Dark Chocolate Raspberry Macarons Recipe

Introduction

Dark Chocolate Raspberry Macarons are an elegant and indulgent treat, combining crisp, delicate shells with a rich chocolate ganache and fruity raspberry jam. Perfect for special occasions or a luxurious afternoon snack, these macarons are sure to impress both in taste and presentation.

Ingredients

• 120 g almond flour
• 200 g powdered sugar
• 100 g egg whites (room temperature)
• 50 g granulated sugar
• 1/4 tsp cream of tartar
• 1 pinch salt
• 1 optional black gel food coloring
• 150 g dark chocolate, chopped
• 100 ml heavy cream
• 1 tsp unsalted butter
• 2 tbsp raspberry jam

Instructions

1. Step 1: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. Step 2: Sift almond flour and powdered sugar together to create a smooth, lump-free mixture.
3. Step 3: In a clean bowl, whip the egg whites with cream of tartar and salt until frothy.
4. Step 4: Gradually add granulated sugar to the egg whites, whipping until stiff peaks form. Add black gel food coloring if desired and mix gently.
5. Step 5: Carefully fold the dry almond flour mixture into the whipped egg whites until the batter is glossy and flows like lava.
6. Step 6: Pipe the batter into small rounds onto the prepared baking sheets. Tap the trays to release air bubbles.
7. Step 7: Let the piped macarons rest for 30 to 60 minutes until a skin forms on the surface.
8. Step 8: Bake the macarons for 18 to 20 minutes. Once done, let them cool completely on the baking sheets.
9. Step 9: For the ganache, heat heavy cream until it simmers. Pour it over the chopped dark chocolate and let it sit for a minute.
10. Step 10: Stir the mixture until smooth, then mix in unsalted butter and allow the ganache to cool and thicken.
11. Step 11: Assemble the macarons by sandwiching a dollop of raspberry jam and a spoonful of chocolate ganache between two shells.

Tips & Variations

• For best results, ensure egg whites are at room temperature before whipping to achieve maximum volume.
• You can substitute raspberry jam with strawberry jam for a slightly different fruity note.
• If desired, add a few drops of vanilla extract or almond extract to the ganache for added flavor.
• Use a piping bag with a round tip for more uniform macaron shells.

Storage

Store macarons in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving to enjoy the best texture and flavor. Leftover ganache can be kept refrigerated for up to a week and gently warmed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macarons without cream of tartar?

Yes, cream of tartar helps stabilize the egg whites but can be omitted. If unavailable, a few drops of lemon juice or vinegar can be used as an alternative.

How do I know when the macaron batter is ready?

The batter should be smooth, shiny, and flow like thick lava when folded. It should slowly fall off the spatula in a ribbon without breaking immediately.

Dark Chocolate Raspberry Macarons Recipe

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Delight in these elegant Dark Chocolate Raspberry Macarons, featuring crisp almond meringue shells sandwiched with rich dark chocolate ganache and a sweet tart hint of raspberry jam. Perfect for special occasions or an indulgent treat, these French-style macarons blend the delicate texture of almond flour with the bold flavors of dark chocolate and fresh raspberry.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 20–24 macarons (approximately 10–12 pairs) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 120 g almond flour
• 200 g powdered sugar
• 100 g egg whites (room temperature)
• 50 g granulated sugar
• 1/4 tsp cream of tartar
• 1 pinch salt
• 1 optional Black gel food coloring (For Halloween flair)

Filling

• 150 g dark chocolate, chopped
• 100 ml heavy cream (heated until simmering)
• 1 tsp unsalted butter
• 2 tbsp raspberry jam (Can swap with strawberry jam)

Instructions

1. Preparation: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. This sets the foundation for baking the macarons.
2. Sift Dry Ingredients: Sift the almond flour and powdered sugar together to ensure the batter is smooth and free of lumps, which is crucial for the delicate macaron texture.
3. Whip Egg Whites: In a separate bowl, whip the egg whites along with cream of tartar and a pinch of salt until frothy. Gradually add the granulated sugar while continuing to whip until stiff peaks form, ensuring a stable meringue. If desired, add black gel food coloring to enhance the color for Halloween flair.
4. Fold Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Fold carefully until the batter is glossy and flows like lava, signifying the proper macaronage consistency.
5. Pipe and Rest: Pipe the batter into small rounds onto the prepared baking sheets. Tap the trays gently to release any air bubbles. Let the macarons rest at room temperature for 30–60 minutes until a thin skin forms on the surface, which helps achieve the classic smooth tops.
6. Bake: Bake the macarons in the preheated oven for 18-20 minutes. After baking, allow them to cool completely on the baking sheets to set properly before filling.
7. Prepare Ganache: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for one minute to melt. Stir gently until smooth and glossy. Stir in the unsalted butter and let the ganache cool until it thickens but remains spreadable.
8. Assemble Macarons: Carefully pair the macaron shells by size. Spread a thin layer of raspberry jam on one shell of each pair, then pipe or spread the cooled ganache on top of the jam. Sandwich with the other shell gently.
9. Chill and Serve: Place the assembled macarons in the refrigerator for at least one hour before serving to allow the flavors to meld and the filling to set properly.

Notes

• Ensure egg whites are at room temperature before whipping for optimal volume.
• Sifting dry ingredients helps prevent lumps and ensures a smooth batter.
• Folding technique is critical; overmixing or undermixing can affect texture.
• Allowing macarons to rest before baking develops the characteristic ‘feet’.
• Use good-quality dark chocolate for a rich ganache flavor.
• Macarons are best enjoyed within 2-3 days but can be stored in an airtight container in the refrigerator.
• Let refrigerated macarons sit at room temperature for 15-20 minutes before serving for best texture.

Keywords: dark chocolate macarons, raspberry macarons, French macarons, chocolate ganache macarons, almond flour cookies