Dark chocolate raspberry macarons with glossy shells and rich ganache filling. Learn expert techniques for foolproof chocolate raspberry macarons every time.
Hey, I’m Linda! Welcome to Tasty at Home, where bold flavors meet everyday kitchens.
Last Valentine’s Day, I nearly gave up on macarons. My first batch cracked like a desert floor, and my second attempt spread flatter than pancakes. But then I discovered the secret—and these dark chocolate raspberry macarons became my proudest baking achievement.
The combination of bittersweet dark chocolate with bright raspberry jam creates a flavor explosion that rivals any Parisian patisserie. After testing this recipe seventeen times (yes, really), I’ve cracked the code to consistently perfect macarons. Let me tell you, watching those little feet develop in the oven never gets old.
Table of Contents
What Makes These Dark Chocolate Raspberry Macarons Special
These chocolate raspberry macarons deliver professional results without culinary school training. The deep, sophisticated dark chocolate ganache balances perfectly with tangy raspberry preserve, creating a dessert that impresses at dinner parties yet feels achievable for ambitious home bakers.
French macarons intimidate many cooks, but this recipe breaks down each step with precision timing and visual cues. The optional black food coloring transforms these into dramatic Halloween treats, while the classic combination works beautifully year-round.
Dark Chocolate Raspberry Macarons
Equipment
- Rimmed baking sheets
- Parchment paper or silicone mats
- stand mixer or hand mixer
- piping bags with round tips
- Kitchen scale
Ingredients
Macaron Shells
- 1 cup Almond flour Superfine texture essential
- 1¾ cups Powdered sugar Sift thoroughly
- ⅓ cup + 1 tbsp Egg whites Room temperature
- ¼ cup Granulated sugar For meringue
- ¼ tsp Cream of tartar Stabilizes whites
- 1 pinch Salt Enhances flavor
- Optional Black gel food coloring Halloween variation
Ganache Filling
- 5.3 oz Dark chocolate, chopped 60-70% cacao
- ½ cup Heavy cream Full-fat only
- 1 tsp Unsalted butter Room temperature
- 2 tbsp Raspberry jam Seedless preferred
Instructions
- Preheat oven to 300°F (150°C) and line baking sheets with parchment paper. Draw 1.5-inch circles as a guide.
- Sift almond flour and powdered sugar together twice for smooth batter.
- Whip egg whites with cream of tartar and salt until frothy. Gradually add granulated sugar until stiff peaks form. Add black gel food coloring if desired.
- Fold dry ingredients into meringue until batter flows in a thick ribbon that settles within 10-15 seconds.
- Pipe batter onto prepared sheets. Tap sheets to remove air bubbles. Let rest 30-60 minutes until skin forms.
- Bake for 18-20 minutes at 300°F, rotating halfway. Cool completely before removing from parchment.
- Heat cream until simmering, pour over chopped chocolate, stir until smooth. Add butter and let ganache cool until pipeable.
- Assemble macarons by piping ganache ring on half the shells, add raspberry jam, and top with matching shells. Refrigerate 24 hours before serving.
Notes
Ingredient Quality Selection
For best results, use superfine almond flour (Bob’s Red Mill works wonderfully) and high-quality dark chocolate with 60-70% cacao content. Room-temperature egg whites whip to greater volume, creating those signature ruffled feet. Fresh raspberry jam adds bright acidity that cuts through the rich ganache.
Ingredients Table
| Ingredient | Amount (US) | Amount (Metric) | Notes |
|---|---|---|---|
| Macaron Shells | |||
| Almond flour | 1 cup | 120 g | Superfine texture essential |
| Powdered sugar | 1¾ cups | 200 g | Sift thoroughly |
| Egg whites | ⅓ cup + 1 tbsp | 100 g | Room temperature |
| Granulated sugar | ¼ cup | 50 g | For meringue |
| Cream of tartar | ¼ tsp | 1.25 ml | Stabilizes whites |
| Salt | 1 pinch | 1 pinch | Enhances flavor |
| Black gel food coloring | Optional | Optional | Halloween variation |
| Ganache Filling | |||
| Dark chocolate, chopped | 5.3 oz | 150 g | 60-70% cacao |
| Heavy cream | ½ cup | 100 ml | Full-fat only |
| Unsalted butter | 1 tsp | 5 g | Room temperature |
| Raspberry jam | 2 tbsp | 30 ml | Seedless preferred |
Shopping Tips for US Grocery Stores
Find almond flour in the baking aisle at Whole Foods, Trader Joe’s, or Target. Oops! Don’t grab almond meal—it’s too coarse and creates bumpy shells. Look for brands labeled “superfine” or “blanched.”
Essentials: Professional bakers swear by European-style butter (higher fat content) and Valrhona or Ghirardelli dark chocolate. Trader Joe’s carries excellent Belgian chocolate at bargain prices.
Bold Add-ins: Swap raspberry jam for blackberry, apricot, or passion fruit preserves to create unique flavor profiles. Add ½ teaspoon of espresso powder to the ganache for a mocha twist.
