Description

Indulge in the delightful experience of making Dark Chocolate Raspberry Macarons, where rich flavors meet elegant presentation. These delicate cookies perfectly balance the sweetness of chocolate with a hint of tangy raspberry, making them an ideal treat for special occasions, holiday gatherings, or a cozy afternoon snack. With their beautiful appearance and exquisite taste, these macarons are sure to impress anyone who tries them.

Ingredients

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1 ¾ cups flour
¾ cup Dutch processed cocoa powder
1 tsp kosher salt
½ teaspoon baking powder
1 teaspoon baking soda
1 ½ cups semisweet chocolate chips
1 cup brown sugar
⅓ cup granulated sugar
½ cup hot water
1 tablespoon espresso powder
1 cup sour cream (room temperature)
½ cup neutral oil (such as vegetable or canola oil)
2 large eggs (room temperature)

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Instructions

Prepare all ingredients at room temperature.
Whisk hot water and espresso powder until dissolved to create espresso liquid.
In a large bowl, combine eggs, neutral oil, sour cream, espresso liquid, brown sugar, and granulated sugar; whisk until smooth.
Sift together flour, cocoa powder, kosher salt, baking soda, and baking powder into the wet mixture; stir gently until just combined.
Fold in chocolate chips until evenly distributed.
Cover the bowl and let it rest for 30 to 60 minutes to hydrate ingredients.
Preheat your oven to 425℉ (220℃) and line two baking sheets with parchment paper.
Pipe small circles of batter onto prepared sheets and leave space between each.
Bake for 5 minutes at 425℉; then reduce temperature to 350℉ (175℃) and bake for another 15 to 18 minutes until set.
Cool completely before assembling with your favorite raspberry filling or ganache.

Prep Time: 30 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 112
Sugar: 10g
Sodium: 45mg
Fat: 5g
Saturated Fat: 0g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg