Raspberry Macarons with Chocolate Raspberry Ganache Recipe

Bursting with sweet-tart berry flavor and luscious chocolate, these Raspberry Macarons with Chocolate Raspberry Ganache are simply irresistible. Delicate, crisp shells give way to a rich, creamy center that will make any afternoon tea or celebration feel extra magical.

Why You’ll Love This Recipe

  • Show-stopping flavor and color: Real raspberry powder gives these macarons a naturally vibrant pink hue and a burst of fruity flavor in every bite.
  • Silky chocolate raspberry ganache: The creamy bittersweet chocolate and tangy raspberry filling is decadent, dreamy, and not overly sweet.
  • Impress your friends: These bakery-style macarons are surprisingly doable at home—and your family and guests will be totally wowed when you serve them.
  • Customizable for all occasions: With a simple swap of sprinkles, food coloring, or ganache flavor, you can tailor these macarons to any event or holiday.
Raspberry Macarons with Chocolate Raspberry Ganache Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of quality ingredients transform into the airy, chewy shells and decadent ganache in the Raspberry Macarons with Chocolate Raspberry Ganache. Each one is essential—so let’s take a closer look at what makes these macarons truly shine!

  • Finely ground almond flour: The key to smooth, melt-in-your-mouth shells. Blanched almond flour works best for delicate texture and color.
  • Powdered sugar: Sweetens and lightens the macaron shells, ensuring that signature chewiness.
  • Egg whites (divided): Two batches are needed—one for binding the almond mixture, and another for making the glossy, stiff meringue that gives macarons their beautiful lift.
  • Cream of tartar: A pinch stabilizes the egg whites and helps them whip into lofty, cloud-like peaks.
  • Caster sugar (or finely processed granulated sugar): Finer sugar dissolves more easily when whipping the meringue, giving those perfect, shiny shells.
  • Raspberry powder or freeze-dried raspberries: Adds real berry zing and colors the shells naturally—just blend and sift until extra-fine.
  • Food coloring: I love Wilton Rose for a delicate, raspberry-pink hue—but you can use your favorite shade or omit for a more natural look.
  • Heavy cream: Makes the chocolate ganache ultra smooth and silky.
  • Seedless raspberry preserves: Enhances the filling with bright, tart raspberry depth and a touch of sweetness.
  • Bittersweet chocolate: The rich base for your ganache; use high quality chocolate for the most decadent results.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Macarons are wonderfully customizable! Once you’ve mastered the Raspberry Macarons with Chocolate Raspberry Ganache, it’s so easy to get creative—whether you want to change up the flavors, make things extra festive, or tailor them for special diets.

  • Swap the filling: Try white chocolate ganache, lemon curd, or even a luscious raspberry buttercream in place of the chocolate raspberry ganache.
  • Mix up your colors: Play around with pastel pinks, bold reds, or swirl two colors together for a fun marbled effect.
  • Make it vegan-friendly: Use aquafaba (chickpea water) meringue in place of egg whites for a plant-based version!
  • Add a decorative finish: Sprinkle a touch of extra raspberry powder or edible glitter onto freshly piped shells for sparkle and flavor.

How to Make Raspberry Macarons with Chocolate Raspberry Ganache

Step 1: Prepare Your Dry Ingredients

Start by weighing, sifting, and measuring your almond flour and powdered sugar. If you’re using freeze-dried raspberries, blend them into a fine powder and sift well to remove seeds—this gives your shells their magical raspberry pop!

Step 2: Make the Almond Paste

Add the almond flour, powdered sugar, and raspberry powder to a food processor and pulse just a few times to combine. Don’t overmix, or the almond flour could become sticky. Transfer to a bowl and lightly mix in the first batch of whisked egg whites until a thick, glossy paste forms.

Step 3: Whip the Meringue

In a stand mixer, whip the second batch of egg whites and a pinch of cream of tartar until frothy. Gradually add the caster sugar, then continue beating on high until stiff, glossy peaks form—this usually takes about 12–15 minutes. If using food coloring, gently add it once soft peaks appear.

Step 4: Macaronage—Folding Time!

Carefully fold half the meringue into the almond mixture, then the remainder, working gently until the batter flows like lava. You’ll know it’s ready if a ribbon slowly forms when you let the batter drop from your spatula—if a dollop smooths out but holds a slightly domed shape, you’re good to go.

Step 5: Pipe and Rest the Macarons

Spoon the batter into a piping bag fitted with a round 1A tip. Pipe small, even circles onto clean silicone mats or parchment-lined baking sheets. Tap the trays firmly on the counter to release air bubbles. If you want to add sprinkles or extra raspberry dust, now’s the moment!

Step 6: Let the Shells Dry

Patience is key here—let the piped shells rest at room temperature (about 30–45 minutes) until the tops are no longer sticky to touch. This crucial step helps the macarons form their classic “feet” in the oven.

Step 7: Bake to Perfection

Bake one tray at a time in a preheated 300°F oven (convection if you have it!) for about 12–14 minutes. They’re ready when the shells are set, peel off the mat cleanly, and don’t wobble when gently nudged.

Step 8: Make the Chocolate Raspberry Ganache

Heat cream and raspberry preserves together until just warm and smooth, then pour over chopped bittersweet chocolate. Let everything sit for a moment, then stir until the ganache is silky and completely combined. Allow it to cool to room temperature before filling your shells.

Step 9: Fill and Assemble

Pair up similar-sized macaron shells. Pipe a generous dollop of chocolate raspberry ganache onto the flat side of one, then sandwich with its partner. Give them a gentle press, and voilà—the ultimate Raspberry Macarons with Chocolate Raspberry Ganache!

