Haagen Dazs’s white chocolate raspberry truffle ice cream flavor is one of my most favorite flavor profile! Its creamy with a hint of tang from the raspberries and bittersweet from the dark chocolate! It’s just so good!
So for Mother’s Day this year, I’ve decided to create french macarons inspired by Haagen Dazs’s white chocolate raspberry truffle!
Here’s a little disclaimer before I continue! This recipe is using an Italian Meringue Method which is used in most industrial kitchen and will need some equipment home bakers don’t ordinarily have such as candy thermometer among others. This recipe yields approximately 50 filled macarons. Also, feel free to scale this recipe up and down depending on how many macarons you want to make. Just note that the 6-quart Kitchen Aid mixer does not fully whip the egg whites with anything less than the amount of this recipe.
Click below for the printable version of this recipe or scroll down to pin!
First things, first! Getting a good batch of macarons requires having so many components right! If this is your first time, I highly recommend getting all the equipment first before even trying to bake macarons!
- Weighing Scale
- Food processor or grinder
- Flat sheet pans (4 half-size industrial sheet pans)
- Silicone Mats (parchment paper can also be used)
- Candy thermometer
- Stand mixer
- Pastry bag and tip (I used a reusable pastry bag and tip)
- Oven thermometer (optional, used to calibrate your oven temperature)
- 300 grams almond flour
- 300 grams powdered sugar
- 120 grams egg whites
- Gel food coloring (up to 7 drops)
- 300 g sugar
- 100 g water
- 120 grams egg whites (preferably at room temperature)
- 2 tsp cream of tartar
Tips before you start!
- Separate your egg whites at least an hour before you start to get it to room temperature.
- Grind and sift your almond flour and powder sugar mixture finely! This helps prevent the macarons from being hollow and from having a grainy top.
- Calibrate your oven by using an oven thermometer. You want to make sure that the macarons are baking at the right temperature as they are very sensitive.
- Humidity is your enemy! If it is humid, either you save baking for another time or control the temperature in your kitchen.
- Know your oven! It may take a few tries of batches before you get to know your oven. Some have uneven hot spots and some bakes higher than the dial. Uneven temperature causes lopsided shells.
- Convection oven bakes at 300 degrees vs non-convection oven bakes at 325 degrees.
- Prepare everything first before boiling your sugar!
- Don’t over mix your batter, make sure it is flowing like a lava.
- To get your macaron shells in same sizes, draw circles on your parchment paper using a small bowl or lid then invert the parchment paper before piping your batter. If using a silicone mat, you can leave the parchment paper template under the silicone mat.
There are various methods of making macarons and for this recipe, I am using my preferred method using the Italian meringue. The Italian meringue requires boiling sugar to soft-ball stage thus making it more stable than the French meringue method.
- Separate egg whites in advance, preferably an hour or more before baking. Room temperature egg whites make a more stable meringue. Set aside.
- Combine powder sugar and almond flour in a food processor and grind until the almond flour is fine. Sift. Repeat twice.
- In a small saucepan, heat water and sugar to 240 degrees.
- Meanwhile, add egg whites and cream of tartar to the mixing bowl while watching the sugar temperature carefully. Once you start boiling your sugar, try not to get distracted by doing other things. It is very important that your sugar is cooked at this specific temperature.
- Whisk egg whites and cream of tartar when the sugar reaches 232 degrees at the highest speed.
- Once the sugar reaches 240 degrees, pour slowly into the foamy egg whites also at the highest speed.
- Whisk meringue until the bowl is cool to touch.
- While waiting for the meringue to cool, add the remaining egg whites into the almond flour mixture and mix to make an almond paste. You can also add the gel food coloring at this time.
- Cover the almond paste with plastic wrap while waiting for the meringue to cool.
- Once the bowl is cool to touch, scoop 1/3 of the meringue into the almond paste and mix.
- Add the rest of the meringue and fold into the almond mixture. Turn the bowl after every fold to make sure that all sides are getting mixed evenly. Do not over mix the batter. Stop occasionally to check for consistency. The batter has to be shiny and flowing but not liquid.
- Pour the batter into the pastry bag with a piping tip.
- Pipe the desired size into the parchment paper or silicone mat. Make sure to give the macarons at least an inch of space in between piping. This makes about 100 pieces of 1.25″ shells on 4 half-sheet pans.
- Let the macaron sit for at least 15 to 20 minutes before baking.
- While waiting for the resting period, you can pre-heat the oven as well as work on the filling. Pre-heat the oven to 300 degrees for convection oven (with fan) or 325 degrees for non-convection.
- If your oven has 3 racks, bake only 2 sheet pans at a time for a total of 14 minutes turning each sheet pan mid-way on the 7th minute.
- To check for doneness, gently wiggle the top of the shell. If wiggly, bake a minute at a time.
- Once done, let the shells cool completely before filling.
===========================================================================White Chocolate Raspberry Truffle Ganache
- 8 oz white chocolate chips
- 3 oz heavy cream
- 1 oz butter
- 4 oz fresh raspberries
- 4 oz grated or finely chopped dark chocolate (I prefer using a high percentage chocolate for this, from 70% to 80%.)
- Combine cream and white chocolate in a microwaveable bowl.
- Microwave for 45 seconds and adding 30 seconds each until the white chocolate is melted.
- Whisk and add butter. Whisk again until fully incorporated.
- Cover the ganache with a plastic wrap and place in the fridge for 15 minutes to cool-off but not fully set.
- Meanwhile, finely chop the raspberries and chocolate. I prefer to have some bits and pieces but thin enough to go through the piping bag later.
Once cooled, mix in the raspberries and dark chocolate into the ganache.
- Cover with plastic wrap and place in the fridge to set. Place the filling in a piping bag ready to fill the cooled macarons. The picture on the right below is my inspiration for this flavor from Haagen Dazs while pictured on the left is the macaron filling.
Finishing the macs
- Once the macarons are completely cool, match same-sizes macs and line them in the sheet pan.
- Place the white chocolate raspberry truffle ganache into a disposable piping bag and cut the tip.
- Pipe the ganache in the middle of the macarons and top off with another macaron shell. Note that the bits and pieces of raspberries and chocolate might get stuck in the piping bag. It’s best to chop them both as finely as possible.
- Macarons are best enjoyed after refrigeration for at least 24 hours.
- They stay fresh in the fridge for up to 4 days and up to 6 weeks in the freezer.
- If frozen, it is best to let it thaw out in the fridge for a few hours or overnight.
Click below to download this recipe!
Let’s get social! Share your macaron photos with me on Instagram @sweetsavorygrace! Happy Mother’s Day to all the beautiful moms out there! Cheers!