Savor the ideal combination of chocolate and raspberry by biting into these macarons with marbling. They are a delightful treat for any occasion because of the lovely swirls.

Ingredients: 100g almond flour. 100g powdered sugar. 2 large egg whites, room temperature. 40g granulated sugar. 10g cocoa powder. 10g freeze-dried raspberry powder. Pink food coloring optional. Ganache filling chocolate or raspberry, your choice.

Instructions: Prepare a baking sheet with parchment paper or silicone mat. Sift almond flour and powdered sugar together in a bowl, making sure there are no lumps. In a separate bowl, beat the egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form. Fold the almond flour mixture into the egg whites gently until the batter is smooth and shiny. Divide the batter into two equal parts. Fold cocoa powder into one half of the batter until well combined. If desired, add pink food coloring to the other half of the batter and fold in freeze-dried raspberry powder. Transfer each batter into separate piping bags with round tips. Pipe small rounds of the chocolate and raspberry batter side by side on the prepared baking sheet, creating a marbled effect. Tap the baking sheet gently on the counter to release any air bubbles and let the macarons rest for 30-60 minutes until a skin forms on the surface. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes until they are set and have developed feet. Remove from the oven and let them cool completely on the baking sheet. Once cooled, pipe your choice of chocolate or raspberry ganache filling onto one macaron shell and sandwich with another. Store the marbled macarons in an airtight container in the refrigerator for 24 hours before enjoying. Enjoy your delicious Chocolate and Raspberry Marbled Macarons!

Prep Time: 30 minutes

Cook Time: 15 minutes