Raspberry Dark Chocolate Macarons
Delightful French confections combining tangy raspberry flavor with rich dark chocolate, perfect for special occasions or as an everyday treat.
Ingredients
Macaron Shell Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 4 large egg whites Ideally aged
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Ganache Filling Ingredients
- 1/2 cup dark chocolate, chopped
- 1/4 cup heavy cream
- 1/4 cup raspberry puree
Instructions
Preparation
- Preheat oven to 300°F (150°C).
- In a bowl, mix almond flour and powdered sugar.
- In a separate bowl, whip egg whites with granulated sugar, vanilla extract, and cream of tartar until stiff peaks form.
- Gently fold the almond flour mixture into the whipped egg whites until just combined.
- Pipe circles onto a baking sheet lined with parchment paper.
- Let sit for 30 minutes to form a skin.
Baking
- Bake for 15-20 minutes until firm.
- For the ganache, heat heavy cream and pour it over chopped dark chocolate; stir until smooth.
Assembly
- Once cooled, fill half of the macaron shells with dark chocolate ganache and a bit of raspberry puree, then sandwich with another shell.
- Let them mature in the fridge for 24 hours before serving for best flavor.
Notes
Store raspberry dark chocolate macarons in an airtight container in the refrigerator for up to a week. For best results, let them mature in the fridge for a day before enjoying. If you want to keep them longer, you can also freeze the macarons for up to three months. Sift the dry ingredients and use aged egg whites for better results.
Nutrition
Serving: 1gCalories: 90kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 2gSodium: 30mgSugar: 8g