These Chocolate Strawberry Macarons are going to be your new favorite! They taste like chocolate covered strawberries, in an airy little cookie. So pretty and perfect for Valentine’s Day or any special occasion!
Chocolate Covered Strawberry Macarons
Pink macarons with a strawberry chocolate filling are the perfect festive treat! They’re so cute and so easy to make.
Make these for Valentine’s Day, anniversaries, birthday parties, or any time you need a simple yet beautiful dessert!
Why You’ll Love this Strawberry Macaron Recipe:
- Impressive dessert: This chocolate strawberry macaron recipe is perfect for any time of year, and it’s sure to impress your friends and family!
- Perfect cookie: The cookies are delicate and airy, with a subtle hint of almond flavor.
- Sweet and tart: These macarons are the perfect blend of sweet and tart, and will leave you wanting more!
The flavor of fruity, tart strawberries with rich chocolate is just unbeatable!
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How to Make Chocolate Strawberry Macarons
Be sure to see the recipe card below for full ingredients & instructions!
- Heat a small saucepan of water over medium heat.
- Whisk egg whites and sugar together! Beat the egg white mixture on medium speed until the meringue holds a soft peak, about 2-3 minutes.
- Once stiff peaks form, sift the powdered sugar and almond flour into the bowl and fold them gently into the meringue.
- Transfer the meringue to a piping bag fitted with a small round tip.
- Once you’ve finished piping the first tray, hold it a few inches off the counter and drop it straight down to release any air bubbles.
- Follow the directions to put the macarons together with the filling.
Chocolate Strawberry Macaron Ingredient Notes
- Egg Whites: Egg whites are the base of our meringue. They do not have to be at room temperature but they shouldn’t have any yolks in them!
- Granulated Sugar: Sweetens the macarons and helps form the meringue in the macaron shells.
- Powdered Sugar: Used as a main dry component in both the shell and buttercream. It also adds additional sweetness to the macaron.
- Almond Flour: The key to classic macaron shells! My preferred brand is Bob’s Red Mill.
- Butter: The base of our buttercream. Make sure it’s fully softened so you don’t end up with lumps in your filling.
- Chocolate: I’m using semi-sweet chocolate to flavor the buttercream but milk or dark chocolate would work too. Just make sure you’re using a good quality brand!
- Strawberry Jam: I like seedless strawberry jam, but feel free to use what you have on hand.
A macaron is a French sandwich cookie made from almond flour and egg whites with a meringue-like texture. Macarons are endlessly customizable and fun to make once you get the hang of it!
While the cookies have similar origins and ingredients (hence their similar names), macarons are made with almond flour and macaroons are made with sweetened flaked coconut.
While I’ve provided standard measurements, using a kitchen scale and gram measurements ensures that you’re using the exact right amount of each ingredient. If you use even the slightest bit too much of an ingredient, your Chocolate Strawberry Macarons may not come out correctly.
I don’t recommend it. Almond flour contributes significant flavor and texture to macarons, and they simply would not be the same without it.
Egg yolks are the part of the egg that contains fat, and any fat will ruin a meringue by inhibiting the egg whites’ ability to foam.
Macarons are very finicky, so the additional water in liquid food coloring can mess with their consistency. For the best results, use gel food coloring.
If the insides of your macaron shells are hollow, chances are you overmixed the meringue. However, collapsed macarons also occur when you don’t bake the shells for long enough before aging them, which could also cause them to be hollow inside. To avoid hollow shells, don’t over mix the meringue, and always bake for the right amount of time!
You can absolutely dig right into these macarons. Letting them rest in the fridge overnight lets the flavor develop and leads to a chewier texture. Try them both ways and see which you like best!
Store any leftover macarons in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Macarons are a popular French pastry that consists of two light, fluffy meringue-based cookies sandwiched together with a filling. They’re often made with fruit or chocolate and can be decorated with all sorts of colorful designs.
Make Ahead Instructions
Macarons are best enjoyed after an overnight rest in the refrigerator. I recommend making these macarons 1 day before you want to enjoy them and storing them in an airtight container in the refrigerator. Allow the macarons to come to room temperature before enjoying.
Storage Instructions
Store leftover chocolate strawberry macarons in an airtight container in the refrigerator for up to 3 days. Allow the macarons to come to room temperature before enjoying. Macarons can be left at room temperature for up to 24 hours.
Freezing Instructions
- Freeze macarons in an airtight container with layers of parchment paper between them for up to 3 months. Allow the macarons to defrost fully at room temperature for 30 minutes before enjoying.
- Unfilled macaron shells can be frozen in an airtight container with layers of parchment paper between them for up to 4 months. Allow the shells to defrost fully at room temperature for 30 minutes before filling and decorating.
Tips for Perfect Macarons
- Temperature: Your oven must be at 325°F. Use an oven thermometer!
