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Delicate French macarons with crisp almond flour shells, filled with a luscious filling of rich 70% dark chocolate ganache and vibrant raspberry jam. Perfect for Mother’s Day or any special occasion.

  • Total Time: 1 hour 30 minutes
  • Yield: Approximately 20-24 macarons (10-12 sandwiches) 1x

Ingredients

Scale
  • 1 cup almond flour (finely ground)
  • 1 3/4 cups powdered sugar (sifted to avoid lumps)
  • 3 large egg whites (aged in fridge for 24–48 hours)
  • 1/4 cup superfine granulated sugar
  • 1 drop raspberry pink gel food coloring
  • 4 oz 70% dark chocolate (chopped)
  • 1/2 cup heavy cream (full-fat)
  • 2 tablespoons raspberry jam (homemade or store-bought)

Instructions

  1. Age egg whites in the fridge for 24–48 hours before using.
  2. Sift almond flour and powdered sugar together into a large bowl.
  3. In a clean, dry bowl, whip egg whites until foamy, gradually add granulated sugar, and beat to stiff, shiny peaks.
  4. Add a drop of gel food coloring and gently stir until evenly colored.
  5. Fold the almond flour and powdered sugar mixture into the meringue with a spatula until the batter flows like molten lava (ribbons blend back within about 10 seconds).
  6. Transfer batter to a piping bag and pipe small, even circles onto a baking mat or parchment; tap the tray to pop any air bubbles.
  7. Let piped shells rest for 30–60 minutes until a thin skin forms on top.
  8. Preheat the oven to 300°F (150°C).
  9. Bake shells for 14–16 minutes, turning the tray halfway through for even cooking, then cool completely on the tray.
  10. Warm heavy cream until it just starts to simmer, pour over chopped dark chocolate, let sit for 2 minutes, then stir until smooth and cool.
  11. Spread or pipe a little raspberry jam on one shell, add a dollop of ganache, sandwich with another shell, and press lightly to seal.

Notes

Aging egg whites reduces moisture and improves stiffness when whipping., Resting the shells to form a dry skin before baking is crucial to create ‘feet’ and prevent cracking., Use an oven thermometer to maintain proper baking temperature due to macarons’ sensitivity., Gel food coloring is recommended; liquid colorings may alter batter consistency and cause issues., Macarons can be stored in an airtight container in the fridge for up to 5 days; bring to room temperature before serving for best texture., Unfilled shells freeze well for up to a month; thaw in fridge overnight and fill before serving., For vegan versions, replace egg whites with aquafaba and heavy cream with coconut cream for the ganache., Flavor variations include substituting raspberry jam with strawberry, cherry, or apricot jam, or adding chili or espresso powder to ganache., Almond flour can be substituted with other finely ground nut flours like hazelnut or pistachio, or with sunflower seed flour for a nut-free option, though texture and flavor may vary.

  • Author: Laura
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: French

Nutrition

  • Serving Size: 1 macaron sandwich
  • Calories: Approx. 85 calories per macaron sandwich
  • Fat: Approx. 5g per macaron sandwich
  • Carbohydrates: Approx. 10g per macaron sandwich
  • Protein: Approx. 2g per macaron sandwich