These raspberry macarons with creamy chocolate ganache are completely irresistibly. They are naturally colored and completely foolproof – even for a beginner baker!
I don’t spend a lot of time thinking about Valentine’s Day. That’s not unusual considering that I’ve been single for longer than I can remember. This year, however, my very smart, and incredibly loving five year old is very interested in Valentine’s Day. Rumor has it that she even got someone to buy her a gift to give to me on Valentine’s. (I got her the Trolls movie, but that stays between us, okay?) So she asks me about Love Day and how you celebrate and when I will bake things for Heart Day.
I made champagne cupcakes, but she couldn’t have them, so I also made these raspberry macarons. If I’m honest with you though, I basically ate almost all the macarons myself – including an extra batch I made the very next day.
These raspberry macarons are probably the best macarons I’ve ever made. The tops are smooth and delicate. All the cookies have even feet all around. And there is not one crack of hollow. It is packed with raspberry flavor. Plus, it is naturally colored, but you can add a few drops of pink food coloring if you want a more intense color. I also recommend adding a few drops of food coloring if you want a really nice color throughout as the macarons do get a little brown on the edges even though they are not over baked.
In the spirit of Valentine’s Day, I tried to pipe my macarons into hearts. It definitely requires a bit of patience to get right. Some people like to pipe two teardrops together, but I found it was better to do more of a “V” motion and rounding out the tops of the hearts. If you want to make your own hearts, I found a clipart photo of a heart and traced that on construction paper which I put under my baking mat.
