Say bonjour to your newest obsession: Dark Chocolate Raspberry Macarons. These delicate, jewel-toned French cookies are the kind of treat that makes both your taste buds and your eyes dance with delight. Picture crisp-yet-tender almond shells sandwiching silky dark chocolate ganache and a pop of bright, tangy raspberry compote. Every bite feels like a mini celebration — sophisticated enough for special occasions, but such a joy to make (and eat) that you’ll dream up excuses to whip up a batch whenever you can.
Ingredients You’ll Need
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For the Macaron Shells:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- Gel food coloring (optional)
For the Dark Chocolate Ganache:
- 6 oz dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tbsp butter (optional)
- Raspberry liqueur (optional)
For the Raspberry Compote:
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- 1 tsp lemon juice (optional)
How to Make Dark Chocolate Raspberry Macarons
Step 1: Sift the Almond Flour and Powdered Sugar
Begin by combining almond flour and powdered sugar in a bowl and sifting them together at least twice. This removes any lumps, guarantees super-smooth macaron shells, and ensures even mixing. Don’t skip this step — it’s the secret to that gorgeous, bump-free finish!
Step 2: Make a Perfect Meringue
In a super clean, grease-free bowl, whisk your room-temperature egg whites until foamy. Gradually add the granulated sugar as you beat. Keep whipping until the mixture forms stiff, glossy peaks that hold their shape — this creates the necessary structure for your macarons to rise tall and proud in the oven.
Step 3: Fold in the Dry Ingredients
Gently fold the sifted almond flour and powdered sugar into the meringue, using a spatula and light movements. The goal: a batter that flows slowly and ribbons off the spatula like molten lava. This ‘macaronage’ step is crucial — undermix and your shells crack, overmix and they flatten out, so take your time and check consistency often.
Step 4: Pipe and Rest the Shells
Transfer the batter to a piping bag fitted with a round tip. Pipe out small, even rounds onto a parchment- or silicone-lined baking sheet, leaving space between each one. Once piped, pop the tray on the counter a few times to remove air bubbles. Let the shells rest uncovered until they develop a skin — when lightly touched, your finger shouldn’t come away sticky. This can take 30–60 minutes, but is vital for that iconic smooth top and “feet” on your cookies.
Step 5: Bake to Perfection
Bake the rested shells in a preheated 300°F oven for 12–15 minutes until they lift easily from the baking paper and have little ruffled feet. Rotate the trays halfway if your oven has hot spots. Cool completely before moving on — patience pays off with delicate, perfect results.
Step 6: Make the Raspberry Compote
While the shells cool, combine raspberries, sugar, and optional lemon juice in a small saucepan. Simmer over medium heat, stirring and mashing, until the mixture thickens into a jammy compote. It should mound on a spoon, not run. Cool fully before using — warm compote will melt your ganache!
Step 7: Whip Up the Dark Chocolate Ganache
Heat heavy cream until steaming but not boiling, then pour over your chopped dark chocolate in a heatproof bowl. Let it sit for a minute, then stir slowly from the center outward until you have a smooth, glossy ganache. For extra richness, stir in the butter, and if you like a grown-up edge, a splash of raspberry liqueur. Let it thicken at room temperature until it’s pipeable.
Step 8: Assemble the Dark Chocolate Raspberry Macarons
Pair up your macaron shells by size. Pipe a ring of dark chocolate ganache around the edge of one shell, then spoon a small dollop of raspberry compote into the center. Top with another shell, gently twisting to sandwich. Repeat with all macarons, then chill in an airtight container for 12–24 hours — this “maturing” step softens the shells just right and melds all those gorgeous flavors together.
How to Serve Dark Chocolate Raspberry Macarons
Garnishes
Dress up your Dark Chocolate Raspberry Macarons with a sprinkle of freeze-dried raspberry crumbs, a drizzle of melted chocolate, or even a dusting of edible gold for an extra pop of elegance. A fresh raspberry perched on top turns each macaron into a mini showstopper.
Side Dishes
Pair these macarons with a glass of bubbly, a shot of espresso, or even a refreshing raspberry-laced lemonade for something a little fancy. They also work beautifully as part of a dessert platter with fresh berries and dark chocolate pieces.
