Chocolate and raspberry macarons that balance fruity acidity with bittersweet richness—dedicated to a friend who once disliked the pairing. Inspired by French patisserie.
Prep time
1 hr 30 min
Cook time
40 min
Total time
2 hr 10 min
Servings
20
Chef's Tips
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.
Tools Used
Stand Mixer(opens in a new tab)Fine Mesh Sieve(opens in a new tab)Piping Bag With Round TipOvenKitchen ThermometerImmersion Blender(opens in a new tab)
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Ingredients
Ingredients
Servings
20 servings1×
Scale
Ingredient amounts update instantly.
Macaron Shells
Chocolate Raspberry Ganache
Assembly
Instructions
Make Macaron Shells
- 1
Sift almond flour, icing sugar, and cocoa powder together.
- 2
In a clean bowl, whip egg whites until foamy, then gradually add caster sugar. Beat until stiff, glossy peaks form.
- 3
Add gel coloring if using, and whip to combine.
- 4
Fold dry mixture into meringue using a spatula until it flows like thick ribbons and settles back slowly.
- 5
Transfer to a piping bag fitted with a round tip and pipe 3.5 cm rounds on parchment-lined trays.
- 6
Tap trays to release air bubbles and let rest 30 minutes or until a skin forms.
- 7
Preheat oven to 150°C (302°F) and bake for 15 minutes, rotating if needed. Let cool completely.
Prepare Chocolate Raspberry Ganache
- 1
Puree raspberries and strain to get a smooth purée (about 120g).
- 2
Heat raspberry purée to a simmer, then pour in thirds over chopped chocolate, mixing gently from the center out.
- 3
Let cool to 45–50°C and gradually add cubed butter, mixing until smooth.
- 4
Blend with an immersion blender for a glossy ganache. Chill until set and pipeable.
Assemble the Macarons
- 1
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.
- 2
Cap with another shell, pressing gently to seal.
- 3
Refrigerate macarons for at least 24 hours. Bring to room temperature before serving.
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Macaron Chloé 🍫❤️
Macaron Chloé 🍫❤️
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 bold pastry 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.
Why You'll Love This Recipe 💕
- Bold flavor combo: A balanced fusion of raspberry and chocolate.
- Silky ganache: Glossy, luscious, and made with real fruit puree.
- Visually stunning: Cocoa shells with a hint of Carmine red and optional raspberry center.
- Make-ahead friendly: Better after 24 hours in the fridge!
Ingredients 🧁
Macaron Shells
- 60g Aged egg whites (room temperature)
- 75g Caster sugar
- 90g Icing sugar
- 75g Almond flour (finely ground and sifted)
- 5g Cocoa powder (sifted; optional)
- Carmine Red gel food coloring (add during meringue stage)
Chocolate Raspberry Ganache
- 120g Dark chocolate (around 64%, finely chopped)
- 180g Fresh raspberries (to yield ~120g purée)
- 100g Unsalted butter (room temp, cubed)
Assembly
- 20g Freeze-dried raspberries or oven-dried fresh raspberries (optional center)
Tools Needed 🛠️
- Stand mixer
- Fine mesh sieve
- Piping bag with round tip
- Oven
- Kitchen thermometer
- Immersion blender
Step-by-Step Instructions 👩🍳
1. Make Macaron Shells
- Sift together almond flour, icing sugar, and cocoa powder.
- Whip egg whites in a clean bowl until foamy. Gradually add caster sugar and beat to stiff, glossy peaks.
- Add gel food coloring if using.
- Fold dry ingredients into meringue until the batter flows in thick ribbons.
- Pipe 3.5cm rounds on parchment-lined trays.
- Tap trays to release air bubbles, rest for 30 minutes until a skin forms.
- Bake at 150°C (302°F) for 15 minutes. Let cool completely.
2. Prepare Chocolate Raspberry Ganache
- Puree raspberries and strain to yield ~120g purée.
- Heat purée to a simmer. Pour over chocolate in thirds, stirring gently.
- Let ganache cool to 45–50°C, then gradually add butter cubes until smooth.
- Blend with immersion blender for a glossy finish. Chill until pipeable.
3. Assemble the Macarons
- Pair shells by size.
- Pipe a ganache ring on one shell, add dried raspberry in the center (optional), and cap with ganache.
- Top with second shell, press gently.
- Refrigerate 24 hours to mature. Bring to room temp before serving.
Tips for Success 💡
- Use aged egg whites for stable meringue.
- Let shells dry properly before baking to avoid cracks.
- Use a thermometer for ganache — the right temperature = the right texture.
- Flavor blooms after 24h in the fridge — don’t skip the wait!
Macaron Chloé invites you to rediscover a classic duo one bite at a time. ✨
Nutrition Facts
Nutrition Facts
Serving Size: 1 macaron
Calories 1055%
% Reference Intake*
Total Fat 6g9%
Saturated Fat 3.5g18%
Trans Fat 0g
Cholesterol 12mg
Sodium 6mg
Total Carbohydrates 12g5%
Dietary Fiber 1g
Sugars 10g11%
Protein 2g4%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
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Marco
· 13 Jul 2025Made these with my daughter and we both loved them. That ganache is next level!
Laura T.
· 12 Jul 2025I didn’t think I’d love chocolate and raspberry together, but this macaron changed my mind. Stunning balance!
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