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Chocolate Strawberry Macarons

Delightfully airy and rich, these Chocolate Strawberry Macarons combine the sweetness of strawberries with the depth of cocoa for a perfect indulgence.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 24 pieces
Course: Dessert, Pastry
Cuisine: French
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Macaron Shells
  • 1.5 cups powdered sugar Adds a delicate sweetness.
  • 1 cup almond flour Provides the signature texture.
  • 3 large egg whites Essential for light meringue.
  • 0.25 cups granulated sugar Helps stabilize the egg whites.
  • 0.25 cups unsweetened cocoa powder Adds rich chocolate flavor.
  • a pinch salt Enhances all flavors.
  • 1 tsp strawberry extract For fruity notes.
  • 6 oz white chocolate, chopped Forms the ganache base.
  • 0.25 cups heavy cream Adds richness to the filling.
  • 2 tbsp strawberry puree Provides fresh fruit taste.
  • 1 tsp strawberry extract (optional) Intensifies strawberry flavor.
  • pink food coloring (optional) For aesthetic appeal.

Method
 

Prepare the Macaron Shells
  1. Preheat your oven to 300°F (150°C).
  2. Line two baking sheets with parchment paper or silicone mats.
  3. Pulse together the powdered sugar and almond flour in a food processor until fine.
  4. Sift the mixture to avoid lumps.
  5. In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
  6. Gradually sprinkle in granulated sugar and continue to whip until stiff peaks form.
  7. Gently fold in the almond flour mixture in batches.
  8. Add the cocoa powder and strawberry extract, stirring to incorporate.
  9. Transfer batter to a piping bag and pipe small circles onto the prepared sheets.
  10. Tap the baking sheets on the counter to remove air bubbles.
  11. Let them rest for 30 minutes until tops are dry.
  12. Bake for 15-18 minutes, until feet develop.
  13. Cool completely.
Prepare the Strawberry Ganache Filling
  1. In a saucepan, heat the heavy cream over medium heat until simmering.
  2. Pour the hot cream over the chopped white chocolate and let sit for a minute.
  3. Stir until smooth, then add strawberry puree and optional strawberry extract.
  4. Let ganache cool to room temperature until firm but spreadable.
Assemble the Macarons
  1. Spread ganache onto the flat side of one macaron shell and sandwich with another.
  2. Repeat for remaining macarons.
  3. Let filled macarons rest in the refrigerator for 24 hours.

Notes

Ensure mixing bowls and utensils are completely dry. Sift dry ingredients and allow piped macarons to rest properly to prevent cracks.