Macaron has been high on my list of recipes I’ve wanted to do a video for. There’s something about seeing the batter being mixed and piped that no written words can explain quite as well. Macs have forever been popular in France, but are relatively new to the US, only catching the public’s attention within the last 10 years or so. Man, though, have they grown in popularity.
It’s really no surprise Americans have fallen in love with macs. They’re small enough to eat with minimal sweet tooth guilt, they can come in just about any flavor you can think of, and in most cases they’re completely gluten free, which in this day and age is worth its weight in gold.
Today we are making chocolate raspberry macs, but not just any chocolate. It’s no secret I’m a big fan of Guittard chocolate and have been for a long time. They celebrated their 150th birthday recently, and created a limited addition chocolate – Eureka Works 150th Limited Edition 62% – which is legitimately one of the best chocolates I’ve ever had. Generally I just eat this stuff on its own, but it has a flavor profile that goes great with raspberry, so some of my stash is going into this delicious mac.
As a recipe, macaron seem to intimidate many cooks and bakers, especially so-called “amateurs.” Yes, the batter can be a little finicky and yes, they take some practice to get the hang of (like everything on Earth), but I’m sharing this video and recipe disspell the myth that they are beyond the reach of anyone! Happy mac-ing!
Cheers – Chef Scott