Raspberry Macarons Recipe With Chocolate Raspberry Ganache

30 macarons
1 hr 14 min

A reliable Raspberry Macarons Recipe, with Chocolate Raspberry Filling, is a delightful dessert for special occasions. In addition to this recipe, which has proven to be very successful for me, I am sharing my 14 tips for successful macarons and showing the steps in a video.

Macarons have earned the reputation of being difficult and persnickety. While true, there are certain ‘Macaron Rules’ that you must follow in a successful macarons recipe, those rules are really not difficult.

What are some tips for successful French Macarons?

14 Rules for Successful French Macarons:

  1. Have all ingredients at room temperature
  2. For meringue, instead of caster or extra fine sugar, you can process granulated sugar through a food processor.
  3. Use a kitchen scale and measure all ingredients precisely. And for your powdered sugar and granulated sugar, measure AFTER you’ve sifted or processed.
  4. You can check to see if your finished batter is appropriately mixed by seeing if it ‘ribbons’ when held up by the spoonful and is allowed to run off of the spoon. Alternately, you could put a small dollop on a tray and if the peak ‘dissolves’ so that the top is slightly convex without any peaks.
  5. Make sure all your equipment is clean and dry. Water and grease are not your friends.
  6. Hold the piping bag perpendicular to the mat
  7. Let macarons rest for 30-45 minutes before baking…this creates a hardened ‘shell’ on the top of the macaron, forcing the air out of the bottom of the shell and creating the much desired ‘feet’.
  8. Use an oven thermometer.
  9. Use a convection oven if possible.
  10. Put one tray in at a time…if you are not sure of your oven temperature reliability, you might consider only piping a couple for the first baking to make sure that they don’t turn brown while baking. This will slow down the process but will increase the likelihood of success.
  11. Don’t open the oven until you are ready to remove your macarons.
  12. If they stick to your mat, they are probably a wee bit undercooked…make a note to add a few more minutes the next time.
  13. The tops and bottoms can be baked in advance as they freeze beautifully!
  14. Jot down notes on your macarons recipe when you nail down your perfect oven temperature and baking time.

So, what equipment do you need to make French Macarons?

No beating around the bush here; any French Macarons recipe is a little equipment intensive. I would consider all of these necessary for successful macarons, except for the mats and the food processor.

Equipment I Use for Successful French Macarons :

  • Kitchenaid Stand Mixer. This is the one I have.
  • Kitchen Scale … I recently purchased this one after my previous one died. It had served us well…weighing out compost for science experiments in addition to it’s more typical kitchen tasks.
  • Sifter or Fine Mesh Colander
  • Piping Bags
  • Piping Tips ( 1A for macaron shells. The tip size is not as important for the ganache, but you don’t want a wee one)

  • Macaron Baking Mat(optional)
  • Food Processor (for processing granulated sugar to finer crystal, instead of needing to purchase caster sugar)

Raspberry Macarons Recipe With Chocolate Raspberry Ganache
Recipe details
  • 30  macarons
  • Prep time: 1 Hours Cook time: 14 Minutes Total time: 1 hr 14 min
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Raspberry Macarons
  • 300 grams finely ground almond flour, about 3 1/2 cups
  • 300 grams powdered sugar, already sifted, about 2 2/3 cups
  • 110 grams egg whites, at room temperature, 3 extra-large, 4 large
  • 110 grams egg whites, at room temperature (yes...a second set of egg whites), 3 extra-large, 4 large
  • pinch cream of tartar
  • 200 grams white caster sugar or granulated sugar run through a food processor, about 1 cup
  • 10 grams raspberry powder, or freeze-dried raspberries run through a blender and then sifted to remove seeds
  • food color, I used Wilton Rose
Chocolate Raspberry Ganache
  • 1/2 cup heavy cream
  • 4 TB seedless raspberry preserves, I used Polaner
  • 5 ounces bittersweet chocolate, broken into pieces
Weigh out almond flour
Sift and weigh out powdered sugar
If making powder from freeze-dried raspberries, put them in your blender and process until a fine powder. Sift the powder through a fine sieve, removing the seeds. Measure out 10 grams, reserving the remainder for the ganache and decorating the finished macarons.
Add almond flour, powdered sugar and raspberry powder to the bowl of a food processor and pulse several times to combine. Do not overmix or almond flour will get sticky.
Weigh out first 110 grams of egg whites and whisk lightly, just until bubbly
Fold egg whites nto almond flour/powdered sugar/raspberry power blend and fold together with a spatula until paste forms. Do not overmix.  Set aside.
Beat egg whites and a pinch of cream of tartar on high in a stand mixer just until whites are bubbly, then add caster/fine granulated sugar.
Continue to beat egg whites until hard peaks form when you hold the whisk up...approximately 15 minutes.  Check after 10 minutes ( if adding food coloring, add now) and then every couple of minutes thereafter until hard peaks form.
Gently fold half of the meringue mixture into the batter and then the second half. Continue to fold until mixture resembles a molten lava consistency or it ribbons when you hold the spatula above the bowl. Alternately, add a dollop to a plate, if the peak falls and the macaron is slightly convex, you are ready to go.
Fill a piping bag, fitted with a 1A tip, with the macaron batter
Carefully pipe similarly sized circle onto a silicone mat or parchment paper. If you do use a silicone mat, to ensure that the mats are clean, dry and not greasy.
Hold the piping bag perpendicular to the mat, gently but firmly apply equal pressure and pushing the tip up and down.
When finished, slam the baking sheets onto the counter a few times to get all of the air bubbles out.
If using sprinkles, do it now while the macarons are damp
Let macarons rest for at least 30-456 minutes before baking. Touch the tops of the macarons to ensure that they are dry before putting them in the oven.
Preheat your oven to 300°...if you have the convection feature on your oven, definitely use it.
Bake for 12-14 minutes...1 tray at a time
Let cool for 10-15 minutes and peel them off of the mat by bending the mat away from the macarons.
Fill the macarons with the ganache or store in freezer or refrigerator until needed
Chocolate Raspberry Ganache
Combine cream and raspberry preserves over medium heat and stir until well combined
Remove from heat and add chocolate bits to cream mixture.
Stir until chocolate is incorporated
Let the ganache cool to room temperature before piping between macarons.
Lynn @ Nourish and Nestle
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