Inspired by Pierre Hermé

Chocolate and raspberry macarons that balance fruity acidity with bittersweet richness—dedicated to a friend who once disliked the pairing. Inspired by Pierre Hermé.
Chocolate and raspberry — a pairing that once divided opinions but now shines in full glory through these refined French macarons. Macaron Chloé is a tribute to transformation, taste, and Pierre Hermé’s bold inspiration. With crisp cocoa-almond shells and a silky dark chocolate raspberry ganache, these macarons balance fruity acidity with bittersweet depth — elegant enough for gifting, indulgent enough to savor yourself.
Inspired by Pierre Hermé, Macaron Chloé invites you to rediscover a classic duo — one bite at a time. ✨
Chocolate and raspberry macarons that balance fruity acidity with bittersweet richness—dedicated to a friend who once disliked the pairing. Inspired by Pierre Hermé.

Aged egg whites create a more stable meringue.
Dry the shells until they form a skin before baking.
Use a thermometer to monitor chocolate and fruit puree temperature for best ganache texture.
Refrigerate the macarons for 24 hours to let the flavors meld.
We use affiliate links, which may earn us a small commission at no extra cost to you.
Sift almond flour, icing sugar, and cocoa powder together.
In a clean bowl, whip egg whites until foamy, then gradually add caster sugar. Beat until stiff, glossy peaks form.
Add gel coloring if using, and whip to combine.
Fold dry mixture into meringue using a spatula until it flows like thick ribbons and settles back slowly.
Transfer to a piping bag fitted with a round tip and pipe 3.5 cm rounds on parchment-lined trays.
Tap trays to release air bubbles and let rest 30 minutes or until a skin forms.
Preheat oven to 150°C (302°F) and bake for 15 minutes, rotating if needed. Let cool completely.
Puree raspberries and strain to get a smooth purée (about 120g).
Heat raspberry purée to a simmer, then pour in thirds over chopped chocolate, mixing gently from the center out.
Let cool to 45–50°C and gradually add cubed butter, mixing until smooth.
Blend with an immersion blender for a glossy ganache. Chill until set and pipeable.
Pair shells by size. Pipe a ring of ganache on one shell, insert a dried raspberry in the center (if using), and top with a bit more ganache.
Cap with another shell, pressing gently to seal.
Refrigerate macarons for at least 24 hours. Bring to room temperature before serving.
7/13/2025
Made these with my daughter and we both loved them. That ganache is next level!
7/12/2025
I didn’t think I’d love chocolate and raspberry together, but this macaron changed my mind. Stunning balance!
Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.
Import recipes from most websites
Create and edit your own recipes
Plan your week with the Meal Planner
Mark favourites for quick access
Build grocery lists from your meal plan
Tick off pantry items you already have
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Add your personal creations and build your own recipe collection.