Chocolate Raspberry Ganache Macarons Recipe

Introduction

Chocolate macarons are delicate French cookies with a crisp shell and a soft, chewy interior, filled with rich chocolate ganache and a touch of raspberry jam. They make an elegant treat perfect for special occasions or a delightful afternoon indulgence.

Ingredients

• 120 g almond flour
• 200 g powdered sugar
• 100 g egg whites (room temperature)
• 50 g granulated sugar
• 1/4 tsp cream of tartar
• 1 pinch salt
• 1 optional black gel food coloring
• 150 g dark chocolate, chopped
• 100 ml heavy cream
• 1 tsp unsalted butter
• 2 tbsp raspberry jam

Instructions

1. Step 1: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. Step 2: Sift the almond flour and powdered sugar together to ensure a smooth and lump-free batter.
3. Step 3: In a separate bowl, whip the egg whites with cream of tartar and salt until frothy.
4. Step 4: Gradually add granulated sugar, continuing to whip until stiff peaks form. Add black gel food coloring if desired.
5. Step 5: Carefully fold the dry ingredients into the egg whites until the batter is glossy and flows like lava.
6. Step 6: Pipe the batter into small rounds on the prepared baking sheets and tap the sheets gently to remove air bubbles.
7. Step 7: Allow the macarons to rest until a skin forms on the surface, about 30 to 60 minutes.
8. Step 8: Bake in the preheated oven for 18 to 20 minutes. Let cool completely on the baking sheets.
9. Step 9: For the ganache, heat the heavy cream until it simmers, then pour it over the chopped dark chocolate. Let sit for one minute, then stir until smooth.
10. Step 10: Stir in the unsalted butter and allow the ganache to cool until thick enough to pipe.
11. Step 11: Match macaron shells by size. Pipe a ring of ganache onto one shell, add a small dollop of raspberry jam in the center, then sandwich with another shell.

Tips & Variations

• Ensure egg whites are at room temperature for better volume and a smoother batter.
• Use a fine sieve when sifting to avoid lumps in the batter.
• Swap raspberry jam for strawberry or any berry jam to vary the flavor.
• If no black food coloring is available, omit it or try cocoa powder for a natural chocolate tint.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for best texture. You can also freeze shells and ganache separately for up to one month; thaw before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack or have feet but no smooth tops?

Cracking or uneven feet often occur if the batter is overmixed or undermixed, or if the macarons did not rest long enough before baking. Be sure to fold the batter until it flows like lava and let the shells rest until a dry skin forms on top.

Can I make macarons without almond flour?

Almond flour is essential for authentic macarons and contributes to their delicate texture. Substituting it will change the texture and may not yield the proper result. For nut allergies, consider recipes specifically designed without nuts.

Chocolate Raspberry Ganache Macarons Recipe

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★★★★★

4.9 from 89 reviews

This Chocolate Macarons recipe offers a deliciously delicate and elegant treat featuring crisp almond meringue shells with a luscious dark chocolate ganache filling enhanced by a touch of raspberry jam. Perfectly piped and baked to achieve the iconic smooth top and chewy center, these macarons are ideal for special occasions or a sophisticated dessert at home.

• Author: Naya
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yield: About 24 macarons (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 120 g almond flour
• 200 g powdered sugar
• 100 g egg whites (room temperature)
• 50 g granulated sugar
• 1/4 tsp cream of tartar
• 1 pinch salt
• 1 optional black gel food coloring (for Halloween flair)

Chocolate Ganache Filling

• 150 g dark chocolate, chopped
• 100 ml heavy cream
• 1 tsp unsalted butter
• 2 tbsp raspberry jam (can swap with strawberry jam)

Instructions

1. Preparation: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. Sift the almond flour and powdered sugar together to ensure a smooth and lump-free batter.
2. Whip Egg Whites: In a separate bowl, whip the egg whites with cream of tartar and salt until frothy. Gradually add granulated sugar while continuing to whip until stiff peaks form. Add black gel food coloring if desired.
3. Combine Ingredients: Carefully fold the dry almond flour mixture into the whipped egg whites until the batter becomes glossy and flows like lava, ensuring not to deflate the mixture.
4. Pipe Macarons: Pipe the batter into small rounds on the prepared baking sheets. Tap the trays gently to release air bubbles and spread the batter evenly.
5. Rest Macarons: Allow the piped macarons to rest at room temperature for 30-60 minutes until a skin forms on the surface, which is essential for forming the characteristic ‘feet’ during baking.
6. Bake: Bake the macarons in the preheated oven for 18-20 minutes. Once baked, let them cool completely on the baking sheets before removing.
7. Prepare Ganache: Heat the heavy cream until it just simmers, then pour it over the chopped dark chocolate. Let it sit for a minute to melt the chocolate and then stir until smooth. Incorporate the unsalted butter and allow the ganache to cool and thicken slightly.
8. Assemble Macarons: Match the macaron shells by size. Pipe a ring of ganache onto one shell, add a dollop of raspberry jam inside the ganache ring, then sandwich it with a matching shell on top. Repeat for all macarons.

Notes

• Ensure egg whites are at room temperature for optimal volume when whipping.
• Sifting the almond flour and powdered sugar together prevents lumps and creates a smooth macaron surface.
• Allow macarons to rest and form a skin before baking to achieve proper texture and feet.
• Use a piping bag with a round tip for uniform macaron shapes.
• Let ganache cool to the right consistency to prevent macarons from sliding when assembled.
• Store assembled macarons in an airtight container in the refrigerator for best freshness; bring to room temperature before serving.
• Substitute raspberry jam with strawberry jam for a sweeter variation.

Keywords: Chocolate macarons, French macarons, chocolate ganache filling, raspberry jam macarons, delicate dessert, almond meringue shells