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Dark Chocolate Raspberry Macarons

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Delicate and elegant macarons with a rich chocolate flavor and tart raspberry filling, reminiscent of a Parisian café.

Ingredients

Scale
  • 1 cup almond flour
  • 2 cups powdered sugar
  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup raspberry jam
  • 4 oz dark chocolate (for ganache)
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 300°F (150°C) and line your baking sheets with parchment paper.
  2. Sift together the almond flour, powdered sugar, and cocoa powder to ensure a fine texture.
  3. Whip the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar, continuing to beat until stiff peaks form.
  4. Fold the dry ingredients into the whipped egg whites until fully incorporated, being careful not to deflate the mixture.
  5. Pipe small circles onto the prepared baking sheets, ensuring they are evenly spaced.
  6. Tap the trays firmly on the counter to release air bubbles and let them sit for 30 minutes until a skin forms on the surface.
  7. Bake for 15-20 minutes or until the macaron shells are set and can be easily lifted off the parchment.
  8. Heat the heavy cream until it just starts to simmer, then pour it over chopped dark chocolate, stirring until smooth.
  9. Allow the ganache to cool slightly until it thickens.
  10. Once the macaron shells are cool, pair them up—spread raspberry jam on one and ganache on the other, then sandwich them together.
  11. Let the assembled macarons rest in the fridge for at least 24 hours before serving to enhance the flavors.

Notes

For best results, allow egg whites to sit at room temperature for a day before use. Don’t rush the resting time for the macarons.

Nutrition

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

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