Ruby Chocolate & Raspberry Macarons (Swiss Method)

Macaron shells (Swiss Method)


62 g ground almonds
62 g icing sugar
60 g egg white
62 g sugar
4 g raspberry powder
1 pinch salt


Finely grind icing sugar and ground almonds in a food processor for approx. 15 seconds. Then pass through a sieve.
Dry the almond sugar mixture in the oven at 100 degrees for 30 minutes. (Macarons do not like moisture. You can do this one day before) Only use the almond sugar mixture after it has cooled down completely.
Beat the egg white and sugar over a water bath until it reaches 45 degrees. Or until dissolves.
Pour the mixture into the hand mixer, KitchenAid or whatever you have.
Add salt and beat at the highest speed for 5-8 minutes. (Till stiff peaks form)
If you want the macarons to be colored, you can add food powder and stir in briefly.
With a spatula fold in half of your almond mixture and raspberry powder.
Mix them together until they are combined.
Add the rest of the almonds and mix again.
Now fold the mixture about 30 times with a rubber scraper. (Right now,
the mixture is airy and fluffy. Of course, inside is a lot of air. But we don’t want the air anymore. Try to get rid of the air.)
The perfect mixture should flow like a band from the rubber scraper and shine. It is difficult to get the perfect consist. But with practice I’m sure you’ll be able to success.
Using a piping bag with a round shaped tip (size 10), pipe macarons onto baking paper. (Baking paper dries out the macaroon shells. With a silicone mat, the macaroon shells remain sticky.)
Leave to stand for 30-45 minutes. (The macarons form a skin, so they do not break while baking.)
Bake at 100-140°C for 14 minutes. Every oven is different. I bake my macarons at 110 degrees for about 10 minutes and then I bake them for another 5 minutes at 130 degrees. Bake for a maximum of two minutes longer. The macaroon shells will not separate from the baking paper until they have cooled down.

Raspberry Ruby Chocolate Ganache

12 g heavy cream
62 g raspberry puree
62 g Ruby chocolate
15 g butter


Bring raspberry puree to a boil and pour it over Ruby chocolate.

Let it set for about 2 minutes.
Mix until well combined.
Add cold heavy cream.
Add soft butter and mix with an immersion blender.
Let it set for about an hour.
Pipe ganache onto your macaron shell.
Pipe some raspberry jam in the middle.
Place a macaron shell on top and you’re done!

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