- Shape: To get evenly round macarons, hold the piping bag perpendicular to the tray while you pipe the shells. Don’t try to draw a circle!
- Macaronage: The process of folding the dry ingredients into the meringue is one of the most important steps when making macarons. You should be able to draw a figure 8 with the meringue without the stream breaking. There are lots of great videos online if you aren’t 100% sure what the meringue should look like.
- Food Coloring: You must use gel food coloring in macarons, not liquid! Both Wilton and Americolor are great.
If you’re looking for a delicious and festive recipe to make today, look no further than these Chocolate Covered Strawberry Macarons. These sweet treats are easy to make and will definitely impress anyone that tries one!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Strawberry Macarons Recipe
Ingredients
For the Shells
- 3 large egg whites
- ½ cup granulated sugar
- Pink gel food coloring optional
- ⅘ cup powdered sugar
- 1 cup almond flour
For the Filling
- ¼ cup unsalted butter softened (½ stick)
- ¼ cup chocolate chips melted and cooled
- 1¼ cups powdered sugar
- ¼ cup strawberry jam
Equipment
- Kitchen Scale Optional, but recommended!
- Stand Mixer
- Baking Sheet
- Piping Tip Set
- Silpat Mat Optional
- Oven Thermometer Optional, but recommended!
Instructions
For the Shells
- Heat a small saucepan of water over medium heat. Once the water is simmering, add the egg whites and granulated sugar to a heatproof bowl and set it over the water. Whisk the egg whites and sugar together until the sugar has fully dissolved, about 3 minutes.3 large egg whites, ½ cup granulated sugar
- Once the sugar has dissolved, transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Make sure to not get any water into the egg white mixture when you transfer it from one bowl to another.
- Beat the egg white mixture on medium speed until the meringue holds a soft peak, about 2-3 minutes.
- Add a few drops of pink gel food coloring to the meringue and continue mixing on medium speed until stiff peaks form, about 1-2 minutes. I like to start with 3-4 drops of food coloring and slowly add more if needed.Pink gel food coloring
- Once stiff peaks form, sift the powdered sugar and almond flour into the bowl and fold them gently into the meringue. Make sure to fold gently because you don’t want to deflate the egg whites.⅘ cup powdered sugar, 1 cup almond flour
- Fold just until the meringue reaches the “lava stage”. When the meringue flows smoothly off the spatula without breaking, it’s ready.
- Transfer the meringue to a piping bag fitted with a small round tip. Pipe 1-inch macarons onto a parchment or Silpat lined baking sheet.
- Once you’ve finished piping the first tray, hold it a few inches off the counter and drop it straight down to release any air bubbles. Repeat 4-5 times or until any large bubbles have popped.
- Repeat steps 7-8 with the second tray of macarons.
- Set the macarons aside to rest for 20-30 minutes or until a skin has formed. You should be able to tap them gently without the meringue sticking to your finger.
- While the macarons rest, preheat oven to 325°F.
- Bake the macarons, one tray at a time, on the middle rack. Bake for 14 minutes, turning the tray halfway through baking.
- Allow the macarons to cool completely on the pan before assembling.
For the Filling
- Add the softened butter and melted chocolate to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is light and fluffy, about 30 seconds.¼ cup unsalted butter, ¼ cup chocolate chips
- Turn the mixer to low speed and slowly add the powdered sugar.1¼ cups powdered sugar
- Once all of the powdered sugar has been incorporated, turn the mixer to medium high speed. Beat until the buttercream becomes light and fluffy, about 1 minute.
- Transfer the buttercream to a piping bag fitted with your choice of tip.
Assembly
- Place the macaron shells in similar sized pairs. Pipe a small ring of buttercream onto the flat side of one macaron and fill the center with about ½ teaspoon of strawberry jam.¼ cup strawberry jam
- Place another macaron shell on top and press down gently, just until the chocolate buttercream reaches the edges. Repeat with the remaining macarons.
- Drizzle with melted chocolate, if desired.
- Place the filled macarons in an airtight container and rest them in the fridge overnight. Bring to room temperature and enjoy.
Notes
- Storage: Store any leftover macarons in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Temperature: Your oven must be at 325°F. Use an oven thermometer!
- Shape: To get evenly round macarons, hold the piping bag perpendicular to the tray while you pipe the shells. Don’t try to draw a circle!
- Macaronage: The process of folding the dry ingredients into the meringue is one of the most important steps when making macarons. You should be able to draw a figure 8 with the meringue without the stream breaking. There are lots of great videos online if you aren’t 100% sure what the meringue should look like.
- Food Coloring: You must use gel food coloring in macarons, not liquid! Both Wilton and Americolor are great.
- I recommend using a kitchen scale and gram measurements for this recipe since macarons are a pretty specific recipe.
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