Raspberry Truffle Macarons
Ingredients
Ganache
- 114 grams heavy cream
- 100 grams dark chocolate (preferably Hershey's Special Dark)
- 1 tablespoon unsalted butter (room temperature)
Macaron Topping
- 1 cup dark chocolate (preferably Hershey's Special Dark)
- 1 tablespoon vegetable oil
Raspberry Filling
- 1 jar raspberry jam or raspberry spread or raspberry preserves (my absolute favorite is Polaner All Fruit Seedless Raspberry Fruit Spread) approximately
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Making the Ganache
- Coarsely chop the dark chocolate and put into a bowl with the butter
- Simmer the heavy cream and pour over the chocolate and let sit for 3 minutes
- After 3 minutes, whisk the chocolate mixture until smooth. Cover and refrigerate until thick.
Assemble the Macarons
- Once the ganache is thick, put into a piping bag and pipe around the outer edge of the macarons.
- Add a dollop of the raspberry jam to the middle
- Sandwich another macaron shell on top
- Refrigerate until the filling is mostly firm
Making the Topping
- Melt the chocolate then add the vegetable oil and stir until smooth
Topping the Macarons
- Remove the macarons from the fridge and dip the tops into the melted chocolate.
- Refrigerate until the chocolate is no longer melted.
- Once the dipped chocolate is hard, I like to drizzle more chocolate on top to make it look like a real truffle, but you could also melt some white chocolate, add a little pink food coloring, and drizzle that on top.
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature".
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes.