Raspberry Macarons
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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 it with you. You will be impressed!
Why You’ll love this recipe
- Ganache is smooth and has an amazing texture, like Peach or Pistachio Macarons.
- Classic flavor with a modern twist.
- Macarons will melt in your mouth. Try also Blueberry Cheesecake or Passion Fruit Macarons.
- Stable ganache and is perfect for freezing.
Ingredients note
- Valrhona Inspiration Raspberry chocolate
- White chocolate 32%-34%
- Raspberry puree. Use store-bought or homemade. How to make raspberry puree: you can check the video on my YouTube Channel.
- Cream. Heavy whipping cream 36% fat.
- Glucose syrup. It can be replaced with inverted sugar, corn syrup, or honey.
- Butter. Use European 82% fat unsalted butter.
How to make this recipe
- Make Raspberry ganache.
- Bake macaron shells. I used my basic French Meringue recipe. I also have an online video lesson on how to make macaron shells using the NO REST method. I pipped shells using a round tip. To make shaped shells, I used the 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 times for baking. Use the template to pipe macarons if needed.
- Make decor for macarons.
- Assemble macarons.
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 the double boiler method. In the small saucepan, bring raspberry puree and glucose syrup to a simmer. In a separate small saucepan, 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 a rubber spatula. You have to do this fast and pressing down. Once it is well incorporated, emulsify with the hand blender. Add unsalted butter and emulsify again. Transfer the ganache into a flat container and cover it with the plastic wrap “to contact.” Let the ganache sit in the fridge for at least 5 hours.
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How to make web-looking decor
In the plastic cup, add water and wafer paper. Add green food coloring. Emulsify with an immersion blender. Using a frying pan over medium heat, spoon the 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 easily come off the pan, you can transfer it to 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 a piping bag with a round tip. Lay round shells side up and shape shells side down. Pipe ganache on each inverted shell and sandwich it with a shaped shell so that the ganache doesn’t stick out. Pipe a little raspberry ganache on top of the shaped shell and place a mini macaron on top. Decorate with Web-looking decor. Place assembled macarons in an air-tight container and let them mature in the fridge for 8-12 hours.
Expert Tips
- Before you start making ganache, make sure all your ingredients are gathered together, flat containers and plastic wrap are also nearby.
- It is normal if the ganache seems too liquid, it will thicken into a perfectly pipeable consistency after stabilization.
- Do not add butter when the ganache is too hot, or the butter will melt, and the ganache won’t have a pleasantly creamy texture. Ganache should be 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 a smooth, flossy filling.
- Emulsify ganache with a hand blender. It helps to create a smooth and glossy ganache.
- 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 a more advanced level for you, make round macaron shells and fill them with the ganache. This is always classic. I am showing you the Art of macarons and what could be done if you want to impress your customers or friends.
- You can mature-filled macarons in the fridge and then decorate them.
Recipe FAQs
Store Raspberry Macarons in an airtight container in the fridge for 2-3 days.
Yes, you can freeze macarons with this filling. Let macarons mature in the fridge first and then transfer to the freezer.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
This happens if macaron shells do not rest enough before baking.
More Recipes You’ll Love
If you make these 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
Raspberry Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 rubber spatula
- 1 small sauce pan
- 1 frying pan
- 3 pastry 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
- 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 Raspberry Ganache
- In the plastic cup, add white chocolate and Valrhona Inspiration Raspberry chocolate. Semi-melt chocolate in the microwave or using the double boiler method.
- In the small sauce pan, bring raspberry puree and glucose syrup to a simmer.
- In a separate small saucepan, 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 a rubber spatula. You have to do this fast and pressing down.
- Once it is well incorporated, emulsify with the immersion blender.
- Add unsalted butter and emulsify again.
- Transfer the ganache into a flat container and cover it with the plastic wrap "to contact." Let the ganache sit 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 a hand blender.
- Using a frying pan over medium heat, spoon the 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 easily come off the pan, you can transfer it to 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 a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 a pastry bag with Wilton 6B pippin tip. Keep folding, and when macaronage drips down from the spatula “like lava,” transfer it into a pastry bag with a round tip.
- Pipe round macaron shells on the baking mat, 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 rest on the countertop until no batter sticks to your finger when you touch them.
- On the different baking mats, pipe mini macaron shells using a 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 them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.
How to assemble macarons
- When you have baked macaron shells, raspberry ganache, and decor, you can assemble macarons. Transfer raspberry ganache into a pastry bag with a round tip.
- Lay round shells side up and shape shells side down.
- Pipe ganache on each inverted shell and sandwich it with a shaped shell so that the ganache doesn't stick out.
- Pipe a little amount of raspberry ganache on top of the shaped shell and place mini macaron on top.
- Decorate with Web-looking decor.
- Place assembled macarons in an air-tight container and let them mature in the fridge for 8-12 hours.