Sweet and crunchy on the outside and soft and chewy on the inside try this colourful raspberry and white chocolate macaron variation that your guests will love.


  • Ingredient:

  • 3 egg whites

  • 1/4 cup caster sugar(superfine)

  • pink food coloring

  • 1 1/4 cups icing sugar

  • 1 cup ground almonds

  • 1 tablespoon raspberries puree

  • 1 tablespoon icing sugar, extra

  • 1/4 cup pouring cream

  • 150g white eating chocolate, chopped roughly

  • 1 tablespoon raspberry jam, warmed, sieved


  • 1.

    Preheat oven to 150 degrees. Grease oven trays: line with baking paper. Beat egg whites until soft peaks form. Add sugar gradually and some food dye, beat until sugar dissolves: transfer mixture to larger bowl. Fold in sifted icing sugar, ground almonds and raspberry puree, in two batches. Spoon mixture into a pippin bag 2cm plain tube. Pipe 4 cm rounds 2 cm apart onto prepared trays. Tap trays to spread slightly. Dust macaroons lightly with extra icing sugar: stand for 30 mins. Bake macaroons for about 20mins. Remove form oven and let cool. Bring cream to the boil in a small saucepan, remove from heat: add chocolate ans stir until smooth. Stir in jam and tint with dye. Refrigerate until spreadable. Sandwich macaroons with chocolate filling.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 148kj
  • Fat Total 7g
  • Saturated Fat 2g
  • Protein 2g
  • Carbohydrate 21g
  • Sugar 18g
  • Sodium 11mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Average Rating
3 comments • 12 ratings
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Posted by Report
Has anyone got any tips for me to stop them from cracking?
Posted by EvesterReport
The instructions aren't clear enough. There should be a standing period to achieve the 'skin' on a macaron. This recipe didn't work for me.
Posted by Report
there is a standing period of 30mins read instructions