Description
These Dark Chocolate Raspberry Macarons are an elegant and decadent treat perfect for any special occasion. Crisp on the outside and chewy inside, the macaron shells are filled with a luscious raspberry filling and rich dark chocolate ganache, combining tart fruitiness with deep chocolate flavor for a sophisticated dessert experience.
Ingredients
Ganache
- 1/2 cup heavy cream
- 4 oz chopped dark chocolate
- 2 tbsp unsalted butter
Filling
- Raspberry filling (about 1/2 cup, store-bought or homemade)
Shells
- 24 macaron shells (pre-baked and cooled)
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 it.
- Make the Ganache: Remove the pan from heat, add the chopped dark chocolate and unsalted butter to the hot cream. Let sit for one minute to melt, then whisk thoroughly until the ganache is smooth, glossy, and fully combined. Set aside to cool slightly.
- Assemble the Macarons: Pair the macaron shells by size once they are completely cool. Pipe a small dollop of raspberry filling onto the flat side of one shell. Gently press another shell on top to create a sandwich.
- Decorate with Ganache: For added decadence, drizzle or dip the tops of the assembled macarons into the dark chocolate ganache and allow any excess to drip off.
- Rest the Macarons: Place the finished macarons in the refrigerator and let them sit for several hours or overnight. This resting period allows the flavors to meld and the filling to soften the shells for the perfect texture.
Notes
- Ensure macaron shells are completely cool before assembling to prevent melting the filling.
- Use high-quality dark chocolate for the ganache for best flavor.
- Raspberry filling can be homemade or store-bought raspberry jam with seeds strained out for a smoother texture.
- Store the finished macarons refrigerated in an airtight container for up to 3 days.
- Bring macarons to room temperature before serving for optimal flavor and texture.
