Chocolate Raspberry Skyr Macaron Recipe.

For additional pictures and flavors, please see my earlier recipes:

Other recipes and pictures:
Lavender Vanilla Macaron Recipe
Chocolate Raspberry Skyr Macaron Recipe
Orange Blossom Macaron Recipe
Rose Vanilla Elderflower Macaron Recipe
Eggnog with Cinnamon & Nutmeg Macaron Recipe
Vanilla-Ginger Macaron Recipe
Snickerdoodle Macaron Recipe

Orange Vanilla Macaron Recipe

Green Tea and Honey Macaron Recipe
Green Tea Vanilla Macaron Recipe

Looking for a fruity, tangy, less-sweet macaron recipe made without butter? I just made these chocolate raspberry macarons and whipped the filling with Iceland Provisions Vanilla Skyr.  If you haven’t tried this product, you must.  It’s delicious...especially if you are a fan of Greek yogurt.  Skyr is a rich, creamy, cultured dairy product, similar in consistency to consistency to Greek yogurt, but it uses different cultures. Best of all, it’s high in protein and low in sugar. I liked using it in the chocolate raspberry filling to keep the chocolate a little softer and to cut down on the sweetness of the filling. 

The filling is so easy to make.  Used just three ingredients and whisked them together.  

Filling: melted chocolate, crushed raspberries and Skyr  (a yogurt-like  cheese.)

Chocolate Raspberry Skyr Macaron Recipe

Vanilla shell with a filling of chocolate raspberry blended with Icelandic Provisions Vanilla Skyr.   A healthier option than a buttercream. 

The recipe makes 36 1.75” diameter shells for 18 finished cookies. Recipe makes about 42 1.50” size macarons.

Dry ingredients.

In one bowl mix:

90g almond flour (I used Bob’s Red Mill Super Fine Flour)

90g powdered sugar (I used organic powdered sugar from Whole Foods)

Pinch of salt

Sift the dry ingredients through a sieve, or aerate with food processor to remove clumps.

In a separate medium-sized bowl make the meringue mixture.

You’ll need:

2 egg whites (about 70g)
1/4 tsp white vinegar

48 g granulated sugar (about 1/4 c)

1tsp vanilla
Food coloring if desired.

Additional ingredients for the Filling are listed below

Add the vinegar and vanilla to the egg whites. Whip until frothy.  Slowly add sugar, one tsp at a time, while continuing to beat egg whites until stiff peaks are formed about 3-5 minutes. (If you are adding food coloring, add 1-2 drops of gel coloring just before stiff peaks are reached.)

When meringue mixture is done, sprinkle 1/2 of dry mix over the meringue and gentle fold the dry mix into the meringue using a rubber spatula.  Be careful not to deflate the meringue.  Sprinkle other half of dry mix onto the meringue. Continue to fold the dry mix into the meringue mixture being careful not to deflate the meringue. 

The macaron mixture is done when the batter is thick and “lava like”.  It should fall off the rubber spatula in a thick ribbon and begin to self-level after about 20 seconds.  If the batter “ribbon” is still thick or bumpy, fold the batter a few more times.  Do NOT over mix.  It is better to undermix than overmix the batter.  

Pipe the macarons onto a silicone macaron template, or onto a parchment lined cookie sheet. About 1”- 1.25” rounds as they will spread before baking. Place them about an inch apart to allow them to expand. Tap the tray onto the countertop or tap the bottom of the tray with your hand to remove air bubbles.

Let sit for 30 minutes until the shells are dry to the touch. You may need to set in oven or put a fan on in the kitchen during the resting period to avoid the effects of humidity. (Don’t rush this step. It can take up to 40 minutes (or longer) for the macarons to dry out .... depending on the weather or texture of your batter.)

The cookie shells are ready to bake when you can touch the cookie and no batter sticks to your finger.  If you do not allow proper resting time, your cookies will not rise and create the “feet” that are such an identifiable feature of a macaron. While the cookies are resting, preheat the oven to 315 degrees.

During the resting period, begin the filling:

Chocolate Raspberry Skyr  Filling (enough to make 24 sandwiched cookies)

Enough to fill 24 average 1.5” diameter cookies. 

60g chocolate chips

42g of fresh raspberries (about 10-12)

45g Icelandic Provisions Vanilla  skyr (or as much as desired)

(you can substitute another flavor, or use Greek yogurt if you can’t find skyr)

Mash the raspberries with a fork to create a paste. Melt the chocolate in the microwave in 30 second intervals making sure that the chocolate doesn’t burn.  Add the raspberry paste to the melted chocolate and use an electric whisk to blend and whip the chocolate raspberry filling.

Finally whip in the vanilla skyr a teaspoon at a time until you reach a flavor and consistency that you like.  The raspberry and skyr will impart a tangy element cutting down on the sweetness of the chocolate. The filling will be like similar in consistency to chocolate pudding, but it will thicken as the chocolate cools. 

Spoon the filling into a piping bag fitted with a round tip. Set the filling in the fridge to chill and let the chocolate harden a little before piping onto the macaron shells. Cool about 10-15 minutes before piping.

When the macarons are dry to the touch, bake one tray at a time for 13-14 minutes in a 315 degree Fahrenheit preheated oven.

The cookies are done if they lift easily off the mat or parchment when cooled. If they are still moist or sticky, bake a couple more minutes or let them sit in the warm oven for a few additional minutes. Do not over bake or you will be left with a very brittle cookie.  You want the outer shell to be crunchy, but the inside to still be a little chewy.

Remove the filling from the fridge to soften slightly while the shells cool. Let the macaron shells cool completely before adding the filling.  Pair the macaron shells by matching sizes. Pipe a small amount of filling on one shell.  Gently twist the top shell onto the bottom shell to evenly distribute the filling around the shell.

Place the macarons into an airtight container and place in the refrigerator.  Best eaten within 3-4 days, or freeze any remaining cookies. Apparently they taste best after about 24 hrs when the flavors and textures have been able to meld.  But we love them within the first 5 minutes! 

When ready to serve, remove from fridge (or freezer) and let the cookies reach room temperature before enjoying!

Sifting the dry ingredients and pressing out the clumps

Frothing the egg whites for the meringue

Folding the dry ingredients into the meringue.

Macaron shells resting.

Finished cookie ready to enjoy!

Materials Used:
You can use parchment paper in place of the silicone mats and you can use a plastic ziplock type bag in place of the pastry bag. I purchased the orange blossom water at Whole Foods.  I bought the one on Amazon (shown below), but it broke during shipping. Smelled great, but I couldn’t use it.)
        

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