Chocolate Macarons with Chocolate Raspberry Filling

Plate of Macarons

Today was the day of firsts. I made my first batch of Chocolate Macarons and I conquered Caramel. It was a good day.

A few months back I was supposed to go to Tartlette’s Macarons class up in LA. My dog was recovering from surgery and I wasn’t able to go. I look at the beautiful pictures on other bloggers sites but have heard they are difficult to make.

Reading David’s post on his Chocolate Macarons it didn’t seem to be that hard so I decided to jump in and try. I have to admit I was pleased with my first try. I am sure they could be a bit flatter but they taste pretty darn good.

I decided to make two different fillings for fun. The first was a Chocolate Raspberry Ganache and the other a Salted Caramel Ganache. I have had issues with caramel. Either it clumps, or doesn’t get the amber color so I decided to go by David’s great post on it. This is much harder for me then the macarons but finally it liquified and turned a beautiful deep amber color.

These macarons were so cute and a bit addictive. I am going to try more soon. I am thinking Raspberry with a White Chocolate filling. Mmmm…

Chocolate Macarons
Makes about fifteen cookies
Adapted from The Sweet Life in Paris (Broadway) by David Lebovitz

Macaron Batter

1 cup powdered sugar
½ cup powdered almonds (about 2 ounces, sliced almonds, pulverized)
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons granulated sugar

Preheat oven to 350º F.

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

row of macarons

Pipe the batter on the parchment-lined baking sheets in 1-inch  circles (about 1 tablespoon each of batter), evenly spaced one-inch apart.

Tap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Chocolate Raspberry Ganache

3 oz bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon raspberry preserves (seedless)

Melt chocolate and heavy cream in a metal bowl over simmering water, stirring until smooth. Remove from heat and stir in butter and raspberry preserves. Let stand at room temperature until it has cooled completely and slightly thickened.

Assemble cookies

macaron with filling

Peel cookies from parchment. Sandwich a thin layer of ganache between flat sides of cookies.

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