Chocolate Raspberry Macarons with Chambord

Step 1

I recommend making the compote the night before you want to make the macarons so that it has time to fully cool.

Step 2

Add all of the compote ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 15-20 minutes, stirring frequently until thickened.

Step 3

Transfer the raspberry compote to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.

Step 4

The ganache calls for 226 grams (8 ounces) of dark chocolate which is about two chocolate bars. So I like to set aside 1 square to melt to drizzle on the macaron tops. The tiny amount of chocolate won't affect the consistency of the ganache, and it keeps you from having to break into a whole new chocolate bar!

Step 5

Finely chop the dark chocolate and place into a large bowl.

Step 6

Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.

Step 7

Pour over the chopped chocolate and let sit for about two minutes.

Step 8

Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. Then add in the Chambord and mix until combined.

Step 9

Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.

Step 10

If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.

Step 11

Sift together almond flour and powdered sugar into a large bowl and set aside.

Step 12

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Step 13

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Step 14

Add in 1-2 drops of pink or red gel food coloring, then continue to whisk on high until stiff peaks form.

Step 15

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Step 16

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Step 17

Line a large baking sheet with a silicone mat or parchment paper.

Step 18

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Step 19

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Step 20

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

Step 21

While the macarons are resting, preheat the oven to 300°F.

Step 22

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Step 23

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Step 24

Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of dark chocolate over the top. Let the chocolate cool completely before filling.

Step 25

Then pipe a circle of dark chocolate ganache around the edges and fill the middle with homemade raspberry compote.

Step 26

Put the assembled dark chocolate raspberry macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they're perfectly soft and tender!]