{"id":283689,"date":"2011-03-09T13:53:00","date_gmt":"2011-03-09T12:53:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/chocolate-raspberry-macaroons"},"modified":"2022-08-18T18:10:24","modified_gmt":"2022-08-18T16:10:24","slug":"chocolate-raspberry-macaroons","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/chocolate-raspberry-macaroons\/","title":{"rendered":"Chocolate Raspberry Macaroons"},"content":{"rendered":"
\n
\n<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n
\n<\/div>\n
\nI’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!<\/p>\n<\/div>\n
\n<\/div>\n
\n<\/div>\n

<\/a>First, go to my explanation of the macaroon base<\/a> in which we add 15g of unsweetened cocoa powder and red coloring powder. <\/b><\/p>\n

Recipe of the chocolate raspberry ganache:<\/p>\n

\n-200g of chocolate (I use 66% Valrhona manjari couverture) <\/b><\/div>\n
\n-140g of raspberry coulis<\/a><\/b>
\n-30g of gelling sugar (jam sugar).<\/b><\/div>\n
\n-20g of soft butter<\/b><\/div>\n
\n-20g of full cream<\/b><\/p>\n
\nAll chocolate macaroons:<\/b><\/div>\n
\n-230g of chocolate <\/b><\/div>\n
\n-200g of full cream<\/b><\/div>\n

-30g of butter<\/span><\/b>
\n<\/span><\/b><\/div>\n

<\/p>\n

\nPrepare the basic macaroon<\/a> recipe. Before sifting in the 300g of tant pour tant, add 15g of unsweetened cocoa (for all-chocolate macaroons, add 30g!).<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nYou get a chocolatey so much for so much (there is the raw egg white in it!). <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd 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).<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nAnd mix as usual then macaroon. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nAnd let it crust for at least an hour. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nFor 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. <\/i><\/div>\n
\nHeat the coulis (or jam). <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the chocolate (for my part, the manjari blanket which goes perfectly with the raspberry! <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nMix well and add the cream and butter. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nMix 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. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nPut the ganache (when it looks good) into a piping bag and top the macaroons with a generous layer of ganache. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nLet them sit overnight in an airtight box before eating! <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":1,"featured_media":32545,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[7409,107,142],"class_list":["post-283689","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-button","tag-macarons","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/283689","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=283689"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/283689\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/32545"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=283689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=283689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=283689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}