Chocolate Strawberry Macarons

Name: Chocolate Strawberry Macarons
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 macarons
Ingredients: 1 cup almond flour; 1/2 cup powdered sugar; 2 tablespoons cocoa powder; 3 large egg whites, at room temperature; 1/4 teaspoon cream of tartar; 1/4 cup granulated sugar; 1/2 teaspoon vanilla extract; A pinch of salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup strawberry puree; 1 teaspoon vanilla extract; A pinch of salt; 1/2 cup heavy cream; 4 ounces dark chocolate, chopped

Highlighted under: Sugar & Spice Desserts

I absolutely adore making Chocolate Strawberry Macarons at home because they combine my favorite flavors in a delightful treat. The delicate shells, made with almond flour and cocoa powder, are crisp on the outside yet chewy on the inside. I love the rich chocolate ganache paired with fresh strawberry buttercream, creating a perfect balance of sweetness and fruitiness. These macarons may take some time and practice, but they're truly worth the effort for any special occasion or a sweet indulgence treat for myself.

Created by

Lina

Last updated on 2026-01-23T22:42:28.552Z

Making Chocolate Strawberry Macarons has become one of my favorite baking adventures. The process of whipping the egg whites to a perfect meringue is truly satisfying, and I always try to get those beautiful peaks just right. I find that letting the macarons rest before baking helps develop the signature 'feet' and creates that lovely crispness I adore.

I love experimenting with flavors, and the combination of rich chocolate and fresh strawberries is simply unbeatable. Using high-quality chocolate and fresh strawberries elevates the taste, making each bite an exquisite experience. I recommend using a kitchen scale for precise measurements—it's a game changer!

Why You'll Love These Macarons
Delectable chocolate and fresh strawberry harmony
Crispy shells with a chewy center for a perfect texture
Impressive and elegant for any gathering or celebration

Techniques for Perfect Macaron Shells

Achieving the ideal macaron shell involves mastering the meringue method. Beating egg whites to stiff peaks is crucial; this should take around 5-7 minutes on medium-high speed. Ensure no yolk or grease contaminates the whites, as even a trace can prevent proper aeration. The batter should flow like lava, meaning it should form a ribbon when lifted, and still hold its shape but be loose enough to spread slightly when piped. Overmixing will lead to flat, uneven shells, so combine the dry and wet ingredients carefully until just incorporated.

Letting the piped macarons rest for 30-60 minutes creates a skin that helps them rise beautifully during baking. You’ll know they’re ready when you can gently touch the surface without any batter sticking to your finger. If your macaron shells crack during baking, it may indicate that they were undercooked or that they didn’t rest long enough. Adjusting either time or temperature can help you achieve those flawless, smooth tops.

Choosing the right almond flour is equally critical. For the best results, opt for finely ground, blanched almond flour, as it helps create a more delicate texture. If you're looking for a nut-free alternative, finely ground sunflower seeds can work, but the flavor may vary. Always sift your powdered sugar and cocoa powder together with the almond flour to ensure an even distribution and prevent clumping.

Building Flavor with Fillings

The strawberry buttercream adds not just sweetness but also a vibrant color and fresh flavor that complements the chocolate shells perfectly. To achieve a rich strawberry taste, use fresh strawberry puree made from ripe, juicy strawberries. This can be prepared by simply blending strawberries and straining the mixture to remove seeds. The puree should be added gradually to achieve your desired consistency; too much liquid can make the buttercream too soft. If it’s too runny, add more powdered sugar until you reach a spreadable texture.

For the chocolate ganache, high-quality dark chocolate is essential. I recommend using chocolate with at least 60% cocoa content for a deep, rich flavor that pairs well with the strawberries. The ganache should be glossy and smooth – if it cools and thickens too much, you can gently rewarm it; just avoid getting it too hot or it may seize. If you prefer a different flavor profile, consider adding a splash of vanilla or even a hint of espresso powder to enhance the chocolate flavor further.

Assembly is key to maintaining the macarons' texture. When spreading the filling, use a small offset spatula for a smooth surface, and avoid overfilling, as this can cause the shells to slide apart. The delicate flavors and textures of chocolate and strawberry shine through, making each bite a delightful experience.

