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
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Rate this recipe!
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| Servings | Prep Time |
| 35macaron cookies | 1,5hour |
| Cook Time |
| 18minutes |
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Rose Raspberry & Cherry Chocolate Macarons
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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
- Preheat oven to 160ºC , prepare 2 baking sheets with baking paper/silicone baking sheet.
- Place half of the egg whites in mixing bowl and start mixing on medium high speed.
- 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.
- 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.
- 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.
- Dye the paste with pink food colouring a drop at time, leaving the other mixture slightly lighter.
- Divide the meringue and combine with almond paste mixtures by gently folding using a spoon.
- Place into piping bag and pipe the macaron shells onto your baking sheet.
- Tap the baking sheet few times on the counter to break any possible air bubbles in the batter.
- Bake in the preheated oven for 15-18 minutes, until you can lift them off the baking sheet.
Rose Buttercream
- 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.
- 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
- 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.
- Add cherry flavouring and beat to incorporate, then beat in two drops of pink food colouring. Place in a piping bag
Chocolate Ganache
- Melt the chocolate and whip with cream until the mixture thickens.
Assembling & serving
- Rose Raspberry Macarons: Pipe rose buttercream as a circle on flat side of a lighter pink shell and place raspberry jam in the middle.
- Cherry Chocolate Macarons: Pipe cherry buttercream as a circle on flat side of a darker pink shell and place chocolate ganache in the middle.
- Place another shell on top to form a sandwich.
- Refrigerate for at least 24 hours and take into room temperature 20-30 minutes before serving.
