Rose Raspberry & Cherry Chocolate Macarons

Rose Raspberry & Cherry Chocolate Macarons

So far my favourite pink macarons! Rose & raspberry is a posh combination of flavours and cherry and dark chocolate are just so good together.

The lighter shells did not quite get the blush pink I hoped for. As macarons do get lighter when baked, they’d needed another drop of colouring to get the pink hue.

I rarely use buttercream in macaron filling, but it works beautifully and freezes well. You can avoid making them too sweet by coupling with a sour or bittersweet centre filling, like in this recipe.

Rose Raspberry & Cherry Chocolate Macarons

Rose Raspberry & Cherry Chocolate Macarons
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Servings Prep Time
35macaron cookies 1,5hour
Cook Time
18minutes
Servings Prep Time
35macaron cookies 1,5hour
Cook Time
18minutes
Rose Raspberry & Cherry Chocolate Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
35macaron cookies 1,5hour
Cook Time
18minutes
Servings Prep Time
35macaron cookies 1,5hour
Cook Time
18minutes
Ingredients
  • Macaron shells
  • 86 grams egg whites divided
  • 110 grams powdered sugar
  • 90 grams ground almonds
  • 100 grams white granulated sugar
  • 25 mililiters water
  • pink food coloring
  • Rose Raspberry Filling
  • 30 grams unsalted butter
  • 100 grams powdered sugar
  • 2 teaspoons milk
  • 1/4 teaspoon rose water
  • 1/2 teaspoon vanilla extract
  • 1/6 teaspoon pink food coloring
  • 3 tablespons raspberry preserve
  • Cherry Chocolate Filling
  • 30 grams unsalted butter
  • 100 grams powdered sugar
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cherry candy flavouring
  • 60 grams dark chocolate
  • 20 mililiters cream
Servings: macaron cookies
Units:
Instructions
Macaron shells
  1. Preheat oven to 160ºC , prepare 2 baking sheets with baking paper/silicone baking sheet.
  2. Place half of the egg whites in mixing bowl and start mixing on medium high speed.
  3. Place the granulated sugar and water in a pot and put it on the stove on medium heat, once it starts boiling let boil for a minute and remove from heat.
  4. Slowly pour the sugar syrup to the egg white foam while continuing to mix on medium high speed until stiff and glossy peaks begins to form.
  5. Meanwhile in a separate bowl mix almonds and powdered sugar until fully incorporated, then add remaining egg whites mix and divide into two bowls or plates.
  6. Dye the paste with pink food colouring a drop at time, leaving the other mixture slightly lighter.
  7. Divide the meringue and combine with almond paste mixtures by gently folding using a spoon.
  8. Place into piping bag and pipe the macaron shells onto your baking sheet.
  9. Tap the baking sheet few times on the counter to break any possible air bubbles in the batter.
  10. Bake in the preheated oven for 15-18 minutes, until you can lift them off the baking sheet.
Rose Buttercream
  1. Prepare rose buttercream by beating the butter, milk, vanilla and half of the powdered sugar in a mixing bowl, beat for 2 minutes then add the remaining powdered sugar and beat again until smooth.
  2. Add rose water and beat to incorporate, then check and add rose water if needed. Finally beat in tiny drop of pink food colouring. Place in a piping bag.
Cherry Buttercream
  1. Prepare rose buttercream by beating the butter, milk, vanilla and half of the powdered sugar in a mixing bowl, beat for 2 minutes then add the remaining powdered sugar and beat again until smooth.
  2. Add cherry flavouring and beat to incorporate, then beat in two drops of pink food colouring. Place in a piping bag
Chocolate Ganache
  1. Melt the chocolate and whip with cream until the mixture thickens.
Assembling & serving
  1. Rose Raspberry Macarons: Pipe rose buttercream as a circle on flat side of a lighter pink shell and place raspberry jam in the middle.
  2. Cherry Chocolate Macarons: Pipe cherry buttercream as a circle on flat side of a darker pink shell and place chocolate ganache in the middle.
  3. Place another shell on top to form a sandwich.
  4. Refrigerate for at least 24 hours and take into room temperature 20-30 minutes before serving.

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