Choc Raspberry Macarons | Recipe

By 6:52 PM , , ,

When I get an idea in my head of something I want to try making, it isn't it would be nice to make that sometime but rather I need to make that NOW! And that was what happened when last week I decided that I wanted to try making macrons. I read about how hard it was, how a little mistake could throw the whole thing, how even a simple thing like the level of humidity could influence the outcome. This just made me what to try more! So the weekend came and I gathered my ingredients and I gave it a go. I will admit I was intimidated and pretty sure they wouldn't work. But then they did and it was actually a little nerdy how excited. So here is my guide/recipe to nailing the macaron your first time.

3 room temperature egg whites
¼ cup caster sugar
2 cups icing sugar
1 cup almond flour
Food colouring gel
3/4 cup thickened cream
200 grams chocolate
3/4 cup frozen raspberries, defrosted

1. Beat the egg whites until foamy, leaving the mixer on slowly add the sugar
2. Beat the eggs until stiff peaks form. To test this, submerge a whisk into the eggs, pull it out. If some of the mixture stays standing, its done
3. Mix it the food colouring gel, I only added two drops of red gel hence why its quite pale. Add more to get a richer colour.
4. In a seperate bowl, sift together the almond flour and icing sugar. This needs to be fine with no lumps.
5. Sift this again into the egg and fold it through. This part is another pressure point. You under mix it and your macarons will come out lumpy and cracked. Over mix them and they will be flat and not have "feet" (the raised bit). Mix it enough so its well combined and drips like a thick cake batter or lava (not runny like pancake mix).
6. Lay out a sheet of baking paper on a baking tray with the curled side facing up. Using something circle (about 2cm in width) trace the outline and space the circles out by at least a 1cm. This will guide you on where to pipe. Flip the paper around
7. Transfer the macaron mixture to a piping bag and pipe to fill the circles.
8. Once the circles are filled, bang the tray against the table at least four times to release the air bubbles. This ensures your macarons won't crack while baking.
9. Let your maracons now sit out for about 40-60 minutes. This will allow them to dry out so that they rise in the oven and create "feet"
10. Bake for 20 minutes at 175 degrees Celcius
11. While baking place the cream and chocolate over low heat until melted and combined. Remove from heat and stir in the raspberries. Place in the fridge to set.
12. Remove the tray from the oven and let it sit for 2 minutes. Then remove the baking sheet from the hot tray.
13. Add the ganache to a piping bag and pipe a small amount to half the shells. Top with plain shells and you are done!

Makes 25 macarons. 

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  1. I've heard macarons can be tricky to make, too, so I've also been intimidated by them! Yours turned out so beautifully!

  2. Macarons are my FAVOURITE!!! I'm going to make a batch for my baby shower in a couple of weeks - and you've definitely inspired me with this flavour combination! Thanks for linking up with our Fabulous Foodie Fridays party! xx

  3. Yay! congratulations tick that off . You must just be very clever . they look perfecto


Thanks for the comments!