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

Chocolate Raspberry Macarons

5 5 5
WW Freestyle: 5
Prep Time15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Sweet, chocolaty, meringue-based sandwich cookies filled with a smooth and silky raspberry chocolate ganache.
Servings: 36
Calories: 97


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


  • 1/4 cup Ghirardelli Semi-Sweet Chocolate Baking Chips , melted
  • 1/4 cup Ghirardelli Classic White Baking Chips , melted


For the Macarons

  • 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.

For the Filling

  • 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
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.