HAPPY VALENTINE’S DAY!!!! Okay, now that we’ve gotten that out of the way, let’s talk chocolate raspberry macarons. Basically the sexiest valentine’s day dessert EVER, right? But don’t let me fool you, these babies can be enjoyed all year. Not just because of a hallmark holiday.
To be honest, macarons were a dessert that I had always strived towards perfecting. Mainly because they’re tricky little cookies that make me break a sweat, but at the same time, they’re fancy and cute and just scream I’m a real baker!!! Well mom, look at me now, I’m a real baker. I won’t lie, they are tricky to make. But the satisfaction of pulling them out of the oven and seeing those cute little ruffled feet are totally worth it. So whether you’ve already got some experience under your belt with macarons and are just looking for a new flavor profile, or are totally new to this and want to try something new…welcome! I hope this post can be helpful to you. Now let’s dive into how to make these adorable little chocolate raspberry macarons.
Tips and Tricks
After making macarons a handful of times, and throwing a decent amount in the trash, I feel like I’ve come across some great tricks. Hopefully with these in your pocket, you won’t need to cry over broken shells (like me, lol). The biggest tip I can pass along is to invest in a kitchen scale if you don’t already have one! There is no way around this one. Macarons are so precise that the only way to make them is by weight-based ingredients. I have something similar to this one and I’ve gotten lots and lots of use out of it.
The second biggest tip is patience! If you’re looking for a dessert that comes together quickly, this is not it. These take time. For example, the egg whites and sugar whip in the stand mixer for 10-15 minutes before they reach stiff peaks. And the folding of the batter together can take at least another 5 before it reaches the right consistency. Be patient, and trust the process.
The third and final tip I have for you is to give yourself some grace. When I mess up macaron shells, it’s usually due to over-whipping my whites, which makes the shells a bit hollow. It can be discouraging to pull them out of the oven and then realizing that the shell is hollow in the top. But you know what? When I serve them to my friends and family…no one notices. Who cares if it’s a bit hollow or the feet didn’t rise as high as you wanted? They still taste delicious and you can learn and improve from your mistakes.
I hope this was helpful for you to read! There are a lot of resources out there on macarons and it can sometimes be confusing and conflicting. Find what works for you and stick with it!
If you have questions about the baking process or just want to connect, leave a comment down below or find me on my instagram, @KayleaBakes!
Chocolate Raspberry MacaronsCourse: DessertDifficulty: Difficult
- Macaron Shells
150g powdered sugar
85g almond meal
90g egg whites, room temperature
80g granulated sugar
Pink gel food coloring
1/2 teaspoon vanilla extract
- Chocolate Raspberry Filling
2 sticks of butter, softened
2 cups of powdered sugar
4 oz melted chocolate
Pinch of salt
2 oz Raspberry jam
- Macaron Shells
- Preheat the oven to 300 degrees.
- Add the powdered sugar and almond meal to a sieve over a bowl and sift together. Set aside.
- Measure out the 90g of egg whites carefully, ensuring there is no yolk in the whites at all. Add to a stand mixer and begin whipping on medium-high.
- When the egg whites are foamy, add the granulated sugar. Continue whipping, gradually increasing the speed to high.* Whip until the egg whites have turned opaque and glossy, with stiff peaks when you take the whisk out (this will take approximately 10-15 minutes, be patient!)
- Add the vanilla and food coloring and mix to combine.
- Add half the egg whites to the almond meal/powdered sugar mix and gently begin to mix together using a spatula, scraping the sides and then going down the center. When combined, add the second half and keep mixing.
- Continue mixing (this could take 5-10 minutes) until the batter runs of the spatula in a continuous ribbon.
- Put the batter in a piping bag with a round tip and pipe in small 2″ circles, flicking the wrist at the end.
- Bang the pan on the table a few times to release air bubbles. Then add sprinkles to the tops of the shells.
- Allow the shells to air dry until you can touch the tops without batter sticking to your finger.
- Place in the oven for approximately 15 minutes, rotating halfway through.**
- Remove from oven when done and let cool.
- Chocolate Buttercream
- Add the butter and powdered sugar to a bowl and mix together.
- Add the salt and melted chocolate. Mix to combine.
- Add to a piping bag. Add the raspberry jam to a separate piping bag and set aside.
- Pair the shells with a similarly sized shell.
- Pipe the chocolate buttercream around the edge of one shell. Pipe raspberry jam in the center and then sandwich with the top shell.
- Enjoy! Refrigerate to store.
- *I typically have my Kitchen-aid mixer on level 8.
- **A good indicator of done-ness is poking the top of the shell. If it does not move (or barely does) it is done.