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 with strawberry jam)

Jump to Recipe

If you are looking for a delightful blend of rich chocolate and tangy fruit wrapped in delicate, melt-in-your-mouth shells, these Dark Chocolate Raspberry Macarons are just the treat you need. With their perfectly crisp exterior and luxurious, creamy filling, this recipe effortlessly combines the elegance of classic French macarons with the vibrant kick of raspberry jam. Every bite offers an irresistible harmony of bold dark chocolate ganache and luscious raspberry sweetness, making these macarons a show-stopping dessert for any occasion.

Dark Chocolate Raspberry Macarons Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and precision. Each ingredient is thoughtfully chosen to create that signature smooth texture, balanced flavor, and gorgeous appearance that Dark Chocolate Raspberry Macarons are known for. From finely ground almond flour to luscious dark chocolate, every component plays an essential role in crafting these perfectly delicate treats.

120 g almond flour: Provides the nutty base essential for the macaron shells’ tender crumb.
200 g powdered sugar: Adds sweetness and helps create the smooth batter texture.
100 g egg whites (room temperature): Allows for maximum volume when whipped, crucial for light, airy shells.
50 g granulated sugar: Stabilizes the meringue for those glossy peaks.
1/4 tsp cream of tartar: Keeps the egg whites firm and prevents collapse.
1 pinch salt: Enhances overall flavor depth in the meringue.
1 optional black gel food coloring: Perfect for adding an elegant or festive look, especially for Halloween.
150 g dark chocolate, chopped: The star ingredient in the ganache, bringing a rich, bittersweet note.
100 ml heavy cream: Creates a smooth and creamy ganache when combined with the chocolate.
1 tsp unsalted butter: Adds silkiness and a slight sheen to the ganache.
2 tbsp raspberry jam: Offers a tart, fruity contrast that complements the intense dark chocolate perfectly.

How to Make Dark Chocolate Raspberry Macarons

Step 1: Preparation

Start by preheating your oven to 300°F (150°C) and lining two baking sheets with parchment paper. This sets the stage for baking the perfect shells with an even heat distribution. Then, sift the almond flour and powdered sugar together to remove any lumps, ensuring your batter will be silky smooth and free of grainy bits.

Step 2: Whip the Egg Whites

In a clean bowl, beat the egg whites with cream of tartar and a pinch of salt until they become frothy. Gradually incorporate granulated sugar while continuing to whip until you reach stiff, glossy peaks. If you want to add a bit of drama to your macarons, a touch of black gel food coloring can make them visually stunning without compromising texture.

Step 3: Folding the Batter

Carefully fold the almond flour and powdered sugar mixture into the meringue. The key here is to gently incorporate the dry ingredients without deflating the egg whites, until the batter has a shiny appearance and flows slowly off your spatula like warm lava.

Step 4: Piping and Resting

Transfer the batter to a piping bag fitted with a round tip and pipe small rounds onto your prepared baking sheets. To avoid air bubbles, confidently tap the baking sheets on the counter. Now comes one of the most important steps: let the macarons rest for 30 to 60 minutes, until a delicate skin forms on the surface. This guarantees those signature feet during baking.

Step 5: Baking

Bake the macarons in your preheated oven for 18 to 20 minutes. Once done, allow them to cool completely on the baking sheet. Patience is key because handling warm shells can lead to cracking or sticking.

Step 6: Making the Ganache

While your shells cool, heat the heavy cream until it’s just simmering. Pour the hot cream over the chopped dark chocolate and let it sit for a minute. Then, stir gently until your ganache is luxuriously smooth. Stir in the unsalted butter for extra creaminess and set aside to cool until the right piping consistency.

Step 7: Assembly

Pair macaron shells of similar size for an even look. Pipe a ring of the dark chocolate ganache onto one shell, then add a small dollop of raspberry jam inside the ring for a lovely burst of fruity tartness. Top it with the matching shell and gently press together. Repeat until all your macarons are beautifully sandwich-assembled and ready to enjoy.

How to Serve Dark Chocolate Raspberry Macarons

Garnishes

Enhance your macarons by dusting a little powdered sugar or edible glitter on top for sparkle. For a more rustic touch, a tiny fresh raspberry or a small chocolate curl makes a stunning garnish that highlights the flavors inside.

Side Dishes

These macarons are perfect on their own, but if you’re hosting, pair them with a fragrant cup of Earl Grey tea or a smooth dark roast coffee to complement the chocolate’s richness and the raspberry’s zing.

Creative Ways to Present

For a whimsical touch, arrange your Dark Chocolate Raspberry Macarons in a colorful glass jar or stack them on an elegant tiered dessert stand. Incorporate fresh berries and sprigs of mint as accents to create an inviting display that guests won’t be able to resist.

Make Ahead and Storage

Storing Leftovers

If you have any macarons left (though they’re hard to resist!), store them in an airtight container in the refrigerator for up to five days. This helps preserve their delicate texture and flavors without drying out the shells.

