Dark Chocolate Raspberry Macarons Recipe

If you adore delicate treats that combine rich chocolate with a hint of fruity brightness, you are in for a real delight with these Dark Chocolate Raspberry Macarons. This classic French confection gets a luscious upgrade by pairing velvety dark chocolate ganache with a burst of tangy raspberry jam sandwiched between crisp, chewy almond shells. The result is an elegant yet approachable dessert that’s perfect for any occasion—from cozy afternoons with tea to dazzling dinner parties. Let me show you how simple ingredients and a bit of patience come together to create macarons you’ll be proud to share (or sneak bites of yourself).

Ingredients You’ll Need

Ingredients You’ll Need

These ingredients may seem straightforward, but each one plays a crucial role in achieving that perfect macaron texture and flavor balance. From the nutty almond flour to the luscious dark chocolate, every element ensures your Dark Chocolate Raspberry Macarons are a heavenly treat both inside and out.

• 120 g almond flour: Provides the signature nutty flavor and delicate crumb for the shells.
• 200 g powdered sugar: Sweetens the batter and helps achieve a smooth shell surface.
• 100 g egg whites (room temperature): Room temp whites whip better, giving volume and structure to the macarons.
• 50 g granulated sugar: Stabilizes the meringue and adds necessary sweetness.
• 1/4 tsp cream of tartar: Helps stabilize the egg whites for optimal fluffy peaks.
• 1 pinch salt: Balances sweetness and enhances overall flavor.
• 1 optional black gel food coloring: Perfect for a spooky twist or dramatic appearance.
• 150 g dark chocolate, chopped: The star ingredient for the rich, silky ganache filling.
• 100 ml heavy cream: Heated to melt chocolate smoothly into ganache.
• 1 tsp unsalted butter: Adds shine and richness to the ganache.
• 2 tbsp raspberry jam: Brings fruity brightness that complements the dark chocolate beautifully.

How to Make Dark Chocolate Raspberry Macarons

Step 1: Preparation and Dry Mix

Begin by preheating your oven to 300°F (150°C) and lining two baking sheets with parchment paper to prevent sticking. Next, sift the almond flour and powdered sugar together thoroughly. This step is key for a smooth batter free of lumps, which helps give your macarons their famously glossy, even shells.

Step 2: Whipping the Meringue

In a clean mixing bowl, whip your room-temperature egg whites with cream of tartar and a pinch of salt until frothy. Gradually add granulated sugar while continuing to beat until you achieve stiff, glossy peaks that hold their shape. If you’re going for a bold look, stir in a little black gel food coloring now for an eye-catching touch.

Step 3: Folding Ingredients Together

Carefully fold your sifted dry ingredients into the meringue using a spatula. This step requires finesse—the batter should be thick yet flow slowly off the spatula like warm lava. Overmixing or undermixing can affect the final texture, so take your time and trust your instincts.

Step 4: Piping and Resting

Transfer the batter to a piping bag with a round tip and pipe small rounds onto your parchment-lined sheets. Gently tap the baking sheets on the counter to release any trapped air bubbles, ensuring smooth shells. Now, patience comes into play: let the piped macarons sit at room temperature for 30 to 60 minutes until a delicate skin forms—this helps create those signature smooth tops and “feet”.

Step 5: Baking the Macarons

Slide the trays into your preheated oven and bake for 18-20 minutes. Avoid opening the oven door during baking to prevent collapsing. When done, let the macarons cool completely right on the baking sheet so they firm up perfectly without sticking.

Step 6: Making the Dark Chocolate Ganache

While the shells bake, heat your heavy cream until it just begins to simmer. Pour it over the chopped dark chocolate and let it sit undisturbed for a minute. Then gently stir until the mixture is silky smooth. Stir in unsalted butter for shine and creaminess. Allow the ganache to cool to room temperature—it will thicken nicely for filling your macarons.

Step 7: Assembling the Dark Chocolate Raspberry Macarons

Match up your macaron shells by similar sizes for a neat finish. Pipe a ring of dark chocolate ganache on the flat side of one shell, then add a small dollop of raspberry jam in the center. Gently press a matching shell on top to sandwich the filling. Let the assembled macarons rest in the fridge for at least 24 hours to marry the flavors before enjoying. Trust me, the wait is well worth it.

How to Serve Dark Chocolate Raspberry Macarons

Garnishes

Add a touch of elegance by dusting your macarons with edible gold dust or a light sprinkle of powdered sugar. Fresh raspberries on the side highlight the jam’s brightness and add a beautiful contrast that’s sure to impress guests.

Side Dishes

Serve these macarons alongside a cup of rich espresso or a delicate floral tea to balance sweetness with mellow bitterness. For a party, pair with sparkling wine or raspberry-infused cocktails for a sophisticated flavor profile.

Creative Ways to Present

For festive occasions, arrange the macarons in a colorful tiered stand, or box them in decorative pastry boxes tied with a ribbon. You can also jazz them up by inserting a small edible flower or fresh mint leaf atop each macaron for an eye-catching flourish.

Make Ahead and Storage

Storing Leftovers

Place leftover macarons in an airtight container and refrigerate to maintain freshness. They keep well for up to 3 days and taste best when brought back to room temperature before serving.

Freezing

If you want to prepare in advance, freeze macarons in a sealed container for up to a month. Thaw them gradually in the refrigerator overnight before enjoying, ensuring their iconic chewy texture remains intact.

Reheating

Avoid microwaving as heat can cause the delicate shells to crack or the filling to melt unevenly. Instead, simply let your macarons warm at room temperature for about 15 minutes to regain their delightful softness and full flavor.

FAQs

Can I use other types of jam instead of raspberry?

Absolutely! While raspberry jam pairs beautifully with dark chocolate, strawberry or blackberry jam also make excellent alternatives that maintain a lovely fruity brightness.

Why do my macarons crack while baking?

Cracking often happens if the batter is overmixed, undermixed, or if the shells haven’t rested long enough to form a skin. Ensuring proper folding and resting time will help prevent this issue.

Is it necessary to use aged egg whites?

Aged egg whites can improve meringue stability, but using room temperature, fresh egg whites that have been whipped properly works just fine for these macarons.

Can I make these gluten-free?

Yes! This recipe is naturally gluten-free since it uses almond flour instead of wheat flour, making it perfect for gluten-sensitive friends and family.

How do I know when the macarons are done baking?

They should come out with a firm shell that’s easy to lift off the parchment without sticking, and a distinctive “feet” or ruffled edge at the base. If they wobble or stick, they need a bit more time in the oven.

Final Thoughts

Making Dark Chocolate Raspberry Macarons might seem like a labor of love, but the payoff is absolutely worth every minute. These little indulgences bring together luscious chocolate and bright berry flavors wrapped in a delicate, chewy shell that’s sure to wow anyone lucky enough to try them. So gather your ingredients, have fun with the process, and get ready to fall in love with your new favorite homemade treat!

Print