These Raspberry Dark Chocolate French Macarons are perfect for Valentines' day or an any time treat. A macaron shell is filled with a dark chocolate Swiss Meringue Buttercream and a Raspberry Jam Filling.
Raspberry Chocolate Macarons
Hi! Happy Happy Wednesday! Things have been a little hectic around here - we are preparing to shoot our new collection for the studio this Saturday, which is super exciting, but it wouldn’t be shoot prep without a wee bit of last minute running around trying to get everything sorted (currently waiting for an email from a lady about a fig tree). I wanted to quickly pop by and share this recipe before we post our epic Valentine’s day box for tomorrow, because 1. the recipe takes up loads of space, but 2. these are so delicious and cute that I figured they would need their own post so we could really show them off. I’m currently sitting in our fave coffee shop right by Jase’s house - I just left there where we literally just shot these, so this might be a new record for shoot-edit-post.
For our February Macaron recipe we kept it kinda cliche Valentines day with Raspberry and Chocolate. I’m really not a huge Valentines fan, but I can’t resist making a whole heap of pink stuff. We went with a pink shell, which we filled with a dark chocolate Swiss Meringue Buttercream, darkened with a little black cocoa, which turned out to be the most amazing tasting thing ever - all dark chocolate buttercream will have cocoa in it from now on. The inside got a wee dollop of a raspberry quick jam - I made my own, but you can absolutely use a store bought one to save some time!
These Macs were a part of our Valentine’s cookie box, which is coming tomorrow - but they would be perfect on their own, as a valentine’s gift, or just for a little anytime treat.