Make Ahead

Chocolate and Raspberry Macaron/Meringue Mess

January 12, 2010
0 Ratings
Author Notes

Macaron friends, have your efforts resulted in feetless and cracked macarons? Look no'll never have to bin them again as you turn failure...into success! The beauty of this recipe is it takes literally minutes to assemble and looks FAB. you can also swap the cream/creme fraiche for ice cream/ Greek yoghurt/ sour cream/ Turkish yoghurt.., this could be right up your alley, it is right up mine!

If you don't have macs to hand, meringues are the standard ingredient in the recipe. Or swap with a crisp cookie! —Kitchen Butterfly

  • Serves 2
  • 75g crushed/broken up (chocolate) macarons or (chocolate) meringues
  • 200g whole raspberries
  • 2 tablespoons icing sugar
  • 40 ml cream
  • 2 tablespoons crème fraiche
  • 2 tablespoons chocolate liqueur (like Baileys Irish Cream or the White Liqueur in Tia Maria), Optional
  • To garnish: mint leaves, whole raspberries and mini macaron halves or meringue cuhnks
In This Recipe
  1. First make the macaron cream - Place all but 10-12 raspberries in a bowl and gently crush.
  2. Add the sugar, liqueur, cream and crème fraiche to the raspberries and stir well to combine. Then add the 10-12 whole raspberries. Stir again and place a lid over the cream/wrap some cling film over the top. Refrigerate till ready to serve.
  3. When ready to serve, place a spoonful of chocolate macarons at the base of a wine/dessert glass, followed by a spoonful of the creamy mixture. Repeat to make another layer and top finally with crushed macarons. Top with one or more of the garnishes and serve…. immediately.
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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!