The first time I made Dark Chocolate Raspberry Macarons, I wasn’t in Paris, but in my grandmother’s kitchen during a snowy December afternoon. We didn’t have fancy tools, but we had patience, laughter, and a shared craving for something a little indulgent. My grandmother, who had spent her early twenties studying in France, spoke about macarons as though they were tiny treasures. “Delicate on the outside, honest on the inside,” she used to say.
That’s exactly what makes these macarons so special.
The crisp chocolate shells, with their fine crusts and chewy centers, provide the perfect balance to the tart, jammy raspberry ganache nestled inside. It’s not just a dessert—it’s a memory held between two cookies.
These macarons are a staple in our winter gatherings, but they feel just as at home at bridal showers, birthdays, or lazy Sunday afternoons. What’s beautiful about this recipe is that it honors both the traditional French technique and the homey improvisation of everyday bakers.
You don’t need to be a pastry chef to master these, just a bit of courage and some love for flavor. Let’s dive in.
WHY YOU’LL LOVE THIS RECIPE
- It’s elegant but approachable. These macarons may look like they belong in a Parisian pâtisserie window, but the method is clearly laid out and achievable in a home kitchen.
- A perfect harmony of flavors. The richness of dark chocolate contrasts beautifully with the tanginess of fresh raspberry, giving your taste buds something to sing about.
- Naturally gluten-free. No special flours required—almond flour forms the base of these luxurious treats.
- Make-ahead friendly. In fact, macarons taste better after a day’s rest in the fridge, making them ideal for prepping before a party or gifting event.
INGREDIENTS YOU’LL NEED:
Macaron Shells:
- 125 g almond flour
- 150 g powdered sugar
- 100 g egg whites (aged, room temperature)
- 100 g granulated sugar
- 1–2 tbsp unsweetened cocoa powder
Ganache Filling:
- 150 g high-quality dark chocolate (preferably 60–70% cocoa)
- 150 g raspberry puree (strained for seeds)
- 25 g unsalted butter (room temperature)
- 10 g glucose syrup
HOW TO MAKE DARK CHOCOLATE RASPBERRY MACARONS
Making Dark Chocolate Raspberry Macarons is a labor of love. While the steps may seem technical, they become intuitive with time—and the reward is pure joy in every bite.
STEP-BY-STEP INSTRUCTIONS
1. Sift Dry Ingredients
Combine almond flour, powdered sugar, and cocoa powder. Sift well to remove any lumps—this gives the shells a smooth texture.
2. Whip the Egg Whites
In a grease-free bowl, whisk the egg whites until foamy, then gradually add the granulated sugar. Continue whipping until glossy stiff peaks form. This is your meringue base—strong and stable.
3. Macaronage
Fold the dry mixture gently into the meringue using a silicone spatula. The goal is a lava-like consistency. When you lift the batter and let it fall back, it should form a ribbon that slowly disappears into the rest.
4. Pipe and Rest
Transfer to a piping bag and pipe 1.5-inch rounds on a lined baking sheet. Tap the tray firmly to release air bubbles. Let them sit at room temperature for 30–45 minutes until a skin forms—this is key for developing that classic macaron “foot.”
5. Bake
Bake at 320°F (160°C) for 12–14 minutes. Watch for lightly browned edges and dry tops. Let cool completely before filling.
6. Prepare Ganache
Heat raspberry puree with glucose until just simmering. Pour in parts over chopped dark chocolate, stirring until fully melted. Emulsify with an immersion blender for silkiness. Add butter and stir until smooth. Chill until thick but pipeable.
7. Assemble
Pipe a ring of ganache on one shell and press gently with a matching top. For added raspberry intensity, you can drop a tiny spoon of raspberry jam or puree in the center before sandwiching.
8. Maturation (Optional but Recommended)
Store filled macarons in an airtight container in the fridge for 24–48 hours. This rest period enhances the texture and melds the flavors into bliss.
HELPFUL TIPS
- Aged egg whites make a difference. Let them sit in the fridge for 1–2 days before using for better structure.
- Sift thoroughly. Unsifted ingredients lead to lumpy shells.
- Silicone baking mats help with even heat. But parchment paper works well too—just double-check your oven temperature.
DETAILS
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Total Time: 10 hours (including resting and chilling)
- Yield: ~30 macarons
- Category: Desserts
- Method: Baking
- Cuisine: French
- Diet: Gluten-free
NOTES
- Feel free to substitute raspberry with another fruit puree—blackberry or cherry pair beautifully with dark chocolate.
- If your ganache breaks or separates, re-emulsify by heating gently and blending again.
