Dark Chocolate Raspberry Macarons
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There are many different fillings for macaron shells. Most of my macarons are filled with ganache. However, I like other fillings too, for example, caramel, jam, or buttercream. Today I am sharing the recipe for Dark Chocolate Raspberry Macarons. This ganache is smooth and shiny. They will be perfect for Valentine’s Day dessert or an anytime treat.
Why you’ll love this recipe
- This is gluten gluten-free dessert.
- Dark Chocolate and Raspberry are great flavors to fill macarons as they balance sweetness.
- Ganache is smooth and perfect for freezing.
Ingredients note
- Guanaja Valrhona dark chocolate . You can use other 60%-70% high quality dark chocolate
- raspberry puree. Homemade or store-bought raspberry puree. I have a video on my YouTube Channel on how to make a puree.
- unsalted butter room temperature
- glucose syrup
What is ganache?
Ganache is an emulsion between two main components: fat (chocolate) and water (heavy cream or fruit puree). This Dark Chocolate Raspberry ganache is smooth and shiny. First, you taste chocolate and then raspberry. This classic combination of dark chocolate and raspberries will be a great addition to your macaron journey.
How to make this recipe
Chop chocolate finely and place in a plastic bowl or cup. Melt the chocolate in the microwave using 30-second intervals. Meanwhile, in the small pot heat raspberry puree and glucose syrup till just begins to simmer. Do not boil! Pour the warm mixture over the chocolate in 3 parts, mixing always with the help of a rubber spatula. Do it fast and pressing down. Once is well incorporated, pour it into a deep container. Emulsify with an immersion blender. Add unsalted butter at room temperature and emulsify again. After that, transfer the mixture to a glass bowl and cover it with the plastic wrap “to contact”. Let set for at least 8-10 hours (or overnight) in the refrigerator.
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How to fill macarons
Transfer the ganache into a piping bag with a round tip ( Wilton 10) and fill macaron shells. Flip over half your cookies and pipe generous amounts of ganache into the center. Sandwich the cookies and twist them together. That’s all!
Expert TIPS
- Choose a recipe and read it first a few times.
- Experiment with this recipe as many times as you need to find the perfect temperature for your oven.
- Make notes on what works and what doesn’t work for your oven.
- Get an oven thermometer.
- Do not give up!
Recipe FAQs
Store is an airtight container in the fridge for 2-3 days.
Yes, this ganache is good for freezing.
No, at least you are an expert in baking macarons and making ganaches.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
If you make these Dark Chocolate Raspberry Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe Card
Dark Chocolate Raspberry Macarons
Equipment
- 1 immersion blender
- 1 stand mixer or electric hand mixer
- 1 spatula
- 2 pastry bags
- 1 round pipping tip
Ingredients
Dark Chocolate Raspberry Ganache
- 150 gr Dark Chocolate
- 150 gr raspberry puree
- 25 gr unsalted butter room temperature
- 10 gr glucose syrup
Macaron shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to make Dark Chocolate Raspberry Ganache
- Chop chocolate finely and place in a plastic bowl. Melt the chocolate in the microwave using 30 seconds intervals.
- Heat raspberry puree and glucose syrup till just begins to simmer. Do not boil.
- Pour the warm mixture over the chocolate in 3 parts, mixing always with the help of a rubber spatula, fast and pressing down.
- Pour it into deep container, and emulsify with a hand blender
- Add unsalted butter room temperature and emulsify again.
- Transfer mixture to a glass bowl and cover with plastic wrap to contact. Let set for at least 8- 10 hours (overnight).
- Transfer to pipping bag and fill macarons shells.
How to make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a piping bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134o C) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
I’m drooling over those rose piped shells!!! How did you manage that?! Can you share what you did?
My secret is “undermixed” macaronage and not topping tray after pipping.
There is definately a lot to find out about this subject. I like all of the points you made. Natty Morley Keel
Thanks for sharing, this is a fantastic blog article.Really looking forward to read more. Fantastic.