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Dark Chocolate Raspberry Macarons

Dark Chocolate Raspberry Macarons That Melt in Your Mouth

Delight in these Dark Chocolate Raspberry Macarons, a sophisticated treat with a crisp shell and chewy ganache filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1.5 cups Almond Flour Essential for a nutty flavor and structure in your macaron shells.
  • 1.75 cups Powdered Sugar Adds sweetness and creates a smooth texture.
  • 4 large Egg Whites Room temperature for volume and fluffy texture.
  • 0.5 cups Granulated Sugar Stabilizes egg whites for meringue.
  • 0.25 teaspoons Cream of Tartar Helps maintain egg white structure.
  • 1 pinch Salt Enhances flavor; optional.
  • 2 drops Black Gel Food Coloring For visual appeal.
For the Dark Chocolate Ganache
  • 8 ounces Dark Chocolate Chopped for rich filling.
  • 0.5 cups Heavy Cream Heat until simmering.
  • 2 tablespoons Unsalted Butter Adds richness.
For the Filling
  • 0.5 cups Raspberry Jam Can swap with strawberry jam.

Equipment

  • Stand mixer or hand mixer
  • Piping bag with round tip
  • baking sheets
  • Parchment paper
  • medium bowl
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
  2. Sift together almond flour and powdered sugar to eliminate lumps.
  3. Whip egg whites on medium speed until frothy, then gradually add granulated sugar and cream of tartar, beating until stiff peaks form.
  4. Fold the sifted mixture into the whipped egg whites and add black gel food coloring.
  5. Pipe small rounds onto the prepared baking sheets, leaving space in between.
  6. Let the piped macaron shells rest for about 30 minutes until dry to the touch.
  7. Bake for 15-20 minutes, rotating sheets halfway through.
  8. Cool the macarons completely on the sheets.
  9. Prepare the ganache by heating heavy cream and pouring it over chopped dark chocolate; stir until smooth and add butter.
  10. Assemble the macarons by spreading ganache on half and topping with raspberry jam before sandwiching with the other half.
  11. Refrigerate assembled macarons for at least 30 minutes before serving.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 50mgPotassium: 40mgFiber: 1gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Macarons can be stored in the fridge for up to a week and frozen for up to 3 months. Serve with tea or coffee for an exquisite experience.

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