Raspberry French Macarons with Raspberry Balsamic Filling

My children love these cookies.

Recipe Ingredients:

  • 2 Cups Powder Sugar
  • 2 Cups Almond Meal
  • Whisk:
  • 4 Egg Whites
  • Pinch of Salt
  • 1/3 Cup Granulated Sugar
  • 1 Tsp. Vanilla Extract
  • Gel Food Color Pink Rose (Optional)


  • 8 Oz. White Chocolate Chopped
  • 1/3 Cup of Raspberry Preserves/Jam
  • 4 Tsp. White Balsamic Vinegar


  1. Filling: Microwave chocolate, jam and vinegar until chocolate is almost melted; stir until smooth. Stir in food color and chill filling until spreadable, stirring occasionally.
  2. Pulse: Powder sugar and almond meal in food processor until combined, 20 seconds.
  3. Preheat: oven to 325’F line baking sheets with parchment paper.
  4. Whisk: egg white and salt on medium speed until foamy, about 30 seconds. Increase speed to medium-high; slowly add granulated sugar and beat to fine peaks, 2-3 minutes.
  5. Add:  vanilla and food color and increase speed to high; beat until whites are stiff and glossy, about 1 minute.
  6. Fold: almond meal mixture into whites until combined, 35-40 turns with a rubber spatula. Batter should be thick and flow like lava.
  7. Transfer: batter to a pastry bag fitted with a medium straight tip.
  8. Pipe: 2-inch circles on baking sheets. Lightly tap pan on counter 4 times to remove any air bubbles; set aside 20 minutes so skins form over the top of each macaron.
  9. Bake: cookies until set and very lightly browned, 20 - 15 minutes. Slide parchment with cookies onto a cooling rack; cool completely, then peel from the macarons from the parchment.
  10. Pipe: filling onto bottom half of the macarons; top remaining macarons with tops of macarons.

From the Chef:
My children love these cookies.

Inspired by flavors, fascinated by the science behind the marriage of ingredients, and influenced by a long line of family chefs and cooking enthusiasts, Jessie Lee Williams brings a lifetime of passion, enthusiasm and ancestral knowledge into his culinary creations. With his whimsical twists on classics, bold flavors, and reinventions of regional and exotic foods, the simplest to most sophisticated pallets are fulfilled by savory meals in the form of Contemporary Continental American cuisine.
After a childhood full of time in the kitchen and family recipes, Williams began his culinary career with the successful ownership and operation of a catering company in Garland, Texas. He then furthered his career to include fine dining in the hospitality industry.

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