Best 4 Raspberry Chocolate French Macaroons Recipes

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Indulge in a symphony of flavors with these exquisite Raspberry Chocolate French Macarons. These delicate and delightful treats are a perfect blend of sweet and tangy, with a crispy outer shell and a chewy, flavorful interior. Each macaron is lovingly crafted with a combination of almond flour, powdered sugar, egg whites, and a touch of food coloring, resulting in a vibrant and eye-catching presentation. The raspberry filling, made from fresh or frozen raspberries, sugar, and lemon juice, adds a burst of fruity sweetness that perfectly complements the rich chocolate ganache, made from semisweet chocolate, heavy cream, and light corn syrup. These macarons are not only a feast for the eyes but also a delight for the palate. Whether you're a seasoned baker or a novice in the kitchen, this recipe provides detailed instructions and helpful tips to guide you through the process of creating these delectable treats. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

MIX-AND-MATCH FRENCH MACARONS



Mix-and-Match French Macarons image

Macarons are light-as-a-feather French cookies that can be assembled using any sweet fillings and bases that you please. Our best, step-by-step recipe for this sophisticated French dessert offers variations for vanilla bean, chocolate, peanut buttter, coconut, raspberry, and pistachio macarons.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 35 macarons

Number Of Ingredients 11

1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
Chocolate: Chocolate Ganache
Coconut: 1 cup Ombre Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
Pistachio: 1 cup Ombre Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
Raspberry: 3/4 cup seedless raspberry jam
Vanilla Bean: 1 cup Pineapple Buttercream, 1 cup Ombre Swiss Meringue Buttercream, or 3/4 cup storebought jam or preserves

Steps:

  • Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
  • Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
  • Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  • Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
  • Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately.

CHOCOLATE FRENCH MACARONS WITH RASPBERRY FILLING



Chocolate French Macarons with Raspberry Filling image

Yield: 16 (2 inch) sandwiched macaron cookes

Provided by Sarah | Curious Cuisiniere - Macaron ingredient amounts from David Lebovitz

Categories     Dessert

Time 1h45m

Number Of Ingredients 9

1 c almond flour
2 c powdered sugar
6 Tbsp cocoa powder
4 egg whites (from large eggs)
1/8 tsp cream of tartar
½ c + 2 Tbsp sugar
2 Tbsp unsalted butter, (room temperature)
2 Tbsp raspberry jam or preserves
1 c powdered sugar

Steps:

