These raspberries add a surprise of tartness to the deep flavour of the chocolate. The chocolate ganache is decadent and creamy, adding a somewhat delicateness to the macaron shells. I honestly believe that these are better than the salted caramel ones. They weren’t super sweet like some of the other ones, though I attribute that to the dark chocolate and raspberries. I think I ate half this batch. Oops. Need to do so much zumba to burn this off!
Also, a bit hello to the new readers I’ve accumulated from my submissions on FoodGawker! Thank you so much for reading =) I would love your comments and for the record, the measurements below are Canadian! Not European =P But if you folks want me to convert them for you, I can provide a conversion either beside or below the recipe, just let me know in the comments ^__^
EDIT: So I’ve added conversions into ounces, but it’s a really bizarre number. I’m sure you could round down everything so that it’s 5 oz and 1 oz even (and then 1.5 oz for the water I guess, but it doesn’t really matter for the water much anyway because you’re heating it up to soft ball stage or 230 F so the water content will be right no matter how much water you add)
Raspberries and dark chocolate are a killer flavour combination in these delicate and delicious cookies!
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
- 150 g almonds (5.3 oz)
- 150 g icing sugar (5.3 oz)
- 150 g granulated sugar + 35g (5.3 oz + 1.2 oz)
- 120 g egg whites (divided 60g and 60g) (4.2 oz separated in 2.1 oz and 2.1 oz)
- 50 g water (1.8 oz)
- Fresh raspberries (about 6 oz. or 1/2 pint or one of those little boxes)
- Ganache from JoyofBaking.com
- 227 g semi-sweet chocolate (I used the wafers) (8 oz)
- 3/4 cup whipping cream
- 2 tbsp butter
- To make the ganache, heat the whipping cream until the edges start to bubble. Pour over the chocolate in a bowl. Let stand for 3 minutes, then mix until incorporated
- Add butter and mix to incorporate. If the mixture is runny, refrigerate for 5 minute intervals until you get the desired consistency (just a bit runnier than buttercream icing). Set aside.
- Process almonds with icing sugar until you get a fine powder. Sift into a bowl (you may need to process it multiple times to get all the lumps out) and mix 60g of the egg whites with it until you get a paste. Add pink food colouring until you get a bright pink. It'll mellow out when you add the meringue. Set aside.
- Whip the remaining 60g egg whites with 35g of sugar until almost stiff peak stage. Meanwhile, heat 150g sugar with 50g water until 230F, then slowly stream the sugar syrup into the meringue with the beater running. Whip the meringue until stiff peak or until the meringue stays inside the beater when you pull it out.
- Add a dollop of the meringue into the almond paste and mix to loosen it up. Then incorporate the remaining meringue, folding until you get a lava-like texture that flows in thick ribbons that'll sink back into the batter within 20-30 seconds.
- Transfer to a piping bag fitted with a Wilton 12 round tip, pipe 1 inch circles on a parchment-paper lined baking sheet. Rap the sheet a 2-3 times on a table to get the bubbles out of the piped circles. Bake for 12-14 minutes (you'll know it's ready when you touch the domes of the shells in the oven and they don't wobble much).
- Once baked, let cool on a wire rack for about 2 minutes, then gently remove from the baking sheet and let cool completely before filling.
- Fill by starting off with a dollop of ganache in the middle.
- Gently squish half a raspberry into the middle, and sandwich the other half of the macaron on top.