Jun 26

Chocolate-Raspberry Macarons

Chocolate-Raspberry Macarons



Use precise weight measurements for best results

·       4.5 ounces (1 3/4 cups) almond flour or meal

·       7.5 ounce (2 cups minus 3 tablespoons) powdered sugar

·       Dash salt

·       4 ounces (1/2 cup) egg whites (no yolks)

·       1 ounce (2 tablespoons) extra-fine granulated sugar

·       4 drops red food color

Raspberry Ganache

·       12 ounces frozen raspberries, defrosted

·       2 tablespoons extra-fine granulated sugar

·       12 ounces quality chocolate chips





Preheat oven to 325°F.

Set aside 2 – 3 cookie sheets lined with silicone baking mats or parchment paper.  

Set aside a pastry bag with a 1/2 inch plain round pastry tip.



1.     Combine almond flour/meal, powdered sugar and salt in a food processor and mix until almond flour feels very fine. Set aside.

2.     In a mixing bowl, whip egg whites and granulated sugar to very stiff peaks.

3.     Stop whipping and immediately add food color and almond meal mixture. Using a rubber spatula mix until batter is smooth but do not overmix to avoid making batter too runny. Batter should appear like thick pancake batter.

4.     Fill pastry bag with filling and pipe quarter size and dome shaped mounds onto prepared sheets about 1 inch apart. Macarons will spread a little just after piping.

5.     Allow macarons to sit at room temperature for 15 minutes before placing in oven. (If macarons are still spreading and not holding their shape place immediately in oven.) 

6.     Bake for about 17 minutes or until golden, light brown color on the surface. (If you can lift one up from baking sheet without tearing it apart, they are completely done.)

7.     Allow to cool on baking sheets on.

8.     To make ganache: Puree raspberries until very smooth. Run through a sieve reserving exactly 1 cup. Pour in a saucepan and add sugar. Bring to a full boil.

9.     Remove from heat and whisk in chocolate chips. Place in a bowl of ice for quick setting.

10.  Flip half of macarons upside down and fill with raspberry ganache using same size pastry tip. Sandwich macaron and place in a refrigerator.


Makes about 40 filled macarons.

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