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Dark Chocolate Raspberry Macarons Recipe

Dark Chocolate Raspberry Macarons Recipe
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★★★★★

4.9 from 22 reviews

These Dark Chocolate Raspberry Macarons are delicate French almond meringue cookies filled with a rich dark chocolate ganache and a hint of raspberry jam. Perfectly crispy on the outside and chewy inside, these elegant treats combine the classic balance of bittersweet chocolate and fruity raspberry for a gourmet dessert experience.

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. Preheat and Prepare: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Sift Dry Ingredients: Sift the almond flour and powdered sugar together to get a smooth, lump-free mixture for the macaron shells.
  3. Whip Egg Whites: In a clean bowl, whip the egg whites with cream of tartar and a pinch of salt until they become frothy.
  4. Add Sugar Gradually: Slowly add the granulated sugar while continuing to whip the egg whites until stiff, glossy peaks form. Add black gel food coloring if desired for a dramatic effect.
  5. Fold in Dry Ingredients: Carefully fold the almond flour and powdered sugar mixture into the whipped egg whites until the batter is glossy and flows like lava, which indicates perfect consistency.
  6. Pipe Macarons: Transfer the batter to a piping bag and pipe small rounds onto the prepared baking sheets. Tap the trays gently to release any trapped air bubbles.
  7. Rest Macarons: Let the piped macarons rest at room temperature for 30-60 minutes, allowing a skin to form on top, which is essential for their signature smooth tops and feet.
  8. Bake: Bake in the preheated oven for 18-20 minutes. Allow the macarons to cool completely on the baking sheets before handling.
  9. Prepare Ganache: Heat the heavy cream until simmering and pour it over the chopped dark chocolate. Let it sit for one minute, then stir until smooth. Stir in the unsalted butter and allow the ganache to cool and thicken.
  10. Assemble Macarons: Pair macaron shells of similar size. Pipe a ring of the dark chocolate ganache onto one shell, add a small dollop of raspberry jam in the center, and sandwich with the matching shell on top.

Notes

  • Ensure egg whites are at room temperature before whipping to achieve maximum volume.
  • Resting the piped macarons to form a skin helps create the iconic smooth top and prevents cracking during baking.
  • You can replace raspberry jam with strawberry jam for a slightly different fruity flavor.
  • Optional black gel food coloring adds a striking appearance, especially for festive occasions like Halloween.
  • Store assembled macarons in an airtight container in the refrigerator for up to 3 days for optimal freshness.

Nutrition

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

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