Chocolate raspberry macarons are the perfect mix of elegance and indulgence. With crisp chocolate shells, rich ganache, and tangy raspberry filling, they’re a treat you’ll love!
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Chocolate raspberry macarons are delicate pink and brown cookies with a crunchy rocher glaze. Filled with rich dark chocolate ganache and a tangy raspberry compote, they’re as stunning as they are delicious.
These macarons combine almond flour shells made from my Italian macarons recipe with a smooth and easy chocolate ganache and a fruity raspberry filling. The rocher glaze, made with chocolate and nuts, adds a delightful crunch.
The combination of rich chocolate and tart raspberries creates a perfect balance of sweetness and acidity. These macarons are ideal for celebrations like Valentine’s Day, birthdays, or as a fancy dessert for guests.
Why you'll love this recipe
Craving for more Chocolate raspberry recipes? Give these a try: chocolate raspberry cupcakes, chocolate raspberry cake,
Ingredient You Need
Here’s what you’ll need to make these chocolate and raspberry macarons:
- Italian Macaron Shells: Almond flour, powdered sugar, egg whites, sugar syrup (water and granulated sugar), pink food coloring and cocoa powder.
- Chocolate Ganache: Dark chocolate and heavy cream.
- Raspberry Filling: Fresh raspberries, granulate sugar and lemon juice
- Chocolate Rocher Glaze: Dark chocolate, crushed nuts (hazelnuts or almonds) and vegetable oil.
How To Make Chocolate Raspberry Macarons
Here’s a quick visual guide! Don’t forget, the full instructions with exact ingredient measurements are in the main recipe card below.
Step 1: Sift the almond flour and powdered sugar together. Then, add the egg whites, raspberry flavoring, and pink food coloring, and mix with a spatula.
Step 2: Heat the sugar syrup (sugar and water) in a saucepan until it reaches 237°F / 114°C. While the syrup heats, beat the remaining egg whites to soft peaks. Once the syrup reaches 244°F / 118°C, pour it into the egg whites while mixing at medium speed. Continue mixing at high speed until the meringue is firm and glossy.
Step 3: Gently fold the meringue into the sifted dry ingredients, and macaronner (mix until the batter forms a smooth, "ribbon-like" consistency).
Step 4: Pipe the macaron batter onto a parchment-lined baking sheet, making small rounds. Bake at 160°C / 320°F for 12-14 minutes, then let them cool completely.
Step 5: Follow the recipe for chocolate macarons.
Step 6: Heat heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over chopped milk chocolate and stir until smooth.
Step 7: Let the ganache cool completely to room temperature. Then, whip it briefly with an electric mixer on low speed for about 1 minute to give it texture before using it as a filling for the macarons.
Step 8: Dip the macaron shells into the chocolate rocher glaze and let them cool completely.
Step 9: For the assembly, pipe a layer of milk chocolate ganache onto one macaron shell, leaving a small space in the center. Fill the center with raspberry compote, then sandwich with another macaron shell.
Tips for this recipe
Storage instructions
Room Temperature: Store unfilled macaron shells in an airtight container for up to 2 days.
Refrigerator: Once assembled, keep the macarons in an airtight container in the fridge for up to 3 days. The flavors will develop and improve over time.
Freezer: You can freeze unfilled macaron shells for up to 1 month. Let them thaw at room temperature before filling.
Variations & Substitutions
Recipe Questions
Can I use a different fruit for the filling?
Yes! You can swap raspberry compote for strawberry, blueberry, or any fruit jam you like.
Can I make these macarons ahead of time?
Absolutely! You can make the shells and filling ahead and store them in the fridge for up to 3 days.
Why are my macarons cracking?
It might be due to overmixing the batter or not resting the shells long enough before baking.
Can I freeze the macarons?
Yes, freeze unfilled shells for up to 1 month. Just thaw them before filling.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer will work, but it may take a bit longer to get the right meringue texture.
More Macaron Recipes
I hope you loved this chocolate raspberry macaron recipe! Leave a rating and let me know what you think. Happy baking!
