Dark Chocolate Raspberry Macarons
Dark Chocolate Raspberry Macarons are filled with smooth and shiny ganache.
Servings: 30 macarons
Calories: 103kcal
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-second 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 a deep container, and emulsify with a hand blender.
- Add unsalted butter at room temperature and emulsify again.
- Transfer the mixture to a glass bowl and cover it with plastic wrap to contact. Let set for at least 8- 10 hours (overnight).
- Transfer to a piping bag and fill macaron 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.
Notes
The butter should be at room temperature.
Use an immersion blender to make the ganache.
Use a kitchen scale to measure all ingredients.
Nutrition
Serving: 1macaron | Calories: 103kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 8mg | Potassium: 53mg | Fiber: 1g | Sugar: 11g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
