Chocolate Raspberry Macarons
Raspberry macaron shells with a chocolate raspberry ganache and raspberry filling.
Servings 30 macarons
Calories 104kcal
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.