Name: Dark Chocolate Raspberry Macarons Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: French
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 (for Halloween flair); 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)

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Introduction

Dark Chocolate Raspberry Macarons are delicate French confections featuring crisp shells with a soft, chewy interior. Filled with rich dark chocolate ganache and a burst of raspberry jam, these treats offer a perfect balance of tart and sweet flavors. They make an elegant dessert for any special occasion or a delightful indulgence anytime.

The image shows several chocolate macarons on a white plate with a white marbled texture background. Each macaron has three layers: a dark brown chocolate top with a smooth, glossy texture sprinkled lightly with small chocolate shavings, a thick green creamy filling layer in the middle with a slightly rough surface, and a dark brown chocolate bottom layer with a slightly cracked texture. Between the green filling and the bottom layer, there is a bright red glossy layer of jelly or cream. Around the macarons, there are fresh bright red raspberries adding contrast in color and texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
Step 2: Sift the almond flour and powdered sugar together to ensure a smooth and lump-free batter.
Step 3: In a separate bowl, whip the egg whites with cream of tartar and salt until frothy.
Step 4: Gradually add granulated sugar while continuing to whip until stiff peaks form. Add black gel food coloring if desired.
Step 5: Carefully fold the sifted dry ingredients into the egg whites until the batter is glossy and flows like lava.
Step 6: Pipe the batter into small rounds on the prepared baking sheets and gently tap the sheets to release any air bubbles.
Step 7: Allow the piped macarons to rest at room temperature until a skin forms on the surface, about 30 to 60 minutes.
Step 8: Bake in the preheated oven for 18-20 minutes. Let the macarons cool completely on the baking sheet.
Step 9: For the ganache, heat the heavy cream until it simmers, then pour it over the chopped dark chocolate. Let sit for one minute, then stir until smooth.
Step 10: Stir in the unsalted butter and allow the ganache to cool until thickened enough to pipe.
Step 11: Match macaron shells by size. Pipe a ring of ganache on one shell, add a dollop of raspberry jam inside the ring, then top with another shell to form a sandwich.

Tips & Variations

Ensure egg whites are at room temperature for maximum volume and better macaron texture.
For a fruity twist, substitute raspberry jam with strawberry or blackberry jam.
If you want vibrant black macarons for Halloween, use black gel food coloring sparingly to avoid affecting the batter consistency.
Resting the piped macarons before baking helps them develop a smooth, glossy shell and prevents cracking.

Storage

Store the assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. Unfilled macaron shells can be stored in an airtight container at room temperature for up to one week.

How to Serve

The image shows several chocolate macarons placed on a white plate, each macaron having two dark brown glossy chocolate shells with small bits on top, sandwiching a bright green layer with a slightly cracked texture, and a smooth, glossy red filling in the middle. Around the macarons, fresh red raspberries are scattered, adding a pop of color. The scene is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered egg whites instead of fresh?

Yes, powdered egg whites can be substituted. Rehydrate according to the package instructions and ensure they are at room temperature before whipping.

How do I know when the macarons have formed a skin?

The surface will no longer be sticky to the touch and will feel dry after resting. This helps create the characteristic smooth top and prevents cracking during baking.