Chocolate-Raspberry Macarons

Preparation

Step 1: Prepare the dry mixture

Sift the almond flour and icing sugar together into a large bowl.

Step 2: Make Italian meringue

In a small saucepan, heat the sugar (150 g) with the water.

In the stand mixer, start whisking 55 g of egg whites at medium speed.

When the syrup reaches 118°C, pour it in a thin stream over the egg whites. Add the food colouring.

Whip at high speed until cooled (35-40°C).

Step 3: Macaronage

Add the remaining 55 g of egg whites to the almond-sugar mixture to form a paste.

Fold in the Italian meringue in three additions, lifting the mass with a spatula.

The macaronage is ready when the batter forms a ribbon that melts back into itself in 30 seconds.

Step 4: Pipe and rest

Transfer the batter to a piping bag fitted with a 10 mm round nozzle.

Pipe rounds of about 3.5 cm onto a baking tray lined with parchment paper.

Tap the tray firmly on the work surface to flatten the domes.

Let rest for 30 minutes at room temperature until a skin forms.

Step 5: Bake the shells

Preheat the oven to 150°C.

Bake the macarons for 13 to 15 minutes.

Let cool completely before peeling off the paper.

Step 6: Prepare the ganache

Finely chop the dark chocolate.

Heat the cream until it just simmers.

Pour it over the chocolate and stir gently from the centre outward.

Add the soft butter and mix until smooth.

Step 7: Fill and assemble

Transfer the ganache to a piping bag. Pipe a small dollop onto the centre of one shell.

Place half a fresh raspberry in the centre.

Sandwich with a second shell, pressing gently.

Step 8: Mature

Refrigerate the macarons for 24 hours before serving — the flavours will meld beautifully.

Take them out 20 minutes before serving.