These raspberries add a surprise of tartness to the deep flavour of the chocolate. The chocolate ganache is decadent and creamy, adding a somewhat delicateness to the macaron shells. I honestly believe that these are better than the salted caramel ones. They weren’t super sweet like some of the other ones, though I attribute that to the dark chocolate and raspberries. I think I ate half this batch. Oops. Need to do so much zumba to burn this off!
Also, a bit hello to the new readers I’ve accumulated from my submissions on FoodGawker! Thank you so much for reading =) I would love your comments and for the record, the measurements below are Canadian! Not European =P But if you folks want me to convert them for you, I can provide a conversion either beside or below the recipe, just let me know in the comments ^__^
EDIT: So I’ve added conversions into ounces, but it’s a really bizarre number. I’m sure you could round down everything so that it’s 5 oz and 1 oz even (and then 1.5 oz for the water I guess, but it doesn’t really matter for the water much anyway because you’re heating it up to soft ball stage or 230 F so the water content will be right no matter how much water you add)
- 150 g almonds (5.3 oz)
- 150 g icing sugar (5.3 oz)
- 150 g granulated sugar + 35g (5.3 oz + 1.2 oz)
- 120 g egg whites (divided 60g and 60g) (4.2 oz separated in 2.1 oz and 2.1 oz)
- 50 g water (1.8 oz)
- Fresh raspberries (about 6 oz. or ½ pint or one of those little boxes)
- Ganache from JoyofBaking.com
- 227 g semi-sweet chocolate (I used the wafers) (8 oz)
- ¾ cup whipping cream
- 2 tbsp butter
- To make the ganache, heat the whipping cream until the edges start to bubble. Pour over the chocolate in a bowl. Let stand for 3 minutes, then mix until incorporated
- Add butter and mix to incorporate. If the mixture is runny, refrigerate for 5 minute intervals until you get the desired consistency (just a bit runnier than buttercream icing). Set aside.
- Process almonds with icing sugar until you get a fine powder. Sift into a bowl (you may need to process it multiple times to get all the lumps out) and mix 60g of the egg whites with it until you get a paste. Add pink food colouring until you get a bright pink. It’ll mellow out when you add the meringue. Set aside.
- Whip the remaining 60g egg whites with 35g of sugar until almost stiff peak stage. Meanwhile, heat 150g sugar with 50g water until 230F, then slowly stream the sugar syrup into the meringue with the beater running. Whip the meringue until stiff peak or until the meringue stays inside the beater when you pull it out.
- Add a dollop of the meringue into the almond paste and mix to loosen it up. Then incorporate the remaining meringue, folding until you get a lava-like texture that flows in thick ribbons that’ll sink back into the batter within 20-30 seconds.
- Transfer to a piping bag fitted with a Wilton 12 round tip, pipe 1 inch circles on a parchment-paper lined baking sheet. Rap the sheet a 2-3 times on a table to get the bubbles out of the piped circles. Bake for 12-14 minutes (you’ll know it’s ready when you touch the domes of the shells in the oven and they don’t wobble much).
- Once baked, let cool on a wire rack for about 2 minutes, then gently remove from the baking sheet and let cool completely before filling.
- Fill by starting off with a dollop of ganache in the middle.
- Gently squish half a raspberry into the middle, and sandwich the other half of the macaron on top.
“Also, a *big* hello” – editzz
These look fantastic! I sent the link to my mom this morning to fill her in on macaroon week… oh man, I should have filmed her reaction. She just lost it with macaroon joy!
I love that your mom reads this! It makes me smile =) I hope she tries out a batch!
wow they look phenomenal!
Thanks! They tasted amaaaazing. I ate too many haha
These look amazing!! Would love to make these, can you provide US conversion measurements?
Greatly appreciate it! Thank you again!
Sure! I’ve put it in ounces there but they’re kind of wonky. I’m sure you can play around so that its even but basically the TPT (the almond and sugar mixture) just need to be even.
I’m going to have to try this – the combo is AMAZING!
What oven temperature did you bake these at?
Thanks for the post!!!
Thanks! Its a pretty killer combo, my favourite macarons yet! I think i baked these at 325 F, but all ovens are kinda different depending on how humid it is where you live. If you’ve never made macarons before, start at 350 and go down by 10 degrees until your find your perfect temperature =) nobody knows your oven better than you!
Hi, I tried to make these and they came out flat. Can you help me understand why????
Hi Nayelli!
Macarons are tricky and finicky and if you don’t measure the ingredients exactly or if you don’t do the macaronage in a certain way they come out flat.
From my experience, here’s what have caused flat macarons for me:
- Not using a scale to measure the ingredients
- Underwhipping the egg whites (They NEED to be at stiff peak)
- Overmixing the macaron batter (they become too runny and the air/bubbles get completely mixed out)
I know your disappointment well! Keep at it and remember to measure measure measure =) Good luck!
Thank you! I will try again
What about the oven temperature??
Oops I keep forgetting to add it to this post. I baked at 325F but propped open a crack because my oven at the time was hotter than most other ovens, but you may have to play around with the temperature because every oven is different.
Basically if you bake it too hot, it’ll crack, if it’s not hot enough, they might be flat and cracked. Either way they’ll be delicious though!
What about a measurement if I already bought the Almond Flower? I am going to try and make them again tonight.
Still 5.3 oz =)
Okay so I tried to make the macarons last night and it was an almost success lol!! They did not come out flat this time, but some of them cracked just a bit and most of them came out hallow. Why do they crack and how come they are hollow?? Oh and they did not come out with the nice bottom feet. Thank you for all the help!!
Hahah that’s great! I’m sure they tasted delicious =)
Here are reasons why they’ve cracked for me:
- Baked too fast at too hot a temperature
- Baked too low a temperature for too long
And for why they’re hollow:
- Didn’t bake them for long enough and the meringue collapsed
- Undermixed the meringue
These look amazing!
Thank you =)
Oh dear these maracons look stunning! The color, the flavors.. amazing