Description
Indulge in the exquisite combination of rich dark chocolate and tangy raspberry with these elegant Dark Chocolate Raspberry Macarons. Perfectly crisp on the outside and tender inside, they are a sophisticated treat ideal for special occasions or afternoon tea.
Ingredients
Scale
Ganache
- 1/2 cup heavy cream
- 4 ounces chopped dark chocolate
- 2 tablespoons unsalted butter
Filling and Shells
- Raspberry filling (about 1/2 cup)
- 24 macaron shells, cooled
Instructions
- Heat the Cream: In a small saucepan, gently heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately to prevent boiling.
- Make the Ganache: Add the chopped dark chocolate and unsalted butter to the hot cream. Let the mixture sit for one minute to allow the chocolate to melt, then whisk thoroughly until smooth and glossy. Set aside to cool slightly before using.
- Assemble the Macarons: Pair the macaron shells by size. Pipe a small dollop of raspberry filling onto the flat side of one shell, then gently press the matching shell on top to create a sandwich.
- Optional Chocolate Drizzle: For extra decadence, drizzle or dip the tops of the assembled macarons in the dark chocolate ganache, letting any excess drip off before setting them aside.
- Rest to Meld Flavors: Refrigerate the macarons for a few hours or overnight. This resting period allows the flavors to meld beautifully and softens the macaron shells slightly with the filling.
Notes
- Ensure macaron shells are completely cooled before assembling to prevent melting the filling.
- Use high-quality dark chocolate for the ganache to enhance flavor richness.
- Store macarons in an airtight container in the refrigerator to maintain freshness up to 3 days.
- Allow macarons to come to room temperature before serving for best texture and flavor.
