Dark Chocolate Raspberry Macarons
First you taste chocolate and then raspberry completing the whole macarons flavor.
Servings 28 macarons
Equipment
- 1 emulsify blender
- 1 stand mixer or electric hand mixer
Ingredients
- 150 gr Guanaja Valrhona dark chocolate
- 150 gr raspberry puree
- 25 gr unsalted butter room temperature
- 10 gr glucose syrup
Instructions
- 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.