Raspberry Macaroon

This raspberry macaroon with chocolate mousse and white chocolate cream is the perfect proof that gluten free doesn’t have to be boring!

Serves 12

Preparation time 60 minutes

Cooking time 25 minutes


Raspberry macaroon

  • 4 egg whites
  • 1 1/2 cups of almond meal
  • 2 cups of pure icing sugar
  • 1/4 tsp cream of tartar
  • 2 tbs caster sugar
  • 125g fresh raspberries, blend with a stick blender
  • 2 drops of rose pink or red food colouring (optional)
  • 125g fresh raspberries, for garnish

Chocolate mousse

  • 175g Sweet William milk chocolate
  • 1 tbsp cocoa powder
  • 1/2 tsp coffee granules
  • 1/2 tsp vanilla extract
  • 3 tbs Greek yogurt (full-fat)
  • 2 egg whites
  • 1 tbs caster sugar

White chocolate cream

  • 250ml thickened cream
  • 100g Sweet William white chocolate
  • 1/2 tsp vanilla extract


Raspberry macaroon

Preheat the oven to 150°C. Take two trays, cut two pieces of baking paper and draw 20cm circles on both, place each circle drawn on side down on the tray. It may help to grease the bottom of the paper a little to ensure it doesn’t slide.

1. In a food processor combine the almond meal and icing sugar and pulse until fine. Sieve the mixture into a large bowl.

2. Place egg whites, cream of tatar, caster sugar and food colouring in a bowl and beat until stiff.

3. Place the raspberry puree in with the almond meal mixture, add 1/3 of the egg whites and fold gently. Add the remaining egg white mixture and fold gently until just combined.

4. Place the mixture in a piping bag with a large nozzle and pipe the macaroons onto their trays, using half the mixture for each.

5. Leave the macaroons to sit for 20 minutes before placing them in the oven for 25 minutes. Leave to cool completely.

Chocolate mousse

1. Melt the chocolate (either in a bowl over a saucepan of water or in the microwave).

2. In a small bowl combine 2 tablespoons of boiling water and dissolve the coffee granules and cocoa powder. Add the dissolved mixture and vanilla to the chocolate and combine until silky, cool slightly, then stir in the the yoghurt.

3. In a bowl beat the egg whites and sugar until peaks form. Gently fold 1/3 of the egg whites into the chocolate mixture and repeat with the remaining egg whites.

4. Place in the refrigerator for 3 hours or overnight.

White chocolate cream

1. Melt the chocolate (either in a bowl over a saucepan of water or in the microwave). Set aside to cool.

2. Whip the cream and vanilla until soft peaks form, add the melted chocolate and beat until combined.

Bringing it all together

1. Place one of the macaroons on a serving plate upside down as a base.

2. Prepare the white chocolate cream and chocolate mousse in piping bags with large nozzles. Start with the white chocolate cream and pipe a swirl starting from the outside working your way into the middle, leaving a gap for the mousse. Pipe the rest of the swirl with the chocolate mousse.

3. Gently place the other macaroon on top and dust with icing sugar, garnish with more fresh raspberries.

Despite all the elements this dish isn’t as hard as it seems. You can make the mousse and cream in advance, leaving only the macaroon and presentation until the day the dessert is required. Plus the compliments will outweigh the effort! Enjoy!