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I’ve been asked several times for the chocolate macaroon recipe (which I also give here!) but I really don’t find this recipe interesting. The result looks too much like a chocolate cake. But with raspberry, the result becomes striking! The chocolate ganache with raspberry coulis will give these macaroons a real boost!
First, go to my explanation of the macaroon base in which we add 15g of unsweetened cocoa powder and red coloring powder.
Recipe of the chocolate raspberry ganache:
-200g of chocolate (I use 66% Valrhona manjari couverture)
-140g of raspberry coulis
-30g of gelling sugar (jam sugar).
-30g of gelling sugar (jam sugar).
-20g of soft butter
-20g of full cream
All chocolate macaroons:
-230g of chocolate
-200g of full cream
-30g of butter
Prepare the basic macaroon recipe. Before sifting in the 300g of tant pour tant, add 15g of unsweetened cocoa (for all-chocolate macaroons, add 30g!).
You get a chocolatey so much for so much (there is the raw egg white in it!).
Add two or three dashes of powdered red dye to the Italian meringue. I used red currant (for the all chocolate macaroons put 1 pinch of red coloring).
And mix as usual then macaroon.
And let it crust for at least an hour.
For the ganache, put the raspberry coulis and the jelly sugar. If you wish, you can use 170g of seeded raspberry jam instead. It’s probably a lot less time consuming to prepare than the coulis and since it’s mixed with chocolate, the difference isn’t obvious.
Heat the coulis (or jam).
Add the chocolate (for my part, the manjari blanket which goes perfectly with the raspberry!
Mix well and add the cream and butter.
Mix well. The ganache at this point looks a little lumpy. Let stand for 20 minutes in a cool place, then whip with an electric or manual whisk. The whole thing will be homogenized.
Put the ganache (when it looks good) into a piping bag and top the macaroons with a generous layer of ganache.
Let them sit overnight in an airtight box before eating!
