Raspberry Chocolate French Macarons

Light, airy with a delicate raspberry flavour, these Raspberry Chocolate French Macarons are another french classic, which just melt in your mouth.

A macaron is a French sweet meringue-based confection made with egg white, icing sugar, granulated sugar and ground almond. For food colouring, I only used fresh raspberry puree.

For the filling, I used a simple chocolate ganache, flavoured with more raspberry puree.

To make the raspberry puree, just pulse a small handful of berries in a food processor and then strain the puree.

Print Recipe

Raspberry Chocolate French Macarons

Light, airy with a delicate raspberry flavour, these Raspberry Chocolate French Macarons are another french classic, which just melt in your mouth.

Prep Time1 hour hr

Cook Time12 minutes mins

Total Time1 hour hr 12 minutes mins

Course: Dessert

Cuisine: French

Servings: 24

Author: Fabio

Ingredients

• Macarons:
• 1 cup icing sugar
• 3/4 cup almond flour
• 2 large egg whites room temperature
• 1/4 cup fine sugar
• 1 tablespoon fresh raspberry puree
• Filling:
• 85 g semisweet chocolate chips
• 1/3 cup heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon fresh raspberry puree

Instructions

• Pulse icing sugar and almond flour in a food processor until combined. Sift mixture 2 times.
• Whisk whites with a mixer on medium speed until foamy.
• Reduce speed to low; add sugar. Increase speed to high; whisk until stiff peaks form, about 8 minutes.
• Fold in the fresh raspberry puree
• Sift flour mixture over whites; fold until smooth and shiny.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip; pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging tip to sides rather than forming peaks.
• Tap sheets on work surface to release trapped air. Let stand for 30 minutes.
• Preheat 325 degrees.
• Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 12 minutes.
• Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely.
• - Filling:
• Add the chocolate and butter to a medium bowl. In a small saucepan, heat the cream just until it comes to a simmer. Pour the hot cream over the chocolate and allow to rest for five minutes. Stir the chocolate until the mixture is smooth. Stir in the raspberry puree.
• Let stand at room temperature until cooled completely and thickened.
• Fill a pastry bag fitted with a round tip with the ganache and pipe or spoon ganache onto half of the cookie bottoms. Sandwich the cookie halves together.
• Enjoy immediately or store in an airtight container in the refrigerator for up to one week.