Description
Delight in these delicate Strawberry Chocolate Macarons, featuring a tender almond and strawberry-flavored shell paired with a luscious semi-sweet chocolate ganache filling. Perfectly crisp on the outside with signature ‘feet’ and a soft, chewy center, these macarons bring a refreshing fruity twist to a classic French treat, ideal for celebrations or elegant afternoon tea.
Ingredients
Macaron Shells
- 3 egg whites, room temperature
- 1/4 cup white sugar
- 1 2/3 cups powdered icing sugar
- 1 cup almond flour
- 2 teaspoons strawberry powder
- Pink food dye, optional
Chocolate Ganache Filling
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- 1 cup powdered icing sugar, optional (for sweeter, fluffier ganache)
Instructions
- Prepare Dry Ingredients: In a small bowl, thoroughly combine the almond flour, powdered icing sugar, and strawberry powder, then set aside.
- Beat Egg Whites: Place egg whites in a large bowl and beat on medium speed for 2 minutes. Gradually add white sugar and continue beating for 4 minutes until the mixture forms glossy, stiff peaks that hold a tuft when the beaters are lifted.
- Fold Ingredients: Gently fold the dry ingredient mixture into the egg whites carefully but thoroughly (around 25-30 folds), ensuring no dry patches remain and the batter is smooth.
- Pipe Batter: Transfer the macaron batter into a piping bag, cut a half-inch opening, and pipe the batter onto a baking tray in heart shapes or desired shapes.
- Remove Air Bubbles: Tap the tray firmly on a hard, level surface to release any air bubbles; then wet your finger and smooth out peaks on the piped batter shells.
- Optional Skin Formation: Let the piped shells sit for about 1 hour to develop a skin, which helps prevent cracking while baking. This step can be skipped if desired.
- Preheat Oven: Preheat your oven to 285°F (140°C).
- Bake Macarons: Bake the shells for 10 minutes until the glossy surface becomes matte and the macarons develop characteristic ‘feet’ that look fully cooked. If they appear undercooked, return them to the oven immediately.
- Make Ganache: Heat heavy whipping cream in a small pot over medium heat until it just begins to simmer. Place chocolate chips in a medium heat-proof bowl and pour the hot cream over them. Let sit for 1 minute.
- Whisk Ganache: Whisk the cream and chocolate together until smooth and allow the ganache to cool completely. Optionally, mix in powdered icing sugar for increased sweetness and fluffier texture.
- Assemble Macarons: Scoop cooled ganache into a piping bag, seal the end, and cut a small opening. Apply roughly half a tablespoon of ganache to the flat side of one macaron shell, then sandwich it with a matching shell on the same end.
- Repeat Assembly: Continue filling and sandwiching all macarons until complete. Store macarons in an airtight container for best freshness.
Notes
- Room temperature egg whites beat better and give more volume for perfect macarons.
- Allowing shells to rest before baking helps prevent cracks and creates the signature macaron “feet.”
- Use a silicone baking mat or parchment paper for piping the shells to prevent sticking.
- Ganache can be sweetened with powdered sugar to taste; omit for a richer chocolate intensity.
- Store assembled macarons in the refrigerator and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
