Description
These Dark Chocolate Raspberry Macarons are an elegant and decadent treat perfect for special occasions or a luxurious everyday indulgence. Delicate almond meringue shells encase a luscious raspberry filling, topped with a rich dark chocolate ganache drizzle for a harmonious blend of fruity tartness and intense chocolate flavor.
Ingredients
Scale
Ganache
- 1/2 cup heavy cream
- 4 oz chopped dark chocolate
- 2 tbsp unsalted butter
Macarons
- 24 macaron shells (pre-baked and cooled)
- Raspberry filling (about 1/4 cup, jam or curd)
Instructions
- Heat the Cream: In a small saucepan, gently heat the heavy cream over medium heat until it just begins to simmer, being careful not to boil.
- Make Ganache: Remove the cream from heat and add the chopped dark chocolate and unsalted butter. Let it sit for one minute to soften, then whisk until the mixture is smooth and glossy. Set aside to cool slightly.
- Assemble Macarons: Once the macaron shells are completely cooled, match the shells into pairs by size. Pipe a small dollop of raspberry filling onto the flat side of one shell in each pair, then sandwich it with the other shell, pressing gently to seal.
- Decorate with Ganache: For added decadence, either drizzle the ganache over the tops of the assembled macarons or dip their tops into the ganache, letting any excess drip off.
- Rest and Meld Flavors: Allow the assembled macarons to rest in the refrigerator for several hours or overnight to let the flavors meld and the filling soften the shells for the perfect texture.
Notes
- Ensure macaron shells are completely cool before assembly to prevent melting the filling.
- Use good-quality dark chocolate for a richer ganache flavor.
- Raspberry filling can be fresh raspberry jam or a homemade curd, depending on preference.
- Store macarons in an airtight container in the refrigerator for up to 3 days.
- Allow macarons to reach room temperature before serving for best flavor and texture.
