Macarons with chocolate ganache
Delicate homemade raspberry macarons with crisp shells and a smooth chocolate-raspberry ganache, made using the classic Italian meringue method.
Updated : 17 December, 2025
Easy
About 45 min.
Ingredients
For the macarons
170 grams
Powdered sugar
160 grams
Almond flour
120 grams
Egg whites
160 grams
Sugar
1 teaspoon
Food coloring
For the raspberry chocolate ganache filling
120 milliliters
Heavy cream
110 grams
Dark chocolate
25 grams
Butter
75 grams
Jam
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You will need pink food colouring to get pink macarons. Also, use raspberry jam for filling.
Step 2
Preheat the oven to 170C.
Step 3
Line two large baking trays with greaseproof paper. For even-sized macarons, it’s helpful to place a template of evenly spaced circles underneath the paper while piping, then slide it out once finished so it can be reused.
Step 4
Put the icing sugar and almond flour into a food processor and blitz until very fine and smooth. Sift the mixture into a bowl. If you notice any larger almond pieces left in the sieve, return them to the food processor and pulse again before re-sifting.
Step 5
Sift the almond mixture into a bowl and mix in two of the egg whites, stirring until you have a smooth, thick paste.
Step 6
Place the remaining two egg whites into the bowl of a freestanding mixer and whisk until stiff peaks form when the whisk is lifted.
Step 7
At the same time, put the sugar and 50ml/2fl oz water into a saucepan and heat gently over a medium heat until the sugar has dissolved. Bring the syrup to the boil and continue cooking until it reaches 118C/244F on a sugar thermometer.
Step 8
With the mixer running on high speed, carefully pour the hot sugar syrup into the whisked egg whites in a slow, steady stream, avoiding the beaters so the syrup doesn’t splash. Keep whisking for a few minutes until the meringue has cooled slightly and feels warm, but not hot, to the touch. The finished meringue should be glossy and hold firm, elegant peaks. Whisk in the pink food colouring until evenly blended.
Step 9
Gently fold the meringue into the almond mixture until smooth, taking care not to overmix. Transfer the mixture to piping bags and pipe 4cm/1½in rounds onto the prepared baking trays. Firmly tap the trays on the work surface to release any large air bubbles.
Step 10
Leave the piped macarons to stand at room temperature for 20-30 minutes to form a skin on the surface (they can rest for up to 1-2 hours if needed).
Step 11
Bake for 13-15 minutes, until risen and set. Remove from the oven and leave to cool completely before carefully peeling the shells from the greaseproof paper.
Step 12
To make the raspberry ganache filling, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the hot cream over the chopped chocolate and stir until fully melted and smooth. Add the butter and raspberry jam and mix until well combined. Spoon the ganache into piping bags and allow it to cool until thick enough to pipe.
Step 13
Pipe a small amount of ganache onto the flat side of half the macaron shells, then sandwich together with the remaining shells to finish.
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