Chocolate Raspberry Macarons

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Bittersweet chocolate and tart raspberry are a dynamic duo! This classic pairing comes in just about every form of dessert, so today we’re whipping up chocolate raspberry macarons! Raspberry macaron shells with chocolate raspberry ganache and raspberry goo are a hard thing to say no to.

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Chocolate Raspberry Macarons

A lot of the bakes you see here on my website go into work with my husband and he gets to spread some joy with a container of treats! Recently, I’ve been sending in macarons just about every week. One of his coworkers asked if I could make some for his wife, and I was just thrilled to do that!

After a little deliberating, we settled on chocolate raspberry macarons. I used freeze dried raspberries to flavor the Swiss method macaron shells, then sprinkled more of the pink powder on top. They got filled with a ring of chocolate raspberry ganache and a raspberry goo center.

Raspberry Macaron Shells

Freeze dried fruit powder is a great way to add flavor and color to your macaron shells. I simply sub out some powdered sugar for a bit of raspberry powder. I always buy my freeze dried raspberries at Target, but Amazon has options as well.

The fruit powder does make my macarons bake differently. I find my macaron shells end up super full, but they need more time in the oven and this can lead to a bit of browning on the bottom.

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Top Tips for Swiss Meringue

• Wipe your bowl and whisk with a bit of vinegar to remove any residual fat or grease.
• Separate your egg whites one at a time into a small bowl before adding them to your big bowl. This is to prevent any stray yolk from ruining the whole batch!
• Acid (like cream of tartar or lemon juice) or egg white powder can help stabilize your egg whites.

• Whip your eggs at a medium speed for longer to create a more stable meringue and minimize the risk of over whipping.
• Room temperature egg whites will whip up faster, but it’s best to separate the eggs while they’re cold.

Troubleshooting: Bake Time & Temperature

If you have been nailing your meringue and macaronage, but still struggle with large gaps in your shell, you may want to tinker with your baking time and temperature. Even if the shells aren’t wiggling, the interior could be a minute or two from fully baked.

I’ve recently just changed from baking my macaron shells at 285℉ for 22- 24 minutes to 290℉ for 23- 25 minutes. Just a small bump in both time and temp have helped my shells become a bit more full. 

Keep in mind, every oven and kitchen environment is different and you will need to find the ideal settings for you. Tweak the temp by just five degrees at a time, and add or subtract 1-2 minutes at a time. Small, incremental change is how you’ll find that sweet spot.

Related Reading: Cardamom Chai Macarons

Top Tips for Macarons

• Pulse your dry ingredients in a food processor and sift out any large chunks.  
• Whip your meringue to stiff peaks.  It’s best to whip at a medium speed for longer.  Keep an eye on it!
• Fold/ macaronage just until the batter flows like lava.  It is best to slightly under mix if you are in doubt.
• If you don’t have a macaron template yet, grab a free one from the Resource Library so that you pipe evenly sized shells.
• Use a toothpick to smooth any nipples and remove any air bubbles on your piped macarons.
• Bake one pan at a time and adjust the temperature and baking time if necessary.

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Chocolate Raspberry Ganache

Since I had plenty of freeze dried raspberry powder, I figured I’d throw some into my chocolate ganache. Easy peasy and packs in even more flavor! However, the powder also makes the ganache less smooth. If you’d prefer a smoother, less fruity chocolate raspberry ganache, you could always omit it and go for a simple ganache.

On the other hand, if you’re digging the chocolate raspberry ganache, but just don’t feel like making the raspberry goo, you could skip that secondary filling. Between the raspberry macaron shells and the raspberry ganache, there’s plenty of flavor in each bite.

Macaron Resources

• 5 Steps to Prep for Perfect Macarons
• All About Meringue: Covering the Basics
• Fun Ways to Fill Macarons
• Macawrong Brownies or 4 Yolk Challah (delicious ways to use up extra yolks)
• Basic Tools You Need to Make Macarons
• Macaron Templates + Macaron Prep Checklist (available to subscribers only)
• Easy Ways to Decorate Macarons

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Raspberry Goo

I actually had leftover raspberry goo from when I made my almond and raspberry cake! This simple raspberry sauce is two ingredients, maybe 20 minutes of your time, and insanely delicious.

