Dark Chocolate Raspberry Macarons Recipe
Delight in these elegant Dark Chocolate Raspberry Macarons, featuring crisp almond meringue shells filled with a luscious dark chocolate ganache and a burst of raspberry jam. Perfectly balanced between rich, creamy, and fruity flavors, these macarons are a sophisticated treat for any occasion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 24 macarons (12 sandwich cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
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
Ganache Filling
- 150 g dark chocolate, chopped
- 100 ml heavy cream
- 1 tsp unsalted butter
- 2 tbsp raspberry jam (can substitute strawberry jam)
Instructions
- Preparation: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper to prepare for baking the macarons.
- Sift Dry Ingredients: Combine the almond flour and powdered sugar by sifting them together to ensure a smooth, lump-free mixture for the batter.
- Whip Egg Whites: In a clean bowl, whip the room temperature egg whites with cream of tartar and a pinch of salt until frothy.
- Add Sugar: Slowly add the granulated sugar while continuing to whip the egg whites until stiff peaks form. At this stage, add black gel food coloring if desired for a Halloween flair.
- Fold in Dry Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Fold carefully until the batter is glossy and flows like lava, ensuring not to deflate the meringue.
- 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 air bubbles.
- Rest Macarons: Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This is crucial for their characteristic smooth tops and feet.
- Bake Macarons: Bake in the preheated oven for 18-20 minutes. Once done, remove from oven and allow them to cool completely on the baking sheet.
- Prepare Ganache: Heat the heavy cream until it reaches a simmer. Pour the hot cream over the chopped dark chocolate and let it sit for one minute, then stir gently until the chocolate melts and the ganache is smooth.
- Add Butter and Cool: Stir in the unsalted butter and let the ganache cool to a spreadable consistency.
- Assemble Macarons: Match macaron shells by size. Pipe a ring of the chocolate ganache onto one shell, add a small dollop of raspberry jam in the center, then sandwich it with a matching shell on top.
Notes
- Ensure egg whites are at room temperature for the best volume when whipping.
- Resting the piped batter until a skin forms is essential to prevent cracking and to develop the macaron’s characteristic feet.
- Use high-quality dark chocolate for a richer ganache flavor.
- You can substitute raspberry jam with strawberry jam if preferred.
- Macarons can be stored in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Keywords: macarons, dark chocolate, raspberry, French dessert, meringue cookies, ganache, almond flour, baking
