Description
Delight in these exquisite chocolate raspberry macarons, featuring delicate cocoa shells filled with a luscious raspberry buttercream and topped with rich dark chocolate ganache. Perfect for special occasions or a sweet treat any day!
Ingredients
- Heavy cream
- Chopped dark chocolate
- Unsalted butter
- Raspberry filling
- Macaron shells
Instructions
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove it from the heat and add the chopped dark chocolate and unsalted butter.
- Let the mixture sit for a minute to allow the chocolate to melt, then whisk until smooth and glossy. Set the ganache aside to cool slightly before using.
- Once the macaron shells are completely cool, pair them up by size. Pipe a small dollop of raspberry filling onto the flat side of one shell, then top it with another shell, pressing gently to sandwich them together.
- For an extra touch, drizzle or dip the tops of the assembled macarons in the dark chocolate ganache, allowing any excess to drip off.
- Let the macarons sit for a few hours or overnight in the refrigerator to allow the flavors to meld and the filling to soften the shells.
Notes
- Make sure to age the egg whites for at least 24 hours for the best results.
- Macarons can be stored in an airtight container in the refrigerator for up to a week.
- Feel free to experiment with different fillings, such as lemon curd or buttercream.
- Prep Time: 60 minutes
- Cook Time: 20 minutes