Macaron Large - 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 — using a small amount of natural food coloring. They are 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 cooked with sugar and 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. Together, the two fillings create a layered raspberry experience that is complex, bright, and completely addictive.

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 to allow the shells to soften to their ideal chewy texture. Pairs beautifully with a glass of Champagne rosé, a cup of hibiscus tea, or a light Earl Grey.