Dark Chocolate Raspberry Macarons

Oof—these Dark Chocolate Raspberry Macarons? They’re rich, pretty, and kinda magical. We couldn’t stop eating them.

The shells are light and crisp. The dark chocolate is smooth and bold. And the raspberry filling? Sweet and a little tangy.

It’s like a fancy candy bar in a cookie. But way cuter. And yeah, they’re easier to make than they look.

Let’s bake a batch together. You’ll totally love the mix of flavors. And they make the best little gift too.

Why You’ll Love This Recipe

• Decadent Flavor: The bittersweet dark chocolate perfectly complements the natural sweetness and tartness of raspberry, creating a flavor explosion in every bite.
• Impressive Yet Doable: Macarons are known for being a little challenging to make, but with patience and practice, anyone can master this recipe.
• Perfect for Special Occasions: Whether you’re preparing them for a fancy dessert table, a birthday celebration, or just because, these macarons will impress your guests.
• Customizable: You can tweak the filling to your liking—add more raspberry jam for extra sweetness, or make the ganache even richer with a touch of cream or liqueur.
• Great for Gifting: Packaged beautifully, these macarons make a thoughtful homemade gift for loved ones.

Required Kitchen Tools

Before you get started, make sure you have the following kitchen tools:

1. Mixing Bowls: For preparing the meringue and the dry ingredients.
2. Electric Hand Mixer or Stand Mixer: To beat the egg whites into stiff peaks for the meringue.
3. Piping Bags with Round Tip: For piping the macaron batter onto the baking sheets.
4. Silicone Baking Mats or Parchment Paper: To line your baking sheets.
5. Sifter: For sifting the almond flour, powdered sugar, and raspberry powder.
6. Spatula: For folding the meringue and dry ingredients together.
7. Oven Thermometer (Optional): To ensure the oven temperature is accurate.

Ingredients

Here’s everything you’ll need to make the shells and filling for your macarons:

For the Macaron Shells:

• 275g almond flour: Finely ground almond flour is key for achieving the perfect texture.
• 240g powdered sugar: This adds sweetness and ensures the shells have a smooth, polished finish.
• 10g raspberry powder: Raspberry powder gives a subtle berry flavor and a beautiful pink tint to the shells.
• 210g granulated sugar: Helps create the meringue that will give structure to the macarons.
• 210g egg whites: These should be aged for at least 24 hours for the best meringue texture (you can use fresh eggs if needed, but aged eggs are ideal).
• Pink or red food coloring: Optional, but it enhances the raspberry theme and gives the shells a vibrant pop.

For the Dark Chocolate Ganache Filling:

• 6 oz. bittersweet chocolate chips: You can also use semi-sweet chocolate if you prefer a sweeter ganache.
• 4 oz. heavy whipping cream: The cream creates a smooth, silky texture for the ganache.

For the Raspberry Jam Filling:

• Raspberry jam: Use a high-quality, thick jam to prevent it from spilling out when you sandwich the macaron shells together. You can also make your own homemade raspberry jam for an even fresher flavor.

Step-by-Step Instructions

1. Prepare the Macaron Shells

Sift the Dry Ingredients

Start by sifting together the almond flour, powdered sugar, and raspberry powder into a large bowl. This ensures that there are no clumps in the dry mixture, which will make the macaron batter smoother and more uniform. You may want to sift these ingredients twice to be sure everything is finely mixed.

Whip the Egg Whites

In a clean, dry mixing bowl, beat the egg whites using an electric mixer on medium speed until they start to form soft peaks. Add in the granulated sugar gradually, about a tablespoon at a time, until stiff peaks form. The egg whites should look glossy and hold their shape firmly. This is the foundation of the macaron meringue.

Fold the Dry Ingredients into the Meringue

Once your egg whites are at stiff peaks, it’s time to incorporate the dry ingredients. Add the sifted almond flour, powdered sugar, and raspberry powder mixture to the egg whites. Gently fold everything together using a rubber spatula. The goal here is to deflate the meringue just slightly so the batter becomes smooth and flows slowly off the spatula when you lift it. This process is called “macaronage,” and getting the right consistency is key to making perfect macarons.

Add the Food Coloring

If you want a more vibrant color, add a few drops of pink or red food coloring to your macaron batter and fold it in gently. Be careful not to over-mix, or your macarons may end up too flat.