Ingredients

Gather the following ingredients to make these delicious macarons:

For the Macaron Shells

1 cup almond flour
1/2 cup powdered sugar
2 tablespoons cocoa powder
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
A pinch of salt

For the Strawberry Buttercream

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup strawberry puree
1 teaspoon vanilla extract
A pinch of salt

For the Chocolate Ganache

1/2 cup heavy cream
4 ounces dark chocolate, chopped

With all ingredients ready, you're set to create these gorgeous macarons!

Instructions

Follow these steps carefully to achieve stunning Chocolate Strawberry Macarons:

Prepare the Macaron Batter

In a bowl, sift together the almond flour, powdered sugar, and cocoa powder. In another large bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form. Gently fold in the dry ingredients until well combined, being careful not to overmix.

Pipe the Macarons

Transfer the batter to a piping bag fitted with a round tip. Line a baking sheet with parchment paper. Pipe small circles onto the parchment, leaving space between each. Tap the baking sheet on the counter to release air bubbles. Let the macarons sit for 30 minutes to form a skin.

Bake and Cool

Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes, or until they are firm to the touch. Allow them to cool completely on the baking sheet before removing.

Make the Fillings

For the strawberry buttercream, beat the softened butter until creamy. Gradually add powdered sugar, strawberry puree, vanilla, and salt, mixing until smooth. For the chocolate ganache, heat the heavy cream until just simmering, then pour over the chopped chocolate. Let it sit for a minute before stirring until fully melted.

Assemble the Macarons

Pair macarons of similar sizes. Spread a layer of strawberry buttercream on one shell and top with a dollop of chocolate ganache. Sandwich with the second macaron shell and gently press together. Repeat until all macarons are filled.

Once assembled, enjoy these decadent treats or store them in the refrigerator for up to 3 days to allow the flavors to meld.

Pro Tips

Ensure your bowl and whisk are completely grease-free for the best meringue results. For perfect consistency, weigh your ingredients using a kitchen scale.

Make-Ahead and Storage Tips

Macarons are ideal for making ahead of time, as they can be stored in an airtight container in the refrigerator for up to a week. This resting period can even enhance the flavors as the fillings meld with the shells. If you want to keep them longer, freezing macarons is an option; just ensure they’re completely cooled before wrapping each in plastic wrap and placing them in a freezer-safe container. When ready to enjoy, simply let them sit in the fridge overnight before serving.

For those hosting a larger event, consider scaling the recipe. Macarons can be doubled or halved easily, but keep in mind that adjusting the size of your batches may affect cooking times slightly. Always check for doneness based on touch, rather than the timer alone, to ensure your shells achieve the right texture.

Although chocolate and strawberry are a classic combination, don’t hesitate to explore variations! Try substituting different fruit purees for unique buttercream flavors or experiment with flavored ganaches, such as orange or mint. Just remember, the balance of flavors is key, especially in a delicately flavored macaron.

Troubleshooting Common Issues

If your macarons develop feet but are hollow inside or have a large dome, consider adjusting your oven temperature. Sometimes, an oven that runs too hot can cause them to rise too quickly without forming a proper structure. A simple tip is to use an oven thermometer to ensure accuracy. If your macarons stick to the parchment paper, allow them to cool completely before attempting to remove them, as this can help them release easier from the surface.

Another common issue is cracked tops, often caused by an underdeveloped skin or a sudden temperature change while baking. To counter this, make sure to let your piped macaron shells dry properly before baking, and avoid opening the oven door during the first few minutes of baking, as this can disrupt the rise. If batches consistently crack, lowering the temperature slightly may help produce a more stable shell.

If your buttercream or ganache doesn't set as desired, chilling it in the refrigerator for about 30 minutes can help firm it up before filling the macarons. Conversely, if you find your buttercream too stiff, a few drops of milk can loosen it to the perfect spreadable consistency without compromising the flavor.

Questions About Recipes

→ Can I use other flavors for the filling?

Absolutely! You can use any fruit puree or flavored buttercream that you like.

→ How can I prevent macarons from cracking?

Ensure your oven is at the correct temperature and that you let the macarons rest before baking to form a skin.

→ Can I make macarons ahead of time?

Yes! You can prepare the shells ahead of time and store them in an airtight container for several days.

→ What should I do if my macarons do not have 'feet'?

This can happen if the batter is too runny or if they haven’t rested long enough before baking. Make sure to follow the steps carefully.