White Chocolate-Raspberry Valentine's Day Macaron Recipe

Dainty yet dangerously delicious, few would argue that macarons are the height of sophistication within the dessert world. Featuring sweet, melt-in-your-mouth pastry shells with a variety of delightful fillings, these elegant French treats are guaranteed to impress, which makes them perfect for Valentine's Day.

Beautiful as they are, macarons have got quite a reputation for being fiddly and temperamental. From the humidity in the air to how finely ground your almond flour is, macaron baking is fraught with potential pitfalls. Don't let this put you off though! Macarons are a labor of love, and what better way to show your affections to that special someone in your life. This white chocolate-raspberry Valentine's Day macaron recipe is filled with handy tips and tricks from recipe developer Jennine Rye. We've made macaron baking as simple and straightforward as it can get, so you'll be feeling like a proud professional pastry chef in no time. Pair your macarons with a suitably sophisticated drink, such as champagne or a cocktail, for a truly romantic Valentine's Day with your significant other.

To make these white chocolate-raspberry macarons, first you will need to gather the ingredients. You will need white chocolate, whipping cream, almond flour, confectioner's sugar, eggs, cream of tartar, granulated sugar, pink food coloring, and seedless raspberry jam. Further optional ingredients include raspberry flavoring, and dried raspberries.

The quality of the almond flour used in macarons makes all the difference to the final product. So, before you begin, make sure to buy the most finely ground almond flour you can get your hands on, and then sift it a few times to remove any remaining larger particles. It may seem like overkill, but without removing those bigger chunks, your macrons can end up lumpy and may not rise properly.

To begin this macaron recipe you will want to prepare the white chocolate ganache filling, as it needs time to cool and solidify before it is ready to be piped onto the macarons. To do this, break up white chocolate into a bowl, then heat up the cream in the microwave or on the stovetop. When it is hot but not boiling, pour the cream over the white chocolate and then stir it until the white chocolate has completely melted and a smooth, glossy ganache has formed. At this point, you can choose to add a drop of food coloring or two to make it pink, or keep it a pale yellow-white color. Place this to one side to cool.

It is really important to make sure that the dry ingredients are properly combined before folding them into the other ingredients. So to do this, add the sifted almond flour and the confectioner's sugar to a food processor and give it a few quick, short blasts.Then, use a fine mesh sieve to sift the ingredients once more. As well as helping to properly mix the ingredients, this process will remove any remaining lumps or clumps from the almond flour and sugar.

To create beautifully airy and light macarons, a meringue base is whipped up and then the almond and sugar mixture is folded in. For a stable meringue base you will want to ideally use aged egg whites at room temperature; this is due to a lowered moisture content in the eggs, which makes the macarons rise better when baked.

Using a stand mixer or handheld whisk, beat the egg whites until they are frothy. Add the cream of tartar to provide stability, and then continue to beat the eggs until they are stiff. Then, slowly and gently feed the granulated sugar into the egg whites, continuing to beat them all the while. When all of the sugar has been added, add a few drops of pink food coloring, and the optional raspberry flavoring if you have decided to add it, and then keep the whisk on a high setting and continue to beat the eggs for 5 minutes. The meringue base will be ready when stiff glossy peaks form; or, for the home bakers who like to live dangerously, when you can safely hold the bowl of meringue upside down over your head!

Here is where macaron technique really starts to matter. To create your macaron batter, you will need to gently fold the almond mixture into the meringue base in three installments. It is best to use a silicone spatula for this if you have one. The key is to fold the almond and sugar in, not stir it.

Once the mixtures are well combined, it's time to create the perfect macaroon batter consistency. Using the spatula, spread the batter around the sides of the bowl, to press out some of the air bubbles in the mixture, before scraping it all back together. Repeat this three to five times, carefully checking the resulting consistency after each turn. When the batter gently drips off of the spatula in ribbons, like the flow of lava, it is ready to be piped.

There are a few things to prepare before piping your macarons. First, you will want to use either macaron mats or a printed template under some baking paper, set on large baking trays, to help form your macaron shapes. Secondly, you will want to prepare a piping bag with a ⅓-inch round nozzle; when it comes to macaron piping, size really does matter!

To pipe heart shapes, follow the guidelines on your mat and pipe out the macaron batter in "V" shapes. The batter will slowly relax into a wider heart shape, though if you want to tidy up the edges quickly after piping, a cocktail stick is a handy tool to keep on hand. Once you have piped your macarons, pick up the baking tray and sharply tap it on your countertop a few times to bring any air bubbles to the surface. Use the cocktail stick to pop them, and then allow your macarons to sit for 30 minutes to 1 hour. Over this time they will form a "skin" which will allow you to touch the tops without getting batter residue on your hands.

When your macarons have formed skins they are ready to cook, so heat the oven to 300 F and then bake them for 15 minutes, placing only one tray of macarons in the oven at a time. The macarons will be done when they are risen and hard to the touch. Remove them from the oven and allow them to cool for at least 20 minutes. 

When the macaron shells are cool, it's time to play matchmaker! Pair the shells up with similar sized and shaped shells, to give them a uniform look. Transfer the cooled white chocolate ganache filling into a piping bag, and, using a small sized nozzle, pipe it in a ring around the edge of the macaron shell, leaving the centre empty. Then, using another piping bag or a teaspoon, fill the centre with raspberry jam, before placing the second macaron shell on top to create a sandwich. Lightly press down to form a seal, and then set your completed macaron to one side and give yourself a high five! Continue this process until all of the macarons are filled.

To decorate the macarons, melt the remaining white chocolate in the microwave, and then drizzle it gently on the top corner of each macaron. If using, finish off by sprinkling a few pieces of dried raspberry onto the melted chocolate. Allow the chocolate to harden completely before storing your macarons in an airtight container at room temperature. These are best eaten within three days, although they can be stored in the fridge for a longer shelf life.