  • Preheat your oven to 325F. Use an oven thermometer to be sure your oven temperature is exact. Slight variances will cause large changes in your results.
  • In a medium bowl, mix together the powdered sugar, almond flour, and cocoa powder. Set aside.
  • In a large bowl, beat the egg whites until foamy with an electric hand mixer fitted with wire whipping beaters and set to medium high speed. (You're looking for the consistency of bath tub bubbles.)
  • Add the cream of tartar and beat for a few seconds more.
  • While beating, slowly add the granulated sugar. Continue to beat until you have nearly stiff peaks, 1-2 minutes. (To tell if you have nearly stiff peaks, stop beating, and lightly dip the beaters into the meringue. When you pull the beaters out of the meringue, the peaks that form should stand up, with the tips folding over only slightly.)
  • Sift half of the almond flour mixture into the bowl with the meringue. Gently fold the dry ingredients into the meringue for a few strokes, using a circular motion around the bowl and under the batter. Sift in the remaining almond flour mixture and continue to fold, until the dry ingredients are completely incorporated into the meringue. The batter should be smooth and glossy. It should slowly shift if you tip the bowl, but it should not be too runny or liquidy.
  • Fill a large pastry bag fitted with a ½ inch tip with the batter. (If you don't have a pastry bag, you can use a quart Ziploc bag with one corner snipped to create a ½ inch hole.)
  • Gently pipe the batter into 2 inch circles spaced 1 inch apart onto a cookie sheet lined with parchment paper. To pipe, hover your tip a 1/2 inch above the cookie sheet and squeeze the bag gently. The meringue should flow in an even circle outward from your tip. Stop piping when you have a 2 inch diameter circle. Gently lift your tip. The batter should flatten into itself after a few seconds, but if it forms a small beak, that's ok. We'll take care of those in a minute.
  • After piping your cookies, if they still have a small beak, dip your finger in a bowl of cool water to slightly dampen it. Gently pat the piped meringue to flatten the beaks and create a smooth top.
  • Let the piped cookies rest until a dry film forms on the macaron, the batter should lose its shininess and become dull in color. You should be able to lightly touch the cookies and the batter shouldn't stick to your finger. This could take anywhere from 20-40 minutes, depending on the batter and the moisture level of your kitchen.
  • Bake the rested macarons at 325F for 14-15 minutes until crisp on the outside and dry to the touch. (The foot should not squish or wiggle when you lightly touch them.)
  • Remove the macarons form the oven and let them cool on the baking sheet for 15-20 minutes before gently removing them from the parchment paper to cool on a wire rack completely before filling.
  • While the cookies are cooling, make the filing. Beat butter and jam with an electric hand mixer fitted with wire whisk beaters on medium speed until the butter is fluffy and the two are combined. Slowly add the powdered sugar until a thick and fluffy frosting forms. It should be spreadable but firm.
  • When cookies are completely cool, spread about 1 tsp of filling on the bottom of one cookie. Gently sandwich the filling with a second cookie, pressing until the filling nearly reaches the edges of the cookies.
  • Store the filled macarons in a sealed container on the counter for up to a week or in the refrigerator for up to two weeks.
  • We recommend filling the sandwiches no more than 1 day before you plan to serve them. If you want to make your cookies ahead of time, keep the cookies, unfilled, in a sealed, dry container, until you are ready to fill them.

RASPBERRY CHOCOLATE FRENCH MACAROONS



Raspberry Chocolate French Macaroons image

Yield Makes about 2 1/2 dozen cookies

Number Of Ingredients 14

For macaroons
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring
For chocolate raspberry ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract (preferably McCormick brand)
Special Equipment
parchment paper; a gallon-size sealable plastic bag (not pleated)

Steps:

  • Make macaroons:
  • Line 2 baking sheets with parchment paper.
  • Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
  • Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
  • Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
  • Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
  • Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
  • Make ganache while macaroons bake:
  • Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
  • Assemble cookies:
  • Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

MACARONS



Macarons image

Edd Kimber, champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macarons

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 49m

Yield Makes 35

Number Of Ingredients 9

170g icing sugar
160g ground almonds
120ml egg whites from about 4 medium eggs, separated into 2 equal batches
160g granulated sugar
½ tsp red food colouring (see tip)
120g double cream
110g dark chocolate, finely chopped
25g unsalted butter, room temperature
75g raspberry jam

Steps:

  • Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
  • Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
  • Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs - if it doesn't, fold a few more times.
  • Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.
  • Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
  • To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.
  • Once finished, the macarons will improve with an overnight rest in the fridge.

Nutrition Facts : Calories 110 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.02 milligram of sodium

Tips:

  • Use high-quality ingredients, especially the chocolate and butter. This will make a big difference in the final flavor of the macarons.
  • Make sure the egg whites are at room temperature before you start baking. This will help them whip up more easily.
  • Do not overbeat the egg whites. Overbeaten egg whites will make the macarons tough.
  • When folding the dry ingredients into the egg whites, be gentle and do not overmix. Overmixing will make the macarons tough.
  • Pipe the macarons onto a baking sheet lined with parchment paper. This will help prevent them from sticking to the pan.
  • Bake the macarons in a preheated oven. This will help them rise evenly.
  • Let the macarons cool completely before filling them. This will help prevent them from cracking.

Conclusion:

Raspberry Chocolate French Macarons are a delicious and elegant treat that is perfect for any occasion. They are made with a combination of almond flour, powdered sugar, egg whites, sugar, and chocolate, and are filled with a raspberry ganache. These macarons are a bit time-consuming to make, but they are well worth the effort. With a little practice, you can make perfect macarons that will impress your friends and family.

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