Chocolate Strawberry Macarons
Delightful fusion of rich chocolate and juicy strawberries, encapsulated in delicate macaron shells with a creamy white chocolate ganache filling.
Servings 12 macarons
Calories 80kcal
Ingredients
Macaron Shells
- 1.5 cups powdered sugar Sifted
- 1 cup almond flour Sifted
- 3 large egg whites Aged at least a day
- 0.25 cups granulated sugar
- 0.25 cups unsweetened cocoa powder
- 1 pinch salt
- 1 tsp strawberry extract
White Chocolate Ganache Filling
- 6 oz white chocolate, chopped
- 0.25 cups heavy cream Heated until simmering
- 2 tbsp strawberry puree
- 1 tsp strawberry extract (optional)
- to taste pink food coloring (optional)
Instructions
Preparation
- Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
- In a food processor, pulse together the powdered sugar and almond flour until finely blended. Sift if necessary.
- In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar, and continue to beat until stiff peaks arise.
- Gently fold in the almond flour mixture, unsweetened cocoa powder, and strawberry extract.
- Use a piping bag to pipe small circles of the batter onto the prepared baking sheets. Let rest for 30 minutes.
Baking
- Bake the macarons for 15-18 minutes. Let them cool completely on the baking sheets.
Ganache Filling
- Heat the heavy cream until it begins to simmer. Pour over the chopped white chocolate and let sit for a minute before stirring until smooth.
- Mix in the strawberry puree and optional pink food coloring.
Assembly
- Once the macaron shells are completely cool, pipe a generous amount of the ganache onto the flat side of one shell and sandwich it with another.
- Place the filled macarons in the refrigerator for at least 24 hours before serving.
Notes
Use fresh egg whites for better volume. Ensure your mixing bowl and tools are clean and fat-free, and aim for a figure-eight motion when folding the batter.