What’s more elegant and impressive than a perfectly made macaron? These Raspberry Macarons with Dark Chocolate Ganache are a true showstopper—a testament to the fact that with a little patience and a few simple techniques, you can create a bakery-style treat right in your own kitchen. This recipe takes the classic French cookie and fills it with a decadent, smooth dark chocolate ganache, creating a beautiful balance of sweet, tangy, and rich.

The macaron shells are a delicate masterpiece, with a crisp, airy exterior and a slightly chewy interior. The freeze-dried raspberry powder gives them a vibrant, natural flavor and a beautiful pink hue. The dark chocolate ganache is the perfect complement, with a rich, silky texture that melts in your mouth. This is the perfect dessert for a special occasion, a beautiful gift, or just a weekend project to impress yourself.

Raspberry Macarons with Dark Chocolate Ganache

Bakery Style!

Yields: 24-30 macarons (48-60 shells)

Prep time: 30 minutes (plus 1-2 hours for drying)

Cook time: 15 minutes

Ingredients

  • For the Macaron Shells:

    • 1 cup powdered sugar

    • ⅔ cup almond flour, sifted

    • 2 tablespoons finely ground freeze-dried raspberries

    • 2 large egg whites, at room temperature

    • ¼ cup granulated sugar

  • For the Dark Chocolate Ganache Filling:

    • ½ cup heavy cream

    • 4 ounces high-quality dark chocolate (60-70% cocoa), finely chopped1

Instructions

1. Prepare the Shells: Dry Ingredients

  1. Sift: Sift the powdered sugar and almond flour together into a medium bowl. This is a crucial step for a smooth shell.

  2. Add Raspberry: Stir in the finely ground freeze-dried raspberries. Set the mixture aside.

2. Prepare the Shells: The Meringue

  1. Whip Egg Whites: In a large, clean bowl (preferably glass or metal), beat the room-temperature egg whites with a hand or stand mixer on medium speed until they start to foam.

  2. Add Sugar: Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat on high speed.

  3. Stiff Peaks: Continue beating until you achieve stiff, glossy peaks. The meringue should be firm and hold its shape when you lift the whisk.

3. The Macaronage

  1. Fold: Add half of the dry ingredients to the meringue. Use a spatula to gently fold the mixture until it is just combined.

  2. Add Remaining: Add the remaining dry ingredients and continue to fold.

  3. Ribbon Stage: The "macaronage" is complete when the batter flows off the spatula in a slow, continuous ribbon.2 It should be able to form a figure eight without breaking.

4. Pipe and Rest

  1. Pipe: Transfer the batter to a piping bag with a round tip (Wilton 1A is great). Pipe 1-inch rounds onto a parchment-lined baking sheet.

  2. Tap: Tap the baking sheet firmly on the counter to release any air bubbles.

  3. Rest: Let the piped shells rest at room temperature for 1-2 hours, or until a light skin forms on the surface. You should be able to gently touch them without any batter coming off on your finger.

5. Bake the Shells

  1. Preheat Oven: Preheat your oven to 300°F (150°C).

  2. Bake: Bake for 15-18 minutes. The macarons are done when they have developed "feet" and do not wiggle when you gently push on them.

  3. Cool: Let the shells cool completely on the baking sheet before removing.

6. Make the Ganache

  1. Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.

  2. Pour and Wait: Pour the hot cream over the finely chopped dark chocolate. Let it sit for 5 minutes without stirring.

  3. Whisk: Whisk until the ganache is smooth and shiny. Let it cool until it is thick enough to pipe.

7. Assemble

  1. Match up the macaron shells by size.

  2. Pipe a small amount of ganache onto the bottom of one shell and gently press the matching shell on top.

  3. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the texture to set.

Pro-Tips for a Perfect Result

  • Room Temp is a Must: Room temperature egg whites whip up to a better volume.

  • The "Ribbon Test": Mastering the macaronage is key. The batter should flow like a thick lava, not drip in clumps.

  • Aging the Shells: The resting period is crucial for the "feet" to form. Don't skip it!

  • Patience: Macarons are a delicate science. Be patient with each step, and you will be rewarded.