International Substitutions
Readers outside the US can substitute caster sugar for granulated sugar and double cream for heavy cream. Almond flour translates to ground almonds (extra fine) in UK terminology.
Equipment & Preparation Steps
You’ll need two rimmed baking sheets, parchment paper or silicone mats, a stand mixer (or hand mixer with stamina), piping bags with round tips, and a kitchen scale. Well… a scale isn’t technically required, but it dramatically improves consistency.
DIY Alternative: No piping bag? Use a zip-top freezer bag with one corner snipped off. No stand mixer? A hand mixer works fine—just expect an arm workout.
Step 1: Prepare Your Workspace
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. Draw 1.5-inch circles on the parchment (using a cookie cutter as a template), then flip the paper ink-side down—you’ll still see the guides through the paper.
This technique, recommended by Joanne Chang of Flour Bakery, ensures uniform sizing without ink transferring to your macarons. Position your oven rack in the center for even heat distribution.
Step 2: Sift the Dry Ingredients
Sift the almond flour and powdered sugar together twice—yes, twice—to ensure a smooth and lump-free batter. Any remaining large almond pieces will create bumpy shells, so take this step seriously.
I learned this lesson the hard way when my first batch looked like miniature mountain ranges. Push stubborn chunks through the sieve with a spoon rather than discarding them.
Step 3: Create the Meringue
In a spotlessly clean bowl (any grease prevents proper whipping), whip the egg whites with cream of tartar and salt until frothy. Man, oh man, this stage matters more than anything else.
Gradually add granulated sugar one tablespoon at a time, continuing to whip on medium-high speed. The meringue reaches stiff peaks when you lift the beater and the peaks stand straight up without drooping.
Add black gel food coloring at this stage if desired—liquid coloring adds too much moisture. The meringue should look glossy and feel smooth when rubbed between your fingers, not grainy.
Step 4: Master the Macaronage Technique
Carefully fold the dry ingredients into the egg whites using a flexible rubber spatula. This process, called macaronage, requires patience and precision—Thomas Keller emphasizes the importance of proper folding technique for achieving professional results.
Fold by scooping under the batter and pressing it against the bowl side, rotating the bowl quarter-turns. The batter transforms from thick and fluffy to glossy and flowing, like molten lava or slow-moving honey.
Stop folding when the batter falls from the spatula in a thick ribbon that settles back into itself within 10-15 seconds. Under-mixed batter creates cracked, peaked macarons; over-mixed batter spreads too thin and won’t develop feet.
Step 5: Pipe and Rest the Shells
Transfer batter to a piping bag fitted with a ½-inch round tip. Hold the bag perpendicular to the baking sheet and pipe rounds directly onto your traced circles, applying steady pressure.
Tap the baking sheets firmly on the counter 5-6 times to remove air bubbles—you’ll see them rise and pop. This step prevents hollow shells and ensures smooth tops.
Allow the piped macarons to rest at room temperature until a skin forms on the surface, about 30-60 minutes depending on humidity. You know they’re ready when you can gently touch the surface without batter sticking to your finger.
This resting period, crucial for developing those signature ruffled feet, lets the exterior dry while the interior remains moist. Skip this step and your macarons will crack or spread during baking.
Step 6: Bake to Perfection
Bake in the preheated 300°F oven for 18-20 minutes, rotating the pan halfway through for even browning. The macarons finish baking when you can gently wiggle a shell and it moves slightly on its base without feeling liquid underneath.
Let them cool completely on the baking sheet—removing warm macarons results in broken shells and tears. Once cooled, they should peel off the parchment cleanly with intact bottoms.
Step 7: Prepare the Dark Chocolate Ganache
Heat heavy cream in a small saucepan until it just begins simmering around the edges—don’t let it boil. Pour the hot cream over chopped dark chocolate in a heatproof bowl and let sit undisturbed for one minute.
This waiting period allows the chocolate to melt evenly without scorching. Stir gently from the center outward until the mixture becomes completely smooth and glossy.
Incorporate the room-temperature unsalted butter, stirring until it melts completely into the ganache.
Allow the ganache to cool at room temperature until it thickens to a pipeable consistency, about 30-45 minutes. If it becomes too firm, warm it briefly in 5-second microwave intervals.
Step 8: Assemble Your Macarons
Match macaron shells by size—this creates uniform sandwiches that look professionally made. Flip half the shells bottom-side up on your work surface.
Transfer cooled ganache to a piping bag and pipe a ring around the outer edge of each shell, leaving the center hollow. Add a small dollop of raspberry jam in the center, then gently press a matching top shell onto each base.
The ganache ring prevents the jam from squishing out the sides while adding structural support. Refrigerate assembled macarons for at least 24 hours before serving—this aging process, called maturation, allows flavors to meld and softens the shells to their ideal chewy texture.
Expert Tips for Perfect Chocolate Raspberry Macarons
Age Your Egg Whites: Separate eggs three days before baking and store whites in the refrigerator in a covered container. This process slightly dries the whites, creating more stable meringue. Bring them to room temperature before whipping.