NUTRITIONAL INFORMATION (PER MACARON)
- Calories: ~120 kcal
- Fat: 6g
- Carbs: 15g
- Protein: 2g
FREQUENTLY ASKED QUESTIONS
Can I use frozen raspberries for the ganache?
Yes! Just thaw, puree, and strain to remove seeds. Simmer gently to thicken before using.
What if my shells crack?
That’s likely due to under-rested shells or too high oven heat. Let them dry fully before baking and use an oven thermometer to double-check temperature.
How long do macarons last?
Stored in an airtight container in the fridge, they stay fresh for 5–7 days. You can also freeze them for up to 1 month.
STORAGE INSTRUCTIONS
- Store assembled macarons in an airtight container in the refrigerator.
- Best served at room temperature after resting 20–30 minutes.
- Freeze unassembled shells up to 2 months; thaw before filling.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other decadent treats:
- No-Bake Watermelon Truffles
- Salted Caramel Brownie Truffles: A Bite of Cozy Bliss
- Raspberry Pistachio Mousse Cakes
- Soft and Chewy Pistachio Coconut Macaroons
CONCLUSION
Whether you’re baking them for someone you love, or simply to satisfy a sweet craving, Dark Chocolate Raspberry Macarons bring a sense of elegance and comfort all at once. They’re a testament to the beauty of contrast—crisp and soft, rich and fruity, refined and heartfelt. Take your time with this recipe, enjoy the process, and don’t be discouraged if your first batch isn’t perfect. Each shell you pipe brings you closer to mastering this timeless treat.
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The Magic of Dark Chocolate Raspberry Macarons
Description
The first time I made Dark Chocolate Raspberry Macarons, I wasn’t in Paris, but in my grandmother’s kitchen during a snowy December afternoon. We didn’t have fancy tools, but we had patience, laughter, and a shared craving for something a little indulgent. My grandmother, who had spent her early twenties studying in France, spoke about macarons as though they were tiny treasures. “Delicate on the outside, honest on the inside,” she used to say.
That’s exactly what makes these macarons so special.
The crisp chocolate shells, with their fine crusts and chewy centers, provide the perfect balance to the tart, jammy raspberry ganache nestled inside. It’s not just a dessert—it’s a memory held between two cookies.
These macarons are a staple in our winter gatherings, but they feel just as at home at bridal showers, birthdays, or lazy Sunday afternoons. What’s beautiful about this recipe is that it honors both the traditional French technique and the homey improvisation of everyday bakers.
You don’t need to be a pastry chef to master these, just a bit of courage and some love for flavor. Let’s dive in.
Ingredients
- Macaron Shells:
-
125 g almond flour
-
150 g powdered sugar
-
100 g egg whites (aged, room temperature)
-
100 g granulated sugar
-
1–2 tbsp unsweetened cocoa powder
- Ganache Filling:
-
150 g high-quality dark chocolate (preferably 60–70% cocoa)
-
150 g raspberry puree (strained for seeds)
-
25 g unsalted butter (room temperature)
-
10 g glucose syrup
Instructions
1. Sift Dry Ingredients
Combine almond flour, powdered sugar, and cocoa powder. Sift well to remove any lumps—this gives the shells a smooth texture.
2. Whip the Egg Whites
In a grease-free bowl, whisk the egg whites until foamy, then gradually add the granulated sugar. Continue whipping until glossy stiff peaks form. This is your meringue base—strong and stable.
3. Macaronage
Fold the dry mixture gently into the meringue using a silicone spatula. The goal is a lava-like consistency. When you lift the batter and let it fall back, it should form a ribbon that slowly disappears into the rest.
4. Pipe and Rest
Transfer to a piping bag and pipe 1.5-inch rounds on a lined baking sheet. Tap the tray firmly to release air bubbles. Let them sit at room temperature for 30–45 minutes until a skin forms—this is key for developing that classic macaron “foot.”
5. Bake
Bake at 320°F (160°C) for 12–14 minutes. Watch for lightly browned edges and dry tops. Let cool completely before filling.
6. Prepare Ganache
Heat raspberry puree with glucose until just simmering. Pour in parts over chopped dark chocolate, stirring until fully melted. Emulsify with an immersion blender for silkiness. Add butter and stir until smooth. Chill until thick but pipeable.
7. Assemble
Pipe a ring of ganache on one shell and press gently with a matching top. For added raspberry intensity, you can drop a tiny spoon of raspberry jam or puree in the center before sandwiching.
8. Maturation (Optional but Recommended)
Store filled macarons in an airtight container in the fridge for 24–48 hours. This rest period enhances the texture and melds the flavors into bliss.
Notes
-
Feel free to substitute raspberry with another fruit puree—blackberry or cherry pair beautifully with dark chocolate.
-
If your ganache breaks or separates, re-emulsify by heating gently and blending again.
