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Dark Chocolate Raspberry Macarons

Dark Chocolate Raspberry Macarons

Indulge in the exquisite taste of Dark Chocolate Raspberry Macarons, where rich chocolate meets the vibrant essence of raspberries. These elegant French pastries are not only visually stunning but also a delightful treat for any occasion. With their delicate shells and luscious ganache filling, they offer a sophisticated dessert experience that will impress friends and family alike.

  • Total Time: 1 hour
  • Yield: Approximately 20 servings 1x

Ingredients

Scale
  • 100g Almond flour
  • 80g Powdered sweetener
  • 12 tbsp Freeze-dried raspberries (powdered)
  • 2 large Egg whites
  • 4050g Granulated sugar or sugar substitute
  • 7080g Dark chocolate (chopped)
  • ¼ cup Almond milk or low-fat milk

Instructions

  1. Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, whisk together almond flour, powdered sweetener, and powdered freeze-dried raspberries.
  3. Whip egg whites in a separate bowl until soft peaks form; gradually add granulated sugar until stiff peaks are achieved.
  4. Gently fold the dry mixture into the whipped egg whites without deflating them.
  5. Pipe small circles onto prepared sheets, leaving space between each.
  6. Bake for about 30 minutes until shells are firm to touch.
  7. Prepare ganache by heating almond milk and pouring it over chopped dark chocolate; stir until smooth.
  8. Once cooled, assemble macarons by spreading ganache between two shells.
  • Author: Dahlia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 macaron
  • Calories: 60
  • Sugar: 4g
  • Sodium: 0mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Use aged egg whites for better meringue stability. Sift dry ingredients to ensure a smoother batter. Allow piped macarons to rest before baking for optimal rise.