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Dark Chocolate Raspberry Macarons Recipe

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★★★★★

4.7 from 71 reviews

These Dark Chocolate Raspberry Macarons are delicate French confections featuring crisp almond meringue shells filled with a rich dark chocolate ganache and a burst of tangy raspberry jam. Perfect for special occasions or as an elegant treat, these macarons combine smooth textures and a balance of sweet and tart flavors.

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)

Ganache 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

  1. Preparation: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper to prepare for baking.
  2. Sift Dry Ingredients: Sift the almond flour and powdered sugar together to remove lumps and ensure a smooth batter texture.
  3. Whip Egg Whites: In a separate bowl, whip the egg whites with cream of tartar and a pinch of salt until frothy.
  4. Add Sugar: Gradually add granulated sugar while continuing to whip the egg whites until stiff peaks form; add black gel food coloring if desired for coloring.
  5. Fold Ingredients: Carefully fold the sifted dry ingredients into the whipped egg whites until the batter is glossy and flows like lava, being careful not to deflate the mixture.
  6. Pipe Batter: Pipe the batter into small rounds onto the prepared baking sheets and gently tap the trays to release any air bubbles.
  7. Rest Macarons: Allow the piped macarons to rest at room temperature until a skin forms on the surface, approximately 30 to 60 minutes.
  8. Bake: Bake the macarons in the preheated oven for 18-20 minutes. Once baked, let them cool completely on the baking sheets.
  9. Prepare Ganache: Heat the heavy cream until it just simmers, then pour it over the chopped dark chocolate. Let it sit for a minute before stirring until smooth.
  10. Add Butter: Stir in the unsalted butter and allow the ganache to cool to a pipeable consistency.
  11. Assemble Macarons: Match macaron shells by size. Pipe a ring of ganache on one shell, add a dollop of raspberry jam in the center, then top with another shell to form a sandwich.

Notes

  • Ensure egg whites are at room temperature for best volume when whipping.
  • Sifting dry ingredients is essential for smooth macaron shells.
  • Resting macarons before baking is crucial to develop a skin to avoid cracking.
  • The ganache should be cooled but still soft enough to pipe easily.
  • You can substitute raspberry jam with strawberry jam for a different fruity note.
  • If desired, add black gel food coloring to the batter for a festive Halloween appearance.

Keywords: dark chocolate macarons, raspberry macarons, French macarons, chocolate ganache, raspberry jam, almond meringue cookies, elegant desserts

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