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Inspired by the original “basic” latte, these white chocolate raspberry mocha latte macarons will be enjoyed by every coffee lover – no matter if you’re a “black coffee only” or prefer something more “coffee inspired”!
Hello, darlings! I’m so excited to be sharing another macaron recipe with you today! It’s been a little while, hasn’t it? These white chocolate raspberry mocha latte macarons are a delicious twist to a classic recipe I think you will really enjoy! Today’s recipe is also inspired by a fun throwback to when the Godfather and I first started dating. He was what you might call a coffee snob, and I, you guessed it, enjoyed white chocolate raspberry mochas. Which we can all agree is basically milk and flavoring with coffee “essence”. Since then, my tastes have changed quite a bit, and we can now have a good laugh about it! But who cares how you take your coffee when it comes to a macaron as fabulous as this?
I’d basically forgotten all about my occasional basic girl latte from college until my husband had some comic playing that mentioned them. So you know I had to turn the latte into a macaron. Apparently, it’s a thing. Or it became A Thing once I made these pumpkin chai latte macarons and PSL macarons.
For this recipe, the sweet and tart of the white chocolate mocha ganache and raspberry flavors just works. Plus the beautiful pink color and light texture makes this a perfect macaron for springtime. Darlings I don’t know about you, but I believe in dessert every day – especially when it is this fabulous!
A few recipe notes…
One of the added benefits of these drool-worthy macaroons is that they are naturally gluten-free. When I have friends over, I like to include some macarons on the dessert table when I can so everyone has options.
As with all macarons, the magic is in the filling. White chocolate ganache provides a great base to balance the bitterness of instant espresso and the chocolate and coffee combo provide the “white chocolate mocha” flavor. The raspberry part comes from the delicious raspberry filling. For an easy shortcut, use store-bought raspberry preserves.
The secret to a perfect macaron with the deliciously crisp and chewy texture they are so well-loved for comes from the technique. If you are in a particularly humid climate, you may have noticed it is more challenging to keep the stability. Living in a super humid climate, I have found the best results using the Italian method. That being said, it’s probably because I also usually forget to age my egg whites. So do what feels right to you.
Take a look at a post from way back when for different methods in Macarons 101. Don’t worry if the texture doesn’t turn out just right the first few times, you’ll get it.
Happy baking, darlings!
- 150 g almond flour
- 150 g powdered/confectioner's sugar
- 150 g granulated sugar
- 30 g water
- 110 g egg whites, divided
- 1/8 tsp cream of tartar
- gel color, optional
- 1/4 teaspoon freeze-dried raspberry powder (see notes, very optional)
- 6 ounces white chocolate, chopped
- 2 ounces heavy cream
- 1 1/2 teaspoons instant espresso powder
- store bought raspberry jam or preserves
Make the shells:
- Sift together the almond flour and confectioner's sugar into a mixing bowl. Top with 55 g egg whites. Do not mix.
- In the bowl of your stand mixer fitted with your whisk attachment, place the other 55g egg whites and the cream of tartar.
- In a small saucepan, combine the granulated sugar and water over medium heat, stirring constantly until the sugar dissolves. Bring the mixture up to the soft ball stage (235 F/112 C) over medium-high heat. When it is about 5 degrees away from the soft ball stage, start whisking your egg whites on medium speed until frothy.
- Once the sugar has reached the soft ball stage, immediately remove from the heat, increase your mixer speed to high, and carefully drizzle in the sugar syrup, avoiding the sides of your bowl as much as possible. Continue whisking until you've reached a soft peak.
- Dump in the almond meal mixture, a drop or two of color (if using), and the freeze-dried powder (if using), and fold it into the egg whites until the mixture is homogeneous and looks like slow-moving lava. Be careful not to over mix.
- Place the mixture into a piping bag fitted with a round tip and pipe onto parchment paper or silicone mat lined baking sheets.
- Heat your oven to 300 F.
- Bake the sheets one at a time for 15-17 minutes until the shells easily lift off the parchment but aren't colored around the edges. Remove from the oven and allow to cool completely before filling.
To make the filling:
- Place the chocolate and heavy cream in a microwave-safe bowl. Microwave for one minute at 50% power, then sprinkle in the espresso powder. Allow the mixture to sit about 30 seconds before stirring.
- If the chocolate has completely melted, allow the ganache to rest at room temperature until it's a pipe-able consistency. If the chocolate hasn't completely melted, microwave at 30-second intervals at 50% power until it does.
- When the ganache is ready, place it in a piping bag and pipe circles on one half of each macaron cookie. Fill each circle with a bit of the raspberry preserves. Top with the other half of the cookie. Repeat until all cookies are filled.
- If you can, allow the cookies to rest 24 hours in the refrigerator in an airtight container. Enjoy! Prepared cookies will keep up to a week in the refrigerator.
- On the rare occasion I have freeze-dried fruit powder on hand or freeze-dried fruit I can turn into powder on hand, I'll add to the recipe. The powder adds a little raspberry flavor to the shells and the tiniest bit of natural color. It's not in the shells pictured though, because I don't currently have any. I'm putting this as an option out there in case you do.
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