Raspberry White Chocolate Macarons for a Sweet Holiday

Do your holiday dessert plans involve something elegant, sweet, and just a little bit showstopping? Sure, cookies are a classic, but there’s something extra special about presenting a plate of homemade Raspberry White Chocolate Macarons. They look like they came from a fancy patisserie, but I promise you, they’re totally achievable in your own kitchen. And honestly, the little imperfections just make them more charming.

Why You’ll Love This

These delicate treats are the perfect mix of fancy and fun. That crisp shell gives way to a chewy center, all wrapped around a creamy, fruity filling that’s just so, so good. They’re lighter than most holiday desserts, making them a perfect final bite after a big meal. Plus, the combination of tart raspberry and sweet white chocolate is a holiday classic for a reason—it’s simply irresistible. And the best part? They’re freezer-friendly, so you can make them ahead and cross one big item off your holiday baking list.

Ingredients You’ll Need

• 110g almond flour: For that signature nutty flavor and tender texture.
• 200g powdered sugar: Adds sweetness and structure to the shells.
• 100g egg whites (about 3 large eggs), aged: Aged egg whites whip up much better for stable meringue.
• 50g granulated sugar: Helps to stabilize the meringue.
• 1/4 tsp cream of tartar: Helps the meringue hold its shape and adds stability.
• Red or pink gel food coloring: For that beautiful festive hue.
• 4 oz white chocolate chips, melted: The base of our sweet, creamy filling.
• 1/4 cup seedless raspberry jam: Provides a bright, tart contrast to the sweet chocolate.
• 2 tbsp heavy cream: Thins the filling to a perfect, pipeable consistency.

Let’s Get Cooking Step by Step

1. Prep your ingredients. Measure your almond flour and powdered sugar, then sift them together into a bowl. Any big lumps will ruin the smooth shell, so don’t skip the sifting. Set this aside. Separate your eggs the day before and let the whites sit, covered, in the fridge. Bring them to room temperature an hour before you start.
2. Make the meringue. In a very clean, dry bowl, beat the room-temperature egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar, a tablespoon at a time. Increase the speed to high and beat until stiff, glossy peaks form. This means when you lift the beaters, the peaks stand straight up. Add a drop or two of gel food coloring and beat just until combined.
3. Fold in the dry ingredients. Add about one-third of the almond flour mixture to the meringue. Gently fold it in with a spatula, using broad, sweeping motions to not deflate the air. Add the remaining dry ingredients and continue folding until the batter flows off the spatula in a continuous, lava-like ribbon. This is called the “macaronage” stage and is key to getting those perfect feet.
4. Pipe and rest. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto parchment-lined baking sheets, spacing them about an inch apart. Firmly tap the baking sheets on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes, until they form a dry skin that doesn’t stick to your finger when you touch it. This is crucial!
5. Bake. Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, one sheet at a time, rotating halfway through. They’re done when they don’t wiggle when you gently touch the top. Let them cool completely on the baking sheet before trying to remove them.
6. Make the filling. While the shells cool, melt the white chocolate in short bursts in the microwave, stirring until smooth. Let it cool slightly. In a small bowl, whisk together the melted white chocolate, raspberry jam, and heavy cream until you have a smooth, pipeable ganache.
7. Assemble. Match up similar-sized shells. Pipe a small circle of the raspberry white chocolate filling onto the flat side of one shell and gently sandwich it with another. Press lightly so the filling reaches the edges.

Variations & Substitutions

Got a nut allergy? You can try swapping the almond flour for pumpkin seed flour, though the color will be a little greener. For a different fruit flavor, swap the raspberry jam for strawberry or even blackberry. If you’re not a fan of white chocolate, a simple vanilla or cream cheese buttercream would be delightful. And for a little extra holiday sparkle, sprinkle the piped shells with a touch of edible glitter before they rest.

Perfect for Holiday Baking

These Raspberry White Chocolate Macarons are the ultimate holiday treats. Their festive pink color and elegant appearance make them a stunning addition to any Christmas party food spread. They’re the kind of easy Christmas dessert that impresses everyone without requiring you to slave away in the kitchen all day. Set them out on a platter at your Christmas brunch or package them up in little cellophane bags as homemade gifts. They’re one of those Christmas food ideas that feels both special and personal.

Serving Ideas & Pairings

I love serving these on a tiered stand for a real wow factor at holiday parties. They pair beautifully with a cup of hot coffee or tea to cut through the sweetness. For a festive holiday appetizers and desserts table, place them next to other finger foods like mini quiches or savory pastries. A glass of sparkling cider or a dessert wine also makes a lovely companion to these sweet bites.

Storage & Reheating

The great thing about these Xmas desserts is they actually get better after a day in the fridge, as the flavors meld. Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the filled macarons for up to 2 months. Thaw them overnight in the fridge. Do not try to microwave them or reheating isn’t necessary—they are best enjoyed cold or at room temperature.

Frequently Asked Questions

• Q: Why did my macarons crack or not develop feet?
  A: The most common culprit is not letting them rest long enough to form a skin. Humidity can also play a factor, so try making them on a dry day.
• Q: Can I make these easy Christmas treats without a stand mixer?
  A: You can absolutely use a hand mixer! Just make sure your bowl and beaters are impeccably clean and dry for the best meringue.
• Q: My filling is too runny. How can I fix it?
  A: Pop the whole bowl of filling into the fridge for 10-15 minutes to let it firm up before piping. You can always add a bit more melted chocolate to thicken it, too.
• Q: Are these considered good holiday appetizers?
  A: While they’re sweet, they’re a perfect petite dessert to cap off a meal or a sweet bite on a holiday appetizer spread. Their small size makes them ideal for grazing.