Freezing

You can freeze assembled macarons for up to two weeks. Place them in a single layer on a baking sheet, freeze until firm, then transfer to an airtight container or freezer bag. Thaw in the refrigerator before serving to enjoy their fresh-baked taste.

Reheating

Macarons are best enjoyed at room temperature. Remove them from the fridge about 30 minutes before eating to bring out the silky ganache and tender shell textures. Avoid microwaving as this can soften the shells too much.

FAQs

Can I use a different type of jam instead of raspberry?

Absolutely! While raspberry jam offers a lovely tart contrast, strawberry or blackberry jam also pairs wonderfully with the dark chocolate ganache, giving you a slightly different but delicious flavor profile.

Why do my macarons crack during baking?

Cracked shells usually mean either the batter was too dry or the macarons did not rest long enough to form a skin. Make sure you fold the batter to the right consistency and allow ample resting time before baking.

Is it necessary to use almond flour for macarons?

Yes, almond flour is essential for traditional macarons as it provides the natural nutty flavor and fine texture that makes these cookies distinct. Replacing it with other flours will change the texture and taste significantly.

Can I add vanilla or other flavor extracts?

You can! A small amount of vanilla extract or even a hint of almond extract can enhance the flavor of the shells or the ganache. Just be careful not to add too much liquid, which could affect the batter’s consistency.

How do I know when the meringue has stiff peaks?

When you lift the whisk, the egg whites will hold a firm, pointed shape without drooping. It should be glossy and stable enough that the peaks don’t collapse back into the bowl.

Final Thoughts

Making Dark Chocolate Raspberry Macarons at home might feel like a special project, but trust me, the effort is deeply rewarding. These stunning macarons bring a touch of elegance, intense flavor, and pure joy to any gathering or quiet moment when you want to treat yourself. Give this recipe a try, and you’ll have a new favorite dessert to impress friends and delight yourself alike!

Dark Chocolate Raspberry Macarons Recipe

★★★★★

5.2 from 21 reviews

Author: Simon
Total Time: 1 hour 20 minutes
Yield: Approximately 20–24 macarons (10–12 sandwiches) 1x
Diet: Vegetarian

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Description

Delight in the elegant and luscious Dark Chocolate Raspberry Macarons, featuring delicate almond meringue shells filled with rich dark chocolate ganache and a vibrant hint of raspberry jam. Perfectly crispy on the outside and soft inside, these French-inspired macarons combine the bittersweet depth of dark chocolate with the fruity brightness of raspberry for a sophisticated treat.

Instructions

Preparation: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper to ensure even baking and easy removal of the macarons.
Sift Dry Ingredients: Sift the almond flour and powdered sugar together into a bowl to eliminate lumps and create a smooth texture for the batter.
Whip Egg Whites: In a separate clean bowl, whip the room temperature egg whites with cream of tartar and a pinch of salt until frothy, which helps stabilize the meringue.
Add Sugar Gradually: Slowly add granulated sugar to the whipping egg whites, continuing to whip until stiff peaks form, indicating that the meringue is ready. Add black gel food coloring if a Halloween flair or darker shells are desired.
Fold Ingredients: Carefully fold the sifted dry ingredients into the meringue in batches, mixing gently until the batter is glossy and flows like lava, a perfect consistency for piping.
Pipe Macarons: Pipe the batter into small, even rounds on the prepared baking sheets, then gently tap the sheets to release any trapped air bubbles for smooth shells.
Rest: Allow the piped macarons to rest at room temperature for 30-60 minutes until a skin forms on their surface to prevent cracking during baking.
Bake: Bake in the preheated oven for 18-20 minutes. After baking, let the macarons cool completely on the baking sheets to firm up before handling.
Prepare Ganache: Heat the heavy cream until simmering and immediately pour it over the chopped dark chocolate. Let it sit for one minute to melt, then stir gently until smooth and glossy.
Add Butter and Cool: Incorporate unsalted butter into the ganache for extra richness and allow the mixture to cool until it thickens enough for piping.
Assemble Macarons: Match macaron shells by size. Pipe a ring of ganache onto one shell, add a dollop of raspberry jam in the center, then sandwich with another shell to complete the macaron.

Notes

Ensure egg whites are at room temperature to achieve maximum volume and stable meringue.
Sifting dry ingredients helps avoid clumps and creates a smooth batter essential for delicate macarons.
Resting the piped shells until a dry skin forms is critical to prevent cracking during baking.
If black gel food coloring is unavailable, you can omit it; the macarons will have a natural pale color.
For best flavor, use high-quality dark chocolate with at least 70% cocoa content for the ganache.
Macarons are best stored in an airtight container in the refrigerator and consumed within 3 days for optimal freshness.
Allow assembled macarons to sit refrigerated for at least 24 hours before serving to let flavors meld beautifully.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: French