Name: Dark Chocolate Raspberry Macarons
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Cuisine: French
Ingredients: 120g almond flour; 200g powdered sugar; 100g egg whites (room temperature); 50g granulated sugar; ¼ tsp cream of tartar; A pinch of salt; Black gel food coloring (optional); 150g dark chocolate, chopped; 100ml heavy cream; 1 tsp unsalted butter; 2 tbsp raspberry jam

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Why You’ll Love This Recipe

These Dark Chocolate Raspberry Macarons combine the sophisticated and indulgent flavors of dark chocolate and raspberry in every bite. Their chewy yet delicate texture paired with the creamy ganache filling is a taste experience you won’t forget. While they might look intricate, this recipe is surprisingly approachable even for beginners, making it a fun and rewarding baking project. Whether you’re preparing them for a festive gathering or a special treat for yourself, these macarons are sure to impress.

Ingredients

For the Macaron Shells:

120g almond flour
200g powdered sugar
100g egg whites (room temperature)
50g granulated sugar
¼ tsp cream of tartar
A pinch of salt
Black gel food coloring (optional)

For the Ganache:

150g dark chocolate, chopped
100ml heavy cream
1 tsp unsalted butter

For the Raspberry Filling:

2 tbsp raspberry jam

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Necessary Tools:

Mixing bowls
Sifter
Electric mixer
Piping bag with round tip
Baking sheets
Parchment paper
Small saucepan

Ingredient Swaps and Additions:

White Chocolate Twist: Swap the dark chocolate for white chocolate for a different flavor.
Fruit Variations: You can replace the raspberry jam with strawberry jam for a new twist on flavor.
Extra Luxury: Add a sprinkle of sea salt on top of the ganache layer for an elevated flavor profile.

Step-by-Step Instructions:

1. Preheat the Oven:

Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

2. Sift the Dry Ingredients:

Sift the almond flour and powdered sugar together in a medium bowl to ensure the batter will be smooth and lump-free.

3. Whip the Egg Whites:

In a separate bowl, whip the egg whites with cream of tartar and a pinch of salt until frothy. Gradually add the granulated sugar and continue whipping until stiff peaks form. If desired, add a few drops of black gel food coloring for a festive Halloween look.

4. Fold the Dry Ingredients:

Carefully fold the sifted dry ingredients into the whipped egg whites. Use a spatula and fold gently until the batter becomes glossy and flows smoothly like lava.

5. Pipe the Macaron Shells:

Transfer the macaron batter into a piping bag with a round tip. Pipe small, even rounds onto your prepared baking sheets, spacing them evenly. Tap the baking sheets on the counter to remove any air bubbles.

6. Let the Macarons Rest:

Allow the macaron shells to rest until a skin forms on the surface—this usually takes about 30-60 minutes. When you lightly touch the surface, it should feel dry.

7. Bake:

Bake the macarons in the preheated oven for 18-20 minutes. Let them cool completely on the baking sheets before removing them.

8. Prepare the Ganache:

For the ganache, heat the heavy cream in a small saucepan until it’s just about to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 1 minute. Stir until the chocolate melts completely and the ganache becomes smooth. Incorporate the butter and stir until fully combined. Let the ganache cool to room temperature.

9. Assemble the Macarons:

Once the macaron shells are completely cooled, match them by size. Pipe a ring of ganache onto one macaron shell, then add a small dollop of raspberry jam in the center. Top with another macaron shell to form a sandwich.

10. Serve:

Enjoy the macarons immediately or refrigerate them for 30 minutes to allow the filling to set before serving.

Servings and Timing

Servings: 12 macarons (24 individual shells)
Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Variations

Make Them Mini: For a bite-sized treat, pipe smaller rounds and assemble mini macarons for a fun twist on presentation.
Flavor Combinations: Experiment with adding a little orange zest to the ganache for a chocolate-orange twist, or infuse the ganache with coffee for a mocha macaron.

Storage

Macarons are best enjoyed within 2-3 days of making them. Store them in an airtight container in the fridge and let them come to room temperature before serving.

FAQs

1. Can I make macarons without a piping bag?

Yes, you can use a plastic sandwich bag with the tip cut off to pipe the macaron batter if you don’t have a piping bag.

2. How do I know if my macaron shells are done baking?

The macaron shells should be firm to the touch but soft in the center. They should easily peel off the parchment paper when they are ready.

3. How do I prevent my macarons from cracking?

Make sure you don’t overmix the batter and that the macaron shells are rested long enough to form a skin before baking. Also, avoid opening the oven door during the baking process to prevent temperature fluctuations.

4. How do I get a smooth ganache?

Be sure to stir the ganache gently and let it cool to room temperature before using. This will help it achieve a smooth, glossy finish.

5. Can I make the macaron shells ahead of time?

Yes, you can make the macaron shells in advance and store them in an airtight container for 1-2 days before assembling them with the ganache and raspberry jam.

6. How can I make my macaron shells more uniform in size?

Using a template underneath the parchment paper can help you pipe uniform-sized rounds for perfectly even macarons.

7. What can I do if my ganache is too runny?

If the ganache is too runny, allow it to cool for a bit longer before using. You can also refrigerate it briefly to thicken it up before piping.

8. Can I freeze the macarons?

Yes, you can freeze unassembled macaron shells for up to a month. Assemble them with the ganache and jam after thawing.

9. How do I know when the macaron batter is mixed properly?

The batter should flow easily from the spatula but still hold its shape. It should not be too runny or too thick.

10. How do I prevent my macarons from being hollow?

Make sure your egg whites are whipped to stiff peaks and that you don’t overmix the batter. Also, ensure the macaron shells rest before baking to help them form a proper structure.

Conclusion

These Dark Chocolate Raspberry Macarons are a luxurious treat that brings together the rich flavors of dark chocolate and raspberry in a beautiful, delicate bite. They’re perfect for special occasions or as a showstopping dessert to impress your guests. With their soft, chewy texture and smooth ganache filling, these macarons are sure to become a favorite in your recipe repertoire!