Description
Indulge in the perfect combination of rich chocolate and tart raspberry with these elegant macarons. Crisp, creamy, and irresistible, they’re the ultimate homemade treat.
Ingredients
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1 cup (100 g) almond flour, finely ground
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1 3/4 cups (200 g) powdered sugar
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3 large egg whites, room temperature
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1/4 cup (50 g) granulated sugar
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2 tbsp unsweetened cocoa powder, sifted
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1/2 tsp vanilla extract
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4 oz (115 g) dark chocolate, finely chopped
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1/4 cup (60 ml) heavy cream
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2 tbsp raspberry jam, smooth
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Optional: freeze-dried raspberries for garnish
Instructions
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Sift almond flour, powdered sugar, and cocoa powder into a bowl.
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Whip egg whites until foamy, gradually add sugar, beat to stiff peaks, and fold in vanilla.
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Fold dry ingredients into meringue until batter flows like lava.
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Pipe 1.5-inch circles onto parchment-lined trays and tap to remove air bubbles.
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Rest shells 30–60 minutes until a skin forms.
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Bake at 300°F (150°C) for 16–18 minutes and cool completely.
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Heat cream and pour over chocolate, stir until smooth, fold in raspberry jam.
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Pipe ganache onto shells and sandwich with remaining shells. Optionally, garnish with freeze-dried raspberries.
- Prep Time: 15 mins
- Cook Time: 25mins