Chocolate Strawberry Macarons
Chocolate Strawberry Macarons blend rich chocolate and fragrant strawberry into delightful pastries, perfect for any occasion.
Ingredients
For the Macaron Shells
- 1.5 cups powdered sugar Forms the foundation for the macaron shells.
- 1 cup almond flour Adds depth and light, airy texture.
- 3 large egg whites Acts as a binder for the meringue.
- 0.25 cups granulated sugar Stabilizes the meringue.
- 0.25 cups unsweetened cocoa powder Adds a rich chocolate flavor.
- a pinch salt Enhances sweetness and flavors.
- 1 tsp strawberry extract Infuses the batter with fruity aroma.
For the Strawberry Ganache Filling
- 6 oz white chocolate, chopped Serves as the creamy base for the filling.
- 0.25 cups heavy cream Adds smoothness to the ganache.
- 2 tbsp strawberry puree Amplifies the fruitiness of the filling.
- 1 tsp strawberry extract Optional for extra flavor.
- pink food coloring optional Adds visual appeal.
Instructions
Preparation
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Pulse the powdered sugar and almond flour together in a food processor until finely ground, then sift into a bowl.
- In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
- Gently fold in the sifted almond flour mixture in batches, then add cocoa powder and strawberry extract until well combined.
- Transfer the macaron batter into a piping bag and pipe small circles onto the prepared baking sheets, leaving space between them.
- Tap the sheets on the counter to remove air bubbles and let the macarons rest for about 30 minutes until the tops feel dry.
- Bake for 15-18 minutes until risen with 'feet' and easily lift from the parchment. Allow to cool completely.
Making the Ganache
- Heat the heavy cream in a saucepan until simmering, then pour over the chopped white chocolate and let sit for 1 minute.
- Stir until smooth, mixing in the strawberry puree, optional extract and food coloring. Allow to cool to room temperature.
Assembling the Macarons
- Once macaron shells are cooled, spread or pipe a small amount of strawberry ganache on the flat side of one shell and sandwich with another shell.
- For the best flavor, refrigerate the filled macarons for 24 hours before serving.
Notes
For best results, measure ingredients precisely, sift dry ingredients, and use room temperature egg whites. Allow resting time before baking for ideal texture.