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Dark Chocolate Raspberry Macarons

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Indulge in these elegant Dark Chocolate Raspberry Macarons, featuring a rich chocolate ganache and tart raspberry filling.

Ingredients

Scale
  • 1 cup almond flour
  • 1 cup powdered sugar
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • 1/2 cup dark chocolate, melted
  • 1/2 cup raspberry jam
  • 1/4 cup butter, softened
  • 1 cup heavy cream (for ganache)

Instructions

  1. Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
  2. Sift the almond flour and powdered sugar together until well blended.
  3. Whip egg whites and cream of tartar until soft peaks form, then gradually add granulated sugar until stiff peaks form.
  4. Fold the almond flour mixture into the whipped egg whites gently.
  5. Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets.
  6. Let the piped macarons sit for about 30-60 minutes until they develop a dull surface.
  7. Bake for about 15-20 minutes, watching closely.
  8. Prepare the filling by mixing melted dark chocolate with raspberry jam and softened butter until smooth.
  9. Spread a layer of ganache on one macaron shell and sandwich with another shell.
  10. Refrigerate the assembled macarons for at least an hour before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.

Nutrition

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

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