Description
Indulge in the luxurious combination of dark chocolate and raspberry with these exquisite macarons. Delicate almond shells filled with a luscious raspberry ganache make for a perfect treat for any occasion.
Ingredients
Scale
For the Macaron Shells:
- 1 cup almond flour (finely ground and sifted)
- 1 ¾ cups powdered sugar
- 3 large egg whites (room temperature)
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
- pink or red gel food coloring (optional)
For the Raspberry Ganache Filling:
- ½ cup heavy cream
- 6 oz dark chocolate (finely chopped)
- ¼ cup raspberry preserves (seedless preferred)
- pinch of salt
Instructions
- Prepare the Macaron Shells: Line baking sheets and pulse almond flour with powdered sugar. Beat egg whites, fold in dry ingredients, and pipe rounds onto sheets. Let sit until a skin forms.
- Bake the Macarons: Preheat oven, bake for 15–18 minutes, and cool completely.
- Make the Raspberry Ganache Filling: Heat cream, pour over chocolate, add raspberry preserves and salt. Cool until thick enough to pipe.
- Assemble the Macarons: Match shells, pipe ganache, and sandwich. Chill before serving.
Notes
- Use gel food coloring for vibrant shells
- Enhance ganache with freeze-dried raspberries
- Store macarons in the fridge for up to 5 days
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 130
- Sugar: 14g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