Basically, reduce frozen raspberries and sugar in a pan, mashing it all up as it simmers. Sieve out the seeds and you’ve got some gorgeous goo. I still had leftovers after making these chocolate raspberry macarons, so I’ve been toasting slices of my 4 yolk challah and slathering it in butter and raspberry goo. 

Enjoy!

Chocolate raspberry macarons are thoroughly indulgent cookies. The tart raspberries pull out the fruity notes in the chocolate ganache for a beautiful balance of flavors. Whip up a batch soon and let me know what you think!

Interested in watching some of my macaron videos and tutorials? Check out the macaron playlist on the Bakes & Blunders YouTube channel.

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Chocolate Raspberry Macarons

Raspberry macaron shells with a chocolate raspberry ganache and raspberry filling.

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Course Dessert

Cuisine American, French

Keyword almond, Berries, Chocolate, Cookies, Frozen Fruit, Ganache, Gluten Free, Holiday, Macarons, Raspberry

Prep Time 2 hours hours

Cook Time 50 minutes minutes

Resting Time 30 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 30 macarons

Calories 104kcal

Author Colleen

Ingredients

Raspberry Goo

• 8 oz frozen raspberries
• 2 oz sugar

Chocolate Raspberry Ganache

• 4 oz semi-sweet chocolate chopped
• 4 oz heavy cream
• 1 Tbsp freeze dried raspberry powder
• 1 Tbsp corn syrup

Raspberry Macaron Shells

• 130 g powdered sugar
• 135 g almond flour
• 10 g freeze dried raspberry powder
• 133 g sugar
• 133 g egg whites about 4 eggs, room temperature
• 1/16 tsp Burgundy Master Elite powder color pinch
• Extra raspberry powder optional

Instructions

Raspberry Goo

• Add the raspberries and sugar to a small saucepan and place over medium heat. Cook, stirring occasionally, until the mixture comes to a boil.
• Reduce heat slightly and simmer, stirring regularly, for 10- 15 minutes.
• Add the raspberry mixture to a sieve over a bowl and use a spoon to press the sauce through. Discard the seeds. Let the raspberry sauce cool to room temperature, then cover and chill until needed.

Chocolate Raspberry Ganache

• Place the chopped chocolate in a heat proof bowl and set aside. Meanwhile, heat the heavy cream on the stove top or in the microwave until steaming.
• Pour the hot cream over the chocolate and cover the bowl for 1- 2 minutes. Then stir until well combined and there are no lumps. If necessary, pop the bowl in the microwave for 5 sec bursts if there are lumps than won't melt.
• Add the raspberry powder and corn syrup to the ganache and stir until well combined.
• Press cling wrap onto the surface of the ganache and cool to room temperature. If not using the same, day you can cover and place in the fridge. Allow the ganache to come to room temperature before using.

Raspberry Macaron Shells

• Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 285°F.
• Pulse the powdered sugar, almond flour, and raspberry powder in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
• Combine egg whites and powdered color.
• In a clean stand mixer bowl, combine the sugar and the egg whites. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
• Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 6) for 5 minutes. Stop and check your meringue. Continue whipping on a slightly slower speed (KitchenAid 4) until you have stiff peaks, about 1- 5 minutes longer.
  
• Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
• Pipe macaron shells onto prepared baking sheets. If desired, sprinkle the shells with extra raspberry powder. Let the macarons dry until you can lightly brush the tops with your finger (30 mins for me). Bake for 23- 25 minutes, rotating halfway through.
• Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.

Assemble

• Pair up the macaron shells. Fill a piping bag with ganache and pipe a ring onto one shell. Fill the ganache ring with raspberry goo, then top with the other shell. Repeat with the remaining macaron shells.
  
• Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.

Notes

• I was able to pipe 60 shells, which made 30 macarons. You could have a few more or a few less depending on how large you pipe your shells.
• For maximum color intensity, mix the egg whites and color powder about an hour before beginning the recipe.
• You will have extra raspberry goo.