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Dark Chocolate Raspberry Macarons Recipe

Dark Chocolate Raspberry Macarons Recipe
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4.8 from 20 reviews

Delight in these elegant Dark Chocolate Raspberry Macarons featuring a crisp almond shell, rich dark chocolate ganache, and a sweet-tart raspberry jam center. Perfectly balanced and visually stunning, this recipe guides you through making classic French macarons with a delicious chocolate-raspberry twist.

Ingredients

Scale

Macaron Shells

  • 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 (for Halloween flair)

Ganache Filling

  • 150 g dark chocolate, chopped
  • 100 ml heavy cream
  • 1 tsp unsalted butter
  • 2 tbsp raspberry jam (can swap with strawberry jam)

Instructions

  1. Preparation: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper to ensure your macarons don’t stick during baking.
  2. Sifting Ingredients: Sift the almond flour and powdered sugar together to make a smooth, lump-free dry mix essential for perfect macarons.
  3. Whipping Egg Whites: In a separate bowl, whip the room-temperature egg whites with cream of tartar and a pinch of salt until frothy, then gradually add granulated sugar while continuing to whip until stiff peaks form. Add black gel food coloring if desired for a dramatic look.
  4. Folding Batter: Gently fold the dry almond flour and powdered sugar mixture into the whipped egg whites until the batter is glossy and flows like lava, which indicates the perfect macaronage.
  5. Piping Shells: Pipe the batter into small rounds on the prepared baking sheets, then tap the trays firmly on the counter to release any air bubbles for smooth shells.
  6. Resting: Allow the piped macarons to rest at room temperature for 30-60 minutes until a firm skin forms on top to prevent cracking during baking.
  7. Baking: Bake the macarons in the preheated oven for 18-20 minutes. Once baked, let them cool completely on the baking sheets before handling.
  8. Ganache Preparation: Heat the heavy cream until it reaches a simmer, then pour it over the chopped dark chocolate. Let sit for one minute before stirring until smooth and glossy. Stir in unsalted butter and allow the ganache to cool and thicken slightly.
  9. Assembly: Match macaron shells of similar size. Pipe a ring of ganache onto one shell, add a small dollop of raspberry jam in the center, and sandwich with the matching shell to complete your dark chocolate raspberry macarons.

Notes

  • Ensure egg whites are at room temperature to achieve maximum volume when whipping.
  • Resting macarons before baking is crucial to form a skin that prevents cracking and helps develop feet.
  • You may substitute raspberry jam with strawberry jam or another berry jam as preferred.
  • If the batter is too runny, your macarons may spread too much; fold gently to achieve the right consistency.
  • Store assembled macarons in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.

Nutrition

Keywords: Dark Chocolate Macarons, Raspberry Macarons, French Macarons, Chocolate Ganache, Raspberry Jam, Almond Macarons, Dessert Recipe

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