Raspberry Lemon Macarons
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These Raspberry Lemon Macarons are filled with raspberry ganache and homemade lemon curd. Ganache has a very smooth texture and natural colors. You will be impressed with this recipe!
Table of Contents
Why You’ll Love This Recipe
- Macarons are gluten-free cookies. Try also Meringue Cookies or Zephyr.
- Ganache is smooth and has no food coloring. Check also Blackberry Lemon or Blueberry Cheesecake Macarons.
- This recipe is made in a few simple steps, making it easier to assemble macarons. Try also Tiramisu or Strawberry Cupcakes.
Ingredients
- Chocolate: White chocolate. Use good quality chocolate.
- Raspberry Puree: Homemade or store-bought.
- Cream: Heavy cream, do not substitute with milk or half and half.
- Butter: Unsalted Butter.
- Glucose Syrup: Can be replaced with inverted sugar or honey.
- Sugar: Powdered sugar and white granulated sugar.
- Flour: Almond flour. Make sure you are using almond flour and almond meal.
- Egg: Egg whites at room temperature. Do not age them.
- Color: Gel food coloring. I used Chefmaster lemon yellow and fuchsia.
- Lemon Curd: Homemade or store-bought.
How to Make Raspberry Ganache
Melt the chocolate in the microwave or using the double-boiler method. Warm up the raspberry puree in the saucepan or microwave.
In the saucepan, add heavy cream and glucose syrup. Bring to a boil, but do not boil.
Pour the heavy cream mixture over the melted chocolate and mix with the spatula. Add warm raspberry puree and mix again.
Cut butter into small pieces and add to the ganache. Emulsify with an immersion blender.
Transfer ganache into a flat container and cover with plastic wrap “to contact”. Refrigerate ganache for at least 6 hours or overnight.
How to Make Two Colors Macaron Shells
Line two baking sheet pans with a baking mat. Prepare two piping bags with a round piping tip. I use Wilton 12. You will also need a mixing bowl with a spatula.
In the mixing bowl, sift almond flour and powdered sugar. Set aside.
Add egg whites to a clean and dry stand mixer’s clean and dry mixing bowl. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes.
Add sifted dry ingredients to the meringue and start folding the batter with the spatula.
When you have all ingredients incorporated together, transfer half of the batter into an empty mixing bowl.
Add food coloring to each bowl and continue folding the batter with the spatula.
The batter is ready when it flows fast from the spatula. Do not overfold.
How to Pipe Macarons
Transfer each batter into a prepared pastry bag with a round piping tip. Pipe macaron shells on the prepared baking mat.
Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell. I piped two different colors on the same baking mat.
Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells. Let macaron shells rest (dry) on the countertop for about 15-30 minutes.
Meanwhile, preheat the oven to 300°F (150 °C). Bake macaron shells in the preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven. Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells of similar sizes before filling them.
How to Assemble Macarons
Transfer Raspberry Ganache into a pastry bag with a round tip. Lemon curd transferred into a pastry bag. No need to use a piping tip, just cut a little tip in the bag.
Pair macaron shells of similar sizes and place them on the countertop. Pipe ganache on the flat side of one of the macaron shells.
Pipe lemon curd in the center of the ganache. Sandwich a macaron with another macaron shell and press lightly.
Make sure there is no ganache coming out from the sides of the macarons. Repeat with the other shells. Place filled macarons in an airtight container and refrigerate. Macarons need to mature before you can enjoy them.
Expert Tips
- Measure all ingredients using digital kitchen scale.
- Use good quality chocolate.
- Use raspberry puree without seeds.
Recipe FAQs
Store filled macarons in the airtight contianer in the fridge for 2-3 days.
Yes, you can freeze macrons in the airtight container for a few months.
Yes, you can use diffrent fruit puree.
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Recipe
Raspberry Lemon Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 2 spatula
- 1 mixing bowl
- 1 saucepan
Ingredients
Raspberry Ganache
- 300 g white chocolate
- 75 g raspberry puree
- 75 g heavy cream
- 15 g glucose syrup
- 28 g unsalted butter
Macaron Shells
- 140 g almond flour
- 125 g powdered sugar
- 100 g egg whites room temperature
- 105 g white granulated sugar
- 1 g yellow gel food coloring
- 1 g pink gel food coloring
Lemon Curd
- 100 g lemon curd
Instructions
How to Make Raspberry Ganache
- Melt chocolate in the microwave or using the double-boiler method.
- Warm up raspberry puree in the saucepan or microwave.
- In the saucepan, add heavy cream and glucose syrup. Bring to boil, but do not boil.
- Pour heavy cream mixture over melted chocolate and mix with the spatula. Add warm raspberry puree and mix again.
- Cut butter into small pieces and add to the ganache. Emulsify with immersion blender.
- Transfer ganache into flat container and cover with plastic wrap "to contact". Refrigerate ganache for at least 6 hours or overnight.
How to Make Macaron Shells
- In the mixing bowl, sift almond flour and powdered sugar. Set aside.
- Line two baking sheet pans with a baking mat. Prepare two piping bags with a round piping tip. I use Wilton 12. You will also need a mixing bowl with a spatula.
- Add egg whites to a clean and dry stand mixer's clean and dry mixing bowl. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes.
- Add sifted dry ingredients to the meringue and start folding the batter with the spatula. When you have all ingredients incorporated together, transfer half of the batter into an empty mixing bowl.
- Add food coloring into each bowl and continue folding batter with the spatula. The batter is ready when it flows fast from the spatula. Do not overfold.
- Transfer each batter into prepared pastry bag with round piping tip.
- Pipe macaron shells on the prepared baking mat. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell. I piped two different colors on the same baking mat.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
- Let macaron shells rest (dry) on the countertop for about 15-30 minutes. Meanwhile, preheat oven to 300°F (150 °C).
- Bake macarons shells in the preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells with similar sizes before filling them.
How to Assemble Raspberry Lemon Macarons
- Transfer Raspberry Ganache into pastry bag with round tip. Place Lemon curd place into a pastry bag. No need to use piping tip, just cut a little tip in the bag.
- Pair macaron shells of similar sizes and place them on the countertop.
- Pipe ganache on the flat side of the macaron shell, then pipe lemon curd in the center of the ganache.
- Sandwich a macaron with another macaron shell and press lightly. Make sure there is no ganache coming out from the sides of the macarons. Repeat with the other shells.
- Place filled macarons in an airtight container and refrigerate. Macarons need to mature before you can enjoy them.
