I’ve always been fascinated by the delicate art of macarons, and creating Dark Chocolate Raspberry Macarons quickly became one of my favorite challenges in the kitchen. The first time I tried this recipe, I was captivated by the contrast between the crisp, airy shell and the rich, velvety chocolate ganache paired with the bright, tart raspberry filling. It’s a combination that feels both luxurious and comforting, making it a perfect treat for special occasions or a delightful everyday indulgence.

You will love this recipe because it strikes a beautiful balance between flavor and texture. The chocolate provides deep, indulgent richness, while the raspberry offers a refreshing pop of tartness that cuts through the sweetness. Each bite is a small celebration, and the presentation of these macarons always impresses friends and family. Beyond just taste, making macarons can feel meditative—the precise piping and gentle folding create a sense of accomplishment when you see the final results.

This recipe is incredibly versatile. You can adjust the chocolate intensity to your liking or swap the raspberry filling for other fruit preserves, keeping the essence of the macaron while experimenting with flavors. They can be packaged elegantly for gifts, served as a sophisticated dessert at dinner parties, or enjoyed casually with a cup of tea or coffee. The versatility extends to size, too—you can make bite-sized macarons for parties or slightly larger ones for a more decadent treat.

Despite their gourmet appearance, these macarons are surprisingly affordable to make. The ingredients are simple and easy to find: almond flour, powdered sugar, egg whites, granulated sugar, good-quality dark chocolate, and fresh raspberries or raspberry jam. The combination of pantry staples and fresh ingredients ensures that you don’t need to spend a fortune to create a stunning dessert that tastes as good as it looks.

Ingredients for Dark Chocolate Raspberry Macarons:

1 cup almond flour
1 1/2 cups powdered sugar
3 large egg whites, at room temperature
1/4 cup granulated sugar
2 oz dark chocolate, finely chopped
2 tablespoons heavy cream
1/4 cup fresh raspberries or raspberry jam
1 teaspoon vanilla extract
Pinch of salt

Preparing Dark Chocolate Raspberry Macarons is a rewarding process that combines patience, precision, and a little bit of culinary magic. While macarons have a reputation for being tricky, following these step-by-step instructions will help you achieve a perfect result. The process is straightforward, and with a few tips, you can create a batch of delicate, flavorful macarons that will impress everyone.

Step-by-Step Instructions

Prepare your ingredients and workspace:
Begin by sifting the almond flour and powdered sugar together into a large bowl. This ensures that the mixture is fine and free of lumps, which is essential for smooth macaron shells. Set aside. Make sure your egg whites are at room temperature, as they whip more effectively.
Whip the egg whites:
In a clean, dry bowl, beat the egg whites with a pinch of salt using a hand mixer or stand mixer. Start on medium speed until they become foamy, then gradually add the granulated sugar while continuing to beat. Increase the speed to high and whip until stiff, glossy peaks form. This meringue is the backbone of your macarons and gives them their structure.
Fold the dry ingredients:
Gently fold the sifted almond flour and powdered sugar into the meringue using a spatula. Use a folding motion to avoid deflating the meringue. Continue folding until the batter flows smoothly and forms ribbons when lifted. This “macaronage” stage is crucial for creating the perfect texture.
Pipe the macaron shells:
Transfer the batter into a piping bag fitted with a round tip. Pipe small, uniform circles onto a baking sheet lined with parchment paper. Tap the tray lightly against the counter to release any air bubbles, which helps prevent hollow shells.
Rest the macarons:
Let the piped shells sit at room temperature for 30–60 minutes until a thin, dry skin forms on the surface. This step ensures that the shells develop their signature smooth tops and “feet” during baking.
Bake the macarons:
Preheat your oven to 300°F (150°C). Bake the macarons for 15–18 minutes, rotating the tray halfway through for even baking. They are ready when the shells are firm and can be lifted off the parchment paper without sticking.
Prepare the chocolate ganache:
In a small saucepan, gently heat the heavy cream until it begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let it sit for a minute, then stir until smooth. Add vanilla extract for extra flavor. Allow the ganache to cool until it thickens slightly, making it easier to pipe.
Assemble the macarons:
Pair the shells by size. Pipe a small amount of ganache onto one shell and add a dab of raspberry jam. Sandwich with the matching shell. Press lightly to spread the filling evenly.
Mature the macarons:
For the best flavor and texture, refrigerate the macarons in an airtight container for 24 hours before serving. This step allows the flavors to meld and the shells to soften slightly, creating the perfect bite.

These macarons are quick to prepare once you get the folding technique down, and the recipe is highly customizable. You can swap the raspberry jam for other fruit fillings, adjust the chocolate intensity, or even tint the shells with food coloring for festive occasions. Their elegant appearance and irresistible flavor make them popular with everyone—from casual dessert lovers to sophisticated palates at special events.

Dark Chocolate Raspberry Macarons

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Dark Chocolate Raspberry Macarons combine delicate, crisp shells with a rich chocolate ganache and bright raspberry filling. Perfect for gifting, entertaining, or enjoying with tea, these macarons are both elegant and approachable when following precise steps.

Author: Lura Skye
Prep Time: 60
Cook Time: 18
Total Time: 1 hour 18 minutes
Yield: 24 1x

Instructions

Sift almond flour and powdered sugar together into a large bowl; set aside.
In a clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add granulated sugar and whip to stiff, glossy peaks.
Fold sifted dry ingredients into the meringue gently until batter flows in ribbons.
Transfer batter to a piping bag fitted with a round tip and pipe circles onto a parchment-lined baking sheet. Tap tray lightly to remove air bubbles.
Let piped shells rest 30–60 minutes until a thin skin forms.
Preheat oven to 300°F (150°C). Bake for 15–18 minutes, rotating tray halfway. Cool completely.
Heat heavy cream until simmering, pour over chopped dark chocolate, stir until smooth. Add vanilla extract. Cool until slightly thickened.
Pair shells by size. Pipe ganache onto one shell, add raspberry jam, sandwich with matching shell. Press lightly.
Refrigerate assembled macarons for 24 hours to mature flavors.

Notes

Ensure egg whites are at room temperature for proper whipping.

Proper folding is key; do not over- or under-mix.

Use fresh raspberries or well-drained puree to avoid moisture issues.

Frequently Asked Questions (FAQs)

1. Why did my macarons crack?
Cracked shells usually occur when the oven temperature is too high or the macarons didn’t rest long enough before baking. Ensure a thin, dry skin forms on the piped shells before placing them in the oven.

2. How can I prevent hollow macarons?
Hollow shells often result from over- or under-mixing the batter. Proper folding (“macaronage”) is essential—fold until the batter flows like thick ribbons but isn’t too runny.

3. Can I use frozen raspberries instead of jam?
Yes, but make sure to drain them well and mash them into a smooth puree to prevent excess moisture from affecting the macaron shells.

4. How should I store macarons?
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the macarons after assembly and thaw them in the fridge before serving.

5. Can I make macarons without a stand mixer?
Absolutely! A hand mixer works fine, but ensure the egg whites are whipped to stiff peaks for stable meringue.

6. Can I use milk chocolate instead of dark chocolate?
Yes, you can adjust the chocolate to your preference, but dark chocolate provides a better balance with the tart raspberry filling.

7. Can I color the shells?
Yes, gel-based food coloring can be added during the folding stage. Avoid liquid coloring as it may affect the batter consistency.

8. How long should I let macarons mature?
For optimal flavor and texture, refrigerate for 24 hours after assembly. This allows the ganache and raspberry filling to meld with the shells.