Name: Dark Chocolate Raspberry Macarons Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 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); 150 g dark chocolate, chopped; 100 ml heavy cream; 1 tsp unsalted butter; 2 tbsp raspberry jam (can swap with strawberry jam)

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Introduction

These Dark Chocolate Raspberry Macarons combine the delicate crispness of classic French macarons with a rich, creamy chocolate ganache and a tangy raspberry jam center. Perfect for special occasions or an elegant treat, they impress with both flavor and appearance.

The image shows several chocolate macarons arranged on a white plate on a white marbled surface. Each macaron has three layers: a bottom dark chocolate shell with a rough texture, a bright green middle filling with a slightly cracked surface, and a smooth dark chocolate top shell sprinkled with small chocolate flakes. Inside the green layer, there is a bright red, glossy, round dollop of filling. Around the macarons, fresh red raspberries are placed, adding contrast with their bumpy texture and vibrant color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
150 g dark chocolate, chopped
100 ml heavy cream
1 tsp unsalted butter
2 tbsp raspberry jam

Instructions

Step 1: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
Step 2: Sift the almond flour and powdered sugar together to ensure a smooth and lump-free mixture.
Step 3: In a clean, dry bowl, whip the egg whites with cream of tartar and salt until frothy.
Step 4: Gradually add granulated sugar while continuing to whip until stiff peaks form. If desired, add black gel food coloring at this stage for a festive look.
Step 5: Gently fold the dry almond flour mixture into the whipped egg whites until the batter is glossy and flows slowly like lava.
Step 6: Transfer the batter to a piping bag and pipe small rounds onto the prepared baking sheets. Tap the trays firmly on the counter to release any air bubbles.
Step 7: Let the piped macarons sit at room temperature until a skin forms on the surface, about 30 to 60 minutes.
Step 8: Bake the macarons in the preheated oven for 18-20 minutes. Allow them to cool completely on the baking sheets before removing.
Step 9: To make the ganache, heat the heavy cream until it just begins to simmer. Pour it over the chopped dark chocolate and let it sit for one minute, then stir until smooth.
Step 10: Stir in the unsalted butter into the ganache and set aside to cool until thick enough to pipe.
Step 11: Match the macaron shells by size. Pipe a ring of ganache onto the flat side of one shell, add a small dollop of raspberry jam inside the ring, and sandwich with another shell on top.

Tips & Variations

Ensure egg whites are at room temperature for maximum volume and better macaron structure.
Swap raspberry jam with strawberry jam or any berry preserve to vary the flavor.
For a Halloween touch, add black gel food coloring to the egg whites before folding.
Let the assembled macarons mature in the refrigerator overnight for enhanced flavor and texture.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Before serving, bring them to room temperature for about 20 minutes. Unfilled macaron shells can be kept in an airtight container at room temperature for up to 3 days.

How to Serve

This image shows several chocolate macarons with three layers each: the bottom and top shells are smooth, dark brown with a shiny, slightly cracked texture, the middle layer is bright green and looks soft and crumbly, and between the shells and green layer is a thick red filling with a glossy texture. The macarons are placed on a white plate surrounded by fresh, bright red raspberries with detailed texture, and small chocolate shavings are sprinkled on some macarons and the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites?

Yes, pasteurized egg whites can be used, but they may not whip up as well as fresh egg whites. Make sure they are at room temperature before whipping.

How do I know when the macarons have formed a skin?

The macarons develop a skin when the surface feels dry to the touch and is no longer sticky. This usually takes 30 to 60 minutes depending on humidity.