Charcoal Macarons with Raspberries White Chocolate Ganache. Very yummy!

Freshly and Lovingly Baked on : 2nd May 2014



My success rate with macarons is always very volatile. Some days I did very well. Other day, its passable. There are days when its just pathetic. When I read this recipe from the library, I am not sure what to think of it. It is especially intriguing to me with respect to the way it is being bake and how it did not need to rest till the surface get dry to touches. Something in me stir vigorously and I have a feeling, this is going to be a good bake. 😉 So lets get down to work!

The biscuits
43g of egg whites
50g Granulated Fine Sugar
50g Icing Sugar
60g Almond Flour
1 n 1/2 Tsp Charcoal Powder

Raspberries White chocolate Ganache
75g White Chocolate
35g Whipping Cream
35g Fresh raspberries (puree)
1 Tbsp Raspberries Jam


I usually prep the cream in question first since it needs the time to chill.
Bring the cream to a simmer before pouring this cream over the finely chopped white chocolate. Let it sit for a while before stirring the mixture to ensure the chocolate has melted and incorporated. Whisk in the raspberries puree and jam before chilling this. Do remember to take the time to whisk as it is chilling in the fridge to ensure it stays smooth.

Next lets work on the biscuits.

Double sift the almond flour and icing sugar together and mixed well. Sift in the charcoal powder as well to evenly incorporate into the flour mixture.
Whip the egg whites till foamy before adding the sugar and whip it till stiff peak. Fold in the sifted mixture into this egg white batter until ribbony stage.
Put batter into the piping bag and pipe circles of 5 cm diameter onto the baking tray lined with parchment papers.

Preheat an oven to 200 degree and off it. Place these macarons inside for about 7 to 8 minutes (leaving the door ajar slightly). Then lower temperature to 150 degree and bake for another 5 minutes until you see the feets.

Feets after 5 minutes:


Once that is done, lower the temperature to 120 degree and bake it for another 18 minutes.

Take out and let cool.

The biscuit alone


After baking thoughts:

1) The biscuits are thinner than what I would prefer. I wonder if it has to do with the liquid vs dry ratio. In the next attempt, I might increase the dry portion slightly.

2) Initially, after seeing the feets, I bake the biscuits for another 11 minutes. I realized the biscuits are still not dry enough so I get it back into the oven for another 6 to 7 minutes. That work out better. So I figured, after seeing the feet, lower the temp to 120 degree and let it bake for 16 to 17 minutes.

3) The initial cream which I concocted was not as thick as I wanted. Increase the amount of chocolate shall do the trick. The recipe above has an additional 25g of chocolate chips added ( originally was 50g). This filling cream is deliciously yummy!

Otherwise, its perfect. 🙂
I must say after this attempt, I will be able to control macarons success rate better!

After piping in the cream. Sandwich the biscuits and store in the fridge. Macarons need time for the cream to soak through so be patient! Save the appetite till the following day! Its really delicious!



I took a bite. The fillings is a bit too soft before the recipe alteration as can see.


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