Chocolate and Raspberry Macarons

Chocolate and Raspberry Macarons


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You don’t have to be a master French baker to make macarons. With this recipe, all of the real work is in the prep, but once you get baking time will by!

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Chicago, IL

Time needed

1 hour preparation + 20 min cooking

Serving Size / Yield

12 servings


  • 120 grams egg whites
  • 190 grams of powdered sugar
  • 100 grams ground almond flour
  • 40 grams granulated sugar
  • 2 teaspoons of raspberry extract
  • ⅛ teaspoon salt
  • 1/8 teaspoon of pink or red food coloring
  • ¼ cup of dark chocolate
  • ¼ cup of heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

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For the macarons:
To begin, separate the egg whites in a glass or metal bowl and bring to room temperature for at least 1 hour. Beat the eggs on low speed until frothy. To form the meringue, slowly sift in the granulated sugar and salt and beat on medium-high speed until stiff peaks form. Next, slowly sift the powdered sugar and almond flour into the meringue, then fold together with a spatula. Once well combined, fold in the food coloring into the mixture. Set aside the mixture, uncovered for 30 minutes.
In the meantime, fit a piping bag with a large round tip before pouring the batter in. Pipe the macarons onto a silicone baking sheet, making sure to make even circles. Tap against the countertop to remove any air bubbles. Preheat the oven to 325 degrees and leave the macaron to rest for an additional hour, away from the stove. Bake the macarons for 10 minutes, or until feet form and set aside to cool. Once cooled, remove from the baking sheet and fill with chocolate ganache.

For the chocolate ganache:
In a small pot over low heat, constantly stir together the chocolate, heavy cream, butter and vanilla until melted. Remove the pot from the heat and allow to thoroughly cool. Next, fill a piping bag with the chocolate ganache and add to a macaron. Top the ganache covered macaron with a plain macaron. Continue until all are filled. Serve and enjoy!

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