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Chocolate Strawberry Macarons

Delicate chocolate macarons filled with creamy strawberry ganache, perfect for any celebration.
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Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Servings: 24 pieces
Course: Dessert, Treat
Cuisine: Baking, French
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Macaron Shells
  • 1.5 cups powdered sugar Creates the sweet base, giving the macarons a tender bite.
  • 1 cup almond flour Adds a nutty flavor and allows the shells to have their signature chewy texture.
  • 3 large egg whites The key to achieving a light and airy meringue.
  • 0.25 cups granulated sugar Sweetens the meringue and stabilizes it.
  • 0.25 cups unsweetened cocoa powder Provides intense chocolate flavor and richness.
  • a pinch salt Enhances the sweetness and balances the flavors.
  • 1 tsp strawberry extract Infuses the macaron shells with delightful berry notes.
For the Strawberry Ganache Filling
  • 6 oz white chocolate, chopped Forms a creamy, sweet ganache filling.
  • 0.25 cups heavy cream Adds a luxurious richness to the filling.
  • 2 tbsp strawberry puree Brightens the ganache with fresh strawberry flavor.
  • 1 tsp strawberry extract (optional) For an extra burst of strawberry goodness.
  • pink food coloring (optional) To give those macarons a touch of playful color.

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, pulse together the powdered sugar and almond flour until fine. Sift the mixture to maintain a light texture.
  3. In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks are achieved.
  4. Carefully fold the almond flour mixture into the meringue in batches, then gently incorporate cocoa powder and strawberry extract until the batter is smooth and shiny.
  5. Transfer the batter to a piping bag and pipe small circles (about 1.5 inches) onto the trays, keeping space between each one. Tap the trays to remove air bubbles.
  6. Allow the piped macarons to rest for about 30 minutes until they develop a skin. Bake for 15-18 minutes until they have developed feet and can be gently lifted from the parchment.
  7. Let the macarons cool completely.
Prepare the Strawberry Ganache Filling
  1. In a small saucepan, gently heat the heavy cream until it begins to simmer.
  2. Pour the hot cream over the chopped white chocolate, letting it sit for a minute to melt. Stir until smooth.
  3. Fold in strawberry puree and optional strawberry extract. Add a drop of pink food coloring if desired.
  4. Set the ganache aside to cool until it firms up.
Assemble the Macarons
  1. Spread or pipe a small amount of strawberry ganache onto the flat side of one macaron shell and top with another shell.
  2. Let the filled macarons rest in the fridge for 24 hours to develop flavors.

Notes

Patience is key when creating macarons. Ensure to allow resting time and avoid humid ingredients.