One of my favorite flavor combos is dark chocolate and fresh raspberries! These chocolate raspberry macarons have a tender French macaron shell and are filled dark chocolate ganache and a tart raspberry compote. Then drizzled with even more dark chocolate! Both the ganache and raspberry compote are flavored with Chambord (raspberry liqueur) for extra raspberry flavor!
I'll walk you through how to make homemade French macarons and give you all my tips and tricks for success!
You might also enjoy these pistachio macarons with white chocolate ganache or this raspberry almond tart!
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Ingredient Notes
You only need a few simple ingredients to make these dark chocolate raspberry macarons!
- Egg whites - I've recently started "aging" my egg whites and I've found it helps with my consistency. This is absolutely not necessary, but it's super easy to do so I recommend trying it out. Weigh out 100 grams of egg whites into a small bowl. Cover with plastic wrap and poke a few holes in the top. Place in the fridge for at least 24 hours but up to 3 days. Make sure to remove the egg whites from the fridge at least an hour before baking.
- Almond flour - If you've ever seen macarons that look bumpy, it's usually because the almond flour isn't ground finely enough. I love using Bob's Red Mill for my almond flour because it's super fine. But if you have lumpy almond flour you can also just pulse it in a food processor for a few seconds to break it up further. Sifting your dry ingredients is also super important for ensuring smooth macarons.
- Dark chocolate - Use dark chocolate baking bars as opposed to chocolate chips!! Chips contain emulsifiers that help them keep their shape, which also means they won't combine as smoothly as chocolate bars. If desired, you can use milk chocolate instead.
- Chambord - Chambord is a black raspberry liqueur with a smooth, sweet, and slightly tangy flavor. It adds a delicious depth of flavor to the chocolate ganache and raspberry compote, but you can leave it out if desired.
- Raspberries - I prefer to use fresh raspberries for the filling, but frozen work too!
Raspberry Chambord Filling
I like to make my own homemade raspberry compote to fill these macarons!
You only need a few simple ingredients!
- Fresh or frozen raspberries
- Granulated sugar
- Chambord
I recommend making the compote the night before you want to make the macarons so that it has time to fully cool.
Add all of the compote ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 15-20 minutes, stirring frequently until thickened.
Transfer the raspberry compote to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.
How to Make Chocolate Ganache
This dark chocolate ganache is super easy to make, but I just have a couple quick notes!
- The ganache calls for 226 grams (8 ounces) of dark chocolate which is about two chocolate bars. So I like to set aside 1 square to melt to drizzle on the macaron tops. The tiny amount of chocolate won't affect the consistency of the ganache, and it keeps you from having to break into a whole new chocolate bar!
- Use a spatula to combine the ganache as opposed to a whisk, so you don't incorporate any air.
- I recommend making the ganache a few hours before the macarons so that it has time to set.
Finely chop the dark chocolate and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
Pour over the chopped chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. Then add in the Chambord and mix until combined.
Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
How to Make French Macarons
Sift together almond flour and powdered sugar into a large bowl and set aside.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.
Add in 1-2 drops of pink or red gel food coloring, then continue to whisk on high until stiff peaks form.
Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
Line a large baking sheet with a silicone mat or parchment paper.
Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
*The macaron batter will look like photo 6 before banging out the excess air, and photo 7 afterwards.
Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
While the macarons are resting, preheat the oven to 300°F.
Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.
Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of dark chocolate over the top.
Then pipe a circle of dark chocolate ganache around the edges and fill with homemade raspberry compote.
Put the assembled chocolate raspberry macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture.
Or just eat them all immediately. You do you.
Macaron Tips & Tricks
Macarons can be tough so setting yourself up for success is key!
- Buy a kitchen scale if you don’t already have one! Macarons are incredibly finicky, so weighing all your ingredients is super important!
- Clean the mixing bowl and whisk attachment of your stand mixer with lemon juice or white vinegar to make sure there are no trace fats on either (if you don’t, your meringue may not form).
- Use a super sturdy baking sheet that won't warp and conducts heat evenly! These Cuisinart baking sheets are my favorite for macarons! I have 6 of them lol.
- Invest in some silicone macaron mats! They aren’t expensive and they will make your life so much easier!
- Also invest in an oven thermometer! We want our oven as close to 300 degrees as possible to make perfect macarons but just because your oven says it's 300 degrees, doesn't mean it actually is. My oven tends to run hot, so I usually end up having it set to about 290.
- Always use gel food coloring! Since macaron batter is so finicky, we don’t want to add any extra liquid to the batter. So gel food coloring is the way to go! The color is also even more concentrated so you need less.
