Baked Goods & Sweet Treats Recipes

Recipes || Chocolate Raspberry Macarons (Perfect for Valentine’s Day)

This year, Sam and I are having a really chilled out Valentine’s Day. We’ve just got back from our honeymoon so we can’t really justify spunking money on a fairly overpriced dinner. However, I love holidays. All of them. It doesn’t really matter how commercialised they are, I still enjoy celebrating them.

This year we will chill out at home cuddling, eating cheese and drinking prosecco. We are exchanging gifts, but we’ve set a Β£5 limit. I’ve already threatened to buy Sam the biggest Toblerone that Β£5 can get you these days. If you’re having a low-key Valentine’s Day yourself, I recommend making my Chocolate Raspberry Macarons as a special treat. I love making macarons but they are so fiddly that it has to be a special occasion that I’ll actually bother. 

In full disclosure, the feet and skin on this batch that I photographed hadn’t set properly, I just got too impatient and whacked them in the oven, knowing they still needed a bit more drying time. Oh well. They tasted insanely good regardless of how perfect or not they were. 

Chocolate Raspberry Macarons
Serves 20
2624 calories
281 g
93 g
153 g
51 g
53 g
635 g
212 g
230 g
0 g
89 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2624
Calories from Fat 1326
% Daily Value *
Total Fat 153g
Saturated Fat 53g
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 69g
Cholesterol 93mg
Sodium 212mg
Total Carbohydrates 281g
Dietary Fiber 27g
Sugars 230g
Protein 51g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For macarons
  1. 1 cup of ground almonds
  2. 1 cup of powdered sugar
  3. 1/4 cup of granulated sugar
  4. 3 egg whites (left to come to room temperature)
  5. red food colouring
For ganache
  1. 150 g of dark chocolate
  2. 75 mL of double cream
  3. fresh raspberries
  1. Sift together your ground almonds and powdered sugar and set aside. In a large bowl, whip egg whites until they form stiff peaks. Gradually add in your granulated sugar and red food colouring as you do so.
  2. Once your egg whites are ready, fold in your ground almonds. The key to making macarons is to knock just the right amount of air out of your batter whilst you're folding it all together. Most recipes say that your batter is ready when it runs off your spoon like lava. I don't really know what that means, but I mix it until you can drip a steady figure of 8 off of your spoon without the batter breaking.
  3. Fill a piping bag with your batter and pipe them into circles of your desired size. Knock the trays vigorously against the counter to pop any air bubbles. Leave them at room temperature to form a skin. This can take anywhere from 30 minutes to an hour. Preheat your oven to 140 C. Bake macarons for 13-15 minutes.
  4. In the meantime, make your ganache. Chop your chocolate into fine pieces. Gently heat your double cream and then once it's just about to boil, pour it over the chocolate. Let it sit together for about 3 minutes and then stir it until the chocolate is thoroughly combined. Leave it to cool and thicken for about an hour. Cut your raspberries into quarters.
  5. Pipe your ganache onto your macarons and then place a raspberry inside each one before topping with the other macaron shell.
Rhyme & Ribbons

Are you a macaron fan, or not bothered? And what will you be doing to celebrate Valentine’s Day next week? 

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  • YUMMY! Sam is a lucky guy.

    Our anniversary is on 5th February so we don’t bother with Valentine’s Day. It seems silly to spend money on Valentine’s Day because it’s the thing to do when we’ve just done something roughly a week earlier. Plus Valentine’s Day isn’t really a thing in Germany so it’s meaningless to Jan. I might get him some chocolate, but that’s about it.

    • Sam would be luckier if I hadn’t scoffed the last 3 in a fit of selfish gluttony πŸ˜‰

      Happy belated anniversary to you and Jan! x

  • SUCH a macaron fan!! I would have no problem in finishing off the whole tray here! I think I’m going to give these a try.

    • Meeeee too! Macarons are so light that I can just throw them back – blink and an entire tray is gone in an instant. (And thank you so much!) xx

  • These look SO incredible! I have to try making them myself, but I’m afraid I’ll get it wrong! Which particular brand of piping bags would you recommend using?

    • The thing you definitely have to tell yourself when making macarons is that something will probably go wrong – but that’s okay! I’ve read that even the best bakeries have to through out around 30% of the macarons because they are tricksy little devils. (Or this could be a lie invented to make amateurs feel a bit better.) I’ve been known to use regular plastic disposable bags, but my favourite bags are Atecho plastic-coated. You have to use a plain round tip for macarons. This post is WAY more detailed than any of mine so it might be super useful!

  • Ahh snap! How did that happen, we posted macaron recipes on the same day! Must be fate! Yours look divine! I actually managed successful macarons for the first time in my life this weekend so I had to celebrate! Alice xxx

  • You know, I love macaroons. But fully enjoy those made for me instead of me attempting such a feat. I am, however, still loving the recipe and the pictures that show you putting them together. I shall need to go out and buy some now. #selflove x

    • Macarons are the essential #selflove right? I’ll have macarons galore waiting for you when you finally get to York! x

  • I’m just so impressed that you even have the patience to make Macaron – me? No!

    • The thing about macarons is that you kind of just have to let them chill and do their own thing. The actually time you’re involved with them is pretty negligible. However, you can easily run a bath by just going “Jeff it, let’s just pop them in the oven now” x

  • Ahhh I do not have the patience to make macrons, as much as I’d love to give them a try! They are notoriously difficult things to get right, so well done! Yours look absolutely delicious! xx

  • Hi Amanda, I have never made macaroons before, but feel I should give them a go at least once. I do like your baking sheet that is marked with circles, very handy.


    • They are so fiddly to make, but I find them really rewarding! Before I had this sheet, I used to mark individual circles onto a piece of baking parchment to use as a guide (just because it’s quite important for macarons to be precise). This saves so much time! x

  • These look seriously delicious. I need to get a mixer before I attempt (as I mentioned I can’t hand-whip a stiff peak to save my life) but I looove macarons (who doesn’t?) and I love how you did the filling. Also – ace photography! Happy Valentine’s Day to you both :))

    • Oh man. Tell me about it. It’s so hard to get a stiff peak with no mixer (or at least a hand mixer.) One time I was making a chocolate mousse for a dinner party and I was cooking at a friends, and they had ZERO things to mix with. I ended up putting the cream in a frozen tupperwear box and just shaking the hell out of it for like 15 minutes. Awful!

      Happy Valentine’s to you both! (Well 3 now, you all + puppy!) xxx