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Chocolate raspberry macarons
- Total Time: 1 hour
- Yield: 25 macarons
Description
Recipe for chocolate raspberry filling macarons with milk chocolate ganache (for about 20-25 macarons)
Ingredients
Raspberry macarons
- 50 g (½ cup) almond flour
- 50 g (½ cup) powdered sugar
- 19 g (⅔ oz) egg whites - room temperature
- ½ tsp raspberry extract
- 50 g (½ cup) granulated sugar
- 12.5 ml (2 ½ tsp) water
- Raspberry pink colorant
Chocolate macarons
- 50 g (½ cup) almond flour
- 50 g (½ cup) powdered sugar
- 10 g (1 tbsp) unsweetened cocoa powder
- 19 g (⅔ oz) egg whites
- 50 g (¼ cup) granulated sugar
- 12.5 ml (2 ½ tsp) water
Milk Chocolate Macarons
- 180 ml (6 oz) milk chocolate
- 150 ml (⅔ cup) liquid cream - full fat
Raspberry Puree Filling
- 100 g (3.5 oz) raspberry - fresh or frozen
- 1 tsp sugar
- 1 tsp lemon juice
Chocolate Rocher Glaze
- 100 g (3.5 oz) milk chocolate
- 1 tbsp crushed almonds
Instructions
Raspberry Macarons
- Preheat your oven to 320°F (160°C) and line a baking tray with parchment paper or a silicone mat.
- Sift the almond flour and powdered sugar together in a bowl. Add 19 g egg whites and mix with a spatula until you get a smooth, sticky dough.
- Add the raspberry flavoring and food coloring, then mix again.
- In a saucepan, heat water and powdered sugar over medium heat. Use a thermometer to monitor the temperature; it should reach 237°F (114°C).
- While the syrup heats, place the remaining 19 g egg whites in the bowl of a stand mixer. Once the syrup reaches 237°F, begin whisking the egg whites on high speed.
- When the syrup hits 244°F (118°C), reduce the mixer speed to medium and slowly pour the syrup into the egg whites. Increase the speed back to high and whisk until you have a firm, shiny meringue.
- Gently fold ⅓ of the meringue into the dry ingredients to loosen the mixture. Then, gently fold in the remaining ⅔ of the meringue with a spatula, mixing until the batter forms a ribbon when you lift the spatula.
- Fill a pastry bag fitted with a ¼-inch round tip and pipe the macaron batter onto the prepared baking tray.
- Tap the tray gently on the counter to remove any air bubbles, then bake for about 13 minutes.
- Once done, remove the macarons from the oven and let them cool completely before peeling them off the mat.
Chocolate Macarons
- For chocolate macarons, follow the same instructions as for the raspberry macarons, but add cocoa powder to the dry ingredient mixture along with the almond flour and powdered sugar.
Milk Chocolate Ganache
- Chop the milk chocolate into small pieces and place it in a bowl.
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and stir with a spatula until smooth and well combined.
- Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate overnight.
- When ready to assemble the macarons, remove the ganache from the fridge and whip it briefly with an electric mixer to lighten the texture.
Raspberry Puree Filling
- Place the raspberries in a saucepan with the powdered sugar and lemon juice over medium heat. Cook until the raspberries break down and become a puree.
- Transfer to a container and let it cool in the refrigerator.
Chocolate Rocher Glaze
- Melt the milk chocolate using a double boiler, then stir in the crushed almonds.
Assembling the Macarons
- Dip the tops of the chocolate macaron shells into the chocolate rocher glaze and let the glaze cool and harden.
- Pair the pink and chocolate macaron shells of the same size together.
- Using a pastry bag filled with the milk chocolate ganache, pipe a ring of ganache around the edges of the shell.
- Spoon a small amount of raspberry puree into the center of the ganache circle.
- Top with a second macaron shell and gently press to spread the filling.
- Store the assembled macarons in the fridge until ready to serve.
Notes
Storage
- Refrigerator: Store assembled macarons in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze unassembled macaron shells for up to 1 month. Thaw before filling.
Tips
- Use a kitchen scale for accurate measurements.
- Let the ganache cool completely before whipping.
- Rest the macaron shells before baking to avoid cracking.
- Pipe the ganache and raspberry puree carefully for even filling.
- Macarons taste even better the next day, once the flavors have developed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, macarons
- Cuisine: french
Großartig und toll präsentiert, danke!!!
Viele Grüße,
Jesse-Gabriel