These raspberry macarons with creamy chocolate ganache are completely irresistibly. They are naturally colored and completely foolproof – even for a beginner baker!
I don’t spend a lot of time thinking about Valentine’s Day. That’s not unusual considering that I’ve been single for longer than I can remember. This year, however, my very smart, and incredibly loving five year old is very interested in Valentine’s Day. Rumor has it that she even got someone to buy her a gift to give to me on Valentine’s. (I got her the Trolls movie, but that stays between us, okay?) So she asks me about Love Day and how you celebrate and when I will bake things for Heart Day.
I made champagne cupcakes, but she couldn’t have them, so I also made these raspberry macarons. If I’m honest with you though, I basically ate almost all the macarons myself – including an extra batch I made the very next day.
These raspberry macarons are probably the best macarons I’ve ever made. The tops are smooth and delicate. All the cookies have even feet all around. And there is not one crack of hollow. It is packed with raspberry flavor. Plus, it is naturally colored, but you can add a few drops of pink food coloring if you want a more intense color. I also recommend adding a few drops of food coloring if you want a really nice color throughout as the macarons do get a little brown on the edges even though they are not over baked.
In the spirit of Valentine’s Day, I tried to pipe my macarons into hearts. It definitely requires a bit of patience to get right. Some people like to pipe two teardrops together, but I found it was better to do more of a “V” motion and rounding out the tops of the hearts. If you want to make your own hearts, I found a clipart photo of a heart and traced that on construction paper which I put under my baking mat.
Raspberry Macarons with Chocolate Ganache
Ingredients
Instructions
Marlene says
Love this recipe! Raspberry and chocolate: what could be better? ANd the tips you include for macaron success are terrific. I took a class two years ago but never got around to making any at home. So I’m doing another class in 2 weeks, and then I”ll try these. The hearts are a great idea.
Elizabeth says
Made these today and the finished macarons were still sticky underneath, and they cracked when I took them out of the oven. Any suggestions on where I could have gone wrong?
Amanda says
Hi Elizabeth! Macarons, as you know, can be pretty finicky. Did they crack at all when they were in the oven, or only when they came out? Did they look slightly puffy, especially in one area, like in the middles or on one of the sides? Were they all still sticky, or in specific sections of your baking sheet?
Elizabeth says
Thanks for your reply. I think I’ve figured out my oven runs a bit cold, so I’m hoping to try again and bake a little longer. They looked great in the oven (beautiful feet and all) but when I pulled them out, they deflated and cracked and were all still sticky on the bottom. Probably undercooked, right? They tasted fantastic though. I love how the tartness of the raspberry cuts through the sweetness.
Jan says
Finally, a recipe that works for macarons! All my other attempts were huge failures before. Thanks for the recipe
Suzette says
Just curious why there isn’t any cream of tarter in this recipe like most other macarons recipes.
Amanda Powell says
Cream of tartar serves to stabilize the meringue, but it just isn’t necessary since in this recipe.