Description
Delight in the exquisite combination of rich dark chocolate and tart raspberry in these elegant macarons, perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 2 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/2 cup dark chocolate, melted
- 1/2 cup raspberry puree
- 1/2 cup butter, softened
- 1 cup powdered sugar (for filling)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 300°F (150°C).
- Mix almond flour and powdered sugar, then sift to ensure well combined.
- Beat egg whites until frothy, then gradually add granulated sugar and whisk until stiff peaks form.
- Fold in the almond mixture until just combined.
- Pipe small circles onto a parchment-lined baking sheet and let sit for 30 minutes.
- Bake for 15-18 minutes, rotating halfway through.
- Cool completely on a wire rack.
- Mix melted chocolate, raspberry puree, softened butter, powdered sugar, vanilla extract, and salt until smooth for the filling.
- Pipe filling onto half the macaron shells and sandwich with the remaining shells.
- Let mature in the fridge for a day to meld flavors.
Notes
Age egg whites overnight for better texture; allow macarons to rest before baking for optimal results.
Nutrition
- Serving Size: 1 macaron
- Calories: 140
- Sugar: 18g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg