Name: Dark Chocolate Raspberry Macarons Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
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; 150 g dark chocolate, chopped; 100 ml heavy cream; 1 tsp unsalted butter; 2 tbsp raspberry jam (can substitute strawberry jam)

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Introduction

Dark Chocolate Raspberry Macarons are delicate French cookies with a crisp shell and chewy center, filled with rich chocolate ganache and a burst of raspberry jam. Perfect for special occasions or a refined treat, these macarons combine tart fruitiness with deep chocolate flavor.

The image shows a close-up of several chocolate macarons stacked with three visible layers: the top and bottom layers are dark chocolate shells with a smooth and shiny texture, the middle layer is a bright green cream with a slightly rough surface, and between the green cream and the bottom shell is a layer of glossy red filling. The macarons are placed on a white plate with fresh red raspberries scattered around them, and tiny chocolate flakes are sprinkled on top of the macarons. The background is a white marbled 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 whipped egg whites until the mixture is glossy and flows like lava.
Step 6: Pipe the batter into small rounds on the prepared baking sheets. Tap the sheets gently to remove 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 to 20 minutes, then let them cool completely on the baking sheet.
Step 9: For the ganache, heat the heavy cream until simmering. Pour it over the chopped dark chocolate and let sit for one minute.
Step 10: Stir the mixture until smooth, then incorporate the unsalted butter. Allow the ganache to cool and thicken slightly.
Step 11: Match macaron shells by size. Pipe a ring of ganache onto one shell, add a small dollop of raspberry jam in the center, then top with the matching shell to sandwich.

Tips & Variations

Use room temperature egg whites for the best meringue volume and texture.
Swap raspberry jam with strawberry jam for a different fruity twist.
Allow macarons to rest long enough before baking to form a proper skin, which helps prevent cracking.
Add a touch of black gel food coloring to give a spooky look, perfect for Halloween.
Store piped shells in an airtight container before baking to maintain moisture until you are ready to bake.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving to enjoy their texture and flavor. Unfilled shells can be kept in an airtight container at room temperature for up to 1 week. Ganache can be stored in the fridge for up to one week and gently warmed before assembly.

How to Serve

The image shows several chocolate macarons on a white plate with a white marbled texture. Each macaron has three layers: a dark brown top and bottom with a smooth, shiny chocolate surface, a bright green textured middle layer, and a glossy red filling sandwiched between the green and bottom layers. Some macarons have small brown shavings on top. Around the macarons are fresh, bright red raspberries with a bumpy texture, adding a fresh contrast to the rich macarons. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack or have no feet?

Cracking often happens when the macarons are baked at too high a temperature or if they have not rested enough to form a skin. Make sure to rest the piped batter until dry to the touch and bake at a consistent 300°F (150°C).

Can I use pasteurized egg whites from a carton?

Yes, you can use pasteurized egg whites, but room temperature fresh egg whites often give better volume and stability for the meringue. Use carton egg whites if you prefer or if fresh eggs are not available.