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White Chocolate Raspberry & Dark Chocolate Orange Macaroons

Cooking Time: 2 hrs
Serves: 36 Macarons

Introduction

Delicate, colourful, and beautifully filled, these macarons are the perfect project for bakers ready to level up their patisserie game. With a duo of fillings — white chocolate raspberry and dark chocolate orange — these shells sandwich together into the ultimate bite sized showstopper. This recipe makes 36 complete macarons, ideal for gifting, hosting, or simply showing off.

Ingredients

Macaron Shells

Dry Ingredients

  • 200 g icing sugar
  • 200 g ground almonds (almond meal)

Sift together, then divide evenly into two bowls.

Egg Whites

  • 75 g egg whites (for the Italian meringue)
  • 84 g extra egg whites, divided into:
    • 42 g for the orange mixture
    • 42 g for the pink mixture

Matches the method exactly.

Sugar Syrup

  • 200 g caster sugar
  • 50 g water

Cook to 122°C.

Colouring

  • Orange gel colouring or orange essence
  • Pink gel colouring

White Chocolate Raspberry Filling (for 18 macarons)

  • 100 g white chocolate, finely chopped
  • 50 ml cream
  • 1–2 tsp raspberry powder

Dark Chocolate Orange Filling (for 18 macarons)

  • 100 g dark chocolate (50–70%)
  • 60 ml cream
  • Zest of ½–1 orange

Method

1. Prepare the Macaron Shells

Preheat oven to 125°C fan bake. Line two baking trays with baking paper.

Make the Italian Meringue

  1. Place 75 g egg whites into a stand mixer and whisk until soft and foamy.
  2. In a small saucepan, heat the caster sugar and water over medium heat until the syrup reaches 122°C.
  3. With the mixer running on medium, slowly pour the hot syrup down the inside of the bowl (avoid the whisk).
  4. Continue whisking until the meringue is glossy and the bowl feels cool — up to 10 minutes.

Prepare the Almond Pastes

  1. Sieve the icing sugar and ground almonds together, then divide evenly into two bowls.
  2. Tint one bowl orange and the other pink.
  3. Add 42 g extra egg white to each bowl and mix into thick pastes.

Combine & Fold (Macaronage)

  1. Divide the cooled Italian meringue evenly between the two coloured pastes.
  2. Fold each mixture separately until it flows in smooth, slow ribbons off the spatula.

Pipe & Bake

  1. Transfer each colour to its own piping bag.
  2. Pipe 5 cm rounds onto the prepared trays.
  3. Rest the piped shells for 5 minutes.
  4. Bake for 15 minutes.
  5. Allow shells to cool for 5–10 minutes before lifting from the tray.

You should now have enough shells to assemble:

  • 18 raspberry macarons
  • 18 orange macarons

2. Make the Fillings

White Chocolate Raspberry Filling

  1. Heat the cream until just boiling.
  2. Remove from heat; add white chocolate and raspberry powder.
  3. Stir gently until smooth, then cool completely.
  4. Transfer to a piping bag.

Dark Chocolate Orange Filling

  1. Bring cream to a boil.
  2. Remove from heat and add the dark chocolate.
  3. Stir until melted and glossy, then add orange zest.
  4. Cool fully and transfer to a second piping bag.

3. Assemble the Macarons

  1. Pair similar-sized shells.
  2. Fill pink shells with the white chocolate raspberry filling.
  3. Fill orange shells with the dark chocolate orange filling.

4. Mature for Best Texture

Refrigerate the finished macarons overnight to allow the fillings to soften the centres and develop the classic chewy interior.