I’ll be honest with you right from the start: these dark chocolate raspberry macarons are the kind of treat that make me stop mid-bite and think, “Wow… I really made this?” Every time I bake them, I feel a little proud, a little smug, and very ready to eat more than I probably should. And once you make them yourself, I’m betting you’ll get that same little spark of joy too.

Macarons can look intimidating from the outside, but once you get the hang of the method, they’re surprisingly fun. This recipe brings together two flavors that just belong together—deep, bittersweet dark chocolate and bright, tangy raspberry. It’s elegant enough for gifting but easy enough for a cozy Sunday bake.

What makes this recipe special is how well-balanced it is. You get crunchy-yet-soft macaron shells, a rich dark chocolate ganache filling, and a burst of raspberry that cuts through the sweetness. The textures, the colors, the aroma—everything just clicks.

Why You’ll Love This Recipe

• Deep, rich chocolate flavor balanced with fruity raspberry brightness.
• A surprisingly doable macaron method with lots of guidance.
• Perfect for gifting, celebrations, or just treating yourself.
• Naturally gluten-free.
• Make-ahead friendly—macarons actually taste better the next day.
• You’ll feel like a fancy pâtissier without needing fancy skills.

Tools You’ll Need

Here’s what I use and why each tool matters:

• Mixing bowls: Any medium and large bowls work; you just need clean, dry ones so the egg whites whip properly.
• Fine mesh sieve: This helps you get smooth almond flour and powdered sugar. No lumps = smooth shells.
• Kitchen scale: Macarons love precision, and using grams gives you the best chance at those pretty feet.
• Electric mixer (hand or stand): Whips your meringue to stiff peaks without tiring your arm.
• Rubber spatula: Helps you fold your batter gently without deflating it too fast.
• Baking sheets: For even heat and consistent baking.
• Silicone baking mats or parchment: Prevents sticking and helps your macarons lift cleanly.
• Piping bags + round piping tip: Gives you neat, even shells.
• Small saucepan: For making the chocolate ganache.
• Offset spatula: Handy for lifting and moving shells.

Ingredients

For the Macaron Shells

• 105 g almond flour (3/4 cup)
• 105 g powdered sugar (3/4 cup)
• 90 g egg whites, room temperature (about 3 large egg whites)
• 90 g granulated sugar (1/2 cup minus 1 tbsp)
• 1/4 tsp cream of tartar (optional, but helps stabilize)
• 1 tsp vanilla extract
• A few drops pink gel food coloring (optional but pretty)

For the Dark Chocolate Raspberry Ganache

• 120 g dark chocolate, finely chopped (3/4 cup)
• 90 g heavy cream (1/3 cup + 1 tbsp)
• 1 tbsp unsalted butter
• 2 tbsp raspberry jam (seedless preferred)
• Optional: 1/4 tsp raspberry extract for a stronger flavor

Instructions

1. Prep Your Space

This part always feels like setting up a tiny macaron workshop. Make sure your bowls are clean, your piping bag is ready, and your baking sheets are lined. It’ll make everything feel smoother.

2. Sift the Dry Ingredients

Sift your almond flour and powdered sugar together into a bowl. If you see big chunks, toss them. You want this mixture as airy and fine as possible. Trust me, it affects the final texture.

3. Make the Meringue

Add your egg whites to a bowl and start mixing on medium speed. When they become foamy, add cream of tartar. Slowly rain in the granulated sugar and keep beating until you hit stiff, glossy peaks. Add the vanilla and food coloring and mix just a few seconds more.

If your bowl flips upside down and the meringue stays put—you’re good.

4. Fold the Batter (Macaronage)

Pour the almond mixture into your meringue. Use your spatula to fold gently, scraping around the bowl and across the top. The goal is a lava-like flow. When the batter falls off your spatula in ribbons that disappear into the mixture in about 10 seconds, you’re ready.

This step feels weird the first few times—overmixing is common. If you think you’re close, you usually are.

5. Pipe the Shells

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles, about 1.25–1.5 inches, onto your mats. Keep them spaced evenly. Tap the tray firmly against your counter a few times to release air bubbles.

6. Rest the Shells

Let the shells sit out for 20–45 minutes, until the tops look slightly matte and dry. This helps the macarons rise properly and form feet. Don’t skip it.

7. Bake

Heat your oven to 300°F (150°C). Bake shells for 14–16 minutes. They should lift cleanly when nudged. If they wiggle like a loose tooth, give them another minute or two.

8. Make the Ganache

Warm the cream in a small saucepan until it’s steaming but not boiling. Pour it over your chopped chocolate and let it sit for a minute. Stir until smooth, then add butter, raspberry jam, and optional raspberry extract. Chill until thick but pipeable.

9. Fill the Macarons

Pair up shells of similar size. Pipe a dollop of ganache on one shell, then gently top with its partner.

10. Mature the Macarons

This is the hardest part: wait. Put your macarons in an airtight container in the fridge for at least 24 hours. They soften, the flavors deepen, and everything becomes even better.

Serving Ideas

• Serve with fresh raspberries on the side.
• Sprinkle a little cocoa powder on top for a dramatic effect.
• Add a drizzle of melted chocolate for an extra-rich finish.

Variations

• Lemon raspberry: Swap the dark chocolate filling for a lemon buttercream.
• White chocolate raspberry: Use white chocolate instead of dark for a sweeter profile.
• Double chocolate: Add 2 tsp cocoa powder to the shells.

Customization Tips

• Add freeze-dried raspberry powder to the shells for stronger flavor.
• Use colored shells and swirl designs for gifting.
• Switch the jam flavor—cherry, blackberry, or strawberry also work.

Storage and Make-Ahead

• Store filled macarons in the fridge for up to 5 days.
• Freeze (filled or unfilled) for up to 1 month.
• Let frozen macarons sit at room temperature for 20–30 minutes before serving.
• Macarons taste best after maturing for 24–48 hours.

Pro Tips

• Age your egg whites: It helps the meringue whip better.
• Never skip the sifting step.
• If your shells crack, your oven might be too hot.
• Hollow shells? Your meringue wasn’t firm enough, or you overmixed.
• Uneven feet usually mean under-rested shells.
• A kitchen scale increases your chances of success dramatically.

Yield, Time, and Nutrition

• Yield: 24–30 macarons
• Prep time: 35 minutes
• Resting time: 20–45 minutes
• Cook time: 14–16 minutes
• Total time: about 1 hour 15 minutes

Nutrition (per macaron)

Approximate:

• Calories: 95
• Fat: 5 g
• Carbs: 12 g
• Protein: 2 g

Final Note

If you make these dark chocolate raspberry macarons, I’d genuinely love to hear how they turned out for you. There’s something so fun about sharing these little cookies—whether you gift them, enjoy them with a friend, or eat them all yourself (no judgment at all). Have fun with the process, enjoy the flavors, and let me know what you whip up next.