Print

Dark Chocolate Raspberry Macarons

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicate macarons filled with rich dark chocolate ganache and sweet raspberry jam, perfect for any occasion.

Ingredients

Scale
  • 1 cup almond flour
  • 1 3/4 cup powdered sugar
  • 1/4 cup unsweetened dark cocoa powder
  • 4 large egg whites
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/2 cup raspberry jam
  • 4 oz dark chocolate, melted
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven and prepare baking sheet: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Sift the dry ingredients: In a bowl, sift together the almond flour, powdered sugar, and cocoa powder.
  3. Whip the egg whites: In a separate bowl, beat the egg whites until frothy. Gradually add the granulated sugar and cream of tartar, then continue whipping until stiff peaks form.
  4. Fold the mixtures together: Gently fold the almond mixture into the beaten egg whites until fully combined.
  5. Pipe the macarons: Using a piping bag, pipe small circles onto the prepared baking sheet, leaving space between each. Let them rest for 30 minutes.
  6. Bake the macarons: Bake for 15-20 minutes until set.
  7. Fill with raspberry jam: Spread raspberry jam on the flat side of one macaron and sandwich it with another.
  8. Make the ganache: Heat the heavy cream and pour it over the melted dark chocolate, stirring until smooth.
  9. Refrigerate and serve: Store the filled macarons in the refrigerator and let them rest for 24 hours.

Notes

For best flavor, let macarons rest for 24 hours after filling. Store in an airtight container.

Nutrition

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

Scroll to Top