Dark Chocolate Raspberry Macarons Recipe

Get ready to fall head over heels for these Dark Chocolate Raspberry Macarons—delicate almond shells with a lusciously rich dark chocolate ganache and a burst of tangy raspberry at the center. This elegant French treat is easier than you think to pull off, and every bite is a little love note to yourself (and anyone lucky enough to share them with you)!

Ingredients You’ll Need

Every ingredient in these Dark Chocolate Raspberry Macarons plays a starring role—no fillers here! The almond flour lends structure and that classic chewy-light texture, while the dark chocolate and raspberry add layers of flavor that bring the whole macaron together. Let’s break down what you’ll need and why each component is so special.

• Almond flour: For that signature French macaron chew and a smooth, delicate shell—be sure to use superfine for best results.
• Powdered sugar: Not just for sweetness—this helps the shells achieve their glossy finish and smooth tops.
• Egg whites (room temperature): The key to voluminous, stable meringue; older, room-temp egg whites whip better and give your macarons a lovely lift.
• Granulated sugar: Slowly added to your meringue for strength and structure.
• Cream of tartar: A pinch of this stabilizes the egg whites, making those coveted stiff peaks so much easier to achieve.
• Salt: Just enough to keep the sweetness in check and elevate all the flavors.
• Black gel food coloring (optional): For dramatic, moody macaron shells—if you want to boost the contrast and make your macarons pop!
• Dark chocolate (chopped): Rich and intense, dark chocolate forms the luscious ganache that sandwiches everything together.
• Heavy cream: Melds with the chocolate to make the filling gloriously smooth and creamy.
• Unsalted butter: Just a small amount brings shine and a silky finish to your ganache.
• Raspberry jam: Adds a bright, tart center that cuts through the chocolate and ties all the flavors beautifully.

Variations

One of the joys of macarons is how adaptable they are! Whether you’re craving a new flavor, need to accommodate dietary needs, or just love experimenting, these Dark Chocolate Raspberry Macarons are the perfect canvas for your delicious ideas.

• White Chocolate Raspberry Macarons: Swap out the dark chocolate for white chocolate to create a sweeter, creamier contrast with the tart raspberry jam.
• Jam Swap: Not a raspberry fan? Try strawberry or blackberry jam for a unique twist—each brings its own fruity zing to the party.
• Grown-Up Touch: Sprinkle a few flakes of sea salt atop the ganache layer or add a splash of raspberry liqueur to the filling for something extra special.
• Go All-Natural: Skip the food coloring for a rustic look, or use natural powders like freeze-dried raspberry or beetroot for a pop of color and flavor.

How to Make Dark Chocolate Raspberry Macarons

Step 1: Prep Your Tools and Oven

Begin by preheating your oven to 300°F (150°C). Line two baking sheets with parchment paper and gather all your mixing bowls, sifter, electric mixer, piping bag, and round tip. Having everything ready before you start makes the process smooth and stress-free—mise en place is your macaron BFF!

Step 2: Sift Dry Ingredients

Take your almond flour and powdered sugar and sift them together into a large bowl. This step ensures your batter will be lump-free and helps create those picture-perfect smooth macaron tops. Don’t skip the sifting—even if it seems fussy!

Step 3: Make the Meringue

In a clean mixing bowl, beat the egg whites with cream of tartar and salt until they turn frothy. Gradually add the granulated sugar, a little at a time, and continue whipping until you achieve glossy, stiff peaks (the kind that don’t flop over). If you’re using food coloring, add it now for gorgeous, deep-hued shells.

Step 4: Combine and Macaronage

Gently fold your sifted almond flour and powdered sugar mixture into the whipped egg whites. Work slowly—a light hand is key! The batter is ready when it flows like molten lava from your spatula and folds back into itself after a few seconds. This is called the “macaronage” stage, and it’s the secret to those elusive macaron feet.

Step 5: Pipe and Rest

Transfer the batter to your piping bag fitted with a round tip and pipe small rounds onto your prepared baking sheets, leaving a bit of space between each. Gently tap the trays on the counter to pop any air bubbles. Now, let them rest for 30–60 minutes until a dry “skin” forms on top—patience here rewards you with beautiful, crack-free macarons!

Step 6: Bake the Macarons

Bake the rested macarons in your preheated oven for 18–20 minutes. You’re looking for firm, glossy tops and the classic “feet” at the base. Allow them to cool completely on the baking sheet before moving—it’s tempting, but moving them too soon can cause heartbreak!

Step 7: Make the Ganache and Jam Filling

For the irresistible filling, heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over your chopped dark chocolate. Wait a minute, then stir until smooth and glossy. Stir in the butter for an ultra-silky finish. Let the ganache cool to thick, spreadable consistency. Spoon your raspberry jam into a piping bag or spoon for easier assembly.

Step 8: Assemble Your Dark Chocolate Raspberry Macarons

Match up your macaron shells by size. Pipe a ring of ganache on the flat side of one shell, then add a tiny spoonful of raspberry jam in the center. Top with the second macaron shell, gently pressing to sandwich and spread the filling evenly to the edges. Repeat with remaining shells—and try not to eat them all right away!

How to Serve Dark Chocolate Raspberry Macarons

Garnishes

Dress up your Dark Chocolate Raspberry Macarons with a delicate dusting of edible gold leaf, a sprinkle of freeze-dried raspberry powder, or a drizzle of extra melted chocolate for an irresistible finishing touch. Even a single fresh raspberry atop a platter can make the whole presentation feel extra celebratory!

Side Dishes

These macarons are spectacular all by themselves, but they shine even brighter alongside a steaming mug of dark hot chocolate, a fragrant herbal tea, or paired with a platter of fresh berries for a truly Parisian-style afternoon break.

Creative Ways to Present

Stack your macarons on a tiered stand for high tea, nestle them in gift boxes lined with parchment for edible gifting, or arrange them in a heart shape on a platter for Valentine’s Day or anniversaries. Their striking color and glossy finish make them party-perfect however you serve them!

Make Ahead and Storage

Storing Leftovers

Store your filled Dark Chocolate Raspberry Macarons in an airtight container in the fridge for up to 5 days. The flavors actually meld and improve after a day or two, so they’re just as delicious (if not more) after some time to rest.

Freezing

Here’s some great news: these macarons freeze beautifully! Arrange the assembled (or just the shells) macarons in a single layer in an airtight container, separating layers with parchment. Thaw in the fridge overnight before serving—no one will ever know they weren’t freshly made.

Reheating

Macarons are best enjoyed at room temperature. Simply remove them from the fridge 30–45 minutes before serving so the dark chocolate ganache and raspberry jam have time to soften into that dreamily creamy center.

FAQs

Final Thoughts

If you’ve never made macarons before, now’s your time to shine—the process is fun, creative, and so, so satisfying. Treat yourself and your loved ones to a batch of these gorgeous Dark Chocolate Raspberry Macarons, and watch every bite bring smiles and pure bliss. Happy baking, friend!

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