Chocolate Raspberry Macarons

Chocolate Raspberry Macarons – Sweet, chocolaty, meringue-based sandwich cookies filled with a smooth and silky raspberry chocolate ganache.

Chocolate Raspberry Macarons | www.diethood.com | Sweet, chocolaty, meringue-based sandwich cookies filled with a smooth and silky raspberry chocolate ganache. | #macarons #chocolate #BakeWithGhirardelli

I always have the best intentions of accomplishing everything that is on my to-do list. Especially the night before. The night before I’m supposed to get it all done, I go to bed “knowing” that tomorrow is the day!

Tomorrow came.

Wanna know what I did? I made Chocolate Raspberry Macarons. Something that was NOT on my to-do list!

In fact, I did none of those must-do things on my list. All I wanted was to melt some chocolate, create a few delicious macarons, and forget about renewing my license, paying my taxes, dusting behind the TV, and doing the bills.

Chocolate Raspberry Macarons | www.diethood.com | Sweet, chocolaty, meringue-based sandwich cookies filled with a smooth and silky raspberry chocolate ganache. | #macarons #chocolate #BakeWithGhirardelli

Oooooh, chocolate! How can one think about paying taxes when there’s melted chocolate in their face? Seriously?!

I recently asked a food editor what their favorite baking chocolate was, and without hesitation, she said, Ghirardelli. Oh sweet!, I said. Mine, too!

There is no other baking chip that tastes that good, and that can melt as well as Ghirardelli’s. Scouts honor. Containing 60% cacao chips, Ghirardelli baking ingredients provide bakers with incredible options for all their baking needs. Trust me, I’ve tried them all. This is it. This is the chocolate that won’t let you down. Ever.

Chocolate Raspberry Macarons | www.diethood.com | Sweet, chocolaty, meringue-based sandwich cookies filled with a smooth and silky raspberry chocolate ganache. | #macarons #chocolate #BakeWithGhirardelliChocolate Raspberry Macarons | www.diethood.com | Sweet, chocolaty, meringue-based sandwich cookies filled with a smooth and silky raspberry chocolate ganache. | #macarons #chocolate #BakeWithGhirardelli

The easy melting, and the result of a perfect, smooth texture is what stands out the most. With Ghirardelli, you don’t have to be on edge, wondering if that melting chocolate will clump up or dry up. Made with a blend of quality ingredients, Ghirardelli Baking Chips deliver. Also? The sweet and rich taste doesn’t hurt… Not.at.all.

Before adding in the raspberries, I ate that melted chocolate with a spoon. Just kidding! Actually, I ate it by tilting the bowl and slurping it all in. Yah… I went there. Couldn’t resist.

Chocolate Raspberry Macarons | www.diethood.com | Sweet, chocolaty, meringue-based sandwich cookies filled with a smooth and silky raspberry chocolate ganache. | #macarons #chocolate #BakeWithGhirardelli

Are you thinking what I’m thinking? Time to make the macarons, right?! Hey. Your Valentine will love ’em!

Go grab those Ghirardelli Baking Chips and let’s do this! Don’t be scurred. Macarons really are so easy to make. Just follow my directions and all will be well. I promise.

ENJOY!

Chocolate Raspberry Macarons
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 30 mins
 
