Chocolate Raspberry Macarons – Sweet, chocolaty, meringue-based sandwich cookies filled with a smooth and silky raspberry chocolate ganache.
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!
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.
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.
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.
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.
- 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
- 1/2 cup heavy whipping cream
- 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips , chopped
- 1/2 cup raspberries , chopped, juices strained
- 1/4 cup Ghirardelli Semi-Sweet Chocolate Baking Chips , melted
- 1/4 cup Ghirardelli Classic White Baking Chips , melted
- Line three baking sheets with parchment paper; set aside.
- 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.
- Sift together the almond flour and powdered sugar into a large mixing bowl.
- With a large spoon, mix well to incorporate the almond flour and sugar.
- Add cocoa powder and continue to mix until thoroughly combined.
- Using a rubber spatula, gently fold in 1/4 of the egg mixture into the almond mixture.
- Continue folding the rest of the meringue until completely incorporated.
- Fit a piping bag with a 3/8-inch round tip and fill it with the prepared mixture.
- Pipe the batter into small rounds onto previously prepared baking sheets.
- Allow to dry at room temperature for 1 hour.
- Preheat oven to 315.
- Bake the macarons for 12 to 15 minutes.
- Rotate baking sheet after 6 minutes for even baking; cookies are done when they no longer jiggle when touched on top.
- Remove macarons from oven and transfer to a cooling rack; do not remove from baking sheets.
- Let completely cool.
- Place heavy whipping cream in a small saucepan and cook over medium heat; bring to a boil.
- Remove from heat and add chopped chocolate chips; whisk until mixture is thoroughly combined and smooth.
- Let cool 5 minutes; place in fridge for 45 minutes.
- Remove from fridge and stir in raspberries.
- Refrigerate for 15 minutes, or until firm yet still pliable; lightly stir.
- 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.
- Sandwich with remaining macarons.
- Once all of your macarons are assembled, drizzle with melted white chocolate and melted semi-sweet chocolate.
- Put macarons in an airtight container, place in refrigerator, and let rest for 24 hours.
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
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