Macaron - Raspberry

Bright, Bold, and Unmistakably French.

Boulangerie Christophe's Raspberry Macaron is the one that stops you in your tracks. Two vivid rose-pink almond shells — perfectly smooth, with a delicate crisp exterior and a soft, chewy interior — sandwiched with a fresh raspberry ganache and raspberry jam filling that is intensely fruity, bracingly tart, and deeply aromatic. This is not a macaron that hides behind sweetness. It is bright, confident, and alive with the flavor of real raspberries.

The Almond Shells

Christophe's shells are made using the Italian meringue method — finely ground almond flour and powdered sugar folded into a meringue made with hot sugar syrup and egg whites, producing a batter that is stable, smooth, and consistent. Each shell is piped to an exact diameter, rested until a skin forms, and baked at a precise temperature until the signature ruffled foot develops and the shell is set — crisp on the outside, soft and slightly sticky within.

The shells are colored a vivid, natural rose-pink — the color of ripe raspberries — and aged in the refrigerator for 24 hours after assembly, allowing the filling to hydrate the interior of the shell to the perfect chewy, yielding texture.

The Raspberry Filling

A two-part filling that delivers maximum raspberry intensity. A fresh raspberry ganache — raspberry purée combined with white chocolate and butter until smooth and glossy — is piped in a ring around the edge of each shell. The center is filled with a concentrated raspberry jam made from fresh raspberries, sugar, and lemon — thick, tart, and deeply fruity.

Pure Ingredients

• Finely ground almond flour, powdered sugar, egg whites, sugar (shells)
• Fresh raspberry purée, white chocolate, butter, sugar (raspberry ganache)
• Fresh raspberries, sugar, lemon (raspberry jam)

Best enjoyed at cool room temperature — remove from refrigeration 20 minutes before serving. Pairs beautifully with a glass of Champagne rosé, a cup of hibiscus tea, or a light Earl Grey.