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.

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.

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.

How to Serve Raspberry Macarons with Chocolate Raspberry Ganache

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

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!

Print