Macaron Chloé (Raspberry Chocolate Macarons)

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 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.

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Why You'll Love This Recipe 💕

• Pierre Hermé–inspired flavor combo: A bold yet 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!

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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)

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Tools Needed 🛠️

• Stand mixer
• Fine mesh sieve
• Piping bag with round tip
• Oven
• Kitchen thermometer
• Immersion blender

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Step-by-Step Instructions 👩‍🍳

1. Make Macaron Shells

1. Sift together almond flour, icing sugar, and cocoa powder.
2. Whip egg whites in a clean bowl until foamy. Gradually add caster sugar and beat to stiff, glossy peaks.
3. Add gel food coloring if using.
4. Fold dry ingredients into meringue until the batter flows in thick ribbons.
5. Pipe 3.5cm rounds on parchment-lined trays.
6. Tap trays to release air bubbles, rest for 30 minutes until a skin forms.
7. Bake at 150°C (302°F) for 15 minutes. Let cool completely.

2. Prepare Chocolate Raspberry Ganache

1. Puree raspberries and strain to yield ~120g purée.
2. Heat purée to a simmer. Pour over chocolate in thirds, stirring gently.
3. Let ganache cool to 45–50°C, then gradually add butter cubes until smooth.
4. Blend with immersion blender for a glossy finish. Chill until pipeable.

3. Assemble the Macarons

1. Pair shells by size.
2. Pipe a ganache ring on one shell, add dried raspberry in the center (optional), and cap with ganache.
3. Top with second shell, press gently.
4. Refrigerate 24 hours to mature. Bring to room temp before serving.

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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!

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Inspired by Pierre Hermé, Macaron Chloé invites you to rediscover a classic duo — one bite at a time. ✨