When the winter chill begins to soften and the first hints of spring perfume the air, there’s one treat I always turn to: dark chocolate raspberry macarons. These delicate confections are more than just a dessert—they’re a memory, a ritual, and a symbol of celebration. The first time I made them, it was a rainy Valentine’s Day afternoon. I remember the kitchen smelled of cocoa and berries, and I felt like I was bringing a touch of Paris into my home.
The contrast between rich dark chocolate and bright raspberry is a harmony that feels both indulgent and refreshing. It’s no surprise that in French patisseries, this combination has stood the test of time. Whether you’re crafting a romantic dessert for a date night, bringing something elegant to a bridal shower, or simply treating yourself to something beautiful, these macarons never fail to impress.
The light crunch of the shell giving way to a soft, chewy center with a burst of raspberry jam and velvety ganache… it’s a luxurious bite-sized experience. These macarons are just as much about the process as they are about the final product. Each step invites patience, focus, and a bit of joy. If you’ve never made macarons before, don’t worry—I’ll guide you every step of the way.
Why You’ll Love This Recipe
- Stunning Visual Appeal: With their soft pink shells and luscious ganache centers, they’re a feast for the eyes.
- Romantic Flavor Pairing: Tart raspberry and bittersweet chocolate make a timeless, dreamy combination.
- Make-Ahead Friendly: Perfect for prepping in advance and enjoying over several days.
- Beginner-Friendly Method: Clear instructions make this recipe approachable, even if it’s your first time making macarons.
INGREDIENTS YOU’LL NEED:
For the Macaron Shells:
- 120g almond flour
- 200g powdered sugar
- 100g egg whites, room temperature
- 50g granulated sugar
- 1/4 tsp cream of tartar
- A pinch of salt
- Pink or red gel food coloring (optional)
For the Dark Chocolate Ganache:
- 150g dark chocolate, chopped
- 100ml heavy cream
- 1 tsp unsalted butter
For the Raspberry Filling:
- 2 tbsp raspberry jam or preserves
How to Make Dark Chocolate Raspberry Macarons
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Macaron Shells
Start by preparing your baking trays with parchment paper or silicone mats. Sift the almond flour and powdered sugar together into a bowl—this step is key to silky-smooth shells. I usually do this twice just to be safe.
In a clean, grease-free bowl, whip your egg whites until foamy. Add cream of tartar and salt. Slowly sprinkle in the granulated sugar and beat until stiff, glossy peaks form. This part is crucial—undermixing or overmixing here can make or break your macarons.
Next, fold the almond mixture gently into the meringue. This is the macaronage stage. When the batter flows in thick ribbons and settles back into itself within 10 seconds, it’s ready. Add your pink gel coloring now if you want that beautiful pastel tone.
Pipe circles onto your prepared trays, about 1.5 inches in diameter. Once piped, tap the trays firmly against the counter to remove air bubbles. Let the shells rest at room temperature for 30–60 minutes, or until they form a dry skin. This resting step helps create those iconic “feet.”
Bake at 300°F (150°C) for 15–18 minutes. Once done, let them cool completely before attempting to remove them from the parchment.
Step 2: Make the Dark Chocolate Ganache
Heat your cream in a small saucepan until it begins to simmer. Pour over the chopped dark chocolate in a heatproof bowl and let it sit for a minute. Add the butter and stir until smooth and glossy.
Let it cool to room temperature, then chill slightly until thick enough to pipe.
Step 3: Assemble the Macarons
Match your macaron shells into even pairs. Pipe a ring of ganache onto one shell, then spoon a little raspberry jam into the center. Top with the second shell and gently press to sandwich.
Now comes the hardest part—waiting! Place your finished macarons in an airtight container and let them mature in the fridge for 24 hours. The flavor deepens and the texture softens into pure perfection.
HELPFUL TIPS:
- Age Your Egg Whites: Leave them uncovered in the fridge overnight for better stability.
- Use a Kitchen Scale: Precision matters with macarons. Grams are your best friend.
- Rest Time is Crucial: Skipping the rest before baking can cause cracked shells.
- Practice Patience: Don’t rush the folding process. It gets easier with time.
DETAILS:
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Total Time: 1 hour 18 minutes
- Yield: About 24 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
NOTES:
- If you love a tangier filling, you can add a touch of lemon juice to your raspberry jam.
- Don’t skip sifting the almond flour—it ensures smoother shells.
- Let your macarons rest in the fridge for 24 hours for the best flavor and texture.
