Dark Chocolate Raspberry Macarons
Add a mouthwatering touch to your dessert table with these impressively rich macarons that combine just the right amount of chocolate and fruit.
Macaron shell:
- 1 c. plus 2 tbsp. almond flour
- 1½ c. powdered sugar
- 3 egg whites
- ½ c. sugar
- Pink food coloring
Filling:
- ¼ c. butter
- 1 c. powdered sugar
- 2 tbsp. dark chocolate cocoa powder
- 2 tbsp. pureed raspberries, seeds removed
Print Recipe
Instructions:
- Preheat the oven to 325°F, then line a baking sheet with parchment paper.
- In a medium-sized bowl, sift together the almond flour and powdered sugar. Set aside.
- In a stand mixer with a whisk attachment, beat the egg whites on high until soft peaks form. Lower the speed to medium, and add the sugar. Continue to beat on high until stiff peaks form.
- Return the mixer to high speed, and add in the desired amount of food coloring. Once mixed, remove the bowl from the mixer and add in the dry ingredients. Using a rubber spatula, aggressively fold them into the batter until it becomes a little runny.
- Put the mixture in a piping bag, and pipe out 1½-inch circles onto the prepared baking sheet. Firmly tap the bottom of the tray on a flat surface so the batter can flatten out.
- Let the macarons rest for 30–45 minutes before baking or until they form a skin. Bake for 10–12 minutes or until set. Let cool before removing from the tray.
- For the filling, beat together all the ingredients, then place in a piping bag.
- Pipe a small amount of the filling onto one of the macaron shells, and top with another macaron shell.
