Raspberry and Dark Chocolate Macarons

These Raspberry Dark Chocolate French Macarons are perfect for Valentines' day or an any time treat. A macaron shell is filled with a dark chocolate Swiss Meringue Buttercream and a Raspberry Jam Filling.

📝 Ingredients

• 170 g ground almonds
• 300 g powdered sugar
• 180 g egg whites, at room temperature
• 160 g sugar
• Gel food colouring - we used Electric Pink, and one drop of superblack by americolor
• 1 tsp vanilla bean paste
• 375 g frozen raspberries
• 400 g granulated sugar
• 125 g egg whites
• 200 g granulated sugar
• 1/4 tsp kosher salt
• 455 g unsalted butter, cold and cut into small pieces
• 1 tsp pure vanilla extract or vanilla bean paste
• 250 g dark chocolate
• 25 g Black cocoa or dutch process cocoa

👨‍🍳 Instructions

1. 1--- MACARON SHELLS ---
2. 2Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle.
3. 3Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.
4. 4In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add pink gel food colour a few drops at a time, until the desired colour is reached. Add one very small drop of black if desired to deepen the colour. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here).
5. 5Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture.
6. 6Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side.
7. 7Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.
8. 8Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.
9. 9Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly.
10. 10Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth.
11. 11Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity.
12. 12About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven.
13. 13Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning.
14. 14To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that!
15. 15Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.
16. 16If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper.
17. 17Store cooled macarons in an airtight container until ready to use.
18. 18--- RASPBERRY QUICK JAM ---
19. 19In a medium heavy-bottomed saucepan, mash the raspberries roughly. Bring to a rolling boil, and then add the sugar. Cook for 3 minutes, stirring occasionally. Transfer to a container or sterilised jars, and allow to cool completely before using. Store in the fridge.
20. 20--- DARK CHOCOLATE SWISS MERINGUE BUTTERCREAM ---
21. 21Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment.
22. 22Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.
23. 23While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave. Set aside to cool slightly.
24. 24Once the buttercream has finished mixing, and is smooth and silky, add in the cooled chocolate, and sift in the cocoa. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air. Transfer to a piping bag fitted with a round tip (we used Ateco #805).
25. 25--- FILLING AND ASSEMBLY ---
26. 26Place the raspberry jam into a small piping bag fitted with a round tip. Pair up each macaron shell with another of an equal size. Pipe a ring of buttercream on one half of the shell, then a blob of the compote in the middle. Place the second shell carefully on top. Repeat with the rest of the macarons. Macarons are best chilled overnight to allow the flavours to meld, but can also be eaten immediately.