Creative Ways to Present
Arrange Dark Chocolate Raspberry Macarons in a tower for celebrations, or box them up with parchment paper for an unforgettable homemade gift. For parties, set them atop mini cupcake stands; you could even sandwich them around a tiny scoop of vanilla ice cream for a decadent macaron ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Once assembled and matured, store your Dark Chocolate Raspberry Macarons in an airtight container in the fridge. They’ll stay fresh and delicious for up to five days — just bring them to room temperature before serving so their texture is spot on.
Freezing
Unassembled macaron shells can be frozen for up to a month when layered between parchment in an airtight container. Fully assembled macarons also freeze well: again, layer with parchment and let them thaw overnight in the fridge for best texture. This makes it easy to prep ahead for celebrations!
Reheating
No need to reheat these lovelies — just allow them to come to room temperature after chilling or freezing, and they’ll regain their delightful chew and creamy centers. Avoid microwaving, which can wreck that perfect texture.
FAQs
Can I use store-bought ground almonds instead of almond flour?
You can, but it’s best to pulse them with powdered sugar in a food processor and sift well to achieve that super-fine texture macarons need. Any large pieces can ruin the shells’ signature smoothness.
What do I do if my shells crack or lack “feet”?
This usually means the batter was over or undermixed, or the shells didn’t rest long enough to form a skin. Make sure to monitor your technique and rest time — every kitchen is a little different, so some experimenting is totally normal!
Can I make the raspberry compote in advance?
Absolutely! Prepare the raspberry compote up to a week ahead and store it in the fridge. Just ensure it’s fully cooled before assembling your macarons so it doesn’t melt the ganache.
Do I have to mature the macarons before eating?
Yes, if you want the classic creamy-soft center macarons are known for! An overnight rest in the fridge allows the flavors to meld and the shells to absorb some moisture from the filling, creating the perfect bite.
Can I swap in other berries for the raspberry compote?
You sure can! Blackberries, strawberries, or a mix will work beautifully, though raspberries give the classic tart punch that pairs so perfectly with dark chocolate.
Final Thoughts
There’s something wonderfully magical about making and sharing Dark Chocolate Raspberry Macarons. Whether you’re baking for a celebration, to impress a friend, or just to treat yourself, this recipe delivers on every promise — beauty, flavor, and pure happiness in every bite. Give them a go and you’ll see just how rewarding (and delicious!) macaron adventures can be.
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Dark Chocolate Raspberry Macarons Recipe
- Total Time: 2 hours (including resting and cooling)
- Yield: about 30 macarons 1x
- Diet: Vegetarian
Description
Indulge in these decadent Dark Chocolate Raspberry Macarons, with a crisp outer shell and a luscious ganache and raspberry compote filling. These French-inspired treats are perfect for special occasions or a luxurious dessert.
Ingredients
For the Macaron Shells:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- Gel food coloring (optional)
For the Dark Chocolate Ganache:
- 6 oz dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tbsp butter (optional)
- Raspberry liqueur (optional)
For the Raspberry Compote:
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- 1 tsp lemon juice (optional)
Instructions
- Prepare the Macaron Shells: Sift almond flour and powdered sugar together. Whisk egg whites until foamy, then gradually add granulated sugar and whip to stiff peaks. Gently fold in the dry mixture until lava-like consistency. Pipe small rounds onto a baking sheet and bake at 300°F for 12–15 minutes.
- Make the Raspberry Compote: Simmer raspberries, sugar, and lemon juice until thickened; cool.
- Create the Dark Chocolate Ganache: Heat cream, pour over chocolate, let sit, then stir until smooth. Add butter or liqueur if desired.
- Assemble the Macarons: Pipe ganache onto a shell, add compote, and top with another shell. Chill before serving.
Notes
- Use a kitchen scale for precise measurements.
- Ensure bowls and beaters are grease-free for best meringue volume.
- Mature macarons in the fridge for ideal texture.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking / Piping
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 macaron
- Calories: 103
- Sugar: 11 g
- Sodium: 8 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
