Description
Delicious and elegant dark chocolate raspberry macarons that are perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon raspberry extract
- 1/2 cup dark chocolate, chopped
- 1/2 cup heavy cream
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a bowl, sift together almond flour, powdered sugar, and cocoa powder.
- In a separate bowl, beat the egg whites until soft peaks form, then gradually add granulated sugar and continue beating until stiff peaks form.
- Gently fold the dry ingredients into the egg whites until well combined.
- Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheet.
- Let the macarons sit at room temperature for 30 minutes to form a skin.
- Bake for 15-20 minutes, then let cool completely.
- For the filling, heat the heavy cream and pour it over the chopped dark chocolate, stirring until smooth.
- Add raspberry extract and mix well.
- Once the macarons are cool, pipe the chocolate filling onto half of the shells and top with fresh raspberries, then sandwich with the other half.
Notes
- Ensure the egg whites are at room temperature for better volume.
- Macarons can be stored in an airtight container for up to 5 days.
- Experiment with different flavors by substituting the raspberry extract.
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 8g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg