Perfect Chocolate Raspberry Macarons
Delicate chocolate macarons with a luscious raspberry ganache filling, perfect for elegant gatherings and everyday indulgence.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 90 minutes
- Yield: 20-24 macarons (about 10-12 sandwiches) 1x
- Category: Dessert
- Cuisine: French
Ingredients
- 110 grams (1 cup) almond flour, finely ground
- 200 grams (1 3/4 cups) powdered sugar, sifted
- 3 large egg whites (about 100 grams), room temperature
- 50 grams (1/4 cup) granulated sugar
- 15 grams (2 tablespoons) Dutch-processed cocoa powder, sifted
- Pinch of cream of tartar (optional)
- 1 cup fresh or frozen raspberries, pureed and strained
- 6 ounces (170 grams) white chocolate, finely chopped
- 1/4 cup (60 ml) heavy cream
- 1 tablespoon unsalted butter, softened
- Optional: 1 teaspoon raspberry liqueur
Instructions
- Sift together almond flour, powdered sugar, and cocoa powder into a large bowl. Set aside.
- In a clean, dry mixing bowl, whisk egg whites at medium speed until foamy. Add cream of tartar if using. Gradually add granulated sugar, increasing speed to high. Whip until stiff, glossy peaks form.
- Gently fold the sifted dry ingredients into the meringue using a spatula until the batter flows like lava when lifted.
- Transfer batter into a piping bag fitted with a round tip. Pipe 1.5-inch circles onto baking sheets lined with parchment paper or silicone mats, spacing 1 inch apart. Tap the baking sheet to release air bubbles.
- Let the piped shells sit at room temperature for 30-45 minutes until a dry skin forms.
- Preheat oven to 300°F (150°C). Bake macarons for 15-18 minutes, rotating the tray halfway through. Shells should have risen feet and not brown much.
- Let cool completely on the tray before gently removing from parchment or silicone mat.
- Heat heavy cream in a small saucepan until just simmering. Pour over chopped white chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in softened butter and strained raspberry puree. Add liqueur if using. Chill until spreadable but soft.
- Pair shells of similar size. Pipe or spread about 1 teaspoon of ganache onto one shell, then sandwich with its partner. Press gently to spread filling evenly.
- Refrigerate assembled macarons in an airtight container for 24 hours if possible to meld flavors and soften shells slightly before serving.
Notes
Ensure almond flour and powdered sugar are finely sifted to avoid gritty shells. Whip egg whites to stiff peaks but avoid overwhipping. Fold batter gently until it flows like lava. Rest shells until dry skin forms to develop feet. Rotate baking trays halfway for even baking. Chill ganache until spreadable but not too cold. Refrigerate assembled macarons for 24 hours for best texture and flavor. For dairy-free, substitute heavy cream with coconut cream and white chocolate with dairy-free alternative. For vegan, use aquafaba instead of egg whites.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 120
- Fat: 5
- Carbohydrates: 15
- Protein: 2
Keywords: macarons, chocolate macarons, raspberry macarons, French dessert, elegant dessert, chocolate raspberry, baking, gluten-free dessert