Chocolate Strawberry Macarons

Looking for a recipe to really impress your Valentine? Then these chocolate strawberry macarons are for you! What’s more romantic than chocolate covered strawberries? And let’s face it, macarons always impress. These macarons have a slightly chocolatey shell and are filled with strawberry jam and a rich chocolate ganache. They are so delicious, you may just make them all year round! Read on to learn how to make them.

Prep Your Ingredients and Equipment

Macarons require some prep work. Make sure you follow the steps below before you move on to the rest of the recipe.

• Age egg whites one to two days in advance of making the macarons. You can do this by placing the egg whites in a bowl, covering with plastic wrap with small slits cut into it, and refrigerating for 24 to 48 hours. This results in more elasticity during the whipping process, providing a better structure to the macarons. Bring the aged egg whites to room temperature before using.

• Sift together the almond flour, powdered sugar, and cocoa powder. There should be no lumps in the dry ingredients!

• Clean and fully dry a large bowl. Grease or soap residue can interfere with the whipping process.

• Line baking sheets with silicone baking mats. Mats specifically made for macarons are available that have circular templates printed on them.

Mix the Macaron Shell Batter

In your clean and dry bowl, combine the aged egg whites, cream of tartar, and about one third of the granulated sugar. Whisk on medium speed using a stand mixer or handheld mixer fitted with the whisk attachment until soft peak stage.

Add the remaining sugar and red or pink food coloring (optional - I opted for this dark pink for Valentine’s Day) while gradually increasing the mixing speed to high. Continue whisking until stiff peaks are formed.

Want more information about the stages of whipping egg whites? Check out my baking science post on the topic here!

Using a rubber spatula, gently fold in the sifted, dry ingredients one third at a time. Continue gently folding the batter until it becomes shiny and flows like lava. This is called the macaronage. Do not overmix or else your batter will become too runny. A rule of thumb I learned is that your batter is ready when the trail of the section you folded disappears into the rest of the batter in about 7 seconds.

Pipe the Macaron Shells

Transfer the batter to a large piping bag fitted with a large, round piping tip. Pipe small domes (about 1 to 1.5 inches in diameter) onto the silicone baking mat, using a circular flicking motion to cut away the piped macaron from the piping tip. There may be a small tail left on top, but that will settle. Carefully bang the baking sheet on the counter a few times to get rid of air bubbles.

Let the piped macaron shells sit out at room temperature for at least 30 minutes so they can dry out. Test that they are ready by gently touching with your finger - if a film has developed on the top of the batter then they are ready.

Bake the Macaron Shells

While the macaron shells are setting, preheat the oven to 325°F.

Bake for 12-14 minutes. During this time they will develop their signature “feet” and firm outer shell. You can test if they are ready by lightly touching the top. If it feels set, they are ready. If it feels soft, bake for another minute or two and test again.

Let the macaron shells cool for at least 15 minutes before attempting to remove them from the pan. If they are still warm, they may stick and tear.

Make the Chocolate Ganache

These macarons are filled with strawberry jam and a delicious, rich chocolate ganache. I use store-bought jam, but I like to make the ganache from scratch. In this recipe, you can use milk or dark baking chocolate or a combination of the two depending on your preference. Just make sure the total amount equals 5 oz.

Start by heating the chocolate in a medium bowl over a double boiler or in the microwave on 50% power until it is about 3/4 of the way melted and set it aside. In a small saucepan, combine the heavy cream and honey and heat until the mixture comes to a simmer. Pour the warm cream and honey over the chocolate and whisk until fully combined and smooth. Add the butter and whisk until smooth and glossy like in the image below.

Cover the bowl with plastic wrap and allow the ganache to cool for 15 minutes at room temperature. Then transfer to the refrigerator to allow it to cool completely, another 15-20 minutes.

Assemble the Macarons

Once the macaron shells and the chocolate ganache have completely cooled, it’s time to assemble the macarons!

Turn half of the shells over (so the flat side is up) and pipe or spoon a dollop of strawberry jam into the center. Pipe the chocolate ganache around the jam. You can adjust the ratios to your liking. Don’t worry if it doesn’t look pretty since you will be covering it up anyway.

Gently place an unfrosted shell of matching size on top, slightly compressing and twisting to spread out the filling.

