Chocolate Raspberry Donut Macarons

Chocolate Raspberry Donut Macarons | The Blonde Buckeye

It’s macaron time again! More specifically, Chocolate Raspberry Donut Macarons. Since I’m planning on making  bunch of macarons for the upcoming holidays, I made this batch of macarons for “testing purposes”, but added a little fun to them. My first test was to see if I could freeze the shells before I fill them for a few days, so I can make them on a Sunday, but they’ll be eaten on Thanksgiving. They tasted the exact same; success.

My second test was for flavored chocolate ganache. I wanted to see what chocolate worked well, and also how much extract I wanted to use to add some other flavors to the ganache. I used Trader Joe’s Pound Plus (Dark Chocolate) and a raspberry extract this time. It was rich, creamy and just tasted so divine! I also made my macarons a little smaller, so I could make more. Plus they’re just so cute and little.

Chocolate Raspberry Donut Macarons | The Blonde Buckeye

I piped these little babies into circles to make them look like donuts! A word to the wise though – pipe the circles bigger than you think. Most of my center holes nearly closed up, but they still had the indent, which made them look like donuts. I used my  1-1/4″ wide template, but just piped it right on the circle, instead of inside the circle. Then once they were completely cooled, I used a thin royal icing to glaze the top and add some sprinkles. The glaze takes awhile to set, so the order that works the best is: bake shells, let shells cool, glaze shells and then make the ganache. Then the glaze can dry as the ganache thickens up. About two hours later you can fill them & sandwich them without a problem.

Chocolate Raspberry Donut Macarons | The Blonde BuckeyeChocolate Raspberry Donut Macarons | The Blonde BuckeyeChocolate Raspberry Donut Macarons | The Blonde Buckeye

Chocolate Raspberry Donut Macarons
 
Makes about 50, 1¼” macarons
Author:
Ingredients
  • FOR THE SHELLS:
  • 110 grams Blanched Slivered Almonds (or almond meal)
  • 200 grams Powdered Sugar
  • 90 grams Egg Whites (at room temperature)
  • 30 grams Granulated Sugar
  • Pink & Purple Food Coloring Gel or Powder
  • FOR THE ROYAL ICING:
  • ½ cup Sifted Powdered Sugar
  • 2-4 teaspoons Milk
  • 1 teaspoon Light Corn Syrup
  • FOR THE CHOCOLATE GANACHE FILLING:
  • 8 ounces Chopped Semi-Sweet or Dark Chocolate
  • ¾ cup Heavy Cream
  • 2 Tablespoons Unsalted Butter
  • 1 teaspoon Raspberry Extract
Instructions
  1. FOR THE SHELLS:
  2. Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed).
  3. Process almonds and powdered sugar in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl & set aside.
  4. Combine egg whites & granulated sugar into the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites & sugar until stiff peaks, adding a few drops of the food coloring during about the last minute of beating the egg whites to make a dark pink color (I used mostly pink, with a dab of purple). My perfect time for beating the egg whites is 2 minutes on speed 4, then 2 minutes on speed 6, & then another 2 minutes on speed 8 – they should stay put if you hold the bowl upside-down.
  5. Add the dry mixture into the egg whites.
  6. Using a spatula, smash dry ingredients into the egg white, flattening mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole macaronage process should take no more than about 50 strokes).
  7. Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it’s optional).
  8. Using circle guides or freehand, pipe about 1¼” circles onto the prepared baking sheets (they will spread), keeping them at least 1-2″ apart to allow for spreading. (If making a donut shape, trace around the circles, but don’t fill them in). Do this same method for the second baking sheet.
  9. Holding each end of the baking sheet, give it a good slam on the counter. Rotate the pan & give it another few slams to release any air bubbles that remain. Let the macs sit out for 30 minutes before baking to form a dry shell on the tops to prevent cracking.
  10. Preheat the oven to 300 degrees F.
  11. Bake each sheet, one at a time, for about 16 minutes (depending on size), rotating the pan once halfway through. Once they’re ready, carefully test one by attempting to lift it off the baking sheet (keeping the pan in the oven). If the top half starts to come off from the feet, it could use a few more minutes.
  12. Remove the baking sheet from the oven and slide parchment paper (with the cookies) onto the counter, allowing the cookies to completely cool before removing them from the paper. Once they are room temperature, match up macarons in pairs that are about the same size, one face down & one up.
  13. FOR THE ROYAL ICING:
  14. In a small bowl (I use a 2-cup measuring cup with a pouring spout) combine the powdered sugar, 2 teaspoons milk and light corn syrup. Mix well until combined and smooth. If the mixture is too thick, just add more milk, about a ½ teaspoon at a time. It should be a smooth, pourable consistency, but not too runny and thin (a little thicker than a molasses or syrup).
  15. Transfer icing to a squeeze tube (or just freehand it with a spoon). Squeeze out a small amount of the icing to the top of HALF of the shells, concentrating on the highest point to resemble a glazed donut. Top each glazed shell with a few sprinkles. Allow them to dry for about 2 hours before stacking them.
  16. FOR THE CHOCOLATE GANACHE FILLING:
  17. Place chocolate pieces in a heatproof bowl and set aside. In a small saucepan, over medium-high heat, carefully bring cream to a simmer/ light boil. Remove cream from heat and pour over the chocolate. Allow it to sit for about 2-3 minutes. Whisk the mixture in small circles to combine until fully melted and mixed well. Add butter and continue whisking. Stir in extract and mix to combine.
  18. Let ganache stand at room temperature, mixing every so often, until it thickens enough for you to pipe (Or speed up this process by placing it in the refrigerator).
  19. Once ganache is thickened up, transfer mixture into a piping bag, fitted with a decorating tip. Pipe a few teaspoons of the ganache onto the cookie that’s facing up. Sandwich the halves together, pushing the filling to the edges.
Notes
* If using parchment paper (as opposed to a silicone mat) using small magnets help keep the paper flat, just be sure to remove before baking.
* Store in an airtight container in the refrigerator for up to 5 days (or freeze them for up to one month), allow them to come to room temperature before eating.
* The shells only can also be frozen before adding any filling; allow them to come to room temperature before filling.
* Macarons are best eaten 24-48 hours after assembly.

*See more tutorials & tips for making macarons here*

Comments

  1. Love the idea of donut macarons! They look incredible. Now my stomach is growling and even though it’s breakfast time, I want macarons! Thanks for the inspiration!

  2. Oh my gosh these are AMAZING!!! I’ve never had the patience (or guts) to try macaroons but these are inspiring me to try making some. They’re so adorable with the glaze and sprinkles on top! Your photography is beautiful!

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