Dark Chocolate Raspberry Macarons Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
