These Dark Chocolate Raspberry Macarons are delicate, elegant treats that combine rich chocolate ganache with a tangy raspberry twist, all nestled between crisp yet chewy almond meringue shells. I love making them when I want a dessert that feels extra special and indulgent.
Why You’ll Love This Recipe
I love how these macarons bring together the bold flavor of dark chocolate and the brightness of raspberries. The texture is spot-on—crisp on the outside and soft in the center—and they look absolutely beautiful. They’re perfect for gifting, serving at events, or just treating myself to a luxurious homemade sweet.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Almond flour
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Powdered sugar
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Egg whites (room temperature)
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Granulated sugar
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Unsweetened cocoa powder
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Cream of tartar (optional, for stability)
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Dark chocolate (finely chopped)
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Heavy cream
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Raspberry jam or puree
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Butter (for extra smoothness in the ganache)
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Red or pink gel food coloring (optional, for color)
Directions
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Prepare the Macaron Shells:
I sift together almond flour, powdered sugar, and cocoa powder to make sure the mixture is extra fine. Then I whip egg whites until foamy, gradually adding sugar until I get stiff peaks. -
Macaronage:
I fold the dry ingredients into the meringue until the batter flows like lava and forms ribbons. It should settle into itself within 10–15 seconds when dropped from the spatula. -
Pipe and Rest:
I pipe small rounds onto a baking sheet lined with parchment or a silicone mat, then tap the tray to remove air bubbles. I let them sit at room temperature for 30–60 minutes until the tops are dry to the touch. -
Bake:
I bake the shells at 300°F (150°C) for about 15–18 minutes, rotating halfway through. Once baked, I let them cool completely before removing them from the tray. -
Make the Ganache:
I heat heavy cream until just simmering and pour it over chopped dark chocolate. After letting it sit for a minute, I stir until smooth, then mix in a spoonful of raspberry jam or puree and a bit of butter. I let it cool until thick enough to pipe. -
Assemble:
I pair up matching shells, pipe the ganache onto one half, and sandwich them together gently. -
Mature the Macarons:
I refrigerate the assembled macarons for 24 hours before serving—this helps the flavors develop and the texture improve.
Servings and timing
This recipe makes about 20–24 macarons, depending on the size. It takes me about 1 hour to prep and bake, plus 24 hours for maturing time in the fridge. The ganache takes around 10 minutes to make and another 20–30 minutes to cool.
Variations
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White chocolate raspberry: I swap the dark chocolate for white chocolate to make a lighter, sweeter version.
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Fresh raspberry center: Sometimes I place a small dot of raspberry jam in the center of the ganache for a surprise bite.
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Dust with cocoa: A light dusting of cocoa powder or edible glitter gives the macarons an elegant finish.
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Raspberry buttercream filling: Instead of ganache, I make a raspberry buttercream with freeze-dried raspberries for a stronger fruit flavor.
Storage/Reheating
I store the macarons in an airtight container in the fridge for up to 5 days. They taste best after maturing for at least 24 hours. If I want to freeze them, I layer them between parchment paper in a sealed container—they last up to 1 month. I let them come to room temperature before serving. No reheating is needed.
FAQs
Why did my macaron shells crack?
Usually, it’s because the shells didn’t rest long enough before baking, or the oven temperature was too high. I always make sure they’re dry to the touch before baking.
Can I use raspberry extract instead of jam?
Yes, I sometimes add a drop or two of raspberry extract to the ganache, but I prefer using real jam or puree for the best flavor.
What’s the best chocolate to use?
I use high-quality dark chocolate with at least 60% cocoa for a rich, smooth ganache. The better the chocolate, the better the filling.
How do I know when the macaron batter is ready?
The batter should flow slowly off the spatula and be able to form a ribbon that disappears into itself within 10–15 seconds. Over-mixing or under-mixing can cause problems with texture.
Do I need a stand mixer to make macarons?
No, but it does help. I’ve made them with a hand mixer before—just takes a bit more patience to get the meringue to stiff peaks.
Conclusion
These Dark Chocolate Raspberry Macarons are one of my favorite treats to make when I want something elegant, flavorful, and just a little fancy. They take a bit of practice, but the end result is so worth it. Whether I’m making them for a special occasion or just because, they never fail to impress.