Pipe the Macaron Shells

Now that your batter is ready, transfer it into a piping bag fitted with a round tip. Line two baking sheets with silicone baking mats or parchment paper. Pipe the batter onto the baking sheets in small, even circles about 1.5 inches in diameter. Keep the circles spaced about 2 inches apart to allow for spreading. Tap the baking sheet firmly on the counter a few times to remove any air bubbles and smooth the tops of the macarons.

Let the Shells Rest

Let the piped macaron shells rest at room temperature for 30-60 minutes. This step is crucial because it allows the shells to form a dry skin on top. When you lightly touch the surface, it should feel dry, and your finger should come away clean.

Bake the Macarons

Preheat your oven to 300°F (150°C). Bake the macarons one tray at a time in the middle of the oven for 12-15 minutes. Keep an eye on them towards the end of the baking time; the shells should be firm to the touch and easily lift off the parchment paper when done. If they stick, they may need a little more time.

Let the macarons cool completely on the baking sheets before removing them.

2. Prepare the Dark Chocolate Ganache Filling

Heat the Cream

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Be careful not to bring it to a full boil.

Make the Ganache

Place the bittersweet chocolate chips into a heatproof bowl. Once the cream is simmering, pour it over the chocolate chips. Let it sit for about 2 minutes, allowing the heat to melt the chocolate. Stir gently until the ganache is smooth and glossy. If you prefer a thicker ganache, let it cool at room temperature for a while, stirring occasionally.

Let It Set

Allow the ganache to cool and thicken for about 15-20 minutes. It should be the consistency of peanut butter, perfect for piping onto the macaron shells.

3. Assemble the Dark Chocolate Raspberry Macarons

Fill the Shells

Once the macaron shells have completely cooled, flip half of them upside down. Pipe a small amount of raspberry jam in the center of each shell. Be careful not to overfill to avoid spilling the jam when you sandwich the macarons together.

Then, pipe the dark chocolate ganache on top of the jam. The ganache should form a nice layer that is not too thick but provides enough richness to complement the raspberry flavor.

Sandwich the Shells

Place the matching macaron shells on top of the filled ones, gently pressing down to create a nice seal. The ganache and jam should ooze slightly from the sides but not spill out completely.

How to Serve Dark Chocolate Raspberry Macarons

These Dark Chocolate Raspberry Macarons are perfect for serving at special occasions like weddings, birthdays, or as an elegant afternoon treat. Here are some ideas for serving:

• As a Dessert Table Centerpiece: Arrange your macarons beautifully on a tiered stand, garnished with fresh raspberries for a burst of color.
• With Afternoon Tea: Pair these macarons with a hot cup of Earl Grey or black tea. The richness of the dark chocolate will complement the aromatic tea perfectly.
• As a Gift: Package your macarons in a decorative box and present them to loved ones. They make for an exquisite homemade gift for any occasion.

Storing Dark Chocolate Raspberry Macarons

Macarons are best enjoyed fresh, but you can store them for later.

• In the Fridge: If you have leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.
• Freezing Macarons: Macarons can also be frozen! Place the filled macarons in an airtight container or a freezer-safe bag and freeze for up to 1 month. Allow them to thaw at room temperature for 30-45 minutes before serving.

Nutrition with Table Format

Nutrient	Amount per Macaron
Calories	100
Total Fat	6g
Saturated Fat	3.5g
Cholesterol	20mg
Sodium	10mg
Total Carbohydrates	11g
Dietary Fiber	1g
Sugars	9g
Protein	1g

(Note: Nutritional information is approximate and can vary depending on ingredient brands and portion sizes.)

Conclusion

Making Dark Chocolate Raspberry Macarons may take a little time and patience, but the result is more than worth it. These delicate, colorful treats are perfect for any occasion, from an afternoon tea to a lavish party dessert. The combination of rich dark chocolate and bright, fruity raspberry is truly unbeatable. With the detailed steps outlined in this post, you’ll be able to create macarons that rival any bakery.

I hope you enjoyed this recipe and that you’ll try making these macarons at home. Remember, the key to perfect macarons is practice and precision, so don’t get discouraged if they’re not perfect the first time! Enjoy the process and, most importantly, enjoy the delicious results!