Dark Chocolate Raspberry Macarons
Dark Chocolate Raspberry Macarons - A Decadent Delight
Dark Chocolate Raspberry Macarons are a perfect blend of rich, velvety dark chocolate and tangy raspberry flavors. These delicate French cookies are a treat for the senses, with their crisp outer shell and soft, chewy center. This recipe is perfect for those who love to indulge in the finer things in life.
Ingredients (makes 12 macarons):
For the macaron shells:
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/4 tsp raspberry extract
- Red food coloring (optional)
For the dark chocolate ganache filling:
- 4 oz dark chocolate, chopped
- 1/4 cup heavy cream
- 1 tbsp unsalted butter, room temperature
- 1/4 tsp raspberry extract
Instructions:
1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a medium bowl, sift together the powdered sugar and almond flour. Set aside.
3. In a large bowl, beat the egg whites until frothy. Add the cream of tartar, salt, and granulated sugar, and continue to beat until stiff peaks form.
4. Add the raspberry extract and food coloring (if using) to the egg white mixture and gently fold in.
5. Add the almond flour mixture to the egg white mixture and fold until just combined. Be careful not to overmix.
6. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheet, leaving about 1 inch of space between each macaron.
7. Tap the baking sheet on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.
8. Bake the macarons for 15-18 minutes, or until the shells are set and the tops are firm to the touch.
9. Let the macarons cool completely on the baking sheet before removing them.
10. To make the ganache filling, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate. Let sit for 1-2 minutes, then stir until smooth. Add the butter and raspberry extract and stir until combined.
11. Transfer the ganache to a piping bag fitted with a round tip. Pipe a small amount of ganache onto the flat side of one macaron shell, then sandwich with another shell.
12. Refrigerate the macarons for at least 30 minutes before serving.
Appearance and Taste:
Dark Chocolate Raspberry Macarons are a beautiful sight to behold, with their delicate pink shells and rich, dark chocolate filling. The texture is crisp on the outside and soft and chewy on the inside, with a burst of tangy raspberry flavor that perfectly complements the decadent chocolate ganache. These macarons are a true delight for the taste buds, and are sure to impress any guest.
Type: Dessert, Cookie
Main Ingredients: Dark Chocolate, Raspberry, Almond Flour
