Ladure Macaron Recipe with Chocolate Raspberry Ganache F
Elevate your baking skills with this exquisite Ladurée-inspired macaron recipe, featuring delicate almond shells paired with a luscious chocolate raspberry ganache. These iconic French treats are the perfect combination of elegance and flavor, with crisp exteriors and soft, chewy centers. The recipe uses high-quality dark chocolate, raspberry preserves, and a hint of butter to create a ganache that’s both rich and fruity, perfectly complementing the subtly sweet macaron shells. Achieving the signature "lava stage" batter and giving the shells their characteristic feet requires patience and precision, but the result is worth the effort. Whether you're hosting an afternoon tea or indulging in an extra-special dessert, these macarons will impress with their stunning presentation and sophisticated flavor. A must-try for macaron enthusiasts, this recipe ensures bakery-worthy results right at home! Keywords: Ladurée macaron recipe, chocolate raspberry ganache, French macarons, almond flour macarons, baking macarons from scratch.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 200 grams Powdered sugar
- 100 grams Egg whites
- 50 grams Granulated sugar
- 2 drops Gel food coloring (optional)
- 150 grams Dark chocolate (70% cocoa)
- 120 milliliters Heavy cream
- 20 grams Unsalted butter
- 50 grams Raspberry preserves
Instructions
Preheat your oven to 150°C (300°F) and prepare two baking sheets lined with parchment paper or silicone baking mats.
Sift the almond flour and powdered sugar together into a large mixing bowl to ensure a smooth, lump-free mixture.
In a separate bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add the granulated sugar, beating continuously, until stiff, glossy peaks form.
If using gel food coloring, add it to the beaten egg whites at this stage and mix gently to incorporate.
Carefully fold the almond flour mixture into the beaten egg whites using a spatula. Mix in a circular motion, pressing the batter against the sides of the bowl, until it reaches the 'lava stage'—a smooth, glossy batter that flows like thick ribbons when lifted with a spatula.
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 3 cm in diameter) onto the prepared baking sheets. Leave space between each macaron shell.
Tap the baking sheets firmly on the counter a few times to release any air bubbles. Let the shells rest at room temperature for 30-60 minutes, or until a dry 'skin' forms on the surface and the batter no longer sticks to your finger when lightly touched.
Bake the shells in the preheated oven for 12-15 minutes, rotating the baking sheets halfway through. The shells are done when they are set and come off the parchment paper cleanly. Cool completely before filling.
To make the chocolate raspberry ganache, chop the dark chocolate into small pieces and place it in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
Add the unsalted butter and raspberry preserves to the chocolate mixture, stirring until fully combined. Refrigerate the ganache for 15-20 minutes, or until it thickens to a spreadable consistency.
Transfer the ganache to a piping bag fitted with a round tip. Pipe a small dollop of ganache onto the flat side of one macaron shell, then gently sandwich it with another shell. Repeat with the remaining shells and ganache.
Refrigerate the assembled macarons in an airtight container for at least 24 hours to allow the flavors to develop fully. Bring them to room temperature before serving.
Nutrition Facts
Calories |
3267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 375.5 g | 137% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 312.9 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
