Dark Chocolate Raspberry Macarons

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There are many different fillings for macaron shells. Most of my macarons are filled with ganache. However, I like other fillings too, for example, caramel, jam, or buttercream. Today I am sharing the recipe for Dark Chocolate Raspberry Macarons. This ganache is smooth and shiny. They will be perfect for Valentine’s Day dessert or an anytime treat.

pink macarons filled with dark chocolate in the white and pink box.

Why you’ll love this recipe

  • This is gluten gluten-free dessert.
  • Dark Chocolate and Raspberry are great flavors to fill macarons as they balance sweetness.
  • Ganache is smooth and perfect for freezing.

Ingredients note

 ingredients for  this recipe on the table.

What is ganache?

Ganache is an emulsion between two main components: fat (chocolate) and water (heavy cream or fruit puree). This Dark Chocolate Raspberry ganache is smooth and shiny. First, you taste chocolate and then raspberry. This classic combination of dark chocolate and raspberries will be a great addition to your macaron journey.

How to make this recipe

Chop chocolate finely and place in a plastic bowl or cup. Melt the chocolate in the microwave using 30-second intervals. Meanwhile, in the small pot heat raspberry puree and glucose syrup till just begins to simmer. Do not boil! Pour the warm mixture over the chocolate in 3 parts, mixing always with the help of a rubber spatula. Do it fast and pressing down. Once is well incorporated, pour it into a deep container. Emulsify with an immersion blender. Add unsalted butter at room temperature and emulsify again. After that, transfer the mixture to a glass bowl and cover it with the plastic wrap “to contact”. Let set for at least 8-10 hours (or overnight) in the refrigerator.

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How to fill macarons

Transfer the ganache into a piping bag with a round tip ( Wilton 10) and fill macaron shells. Flip over half your cookies and pipe generous amounts of ganache into the center. Sandwich the cookies and twist them together. That’s all!

pink macaron shell spilled with chocolate ganache.

Expert TIPS

  • Choose a recipe and read it first a few times. 
  • Experiment with this recipe as many times as you need to find the perfect temperature for your oven. 
  • Make notes on what works and what doesn’t work for your oven. 
  • Get an oven thermometer.
  • Do not give up!

Recipe FAQs

How to store macarons?

Store is an airtight container in the fridge for 2-3 days.

Can I freeze macarons with this filling?

Yes, this ganache is good for freezing.

Can I substitute some ingredients?

No, at least you are an expert in baking macarons and making ganaches.

Why are my macarons cracked?

This happens if macaron shells do not rest enough before baking.

Why are my macarons hollow?

There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.

pink round cookies in the white box.

If you make these Dark Chocolate Raspberry Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Recipe Card

pink macarons filled with dark chocolate in the white and pink box.

Dark Chocolate Raspberry Macarons

Dark Chocolate Raspberry Macarons are filled with smooth and shiny ganache.
5 from 2 votes
Prep Time 45 minutes
Cook Time 30 minutes
stabilizing ganache 8 hours
Total Time 9 hours 15 minutes
Course Dessert
Cuisine French
Servings 30 macarons
Calories 103 kcal


  • 1 immersion blender
  • 1 stand mixer or electric hand mixer
  • 1 spatula
  • 2 pastry bags
  • 1 round pipping tip


Dark Chocolate Raspberry Ganache

  • 150 gr Dark Chocolate
  • 150 gr raspberry puree
  • 25 gr unsalted butter room temperature
  • 10 gr glucose syrup

Macaron shells

  • 125 gr almond flour (1 cup)
  • 150 gr powdered sugar (1 1/4 cup)
  • 100 gr egg whites room temperature (from 3 large eggs)
  • 100 gr white granulated sugar (1/2 cup)


How to make Dark Chocolate Raspberry Ganache

  • Chop chocolate finely and place in a plastic bowl. Melt the chocolate in the microwave using 30 seconds intervals. 
  • Heat raspberry puree and glucose syrup till just begins to simmer. Do not boil. 
  • Pour the warm mixture over the chocolate in 3 parts, mixing always with the help of a rubber spatula, fast and pressing down. 
  • Pour it into deep container, and emulsify with a hand blender
  • Add unsalted butter room temperature and emulsify again. 
  • Transfer mixture to a glass bowl and cover with plastic wrap to contact. Let set for at least 8- 10 hours (overnight). 
  • Transfer to pipping bag and fill macarons shells.

How to make Macaron Shells

  • In the mixing bowl sift together almond flour and powdered sugar. Set aside. 
  • In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes. 
  • Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a piping bag with a round tip. 
  • Pipe macaron shells on the baking mat. 
  • Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it. 
  • Bake macaron shells in the preheated oven to 275oF (134C) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
  • Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size. 


The butter should be at room temperature.
Use an immersion blender to make the ganache. 
Use a kitchen scale to measure all ingredients. 


Serving: 1macaronCalories: 103kcalCarbohydrates: 13gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 2mgSodium: 8mgPotassium: 53mgFiber: 1gSugar: 11gVitamin A: 26IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!


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