Raspberry Macarons
Raspberry Macarons made with Valrhona Inspiration Raspberry Chocolate ganache, decorated with mini macarons and web looking decor. This is the most requested recipe from my followers on social media and finally I am sharing with you. You will be impressed!
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How to make Raspberry Macarons
- Make Raspberry ganache.
- Bake macaron shells. I used my basic French Meringue recipe. I also have online video lesson how to make macaron shells using NO REST method. I pipped shells using round tip. To make shaped shells I used Wilton 6B pipping tip. Bake round and shaped shells on the same baking mat. On the separate mat pipe mini shells. Do not bake mini and regular size macaron shells on the same baking mat as they require different time for baking. Use template to pipe macarons if needed.
- Make decor for macarons.
- Assemble macarons.
Ingredients for Raspberry Ganache
- Valrhona Inspiration Raspberry chocolate
- White chocolate 32%-34%
- Raspberry puree. Use store bought or homemade. How to make raspberry puree you can check here.
- Cream. Heavy whipping cream 36% fat.
- Glucose syrup.
- Butter. Use European 82% fat. unsalted butter.
How to make Raspberry Ganache
In the plastic cup add white chocolate and Valrhona Inspiration Raspberry chocolate. Semi melt chocolate in the microwave or using double boiler method. In the small sauce pan bring raspberry puree and glucose syrup to simmer. In the separate small sauce pan warm up heavy cream. Do not boil! Pour the warm heavy cream and hot mixture of raspberry puree over the chocolate in 3 parts, mixing always with the help of rubber spatula. You have to do this fast and pressing down. Once it well incorporated, emulsify with the hand blender. Add unsalted butter and emulsify again. Transfer ganache into flat container and cover with the plastic wrap “to contact”. Let ganache set in the fridge for at least 5 hours.
Tips for making Raspberry Ganache
- Before you start making ganache, make sure all your ingredients gathered together, flat container and plastic wrap are also near by.
- It is normal if the ganache seems too liquid, it will thicken into perfectly pipeable consistency after stabilization.
- Do not add butter when ganache is too hot or butter will melt and the ganache won’t have pleasantly creamy texture. Ganache should at around 34oC (94oF).
- If your ganache is hardened too much after stabilization, it is important to bring it to room temperature before pipping, or it won’t pipe into smooth, flossy filling.
- Emulsify ganache with hand blender. It helps with to create smooth and glossy ganache.
How to make web looking decor
In the plastic cup add water and wafer paper. Add green food coloring. Emulsify with hand blender. Using frying pan over medium heat, spoon mixture and let it fry. This takes a few minutes, as water will evaporate fast. First you will see big bobbles and then they will disappear. When this “web looking” decor will easy come off the pan, you can transfer it on a plate to cool before decorating macarons.
How to assemble macarons
When you have baked macaron shells, raspberry ganache and decor, you can assemble macarons. Transfer raspberry ganache into pipping bag with round tip. Lay round shells side up and shaped shells side down. Pipe ganache on each inverted shell and sandwich with shaped shell that ganache doesn’t stick out. Pipe a little amount of raspberry ganache on top of shaped shell and place mini macaron on top. Decorate with Web looking decor. Place assembled macarons in air-tight container and let them mature in the fridge for 8-12 hours.
Tips for making Raspberry Macarons
- If you didn’t make mini macarons, you can decorate with fresh raspberries as I did with Pistachio Raspberry Macarons.
- You can decorate with fresh mint leaves instead of Web looking decor.
- If you think this is more advance level for you, make round macaron shells and fill with the ganache . This is always classic. I am showing you Art of macarons and what could be done if you want to impress your costumers or friends.
- You can mature filled macarons in the fridge and then decorate.
How to store macarons
Store Raspberry Macarons in air tight container in the fridge for 2-3 days. This ganache is perfect for freezing. Let macarons to mature in the fridge first and then transfer to freezer.
If you make these Raspberry Macarons please tag me on social media and make sure to leave rating down below. I would love to see your creations! Check also other recipes:
- Dark Chocolate Macarons
- Oreo Macarons
- Christmas Macarons box 2022
- Peppermint Macarons
- Pistachio cookies
- Meringue cookies with raspberry ganache
Raspberry Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 emulsify blender
- 1 rubber spatula
- 1 small sauce pan
- 1 frying pan
- 2 pippin bags
- 1 Wilton 12 pipping tip
- 1 Wilton 6B pipping tip
Ingredients
Raspberry Ganache
- 100 gr Valrhona Inspiration Raspberry chocolate
- 200 gr White chocolate 32%-34%
- 65 gr Raspberry puree
- 70 gr Heavy whipping cream
- 25 gr Glucose syrup
- 28 gr Unsalted butter 2 Tbsp
Web looking decor
- 110 gr water 1/2 cup
- 1 wafer paper A4 page
- 1 drop green gel food coloring
Macaron Shells
- 120 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 Raspberry Ganache
- In the plastic cup add white chocolate and Valrhona Inspiration Raspberry chocolate. Semi melt chocolate in the microwave or using double boiler method.
- In the small sauce pan bring raspberry puree and glucose syrup to simmer.
- In the separate small sauce pan warm up heavy cream. Do not boil!
- Pour the warm heavy cream and hot mixture of raspberry puree over the chocolate in 3 parts, mixing always with the help of rubber spatula. You have to do this fast and pressing down.
- Once it well incorporated, emulsify with the hand blender.
- Add unsalted butter and emulsify again.
- Transfer ganache into flat container and cover with the plastic wrap "to contact". Let ganache set in the fridge for at least 5 hours.
How to make Web looking decor
- In the plastic cup add water and wafer paper.
- Add green food coloring.
- Emulsify with hand blender.
- Using frying pan over medium heat, spoon mixture and let it fry. This takes a few minutes, as water will evaporate fast. First you will see big bobbles and then they will disappear. When this "web looking" decor will easy come off the pan, you can transfer it on a plate to cool before decorating macarons.
How to make Macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add red 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. Just a little "undermined macaronage" transfer into pipping bag with Wilton 6B pippin tip. Keep folding and when macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe round macaron shells on the baking mat using leaving space for shaped shells. Top baking sheet pan with pipped macaron shells a few times.
- Pipe shaped macaron shells, using Wilton 6B pipping tip on the same baking mat. Do not top the tray.
- Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- On the different baking mat pipe mini macaron shells, using Wilton 12 pipping tip. They will require less time to bake than regular size.
- Bake macaron shells in the preheated oven to 275o F (134o C) 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 baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to assemble macarons
- When you have baked macaron shells, raspberry ganache and decor, you can assemble macarons. Transfer raspberry ganache into pipping bag with round tip.
- Lay round shells side up and shaped shells side down.
- Pipe ganache on each inverted shell and sandwich with shaped shell that ganache doesn't stick out.
- Pipe a little amount of raspberry ganache on top of shaped shell and place mini macaron on top.
- Decorate with Web looking decor.
- Place assembled macarons in air-tight container and let them mature in the fridge for 8-12 hours.