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Chocolate and Raspberry Macarons

Chocolate and Raspberry Macarons

Raspberry Macarons with chocolate filling

Recipe courtesy of : Léonce Blanc

Perfect for Valentine's Day or simply those who love chocolate, these scrumptious and delicate Chocolate and Raspberry Macarons from Léonce Blanc are an easy crowd pleaser.


Macarons (to make with your regular recipe)

90                             Chocolate macarons, 3cm in diameter.      

60                             Chocolate macarons, 6cm in diameter.

                                 Whipped dark chocolate ganache (over 70%).

                                 Tempered melted chocolate.

Raspberry Cream (Filling)

22g                           Gelatin Gold - 200 Bloom

35 oz (1000g)           Léonce Blanc Raspberry Purée

1 whole (700g)         Egg 

650g                        Granulated sugar

35 oz (1000g)           Unsalted butter



For the Raspberry Cream Filling

1.) Soak the gelatin in cold water.

2.) In a saucepan (or pasteurizer), combine the Léonce Blanc Raspberry Purée, eggs, and sugar.

3.) Heat over medium, constantly whisking the mixture.

4.) At 185˚F (85°C), heat for 2 minutes.

5.) Remove from the heat and cool for 5 minutes while blending with a hand blender.

6.) Add the diced butter to emulsify.

7.) Pour into tray, cover with film and chill for at least 4 hours.


Piping the Macarons

1.) Turn over 30 (6cm) macarons and 30 (3cm) macarons.

2.) Pipe the raspberry cream filling with a plain nozzle in the center of the macarons.

3.) Pipe the whipped ganache around the raspberry cream, using a petit four nozzle.

4.) Cover each macaron with the other half, and press together lightly. Chill.

5.) On an acetate sheet, make a tempered chocolate circle (3cm in diameter), and place a small macaron half (3cm) in the chocolate, pressing down lightly.

6.) Leave to cool at room temp for 20 minutes, then chill.

7.) On the serving plate, arrange the large macaron and sit the smaller chocolate coated macaron on top.


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