Chocolate raspberry macarons recipe, a super indulgent dessert filled with a milk chocolate ganache and a raspberry puree.
Chocolate raspberry macarons
An ultra indulgent recipe for chocolate raspberry macarons, to share with 2 lovers for Valentine's Day or any other occasion!
These macarons are composed of a chocolate shell covered with a chocolate glaze and a pink shell flavored with raspberry.
Also these macarons are filled with a milk chocolate ganache and a raspberry puree.
The combination of chocolate and raspberry is perfect in this dessert!
My materials and ingredients to make this macaron recipe
- Perforated baking tray
- Silicone baking mat or macarons baking mat
- Stand mixer
- Cooking thermometer
- Soft silicone spatula
- Pastry sieve
- Unsweetened cocoa powder
- Almond meal
- Confectioners sugar
- Disposable pastry bag
- Macaron round icing tip 4 inch
- Milk chocolate callets
- Electric mixer
- Raspberry extract
- Pink gel food coloring
How to make chocolate raspberry macarons
Make the raspberry pink macarons shells
- Start by lining a perforated baking tray with parchment paper or a special macarons silicone mat.
- Then sift the almond meal and confectioners sugar through a sieve.
- And add the egg whites, raspberry flavouring and pink gel food coloring and mix with a spatula.
- Then heat the granulated sugar and water in a saucepan until the temperature reach 237°F / 114°C.
- Then place the remaining egg whites in the bowl of the food processor and beat the eggs whites at high speed.
- When the syrup reaches 244°F /118°C, pour it over the egg whites while while mixing at medium speed.
- Then resume at high speed until a firm, glossy meringue with soft peak is obtained.
- Finally, add the meringue to the dry ingredients mixture and mix gently with a spatula until you obtain the famous "ribbon".
- Then, fill a pastry bag (fitted with a 4 inch / 10 cm round nozzle) with the macarons batter.
- And poach balls on your silicone baking mat.
- Finish by tapping on the underside of your baking tray to remove air bubbles and bake.
Make the chocolate macarons shells
- Start by following the same instructions as the raspberry macarons shells, adding the cocoa powder to the dry ingredients mixture.
Milk chocolate ganache filling
- First, place the milk chocolate cut into pieces in a container.
- Then place the liquid cream in a saucepan and bring to a boil over medium heat.
- Then pour the cream into the container with the milk chocolate.
- Finally, finish by mixing with a spatula until a smooth and uniform ganache is obtained.
- Finish by covering with cling film and place in the fridge overnight.
- And on the day of the macaron assembly, assemble the ganache for a few moments with an electric mixer.
Raspberry puree filling
- Start by placing raspberries and powdered sugar in a saucepan over medium heat and heat until raspberry puree is obtained.
Assembling the chocolate raspberry macarons
- Start by dipping the chocolate macaron shells in the chocolate glaze and allow the chocolate to cool completely and harden.
- Then fill a pastry bag with milk chocolate ganache and form a round on the edge of the shells (see photos).
- And garnish the interior with raspberry puree.
- Finally, cover with a second shell of macarons.
- Finish by placing your garnished macarons in the fridge until it is time to serve them.
How to store raspberry and chocolate macarons
Chocolate raspberry macarons can be kept in the refrigerator for about 3 to 5 days.
But you can also freeze them for up to 3 months.
How to make a success of the macaron
- Use egg whites that have been aged at least 4 days.
- Use room temperature egg whites.
- Sift together the dry ingredients (see Mixing and Sifting)
- Be careful when mixing the meringue, stop mixing with a spatula as soon as your macaroni machine forms a ribbon.
- Poach the macarons by holding the pastry bag vertically to form well rounded balls. (it avoid deformation of the macarons during cooking).
- Tap the underside of your baking sheet to bring out the bubbles and prevent them from cracking or warping when baking.
- Allow your macarons to cool before moving them.
More macaron recipes
- Chocolate macarons
- Macaron basic guide
- Strawberry macarons recipe
- Raspberry macarons
- Vanilla macaron recipe
More Raspberry recipes
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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 almond powder
- 50 g icing sugar
- 19 g egg whites
- ½ tsp raspberry flavor
- 50 g powdered sugar
- 12.5 ml water
- Raspberry Pink Colorant
Chocolate macarons
- 50 g almond meal
- 50 g icing sugar
- 10 g unsweetened cocoa powder
- 19 g egg whites
- 50 g sugar
- 12.5 ml water
Milk chocolate macarons
- 180 ml milk chocolate
- 150 ml liquid cream (whole)
Rasperry puree filling
- 100 g raspberry (frozen)
- 1 tsp sugar
Chocolate rocher glaze
- 100 g Milk chocolate
- 1 tbsp crushed almond
Instructions
Raspberry macarons
- Preheat your oven to 320°F / 160°C and line a baking tray with baking paper or a silicone baking mat.
- Sift the dry ingredients, almond powder and powdered sugar together in a bowl, then add the 19 g of egg whites and mix with a spatula to obtain a homogeneous and sticky dough.
- Add the raspberry flavouring and colouring and mix again.
- Heat the water and powdered sugar in a saucepan over a medium heat and check the temperature with a cooking thermometer, which should reach an initial temperature of 114°C.
- Meanwhile, place the remaining 19g of egg white in the bowl of your food processor and as soon as your syrup reaches 237°F / 114°C start whisking at high speed.
- As soon as the thermometer reads 244°F / 118°C, reduce the speed of the food processor and pour the sugar into the bowl over the egg whites, then resume mixing at high speed until a firm, shiny meringue is obtained.
- Then pour ⅓ of the meringue into the container containing the dry ingredients and mix quickly to loosen the dough.
- Then pour in the remaining ⅔ of the meringue and stir this time gently with a soft spatula, until the dough forms a ribbon when you lift the spatula).
- Then fill a pastry bag with a round nozzle 4 inch / 10 cm in diameter. And pocket your macaroons on the baking tray covered with the silicone baking mat.
- Tap the underside of the baking tray to remove bubbles from the areas and bake for about 13 minutes.
- When your macaroons are done, take them out and let them cool before peeling.
Chocolate macarons
- For chocolate macaroons, follow the same instructions as for raspberry macaroons, adding only the cocoa powder to the dry ingredients mixture.
Milk chocolate ganache fillling
- Cut the milk chocolate into pieces and place it in a container.
- Then bring the liquid cream to a boil in a saucepan over medium heat.
- Then pour the liquid cream over the chocolate powder and mix with a soft spatula until a smooth and homogeneous ganache is obtained.
- Cover the ganache on contact and place in the chill overnight.
- On the day the macaroons are assembled, take the ganache out of the fridge and assemble it with an electric mixer for a few moments.
Raspberry puree filling
- Begin by placing the raspberries in a saucepan over medium heat with the powdered sugar and let the raspberries purée, transfer to a container and let cool in the chill.
Chocolate rocher glaze
- Heat the milk chocolate in a double boiler and add the crushed almonds.
Assembling the macarons
- Dip the tops of the chocolate shells into the chocolate rock and then let the chocolate cool and harden.
- Assemble the pink and chocolate macaroon shells of the same diameter together.
- Then using a pastry bag filled with milk chocolate ganache, fill the inside of the shells by forming a circle around the edges.
- And using a teaspoon, fill the inside of the shell in the center of the chocolate ganache circle with raspberry puree.
- Cover with a second shell of macaroons and press lightly to spread the filling.
- Keep your macaroons in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, macarons
- Cuisine: french
Keywords: chocolate macarons, raspberry macarons
Großartig und toll präsentiert, danke!!!
Viele Grüße,
Jesse-Gabriel