Step 10: Mature for Flavor (Optional but Recommended!)

For the very best flavor and texture, refrigerate your filled macarons in an airtight container overnight. This allows the shells to soften just slightly and the flavors to meld into macaron perfection.

Pro Tips for Making Raspberry Macarons with Chocolate Raspberry Ganache

  • Almond Flour Matters: Always sift your almond flour thoroughly or process it with the powdered sugar to avoid lumpy or gritty shells.
  • The Resting Stage is Critical: Letting your piped macaron shells dry fully before baking is the secret to perfectly formed “feet” and shiny tops.
  • Ganache Consistency Counts: Make sure your chocolate raspberry ganache is completely cool and thickened before piping, or it will run out the sides.
  • Match Your Pairs: Before filling, organize macaron shells into visually similar pairs for those bakery-worthy, uniform sandwiches.

How to Serve Raspberry Macarons with Chocolate Raspberry Ganache

Raspberry Macarons with Chocolate Raspberry Ganache Recipe - Recipe Image

Garnishes

A simple dusting of extra raspberry powder or a few edible gold flakes can take these macarons from gorgeous to showstopping. Fresh raspberries or tiny mint leaves also add a burst of color and a hint of freshness that beautifully complements the fruity ganache.

Side Dishes

Enjoy your Raspberry Macarons with Chocolate Raspberry Ganache alongside a cup of Earl Grey tea, raspberry lemonade, or even chilled sparkling wine for a true Parisian café experience. They’re also delightful with other fruity desserts—think lemon tarts, berry pavlovas, or a fresh fruit platter.

Creative Ways to Present

For special occasions, arrange your macarons in towers or pretty gift boxes tied with ribbon. You can even use them as edible place cards by writing guests’ names on a shell with edible ink. Or, display them on cake stands accented with flowers for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Place filled macarons in a single layer in an airtight container and refrigerate for up to 4–5 days. The flavor and texture actually improve after the first day, as the shells soften gently from the ganache—pure macaron magic!

Freezing

Yes, you can freeze Raspberry Macarons with Chocolate Raspberry Ganache! Store them in airtight containers, separated by parchment paper. Freeze for up to 1 month, then bring to room temperature (still in the container) to prevent condensation and soggy shells.

Reheating

No need to reheat—just let chilled or frozen macarons return to room temperature naturally for the best flavor and texture. If you’re in a hurry, 15 minutes on the counter is usually enough for full enjoyment.

FAQs

  1. Why do I need two sets of egg whites in this macaron recipe?

    The first set of egg whites helps create a cohesive almond paste base for your macaron shells, while the second set is whipped into stiff meringue that gives the macarons their signature lift and delicate, chewy bite. Both are essential for structure and texture!

  2. Can I use fresh raspberries instead of freeze-dried or powdered raspberries?

    It’s best to use freeze-dried raspberries or raspberry powder for the shells, as fresh berries contain too much moisture and can cause the batter to become runny and the shells to bake up unevenly.

  3. My macaron shells cracked in the oven—what happened?

    Cracking typically means the shells didn’t rest and dry long enough before baking, or there were air bubbles left in the batter. Be sure to let the piped shells sit until they’re completely dry to touch and tap the trays after piping to release any bubbles.

  4. How long do Raspberry Macarons with Chocolate Raspberry Ganache stay fresh?

    These macarons are best enjoyed within 3–5 days of filling and assembling. They’ll keep beautifully in the refrigerator, and you can even freeze extras for future treats!

Final Thoughts

Once you taste the balance of tangy berry, creamy chocolate, and melt-in-your-mouth shells, you’ll want to make Raspberry Macarons with Chocolate Raspberry Ganache a staple in your special occasion (or anytime!) dessert repertoire. Give them a try and don’t be surprised if they disappear faster than you can say “oui, chef!” Happy baking!

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Raspberry Macarons with Chocolate Raspberry Ganache Recipe

Raspberry Macarons with Chocolate Raspberry Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 90 reviews
  • Author: Mia
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 14 minutes
  • Total Time: 2 hours 29 minutes
  • Yield: 30 macarons
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Indulge in the delicate sweetness of Raspberry Macarons filled with a luscious Chocolate Raspberry Ganache. These elegant treats are perfect for special occasions or whenever you crave a decadent dessert.


Ingredients

Units Scale

Raspberry Macarons

  • 300 grams finely ground almond flour
  • 300 grams powdered sugar
  • 110 grams egg whites (3 extra-large, 4 large)
  • 110 grams egg whites (3 extra-large, 4 large)
  • Pinch of cream of tartar
  • 200 grams white caster sugar or granulated sugar
  • 10 grams raspberry powder or freeze-dried raspberries
  • Food color (Wilton Rose)

Chocolate Raspberry Ganache

  • 1/2 cup heavy cream
  • 4 tablespoons seedless raspberry preserves
  • 5 ounces bittersweet chocolate

Instructions

  1. Raspberry Macarons Weigh out almond flour. Sift and weigh out powdered sugar. Blend raspberry powder. Combine almond flour, powdered sugar, and raspberry powder. Whisk 110g of egg whites. Fold into the flour blend. Beat the second batch of egg whites with cream of tartar and sugar. Fold meringue into the batter. Pipe circles onto a baking mat. Let rest and bake.
  2. Chocolate Raspberry Ganache Heat cream and raspberry preserves. Add chocolate. Stir until smooth. Cool and pipe between macarons.

Notes

  • Ensure all utensils and equipment are clean and dry for best results.
  • Allow macarons to cool completely before filling to prevent melting of ganache.

Nutrition

  • Serving Size: 1 macaron
  • Calories: 120
  • Sugar: 10g
  • Sodium: 20mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 5mg

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