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Dark Chocolate Raspberry Macarons

Add a decadent touch to your dessert table with these impressively rich macarons that combine just the right amount of chocolate and fruit flavor.
Ingredients: For the macaron shell

1 cup, plus 2 tablespoons almond flour

1½ cups powdered sugar

3 egg whites

½ cup sugar

Pink food coloring
Ingredients: For the filling

¼ cup butter

1 cup powdered sugar

2 tablespoons dark chocolate cocoa powder

2 tablespoons pureed raspberries
Macaron shell
Preheat the oven to 325°F, then line a baking sheet with parchment paper.
In a medium-sized bowl, sift in almond flour and powdered sugar. Set aside.
In a stand mixer with a whisk attachment, beat egg whites on high until soft peaks are formed. Lower the speed to medium, and add sugar. Continue to beat on high until stiff peaks are formed.
Keep the mixer on high speed, and add in the desired amount of food coloring. Once mixed, remove the bowl from the mixer, and add in the flour and powdered sugar mixture. Using a rubber spatula, aggressively fold in the dry ingredients until the batter becomes a little runnier.
Put the mixture in a piping bag, and pipe out 1½” circles onto the prepared baking sheet. Firmly tap the bottom of the tray so the batter can flatten out.
Mix all of the ingredients together, and place in a piping bag.
Pipe a small amount of the filling onto one-half of your macaron and sandwich your halves together.
Let the macaron shells rest for 30-45 minutes before baking, or until they form a skin. Then bake for 10-12 minutes, or until set. Let cool before removing from the tray.

Shannon Grimm & Partners Team
Contact me with any questions!

(614) 401-5077
Team Number

HER Realtors
DUBLIN OH, 43017
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