Description
Indulging in the luxury of Ganache-Filled Raspberry Macarons is an unforgettable experience for any dessert enthusiast.
Ingredients
Scale
- 120g almond flour
- 200g powdered sugar
- 100g egg whites (room temperature)
- 50g granulated sugar
- 1/4 tsp cream of tartar
- Pinch of salt
- Black gel food coloring (optional)
- 150g dark chocolate, chopped
- 100ml heavy cream
- 1 tsp unsalted butter
- 2 tbsp raspberry jam
Instructions
- Begin by preheating your oven to 300°F (150°C) and lining two baking sheets with parchment paper. Sift the almond flour and powdered sugar together into a large mixing bowl to remove any clumps. In a separate bowl, whip the egg whites with cream of tartar and a pinch of salt until frothy. Gradually add the granulated sugar, continuing to whip until stiff glossy peaks form. If a striking color is desired, fold in a few drops of black gel food coloring.
- Gently fold the sifted almond flour mixture into the egg whites. This step requires patience as you gradually blend until the batter flows like lava, a sign of the right consistency. Once mixed, fill a piping bag with the batter and carefully pipe it into small circles on your prepared baking sheets. Tap the trays firmly against your countertop to release any air bubbles that might cause cracking.
- Allow the macarons to sit at room temperature for 30 to 60 minutes until a thin skin forms on the surface. This resting period helps them rise uniformly, creating that signature macaron ‘foot’. Bake in the center of the oven for 18 to 20 minutes, then cool completely on the baking sheets before removing them.
- While the macarons are cooling, prepare the ganache by gently heating the heavy cream in a saucepan until it’s just simmering. Pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for one minute, then stir until silky smooth. Add the butter and mix thoroughly. Allow it to cool until thick enough for piping.
- Pair up the macaron shells based on size. Pipe a ring of the cooled ganache onto one shell, leaving a space in the center. Add a small dollop of raspberry jam there, then top with another shell to complete the sandwich.
Notes
Ensure egg whites are at room temperature for optimal whipping volume and stability. The consistency of the batter is critical—too runny or too stiff can affect the macarons’ rise. Letting the macarons rest before baking is essential for developing the outer skin.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: Estimated 110 per macaron
- Sodium: Negligible
- Protein: Approx. 3g per macaron