NUTRITIONAL INFORMATION (Per Macaron):
- Calories: 120
- Fat: 7g
- Carbohydrates: 12g
- Protein: 2g
FREQUENTLY ASKED QUESTIONS:
Can I use a different filling instead of raspberry jam?
Yes! You can try strawberry preserves, cherry compote, or even lemon curd for a fresh twist.
Do I need a stand mixer?
A hand mixer works just as well, though a stand mixer makes the meringue stage easier.
Why are my macarons cracked or hollow?
Cracks often come from under-rested shells or too high an oven temperature. Hollow shells might mean over-mixed batter or underbaking.
STORAGE INSTRUCTIONS:
- Store in the fridge in an airtight container for up to 5 days.
- For longer storage, freeze in a single layer and then transfer to a container. Thaw in the fridge overnight before serving.
Related Recipes:
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CONCLUSION:
There’s something deeply satisfying about crafting these little gems. The process may be precise, but it’s also deeply meditative. And when you finally take that first bite—where crisp shell meets silky ganache and sweet-tart raspberry—you’ll know it was worth every step. Dark chocolate raspberry macarons are a celebration of love, artistry, and a little bit of French magic in your kitchen.
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Dark Chocolate Raspberry Macarons
Description
When the winter chill begins to soften and the first hints of spring perfume the air, there’s one treat I always turn to: dark chocolate raspberry macarons. These delicate confections are more than just a dessert—they’re a memory, a ritual, and a symbol of celebration. The first time I made them, it was a rainy Valentine’s Day afternoon. I remember the kitchen smelled of cocoa and berries, and I felt like I was bringing a touch of Paris into my home.
The contrast between rich dark chocolate and bright raspberry is a harmony that feels both indulgent and refreshing. It’s no surprise that in French patisseries, this combination has stood the test of time. Whether you’re crafting a romantic dessert for a date night, bringing something elegant to a bridal shower, or simply treating yourself to something beautiful, these macarons never fail to impress.
The light crunch of the shell giving way to a soft, chewy center with a burst of raspberry jam and velvety ganache… it’s a luxurious bite-sized experience. These macarons are just as much about the process as they are about the final product. Each step invites patience, focus, and a bit of joy. If you’ve never made macarons before, don’t worry—I’ll guide you every step of the way.
Ingredients
- For the Macaron Shells:
-
120g almond flour
-
200g powdered sugar
-
100g egg whites, room temperature
-
50g granulated sugar
-
1/4 tsp cream of tartar
-
A pinch of salt
-
Pink or red gel food coloring (optional)
- For the Dark Chocolate Ganache:
-
150g dark chocolate, chopped
-
100ml heavy cream
-
1 tsp unsalted butter
- For the Raspberry Filling:
-
2 tbsp raspberry jam or preserves
Instructions
Start by preparing your baking trays with parchment paper or silicone mats. Sift the almond flour and powdered sugar together into a bowl—this step is key to silky-smooth shells. I usually do this twice just to be safe.
In a clean, grease-free bowl, whip your egg whites until foamy. Add cream of tartar and salt. Slowly sprinkle in the granulated sugar and beat until stiff, glossy peaks form. This part is crucial—undermixing or overmixing here can make or break your macarons.
Next, fold the almond mixture gently into the meringue. This is the macaronage stage. When the batter flows in thick ribbons and settles back into itself within 10 seconds, it’s ready. Add your pink gel coloring now if you want that beautiful pastel tone.
Pipe circles onto your prepared trays, about 1.5 inches in diameter. Once piped, tap the trays firmly against the counter to remove air bubbles. Let the shells rest at room temperature for 30–60 minutes, or until they form a dry skin. This resting step helps create those iconic “feet.”
Bake at 300°F (150°C) for 15–18 minutes. Once done, let them cool completely before attempting to remove them from the parchment.
Heat your cream in a small saucepan until it begins to simmer. Pour over the chopped dark chocolate in a heatproof bowl and let it sit for a minute. Add the butter and stir until smooth and glossy.
Let it cool to room temperature, then chill slightly until thick enough to pipe.
Match your macaron shells into even pairs. Pipe a ring of ganache onto one shell, then spoon a little raspberry jam into the center. Top with the second shell and gently press to sandwich.
Now comes the hardest part—waiting! Place your finished macarons in an airtight container and let them mature in the fridge for 24 hours. The flavor deepens and the texture softens into pure perfection.
Notes
-
If you love a tangier filling, you can add a touch of lemon juice to your raspberry jam.
-
Don’t skip sifting the almond flour—it ensures smoother shells.
-
Let your macarons rest in the fridge for 24 hours for the best flavor and texture.