Chocolate Covered Raspberry Macarons

As an avid baker, finding new recipes has always been a joy. One of my favorite finds has been these chocolate-covered raspberry French macarons. This sweet treat is perfect for a midnight craving or even to gift a loved one!

Macarons

1 ¾ cups powdered sugar

1 cup almond flour, finely ground

1 teaspoon salt, divided

3 egg whites, at room temperature

¼ cup granulated sugar

½ teaspoon vanilla extract

Ganache

2 cups of semi-sweet chocolate chips

1 cup heavy whipping cream

Splash of vanilla extract

Raspberry Jam

6 oz. container of fresh raspberries

Granulated sugar

Dash of lemon juice

Splash of water

1. Preheat the oven to 300˚F.
2. First, make the macarons: Sift the powdered sugar, almond flour, and ½ teaspoon of salt into a large bowl through a fine-mesh sieve until it is smooth and extra fine.
3. In a separate large bowl, using a whisk or electric hand mixer, beat the egg whites and the remaining ½ teaspoon of salt until soft peaks develop. 
4. Gradually add the granulated sugar until it is fully incorporated and smooth. Continue to whisk until stiff peaks form.
5. Add the vanilla and mix until combined. 
6. Add the sifted dry mixture to the stiff peaks and use a spatula to gently fold until combined. Slowly fold the batter until it can form ribbons and you can make a figure 8 with the batter.
7. Transfer the macaron batter into a piping bag fitted with a round tip and line the baking tray with parchment paper.
8. Pipe the macarons onto the parchment paper in circles, making sure they are around 1.5 inches wide, spacing the macarons at least 1 inch apart from each other.
9. Tap the baking sheet to release air bubbles.
10. Let the macarons sit at room temperature until a skin forms on the top and it is dry to the touch.
11. Bake the macarons for 17 minutes and make sure the feet have risen.
12. Transfer the macarons to a wire rack to cool completely before filling.
13. Next, Make the chocolate ganache: Heat the cream in a large bowl until it is warm to the touch. 
14. Pour over the chocolate chips and let it stand for 2 minutes in order for the chocolate to melt.
15. Mix the ganache until a thick consistency is formed. 
16. Transfer to a piping back with a small tip and let sit in the fridge or freezer to cool.
17. Making the filling: Place the raspberries, sugar, and water in a pan on the stove. Let the raspberries cook until they are soft. 
18. Mash the raspberries with lemon juice and vanilla and cook until thickened.
19. Finally, assemble: Pipe an outer ring of ganache on one macaron shell. Fill the center with the raspberry jam. Top it with another macaron shell to create a sandwich. 
20. Enjoy!

• #baking
• #chocolate
• #FrenchMacarons
• food