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Rose Dark Chocolate Flavored Macarons

These enchanting macarons combine floral rose water with rich dark chocolate, offering a sensory masterpiece with a smooth filling and delicate shell.
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Prep Time 1 hour 30 minutes
Cook Time 18 minutes
Total Time 1 hour 48 minutes
Servings: 12 macarons
Course: Dessert
Cuisine: French
Calories: 100
Ingredients Method Notes

Ingredients
  

Macaron Shell Ingredients
  • 1.5 cups powdered sugar Adds a sweet, melting quality to the macarons.
  • 1 cup almond flour Offers a nutty richness and helps achieve that signature chewy texture.
  • 3 large egg whites Create the airy structure essential for macaron shells.
  • 0.25 cups granulated sugar Stabilizes the meringue and adds sweetness.
  • 1 tsp rose water Infuses a fragrant, floral aroma that elevates the dessert.
  • 0.25 cups unsweetened cocoa powder Deepens the flavor profile with a rich, chocolaty taste.
  • a pinch salt Enhances the overall flavors, balancing sweetness.
Ganache Filling Ingredients
  • 0.5 cups heavy cream Serves as the creamy base for the ganache.
  • 4 oz dark chocolate (70% cocoa), chopped Provides robust chocolate flavor in the filling.
  • 1 tsp rose water Mirrors the infusion in the shell, tying the flavors together beautifully.
  • 2 tbsp unsalted butter Creates a glossy texture in the ganache, enriching its mouthfeel.

Method
 

Prepare the Macaron Shells
  1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a food processor, combine the powdered sugar and almond flour. Pulse until finely ground and well mixed, then sift to remove any lumps.
  3. In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks are achieved.
  4. Gently fold the almond flour mixture into the meringue in batches, taking care not to overmix.
  5. Add the rose water and cocoa powder, folding gently until fully incorporated.
  6. Transfer the batter to a piping bag fitted with a round tip. Pipe circles about 1 ½ inches in diameter onto the baking sheets, leaving space of around 1 inch between them.
  7. Tap the baking sheets on the counter to eliminate any trapped air bubbles.
  8. Let them sit for about 30 minutes until the tops feel dry to the touch.
  9. Place the macarons in the oven and bake for 15-18 minutes, until they have formed feet and can be gently lifted off the parchment.
  10. Allow the shells to cool on the baking sheets before transferring them to a wire rack.
Make the Ganache Filling
  1. In a saucepan over medium heat, heat the heavy cream until it begins to simmer.
  2. Remove from heat, pour over the chopped dark chocolate, and let it sit for a minute. Stir until smooth.
  3. Mix in the rose water and unsalted butter, achieving a glossy ganache. Allow it to cool to room temperature and firm up.
Assemble the Macarons
  1. Once the macaron shells are cool, spread or pipe a small amount of ganache on the flat side of one shell, then sandwich it with another shell.
  2. Allow filled macarons to rest in the fridge for 24 hours, giving the flavors time to meld beautifully.

Notes

For a healthier twist, consider using almond flour substitutes, reduced sugar options, or flavored extracts. Allow the macarons to rest properly for the best texture.