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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.

Ingredients

Scale
  • 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

Instructions

  1. Sift almond flour and powdered sugar together into a large bowl; set aside.
  2. In a clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add granulated sugar and whip to stiff, glossy peaks.
  3. Fold sifted dry ingredients into the meringue gently until batter flows in ribbons.
  4. 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.
  5. Let piped shells rest 30–60 minutes until a thin skin forms.
  6. Preheat oven to 300°F (150°C). Bake for 15–18 minutes, rotating tray halfway. Cool completely.
  7. Heat heavy cream until simmering, pour over chopped dark chocolate, stir until smooth. Add vanilla extract. Cool until slightly thickened.
  8. Pair shells by size. Pipe ganache onto one shell, add raspberry jam, sandwich with matching shell. Press lightly.
  9. 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.

Find it online: https://quickrecipetricks.com/dark-chocolate-raspberry-macarons/