Chocolate Strawberry Macarons have a classic french macaron shell that has been dipped in chocolate and crushed freeze dried strawberries and filled will strawberry American buttercream. They have a delicious balance of flavors and textures that will make you fall in love with macarons!
Macarons are one of my favorite things to make, but they are definitely tricky. That being said, it is so possible to master macarons. I compiled a French Macarons post with all of my best tips and tricks for making the best macaron recipe possible. It has all of the steps and tools that I use every time I make macarons and I can promise you it will get you closer to being a french macaron master!
If you're looking for more macaron recipes check out these Goat Cheese and Fig Macarons, S'mores Macarons, or Pumpkin Spice Cheesecake Macarons.
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Why You'll Love This Recipe
- Macarons are so beautiful! The chocolate dipped top makes them even more appealing. These Turtle Macarons have a similar chocolate drizzle on top.
- The textural difference between the crunchy exterior and the soft, chewy interior with the creamy filling makes for a perfect bite.
- They provide a baking challenge. They require more work than your normal cookie, so they will test your baking skills.
- Macarons will impress anyone! They are my favorite dessert to break out when I want to impress a crowd. My Apple Pie Macarons are always a crowd pleaser.
- You don't need to go to the Jolly Holiday Bakery Cafe at Disneyland for delicious Chocolate Strawberry Macarons!
Ingredients
- Be sure that you are using almond flour and not almond meal.
- Freeze-dried Strawberries will flavor the buttercream without adding any extra moisture as fresh strawberries would. This Strawberry Crunch Cheesecake also uses freeze-dried strawberries.
- I used semi-sweet chocolate. I like to chop my chocolate up so that it melts evenly.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The egg white can be replaced with aquafaba to make these macarons vegan. The proportions will not be the same.
- There are endless variations for macarons and you can find a lot of them in my macaron recipes!
- The semi sweet chocolate can be replaced with dark chocolate or white chocolate to change the taste. If you're a chocolate lover you'll definitely want to try these Chocolate Ganache Macarons.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Line a cookie sheet with a silicone mat or parchment paper.
STEP 2: In a food processor add the powdered sugar, almond flour, and cocoa powder and pulse until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can just sift the ingredients together.
STEP 3: In a medium bowl, prepare the french meringue. Beat the egg whites on low speed until they get frothy. Add one or two drops of food coloring at this point, if desired. Increase the speed and slowly add the sugar. Beat until stiff peaks form.
STEP 4: Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.
STEP 5: Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles. Let the macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger.
STEP 6: Preheat the oven to 280 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature.
STEP 7: Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes, and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total.
STEP 8: Remove from the oven and allow to cool completely. They should peel off the mat easily.
STEP 9: When the macarons are cooled peel them off of the mat and match each shell to another that is the same size.
Strawberry American Buttercream
STEP 1: Place the freeze-dried strawberries in the food processor. Pulse until finely ground.
STEP 2: In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy.
STEP 3: Add the freeze-dried strawberries and half of the powdered sugar. Beat until fully combined.
STEP 4: Add the rest of the powdered sugar. Beat on medium speed for 5-6 minutes.
STEP 5: If the buttercream is too thick add the heavy cream or milk, 1 tablespoon at a time until it reaches the desired consistency.
Assembly
Step 1: Place the chocolate in a small heat-proof bowl over a small saucepan of simmering water. Stir occasionally until fully melted and smooth.
Step 2: Dip the top of one macaron shell in the melted chocolate. Be sure to tap off any excess chocolate.
Step 3: If desired, sprinkle the ground freeze-dried strawberries over the top of the wet chocolate.
Step 4: Transfer the American buttercream frosting to a piping bag fitted with a piping tip. I used a star tip.
Step 5: Pipe your desired amount of frosting on the inside of one macaron shell. Place the chocolate dipped shell on top to finish the Chocolate Strawberry Macarons.
Expert Tips
- If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
- Don’t over mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over mix the macarons will spread too much.
- Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
- Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.
Recipe FAQs
In order to make french macarons, you have to do a process called macaronage. This is where you fold the wet and dry ingredients together in order to achieve a smooth, shiny, and flowing mixture. A good way to tell if you have done the macaronage stage correctly is if you can hold up the spatula and draw a figure 8 with the mixture without it breaking off.
For sure! I make macarons ahead of time pretty often and they always still taste amazing. If I am making macarons more than a day before I want to serve them I freeze them. They will freeze well for about two months. Just pull them out of the freezer about an hour before you are ready to serve them and they will thaw out perfectly.
Room Temperature: French macarons can be stored in an airtight container at room temperature for up to three days. I wouldn't recommend this, though, because they can become stale quickly.
Refrigerator: If stored correctly in an airtight container Chocolate Strawberry Macarons will last up to 1 week in the fridge.
Freezer: Macarons freeze and thaw extremely well and can be frozen in an air-tight container for up to two months.
More Recipes You'll Love
If you tried these Chocolate Strawberry Macarons or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Chocolate Strawberry Macarons
Ingredients
For Macaron Shell:
- 1 ⅔ cup (200 grams) powdered sugar
- 1 cup (110 grams) almond flour
- 3 large (100 grams) egg whites
- ¼ cup (50 grams) granulated sugar
For Buttercream:
- 4 tablespoons (56 grams) unsalted butter softened
- ¼ cup freeze-dried strawberries
- 1 cup (113 grams) powdered sugar
- 1 tablespoons heavy cream or milk
Assembly:
- ⅓ cup chocolate
- freeze-dried strawberries as needed
Instructions
For Macarons:
- Line a cookie sheet with a silicone mat or parchment paper.
- In a food processor add the powdered sugar, almond flour, and cocoa powder and pulse until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can just sift the ingredients together.
- In a medium bowl, prepare the french meringue. Beat the egg whites on low speed until they get frothy. Add one or two drops of food coloring at this point, if desired. Increase the speed and slowly add the sugar. Beat until stiff peaks form.
- Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off.
- Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.
- Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.
- Let the macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger.
- Preheat the oven to 280 degrees (F).
- Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes, and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total.
- Remove from the oven and allow to cool completely. They should peel off the mat easily.
- When the macarons are cooled peel them off of the mat and match each shell to another that is the same size.
For Strawberry Buttercream:
- Place the freeze-dried strawberries in the food processor. Pulse until finely ground.
- In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy.
- Add the freeze-dried strawberries and half of the powdered sugar. Beat until fully combined.
- Add the rest of the powdered sugar. Beat on medium speed for 5-6 minutes.
- If the buttercream is too thick add the heavy cream or milk, 1 tablespoon at a time until it reaches the desired consistency.
For Assembly:
- Place the chocolate in a small heat-proof bowl over a small saucepan of simmering water. Stir occasionally until fully melted and smooth.
- Dip the top of one macaron shell in the melted chocolate. Be sure to tap off any excess chocolate.
- If desired, sprinkle the ground freeze-dried strawberries over the top of the wet chocolate.
- Transfer the buttercream frosting to a piping bag fitted with a piping tip.
- Pipe your desired amount of frosting on the inside of one macaron shell. Place the chocolate dipped shell on top to finish the Chocolate Strawberry Macarons.
Notes
-
- If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
- Don’t over mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over mix the macarons will spread too much.
- Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
- Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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