
  • 4 extra large egg whites, room temperature
  • 1/3 cup of freeze dried raspberries
  • red food coloring (optional)

White Chocolate Ganache

  •  8 oz of bakers white chocolate (not the morsels)
  • 1/4 cup of heavy cream

For the macarons: Sift the almond flour with the powdered sugar in a bowl. Using a food processor, grind raspberries until they are almost powder consistency. Sift raspberries to remove seeds. Add sifted raspberries to flour and sugar.

In a saucepan on high heat, bring the granulated sugar and 1 1/2 tablespoons water for the syrup to 230 degrees F on a candy thermometer, 3 to 5 minutes. When the sugar syrup reaches about 190 degrees F, start whipping 2 egg whites. Whip until they reach full peaks, and then slowly add the boiling syrup. Continue to whip on medium-high speed until they are completely cooled and you have a shiny meringue, about 10 minutes.

Mix the remaining 2 egg whites and the sifted almond/sugar and carefully fold into the meringue. Add red food coloring.

Preheat the oven to 320 degrees F. Line baking sheets with silicone baking mats or parchment paper.

Fill a pastry bag fitted with a plain tip with the meringue and pipe macarons about 1 1/2 inches in diameter on the prepared baking sheets. Tap the baking sheets to get rid of any air bubbles, and let dry out at room temperature for about 10 minutes

Bake for 12 to 18 minutes, depending on your oven. You will know when they are done, when the surface of the macaron is shiny and smooth to the touch.

For the ganache: Place break up white chocolate into small pieces and add to bowl. Add heavy cream to white chocolate. Cook over low heat using a double boiler. Continue to stir until white chocolate and cream are combined and ganache is smooth. Remove from heat and allow ganache to come to room temperature. Place ganache in refrigerator for at least one hour.

Spread ganache on flat side of macaron and top with another macaron.

Devour and enjoy!!

*you could easily change the flavor of your macaron by using a different fruit or using cocoa powder instead. You can also use different filling as well. I tried it with raspberry curd and jelly. Both just as delicious!!



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