Description
These Dark Chocolate Raspberry Macarons are an elegant and indulgent treat perfect for special occasions or everyday delights. Featuring crisp, delicate macaron shells sandwiched with luscious raspberry filling and enriched with a rich dark chocolate ganache, this recipe balances sweet and tart flavors with a velvety texture.
Ingredients
Scale
Ganache
- 1/2 cup heavy cream
- 4 oz chopped dark chocolate
- 2 tablespoons unsalted butter
Assembly
- 24 macaron shells
- Raspberry filling (about 1/2 cup)
Instructions
- Heat Heavy Cream: In a small saucepan, gently heat the heavy cream over medium heat until it just begins to simmer, taking care not to boil it.
- Make Ganache: Remove the cream from heat and add the chopped dark chocolate and unsalted butter. Let the mixture sit for a minute to soften the chocolate before whisking it until smooth and glossy. Set aside to cool slightly.
- Prepare Macaron Shells: Ensure the macaron shells are completely cooled. Pair them up by similar size to create even sandwiches.
- Assemble Macarons: Pipe a small dollop of raspberry filling onto the flat side of one shell, then gently press the matching shell on top to sandwich them together without breaking.
- Optional Chocolate Drizzle: For a decadent finish, dip or drizzle the tops of assembled macarons into the dark chocolate ganache, letting any excess drip off.
- Chill and Set: Place the macarons in the refrigerator for a few hours or overnight to allow the flavors to meld and the filling to soften the shells for a perfectly balanced texture.
Notes
- Allow the ganache to cool slightly before dipping to avoid melting the macaron shells.
- Use a piping bag for precise filling application to prevent mess.
- Let macarons rest in the fridge to achieve the best texture and flavor integration.
- Store macarons in an airtight container in the refrigerator for up to 3 days.
