Macaron recipe 2 of 3 for the week! We’re continuing with our raspberry theme today and combining them with some chocolate to create these fun, decadent dark chocolate raspberry macarons!
If you (or your loved one) loves the combination of fruit and chocolate, you’ll love these. Honestly, you’ll probably enjoy these even if fruit and chocolate isn’t your thing. They’re just that good!
Just like we did with the raspberry champagne macarons from Monday, we’re adding raspberry powder to the shells. Do you have to use this? No. You can just use a little more powdered sugar instead. Do I recommend getting your hands of some raspberry powder ASAP just so you can make these and any other raspberry macaron you can think of? 100% YES!
It’s truly magical. You don’t actually even need the raspberry jam in the filling to taste the raspberry flavour. The combination of both just makes these macarons next level raspberry.
Because it’s (almost) Valentine’s Day, I went the extra mile and drizzled the top shells with chocolate and threw on some sprinkles. The aesthetics are *perfect*. These look good and they taste good. Best of both worlds. A winning combination. I could go on, but that’s not what you’re here for.
The filling is simple. A chocolate ganache and some raspberry jam. I used my favourite raspberry preserves from Bonne Maman. You can use your favourite raspberry jam or make your own. Maybe use the raspberry champagne jam we made in the last recipe? You really can’t go wrong.
These are sure to impress your Valentine! Don’t have one? Treat yourself! There are no rules here.
Dark Chocolate Raspberry Macarons
Ingredients
- Shells:
- 275g almond flour
- 240g powdered sugar
- 10g raspberry powder
- 210g sugar
- 210g egg whites
- Pink/red food colouring
- Filling:
- 6oz. bittersweet chocolate chips
- 4oz. heavy whipping cream
- Raspberry jam
- Decorations:
- Melted dark chocolate
- Sprinkles
Directions
- Step 1 Shells:
- Step 2 To start, put the almond flour, powdered sugar, and raspberry powder in a food processor and blend thoroughly. Sift into a bowl to ensure there are no lumps.
- Step 3 In the bowl of a stand mixer (make sure it’s clean and dry), beat the egg whites until foamy. Slowly add the sugar, about 2 tbsp at a time, beating on a medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms. Add pink food colouring and beat to combine. The mixture should form stiff peaks and you should be able to tip the bowl over your head with none of the mixture coming out.
- Step 4 With a large, flat rubber spatula, gently fold 1/3 of almond flour/powdered sugar mixture into egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until you see no streaks of almond flour in the batter. The batter should be pretty fluid, a lot of people describe as a lava-like consistency. It should run smoothly off the spatula when you pull it out. This part comes with practice. Once you know the consistency, you’ll just be able to feel when it’s ready.
- Step 5 Pipe the batter into circles onto parchment or silicone lined baking sheets. Bang the tray a few times on a table to remove air bubbles and allow to sit for about 30 minutes before baking. To see if they’re ready for baking, touch your finger to them. If you get batter on your finger, they need to rest longer.
- Step 6 While resting, preheat your oven to 300°F with a rack placed in the lower third of the oven. Bake, one sheet at a time, for 15-18 minutes (this depends on your oven, my old one was fine at 15 minutes, this one needs 17-18). The shells should cool completely before you remove them from the parchment/silicone.
- Step 7 Filling:
- Step 8 To make the ganache, place the chocolate chips in a bowl. Heat the cream until hot, but not boiling, then pour over the chocolate chips. Allow to sit for 1-2 minutes, then stir to combine. Let the ganache sit until it reaches your desired consistency.
- Step 9 Assembly:
- Step 10 Pair up the macaron shells. If decorating the shells, drizzle some melted chocolate on top of one half of each macaron pair and top with sprinkles.
- Step 11 Once the chocolate drizzle has dried, pipe a ring of chocolate ganache on the other half of the macaron pair. Place a dollop of raspberry jam in the ring of chocolate ganache and gently sandwich the shells together.
- Step 12 For best results, allow the macarons to sit in the fridge for 24 hours before eating.
