chocolate raspberry macarons SILPAT mat

French Macaron Baking Adventures, Part 16: Chocolate & Raspberry Macarons

By Lisa Maliga, copyright 2017

chocolate raspberry macarons by the author of BAKING FRENCH MACARONS A BEGINNER'S GUIDE

I’m happy to post a new blog for another successful batch of macarons that taste as good as they look. It’s also the first time I’ve used the AmeriColor brand of gel food coloring, and to get the bright pink color I only used 3 drops of Super Red. So, color me a fan of this brand!

I decided to combine chocolate with a dollop of homemade raspberry jam in the center of each macaron. All I had to do in advance was make the jam and the chocolate ganache. Instead of taking pictures, I attempted to film all the steps to preparing French macarons. Even with a tripod, the results weren’t very good. Learning how to operate a camera and keep the lens from auto focusing every time I added a new ingredient was a challenge. Trying to keep my hands away from the lens wasn’t always successful. The first tripod I bought was so flimsy, the camera tipped over. I had to invest in an aluminum one. Then came the video editing which may look easy but when it comes to removing yawn-inducing stretches of watching the whisk attachment going round and round, or seeing someone pipe three trays’ worth of macarons – well that’s not highly entertaining.

chocolate raspberry macarons ingredients
Ingredients for making chocolate raspberry macarons

Anyway, this batch of macarons turned out fine. I used my new Silpat mat for the third and smallest batch of shells. I was so proud of it that I took extra photos of the bright pink shells.

chocolate raspberry macarons SILPAT mat
Bright pink raspberry macaron shells baked on the new Silpat mat

This was the first time I made ganache with Scharffen Berger 62% cacao semisweet chocolate. I REALLY recommend this for a delicious ganache. Yes, I adore Valrhona, but I found this to be just as good. The ganache was so smooth. Even the video I took of it didn’t seem to be too difficult to film. Once it’s edited, I’ll post it on my YouTube channel and link back to this blog post. Below is a screenshot of filling the macarons.

As I made my own raspberry jam and didn’t strain the seeds, the result is natural and changes the texture. If you prefer to make this with a fruit spread, you can choose a seedless raspberry.

chocolate raspberry macarons filling
Adding raspberry filling to the macarons
chocolate raspberry macaron with chocolate ganache
Chocolate ganache filling surrounding homemade raspberry jam in the center.
chocolate raspberry french macarons
Chocolate raspberry French macarons

I’m going to be making another batch of macarons next week. They’re the perfect summer flavor. Watch for the blog and maybe even a video!

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baking french macarons a beginner's guide by lisa maligaWant to bake macarons? Read my book Baking French Macarons: A Beginner’s Guide. Available in eBook [free with a Kindle Unlimited subscription] and paperback formats.

Chocolate Espresso Ganache Filling Recipe

By Lisa Maliga, copyright 2017

I used to think that a ganache was something fancy that went on top of a cake or some type of fancy pastry. I knew it was made from chocolate, but that’s about all. If you’ve never made this lovely and decadent macaron filling, don’t worry, it’s very easy to make. You only need a few ingredients but you should get the best type of chocolate that you find appealing. For practice, use standard dark chocolate morsels that you may have in your pantry, but if you’re a chocoholic, add a 70% cacao content dark chocolate.

chocolatemintganache
Chocolate ganache just before going into a pastry bag

Chocolate Espresso Ganache Filling

Ingredients:

4 ounces heavy cream [120 grams]
4 ounces finely chopped dark chocolate [120 grams]
½ teaspoon vanilla extract or vanilla bean paste
½ teaspoon instant espresso

Put cream in microwave for about one minute until hot — NOT boiling. Pour over chocolate chunks. When melted add instant coffee and vanilla and whisk well until smooth. Let sit at room temperature for at least four hours or overnight. Cover with plastic wrap. Just before getting ready to use a spatula to scoop the ganache into a piping bag with large round tip.

This is a simple recipe to make and it will really perk up your macaron shells. The touch of espresso gives the chocolate more zing! I used my favorite brand of chocolate: Valrhona.

chocolateganacheespesso2

Adding instant espresso to chocolate chunks

chocolateganachecream2

Pour in your cream and vanilla extract or vanilla bean paste

chocolateganache
Whisk ingredients together until you have a shiny chocolate ganache!
orangegreenmacarons
Orange & chocolate mint macarons

Baking French Macarons A Beginner’s Guide

This recipe can be found in my book Baking French Macarons: A Beginner’s Guide. Available in eBook [free with a Kindle Unlimited subscription] and paperback formats.