Recipe FAQ's
Macarons are finicky, but they're not impossible! It's important to follow the directions carefully but if your first batch doesn't turn out, just keep practicing!
Unless you have experience baking macarons, I don't recommend making any changes to the macaron recipe.
Almost all macaron issues can be traced to either oven temperature or improper mixing. This is why it's so important to use an oven thermometer and only mix your batter until it starts to flow like lava and then stopping.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Macaron Recipes!
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Recipe Card
Chocolate Raspberry Macarons with Chambord
Equipment
Ingredients
Raspberry Compote
- 150 grams raspberries, fresh or frozen
- 2 tablespoons granulated sugar
- 2 tablespoons Chambord , optional
Dark Chocolate Ganache
- 226 grams dark chocolate, chopped
- 120 grams heavy cream
- 2 tablespoons Chambord, optional
Macarons
- 100 grams egg whites, room temperature
- ¼ teaspoon cream of tartar
- 60 grams granulated sugar
- 110 grams almond flour, sifted
- 200 grams powdered sugar, sifted
- 1-2 drops pink or red gel food coloring, optional
Instructions
Raspberry Compote
- I recommend making the compote the night before you want to make the macarons so that it has time to fully cool.
- Add all of the compote ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 15-20 minutes, stirring frequently until thickened.
- Transfer the raspberry compote to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.
Dark Chocolate Ganache
- The ganache calls for 226 grams (8 ounces) of dark chocolate which is about two chocolate bars. So I like to set aside 1 square to melt to drizzle on the macaron tops. The tiny amount of chocolate won't affect the consistency of the ganache, and it keeps you from having to break into a whole new chocolate bar!
- Finely chop the dark chocolate and place into a large bowl.
- Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
- Pour over the chopped chocolate and let sit for about two minutes.
- Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. Then add in the Chambord and mix until combined.
- Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
- If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
Macarons
- Sift together almond flour and powdered sugar into a large bowl and set aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
- Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.
- Add in 1-2 drops of pink or red gel food coloring, then continue to whisk on high until stiff peaks form.
- Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
- Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
- Line a large baking sheet with a silicone mat or parchment paper.
- Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
- Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
- Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
- While the macarons are resting, preheat the oven to 300°F.
- Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.
- Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
- Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of dark chocolate over the top. Let the chocolate cool completely before filling.
- Then pipe a circle of dark chocolate ganache around the edges and fill the middle with homemade raspberry compote.
- Put the assembled chocolate raspberry macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Jessica says
When baking the macarons why do they turn brown despite being the oven being 300 degrees and being in the oven for 10 minutes? Also why does the top top of the shell separate from the bottom when taken out earlier to keep the color? Any tips on how to keep the color but making sure it’s baked all the way through?
Kyleigh Sage says
All ovens are different so it’s hard to say for sure, but typically if they’re browning it means the oven is too hot or they’re getting too much direct heat (like being on the top rack).
You can try to lower the oven temp a little more to 285/290 (also use a thermometer to see if it’s actually at 300 because it could be hotter than you realize) and also place them on a lower rack (so if they’re on the middle rack, move down 1).
But they need to be in long enough to fully cook. So if you gently press the side of one, it shouldn’t move. If it does, then the shell will separate and it needs more time.
If only some of them are browning, you might have hot spots in your oven, so rotating the pan halfway through the baking time can help.
Also if you’re using a convection setting, that can cause them to brown too quickly before they’re fully cooked, so make sure that’s off.
Monika says
Hi can I make this filling with a white chocolate instead of the dark chocolate??
Kyleigh Sage says
Yes absolutely!! The white chocolate might turn reddish purple once you add the chambord but they’d still be delicious!
Kyla says
If I omit the chambord, would I need to make a substitute? I can’t wait to make these!
Kyleigh Sage says
No, you can just leave it out!
Andy says
Would it be possible to substitute strawberries for the raspberries?
Im so excited to try this recipe tomorrow!!
Kyleigh Sage says
Ah sorry I’m just now seeing this! But yes, strawberries would be delicious!
Jess says
When do you put the Chambord into the ganache?
Excited to give these a try!
Kyleigh Sage says
Whoops, sorry I left that out! I just updated the recipe card!
Amy says
These turned out so much better than expected! It was my first time making macarons and your tips were very helpful. Can’t wait to make them again!
Katie Youngs says
Perfect for Valentine's day!
Amy Liu Dong says
I totally love this macaron, looks absolutely delicious and tasty. The color and design makes it a unique and enticing one.
Audrey says
These were amazing. The instructions were also super helpful.