Sweet, chocolaty, meringue-based sandwich cookies filled with a smooth and silky raspberry chocolate ganache.
Servings: 36
Calories: 97 kcal
Ingredients
Chocolate Macarons
  • 5 egg whites , at room temperature
  • 1/2 cup superfine sugar
  • 1-3/4 cups almond flour
  • 2 cups powdered sugar
  • 3 tablespoons Ghirardelli Cocoa Powder
Chocolate Raspberry Filling
  • 1/2 cup heavy whipping cream
  • 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips , chopped
  • 1/2 cup raspberries , chopped, juices strained
Topping
  • 1/4 cup Ghirardelli Semi-Sweet Chocolate Baking Chips , melted
  • 1/4 cup Ghirardelli Classic White Baking Chips , melted
Instructions
For the Macarons
  1. Line three baking sheets with parchment paper; set aside.
  2. Place egg whites in mixer's bowl and mix until frothy; gradually pour in the superfine sugar, and continue to beat until mixture is glossy and stiff peaks form; set aside.
  3. Sift together the almond flour and powdered sugar into a large mixing bowl.
  4. With a large spoon, mix well to incorporate the almond flour and sugar.
  5. Add cocoa powder and continue to mix until thoroughly combined.
  6. Using a rubber spatula, gently fold in 1/4 of the egg mixture into the almond mixture.
  7. Continue folding the rest of the meringue until completely incorporated.
  8. Fit a piping bag with a 3/8-inch round tip and fill it with the prepared mixture.
  9. Pipe the batter into small rounds onto previously prepared baking sheets.
  10. Allow to dry at room temperature for 1 hour.
  11. Preheat oven to 315.
  12. Bake the macarons for 12 to 15 minutes.
  13. Rotate baking sheet after 6 minutes for even baking; cookies are done when they no longer jiggle when touched on top.
  14. Remove macarons from oven and transfer to a cooling rack; do not remove from baking sheets.
  15. Let completely cool.
For the Filling
  1. Place heavy whipping cream in a small saucepan and cook over medium heat; bring to a boil.
  2. Remove from heat and add chopped chocolate chips; whisk until mixture is thoroughly combined and smooth.
  3. Let cool 5 minutes; place in fridge for 45 minutes.
  4. Remove from fridge and stir in raspberries.
  5. Refrigerate for 15 minutes, or until firm yet still pliable; lightly stir.
  6. After the macarons have completely cooled, turn half of the caps on their backs and pipe or spoon about a teaspoon of the filling on top of each cookie.
  7. Sandwich with remaining macarons.
  8. Once all of your macarons are assembled, drizzle with melted white chocolate and melted semi-sweet chocolate.
  9. Put macarons in an airtight container, place in refrigerator, and let rest for 24 hours.
Recipe Notes

Do not overmix. Overmixing will make the cookies crack. Mix just until combined. Once you pipe out the cookies, let them dry for one hour before baking. Get to know your oven. Macarons in my oven bake perfectly at 315 F. for 15 minutes. Assemble the macarons when they are completely cooled. Macarons taste best after 24 hours. Once all of your macarons are assembled, put them in an airtight container, place them in a cool place, and let rest for 24 hours RECIPE SOURCE: DIETHOOD

WW SmartPoints: 5

Nutrition Facts
Chocolate Raspberry Macarons
Amount Per Serving
Calories 97 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 4mg1%
Sodium 15mg1%
Potassium 60mg2%
Carbohydrates 14g5%
Fiber 0g0%
Sugar 12g13%
Protein 1g2%
Vitamin A 50IU1%
Vitamin C 0.5mg1%
Calcium 23mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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34 Responses
  1. May

    I’m just wondering it says, “1/2 cup raspberries, chopped, juices strained.” Are we keeping the raspberries in chucks? Or are we pureeing it and sticking it into the chocolate mixture? Stupid question…but I’m just starting…. Thanks much.

    1. Hi May!!

      Not a stupid question at all. Macarons are tough little cookies. Very easy to make, but a bit on the diva side. 🙂 So, you want to discard the juices because if you do use the juices, you will end up with a liquidy mess. Don’t puree – just use what was left after you strained the juices out. Does that make sense? Let me know!

        1. Hi Paige! You can place raspberries in a sieve, or better yet a cheese cloth, and with the back of a spoon or rubber spatula, mash raspberries against the side and bottom of the sieve. Continue to mash to get out as much juice as possible. Leave the juice for a different use because we’re only using the raspberries. I hope that helps!

          1. Hi! No idea if you are still checking these posts buyback I have a question about the chocolate raspberry macaron recipe. makING for a party. Not experienced with macaron. Should this make 72 individual cookies which you then assemble into 36 servings? Need at least that many for party. That would mean 24 cookies per baking sheet. Want to make sure I follow correctly. Thank you!!

  2. cristina

    What a gorgeous post! Beautiful and perfect macarons. I’ve had the macaron bug lately…terrified to start making them again as its been so long since making a batch. You’ve inspired to get my macs back on track! 😉

  3. These macarons are beautiful, and the chocolate raspberry flavor combination sounds delicious! I will have to check out those white chocolate melting wafers — I haven’t seen them before!

  4. I’m such a Ghirdelli fan! When my husband and I were dating, we would go to the factory in San Francisco and eat ice cream sundaes for dinner and dessert. We’d skip right over dinner! So gooooood!

    Your macs look awesome! It’s been too long since I’ve made these.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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