Raspberry Macaroons

Recipe: raspberry macaroons

Raspberry macarons recipe, a day spent with my friend Delphine the queen of macaroons. A beautiful demonstration of know-how, thank you my friend for these beautiful raspberry macaroons. I particularly like this chocolate and raspberry ganache. We first smell the dark chocolate, then finally comes the taste of raspberries, a real explosion in the mouth for these raspberry macaroons. Always a great time to make macaroons, there were two of us and we had a lot of fun tasting them.

Recipe ingredients

  • Raspberry macarons recipe for 100 macaroons:
  • 342 gr of ground almonds
  • 342 gr of icing sugar
  • 124 gr of egg white
  • Italian meringue
  • 128 gr of egg white
  • 175 gr of water
  • 324 gr of granulated sugar
  • Raspberry ganache
  • 270 gr of dark chocolate
  • 270 gr of raspberry coulis
  • 40 gr of sugar
  • 27 gr of butter
  • 27 gr of liquid cream
  • 3 gelatin sheets
  • 1 knife tip of natural food coloring


  1. Chop the chocolate.
  2. Soak the gelatin sheets in cold water.
  3. Bring the cream to a boil.
  4. Add the gelatin leaves.
  5. Pour in the raspberry coulis.
  6. Pour the boiling cream over the chocolate, then smooth with a spatula.
  7. Gradually add the tempered butter and smooth the mixture by adding the 40 g of sugar.
  8. Pour the ganache into a dish and let cool in the refrigerator.
  9. Separate the whites from the yolks. Store the whites in an airtight container at room temperature. They will be perfect for macaroons in 48 hours.
  10. Mix then sift the ground almonds and the icing sugar.
  11. Make like a well
  12. Add the 124 gr of egg white.
  13. Add the coloring
  14. Mix with a spatula.
  15. Assemble the 128 g of white snow.
  16. Heat the water and add the sugar, go up to 122 °.
  17. Gently pour in the syrup without touching the sides of the mixer.
  18. Beat until the device has dropped to 50 °
  19. Macaronate the Italian meringue and the almond powder with a spatula.
  20. The preparation should become supple, smooth and shiny.
  21. Under a sheet of baking paper, slide the templates
  22. Form small balls 3-4 cm in diameter using a No. 8 piping bag.
  23. Lightly tap the baking sheet to release any air bubbles.
  24. Leave to crust (dry) 30 minutes, the macaroons are dry to the touch before placing in the oven
  25. Bake in a hot oven at 140 ° C for 18 min.
  26. Leave to cool after cooking before peeling off the macaroons.
  27. When the shells are cold and the ganaches are ready to use, use a pastry bag to garnish half of the shells.
  28. Assemble with a second shell and turn it to distribute the filling.
  29. Place the macaroons in an airtight box and let rest in the refrigerator for at least 24 hours so that the macaroons become soft.

Preparation time: 2 hour (s)
Cooking time: 14 minutes
Number of people: 1
4 star rating: 1 review

What wine to drink with: raspberry macaroons

My favorite wine for this recipe: Côte du Jura yellow wine Cépage Savagnin
Temperature between 15 ° and 18 °

Sift icing sugar and almondsAdd the coloringBeating egg whitesMacaronnerPoach regularlyLet it crumbleCooked cocklesZoom<img src="/wp-content/uploads/2021/09/5037003822370537926.jpg" class="aligncenter"

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