Chocolate & raspberry macaroons

Chocolate & raspberry macaroons

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(13 ratings)

Prep: 35 mins Cook: 14 mins

More effort

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: per macaroon

  • kcal110
  • fat6g
  • saturates2g
  • carbs14g
  • sugars14g
  • fibre0g
  • protein2g
  • salt0.02g
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Ingredients

  • 170g icing sugar
  • 160g ground almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 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

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.

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Comments, questions and tips

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Noxon1985
5th Mar, 2016
Worst recipe ever the food colouring is no where near what it says I used half a bottle and it still wasn't as bright as what the pictures show
gaokeeffe
27th May, 2015
Tried these yesterday as a practice run for an event in July. Followed recipe to the letter. My food colouring wasn't enough, could be due to date, will buy new and try again! Ignoring the lack of colour have had the thumbs up from those who've tried them so far. Am going to try a different recipe and compare results - this is a little time consuming with the sugar syrup section. However, nice tops and chewy in the middle and filling just right. Have a feeling these will be done often for any occasion :-)
Billy Cooks
18th Sep, 2014
5.05
Best macaron recipe i've found after lots of research. I do recommend buying a sugar thermometer (about £8 online) for consistent results as sugar has a 'pause' whilst heating up.
jordandakota
21st Apr, 2014
Please note that these are actually macarons... not macaroons.
steadmj
5th Apr, 2014
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.
Sashabell10
8th Mar, 2014
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.
18th Jan, 2014
Very good recipe, never baked macaroons before and they look perfect!
eve2000
8th Dec, 2012
4.05
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
2nd Dec, 2012
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
29th Nov, 2012
so simple to make but ever so tasty. will be making the mint ones along with another batch of chocolate & raspberry ones for Christmas.

Pages

lauren598905
30th Mar, 2016
How many do you have to pipe on the trays before you sandwich them together?
goodfoodteam's picture
goodfoodteam
20th May, 2016
Hi there. To make 35 filled macaroons you will need to pipe 70 rounds well spaced apart, each about the size of a £2 coin.
Robster63
9th Oct, 2014
I whisked the egg whites - lovely - I added the sugar syrup - lovely - I have got shiny strong meringue - lovely - I add red food colouring and I've got liquid. I even tried adding the colouring at different points and still the same result. Was it down to just using a oil/water/gel based colouring which had a chemical reaction with the egg whites or did I do something else wrong?
Bahar's picture
Bahar
17th Aug, 2014
Hi,what can i use instead of food coloring ?
goodfoodteam's picture
goodfoodteam
2nd Sep, 2014
Natural food colouring is available now, so we'd suggest using that, thanks.
krokothelos
25th Jan, 2014
Hi can i freeze the macaroons.
goodfoodteam's picture
goodfoodteam
29th Jan, 2014
Hi there, thanks for your question. You can freeze the macaroons before they've been filled but not after. Hope they turn/ed out well! BBC Good Food team
Polly1810
4th Apr, 2016
Great recipe. Try and master macarons without the food dye first as certain brands can be so temperamental. Normal macaron failures are due to oven temperature, over whipped egg whites or an inaccurate recipe. Piping lovely circles can be almost impossible with the wrong recipe combination. Found these great tips too: https://www.cake-cetera.co.uk/french-macaron/