You can enjoy the finished macarons right away or let them mature in an airtight container in the refrigerator overnight. This allows the shell to absorb some of the moisture from the filling, resulting in a slightly softer and more cohesive bite. Refrigerate leftover macarons in an airtight container for up to 5 days.

macarons

dessert

Yield: 18-22

Author: Laura's Bake Lab

Print

With ImageWithout Image

Chocolate Strawberry Macarons

Chocolate cookie shells filled with a rich chocolate ganache and strawberry jam. All the goodness of a chocolate covered strawberry in macaron form.

Prep time: 30 MinCook time: 12 MinInactive time: 25 HourTotal time: 25 H & 42 M

Ingredients

For the Macaron Shells

• 100 g aged egg whites (see notes)
• 1 and 1/2 cups almond flour
• 1 cup powdered sugar
• 2 tsp cocoa powder
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar
• Red or pink food coloring, optional

For the Filling

• 5 oz baking chocolate, chopped (you can use dark or milk chocolate or combination of the two, depending on your preference)
• 1/2 cup heavy cream
• 1/2 tbsp honey
• 1 tbsp unsalted butter, softened to room temperature
• 1/2 cup strawberry jam

Instructions

Preparing the Macaron Shells

1. Line baking sheets with silicone baking mats. Mats with circular templates specifically made for macarons are available, so if you can use those that is even better.
2. Sift the almond flour, powdered sugar, and cocoa powder into a medium bowl, discarding any clumps that don't make it through the sifter. Set aside.
3. In a large bowl (make sure it is clean and completely dry!), combine the aged egg whites, cream of tartar, and about one third of the granulated sugar. Whisk on medium speed using a stand mixer or handheld mixer fitted with the whisk attachment until soft peak stage.
4. Add food coloring (if using) and the remaining sugar while gradually increasing the mixing speed to high. Continue whisking until stiff peaks are formed.
5. Using a rubber spatula, gently fold in the dry ingredients one third at a time.
6. Continue gently folding the batter until it becomes shiny and flows like lava. Do not overmix or else your batter will become too runny. A rule of thumb I learned is that your batter is ready when the trail of the section you folded disappears into the rest of the batter in about 7 seconds.
7. Transfer your batter into a large piping bag fitted with a piping tip with a large, round opening. Pipe small domes (about 1 to 1.5 inches in diameter) onto the silicone baking mat, using a circular flicking motion to cut away the piped macaron from the piping tip. There may be a small tail left on top, but that will settle. Carefully bang the baking sheet on the counter a few times to get rid of air bubbles.
8. Set your piped macarons aside to dry out for at least 30 minutes. They should have a thin skin when they have properly dried out.
9. Meanwhile, preheat the oven to 325°F.
10. Once the macarons have dried out, bake them for 12-14 minutes. You can test if they are ready by lightly touching the top of macaron shell. If it feels set, they are ready. If it feels soft, bake for another minute or two and test again. Let the macaron shells cool for at least 15 minutes before attempting to remove them from the baking. If they are still warm, they may stick and tear.

Making the Chocolate Ganache

1. Heat the chocolate in a medium bowl over a double boiler or in the microwave on 50% power until it is about 3/4 of the way melted. Set aside.
2. In a small saucepan, combine the heavy cream and honey and heat until the mixture comes to a simmer.
3. Pour the warm cream and honey over the chocolate and whisk until fully combined and smooth.
4. Add the butter and whisk until smooth and glossy. You can also use an immersion blender for this step to make it easier.
5. Cover with plastic wrap and allow the ganache to cool for 15 minutes at room temperature. Then transfer to the refrigerator to allow it to cool completely, another 15-20 minutes.

Assembling the Macarons

1. Turn half of the shells over (so the flat side is up). Pipe or spoon a small amount of strawberry jam into the center of each.
2. Transfer the cooled ganache to a piping bag fitted with a round piping tip (~1/4-1/2 inch diameter tip works well). Pipe the ganache around the strawberry jam.
3. Gently place a shell of matching size on top, slightly compressing and twisting to spread the filling to the edges of the shell.

Notes

• Storage Instructions: Store the macarons in an airtight container in the refrigerator for up to 5 days.
• Aged Egg Whites: To age your egg whites, place them in a bowl and cover with plastic wrap. Cut small slits into the plastic wrap and let the egg whites sit in the refrigerator for 24-48 hours.

https://www.laurasbakelab.com/blog/chocolate-strawberry-macarons

Did you make this recipe?

Tag @laurasbakelab on instagram and hashtag it # LaurasBakeLab