Raspberry Chocolate Ganache Macarons

Posted by Adam M

Insanely Delicious French And Italian Macaron Recipes, Shipped Right to Your Door

Suggested Cookbook
Insanely Delicious French And Italian Macaron Recipes, Shipped Right to Your Door

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.

Ingredients

- 50g granulated sugar
- 100g egg whites
- Red food coloring
- 1/2 cup raspberry puree
- 200g powdered sugar
For the raspberry ganache, you'll need 200g dark chocolate
- 110g almond flour for the macaron shells
- 200g heavy cream

Time Needed

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Instructions

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.