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Raspberry Chocolate Ganache Macarons Recipe
Raspberry Chocolate Ganache Macarons are a delectable and elegant treat ideal for special occasions. The raspberry ganache filling gives a fruity and tangy twist to the classic chocolate macaron, and the shells' vibrant red color makes them a visually stunning addition to any dessert spread.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- In a mixing bowl, sift together the almond flour and powdered sugar.
- Separately, beat the egg whites until they begin to foam.
- While continuing to beat the egg whites, gradually add the granulated sugar until stiff peaks form.
- Fold the egg white mixture into the almond flour and powdered sugar mixture.
- Add a few drops of red food coloring to achieve the desired color.
- Fill a piping bag with a round tip with the mixture.
- Pipe 1-inch circles onto a parchment-lined baking sheet.
- Allow the macarons to rest for 30 minutes before baking at 300°F for 15-18 minutes.
- Chop the dark chocolate and place it in a heatproof bowl for the raspberry ganache.
- Heat the heavy cream and raspberry puree in a small saucepan until it begins to boil.
- Allow the hot cream mixture to sit for 1 minute on top of the chopped chocolate.
- Stir until the chocolate has melted and a smooth ganache has formed.
- Before using, allow the ganache to cool to room temperature.
- To put together: Sort the macaron shells into pairs based on size and shape.
- Fill a piping bag with a round tip with the raspberry ganache.
- Pipe a small amount of ganache onto one macaron shell's flat side.
- Place the remaining macaron shell on top of the ganache.
- Rep with the rest of the macaron shells and ganache.
- Refrigerate the macarons in an airtight container for up to 1 week.
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