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Dark Chocolate Raspberry Macarons

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  • Author: Amy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 macarons (24 individual shells)
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Dark Chocolate Raspberry Macarons combine the rich flavors of dark chocolate and tangy raspberry jam in a delicate macaron shell, with a smooth ganache filling. These indulgent treats are a perfect balance of sweet and bitter flavors and make a show-stopping dessert.

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

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. Dust with Cocoa: Sift cocoa powder over the top of the assembled cookies for a dusting of flavor and decoration.
  11. Serve: Enjoy the macarons immediately or refrigerate them for 30 minutes to allow the filling to set before serving.

Notes

If you prefer a different fruit flavor, swap the raspberry jam for strawberry or blueberry jam.

For a more indulgent version, sprinkle a little sea salt on top of the ganache layer before assembling the macarons.

Nutrition

  • Serving Size: 1 macaron
  • Calories: 130
  • Sugar: 12g
  • Sodium: 20mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

Find it online: https://amytasty.com/dark-chocolate-raspberry-macarons/