Check Your Oven Temperature: Most home ovens run 10-25°F hotter or cooler than the dial indicates. Use an oven thermometer to verify accuracy—this simple tool prevents countless baking disasters.
Control Humidity: Macarons hate humid days because excess moisture prevents proper skin formation. Run a dehumidifier in your kitchen or choose low-humidity days for macaron projects.
The Toothpick Test: Insert a toothpick through the top of a baked shell before removing from the oven. If it comes out with wet batter, bake 2-3 minutes longer.
Creative Variations
Mocha Raspberry Macarons: Add 1 teaspoon of instant espresso powder to the ganache for sophisticated coffee notes that complement both chocolate and raspberry flavors.
White Chocolate Version: Swap dark chocolate for white chocolate and use strawberry jam instead of raspberry. This variation works beautifully for spring baby showers and Easter celebrations.
Salted Caramel Twist: Replace raspberry jam with salted caramel sauce and add a tiny flake of sea salt on top before pressing shells together, similar to salted caramel cheesecake cookies.
Peppermint Holiday Edition: Add ½ teaspoon of peppermint extract to the ganache and crush candy canes to sprinkle on top. These become show-stopping Christmas treats.
Lemon Raspberry Twist: Add 1 teaspoon of lemon zest to the shell batter and use lemon curd mixed with raspberry jam for a bright, citrusy filling.
Storage and Make-Ahead Instructions
Store assembled macarons in an airtight container in the refrigerator for up to one week. Bring them to room temperature 30 minutes before serving for optimal texture and flavor.
Freezing Instructions: Freeze unfilled shells in a single layer on a baking sheet until solid, then transfer to freezer bags for up to three months. Thaw at room temperature before filling.
Assembled macarons also freeze beautifully for up to two months. Freeze them on a parchment-lined baking sheet first, then pack carefully in rigid containers separated by parchment paper layers.
Storage Times Reference
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature | 2-3 days | In airtight container |
| Refrigerated (assembled) | 7 days | Best flavor after 24-48 hours |
| Refrigerated (shells only) | 5 days | Fill before serving |
| Frozen (shells only) | 3 months | Thaw completely first |
| Frozen (assembled) | 2 months | Thaw in refrigerator overnight |
Perfect Serving Suggestions
Serve these raspberry macarons alongside French-pressed coffee or Earl Grey tea for an elegant afternoon treat. They pair beautifully with champagne or prosecco at celebrations, creating an upscale dessert experience similar to energizing banana oatmeal bars for brunch.
Create a stunning dessert platter by arranging macarons with fresh raspberries, chocolate-covered strawberries, and edible flowers. The visual presentation rivals any professional bakery display.
For dinner parties, serve two macarons per guest on small dessert plates with a raspberry coulis drizzled artistically around the plate. This plating technique, inspired by French bistros, impresses guests without requiring advanced skills.
Dark Chocolate Raspberry Macarons FAQs
Why did my macarons crack during baking?
Macarons crack during baking when the shells don’t rest long enough before entering the oven, preventing proper skin formation. Always wait until you can touch the surface without batter sticking to your finger. Oven temperature that’s too high also causes cracking—verify your oven accuracy with a thermometer.
What causes hollow macarons?
Hollow macarons result from over-mixing the batter (over-macaronage) or under-baking the shells. The batter should flow like lava but still hold some body. Bake until shells no longer feel wet underneath when gently wiggled, similar to techniques used in Greek yogurt granola cups for proper texture.
Can I make chocolate raspberry macarons without a stand mixer?
Yes, you can make chocolate raspberry macarons with a hand mixer, though it requires more arm strength and time. Beat egg whites on high speed for 8-10 minutes instead of 5-6 minutes. The key is achieving stiff, glossy peaks regardless of your equipment.
How do I know when my ganache is ready to pipe?
Your ganache is ready to pipe when it reaches the consistency of thick peanut butter—it should hold its shape when piped but spread slightly. If too runny, refrigerate for 10-minute intervals, stirring between checks until it thickens properly.
What’s the best way to color macaron shells?
The best way to color macaron shells uses gel food coloring added to the meringue after it reaches stiff peaks. Gel colors provide vibrant hues without adding excess liquid that destabilizes the meringue. Start with a tiny amount—you can always add more but can’t remove color.
Creating Your Perfect Batch
These dark chocolate raspberry macarons transform ordinary afternoons into extraordinary celebrations. The combination of crispy shells, chewy centers, and luscious ganache creates an unforgettable eating experience that justifies every minute spent perfecting your technique.
Pair these elegant treats with a simple butter lettuce salad and crusty bread for a French-inspired light dinner. Or serve them alongside spicy Mexican corn bites for an unexpected sweet-and-savory party spread.
Have you tried making macarons before? Share your biggest challenge in the comments below—I’d love to help troubleshoot your next batch.
Remember that Halloween party I mentioned? These black-tinted chocolate raspberry macarons became the talk of the event, proving that mastering this technique opens doors to countless creative possibilities. Now it’s your turn to create bakery-worthy macarons in your own kitchen.
Start your macaron journey today and discover why these treats are worth every careful step.
