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Dark Chocolate Raspberry Macarons

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These Dark Chocolate Raspberry Macarons are delicate French-style cookies with a crisp exterior, chewy center, and a luscious dark chocolate ganache infused with raspberry flavor. They’re elegant, rich, and perfect for special occasions or homemade gifting.

Ingredients

  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar (optional)
  • Red or pink gel food coloring (optional)
  • 4 oz dark chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon raspberry jam or puree
  • 1 tablespoon butter

Instructions

  1. Sift almond flour, powdered sugar, and cocoa powder together into a large bowl and set aside.
  2. In a separate bowl, whip egg whites until foamy. Add cream of tartar if using. Gradually add granulated sugar and beat until stiff peaks form. Add food coloring if desired.
  3. Gently fold the dry ingredients into the meringue using a spatula until the batter flows like lava and forms ribbons that disappear into themselves within 10–15 seconds.
  4. Transfer the batter into a piping bag. Pipe small rounds onto a baking sheet lined with parchment or a silicone mat. Tap the tray on the counter to release air bubbles. Let rest for 30–60 minutes until dry to the touch.
  5. Preheat the oven to 300°F (150°C). Bake macarons for 15–18 minutes, rotating the tray halfway through. Let cool completely before removing from the tray.
  6. To make the ganache, heat heavy cream until just simmering. Pour over chopped dark chocolate and let sit for 1 minute. Stir until smooth, then mix in raspberry jam and butter. Cool until thick enough to pipe.
  7. Pair macaron shells by size. Pipe ganache onto one shell and sandwich with another. Refrigerate the assembled macarons for 24 hours to mature before serving.

Notes

  • Use aged egg whites for better meringue stability.
  • Don’t skip the resting step—it helps prevent cracked shells.
  • Mature the macarons for 24 hours for best texture and flavor.
  • Store in an airtight container in the fridge or freeze for longer storage.
  • Add a small dot of raspberry jam in the center of the ganache for extra flavor.

Nutrition

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