Chocolate & raspberry macaroons

Chocolate & raspberry macaroons

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(12 ratings)

By

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Cooking time

Prep: 35 mins Cook: 14 mins

Skill level

Moderately easy

Servings

Makes 35

Edd Kimber, Champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macaroons

Nutrition and extra info

Nutrition info

Nutrition per macaroon

kcalories
110
protein
2g
carbs
14g
fat
6g
saturates
2g
fibre
0g
sugar
14g
salt
0.02g

Ingredients

  • 170g icing sugar
  • 160g ground almonds
  • 120ml egg whites from about 4 medium eggs, separated into 2 equal batches
  • 160g granulated sugar
  • ½ tsp red food colouring (see tip)

For the filling

  • 120g double cream
  • 110g dark chocolate, finely chopped
  • 25g unsalted butter, room temperature
  • 75g raspberry jam

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Method

  1. Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
  2. Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
  3. Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter – it should fall in a thick ribbon from the spatula (A). The ribbon should also fade back into the batter within about 30 secs – if it doesn’t, fold a few more times.
  4. Heat oven to 170C/150C fan/gas 3-4. Line 3 baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets (B). Leave to rest for 30 mins out of the fridge, or until the macaroons have developed a skin.
  5. Bake the macaroons for 14 mins (this needs to be precise so you could test a macaroon first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macaroons off the paper.
  6. To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macaroons (C). Fill the centre with jam and sandwich with another macaroon shell.

Recipe from Good Food magazine, June 2011

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Comments

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jordandakota's picture

Please note that these are actually macarons... not macaroons.

steadmj's picture

Went to the. Cake and Bake show yesterday and macaroons were on sale at £1 each! Came home and made 30 using this recipe and they worked perfectly, my piping wasn't the best but they are delicious.

sashabell's picture

Tried this recipe out today along with two other recipes for macaroons from other sites, this was by far the best . A bit time consuming sieving the almond/icing sugar mix but definitely worth it, final result light and tasty . Filled with white chocolate buttercream and others with fresh cream , kept them in the fridge overnight , great the next day, will be making these again

Marloes.'s picture

Very good recipe, never baked macaroons before and they look perfect!

eve2000's picture
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Excellent recipe! easy-to-make and lovely to eat. I have been using different recipe but this is the new favourite. I don't have a sugar thermometre but I made the syrup and tested it with the spoon and cold water method.
I left the macaroons for 30 mins to form a skin, some did, some didn't, oh well! an extra 10 mins would of helped.

profilea2's picture

Made these twice now and i have has two very different results even though I thought I did exactly the same thing so its just goes to show there's a lot of science behind these little fellers. The first time was was an absolute success but the second time they looked more like meringues - the texture was much thicker and they were much more risen. Wish I knew why but they were no less tasty. The most tricky bit is melting the sugar so that it doesn't crystalise before you start boiling then taking it off just at the right time. A lot of recipes I have read don't bother with melting the sugar and just add it as you would for a normal meringue so I'm not sure what effect this has. All in all a labour of love with a great reception from those that saw and ate them but I'm not sure it will be featuring on my regular list.

littlecooks's picture

so simple to make but ever so tasty. will be making the mint ones along with another batch of chocolate & raspberry ones for Christmas.

tabsimone-96's picture
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These were quite tricky and time consuming to make but they did taste delicious! I would make them bigger next time because 2.5cm is absolutely miniature.

masterfox_86's picture
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I've tried lots of macaroon recipes before, and this is the only one that has given me a great result, the key being using italian meringue instead of french. They actually came out looking like they were supposed to, I was extremely chuffed. Although an incredibly messy recipe, it was well worth it! Absolutely yummy!

4rchitect's picture

I made these today, it turned out better than the other recipe I tried before, but the middle is hollow from the bottom! so, I was having a hard time trying to put the fillings on them.
Can anyone tell me why and if there are anyway to correct it!?

burgundy_cyan's picture

The macarons in the picture looks good! Not sure about the tip on using liquid colourings though. All the other baker bloggers and cooking websites recommend non-liquid based colorings as macarons hate moisture. It normally takes ages if not ever, for the skin to form if my mixing bowls happen to be damp/not properly dried. Considering most liquid based colorings are so pale it will easily take up to a tsp or more to achieve the bright colours french macarons are known for.

Foodmonster2's picture
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I'm a pretty good baker too and these did not come out at all. Very flat and got stuck to the baking paper. I had to bake them a lot longer and even then they were not crunchy. Luckily dog liked them and scoffed the lot!

lissiehh's picture

As an experienced and adventurous cook I was really disappointed with these macaroons.
They look awful as they are flat so think that I probably did not get the hot syrup stage correct.Perhaps too hot?
The first batch were brown (instead of green) after 12mins cooking. So next batch I took out after 8mins.
I will not be able to serve them to my guests .

jompower's picture

Have tried to make these and sadly failed. It seemed really easy but every time they have come out flat and spread to far. I have not over folded them and have not positioned them to close together but still no success. and they are very sticky in the middle and got stuck to my baking sheet (reuseable thingy).

madkeencook's picture

Please can some clever person tell me exactly how you stop the mixture running straight through the piping bag and out of the open-ended nozzle??? I tried putting the thumb of my non-loading hand over it, but needed a third hand to hold the bag. Where am I going wrong?

elaineml0044's picture
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This recipe is brilliant. I've tried quite a few macaroon recipes and this is the only one that's given a really professional looking finish. This is going straight into my favourites!! I pretty much followed to the letter and the results are great. Take the time to prepare the baking trays by marking out rounds,it makes it easierto pipe and get them a uniform shape. Would recommend baking 1 tray at a time as the bottom tray cracked while top was perfect.

Vegirl's picture
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I have never made a macaroon before but these were very easy to do. I didn't use a sugar thermometer just instinct and they turned out just lovely. Crunchy on the outside, chewy in the middle,shiney on top, no cracking. Almondy, light and delicious.

laalex's picture
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wow!!!

vesparia's picture
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Fantastic recipe - they look (and taste!) divine! My only suggestion is to add the filling just before you're going to serve them as the jam made the macaroons a bit soggy.

kiwitifosi's picture
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Made these to take into work and they were lucky to get there! They are absolutely lovely - my workmates were in raptures over them. It was the first time I'd ever made an Italian meringue - which worked perfectly, though I found it was easier to dribble it into the bowl, rather than down the side. Used less food coloring because I didn't want them looking quite so vibrant.

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