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featured chocolate strawberry macarons.

Chocolate Strawberry Macarons Recipe

Course: cookie, Dessert
Cuisine: French
Prep Time: 45 minutes
Cook Time: 14 minutes
Rest Time: 20 minutes
Total Time: 1 hour 19 minutes
Servings: 24 macarons
Calories: 117kcal
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!
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Equipment

  • Kitchen Scale Optional, but recommended!
  • Stand Mixer
  • Baking Sheet
  • Piping Tip Set
  • Silpat Mat Optional
  • Oven Thermometer Optional, but recommended!

Ingredients

For the Shells

  • 3 large egg whites 90 grams
  • ½ cup granulated sugar 90 grams
  • Pink gel food coloring optional
  • cup powdered sugar 95 grams
  • 1 cup almond flour 95 grams

For the Filling

  • ¼ cup unsalted butter 57 grams, softened (½ stick)
  • ¼ cup chocolate chips 43 grams, melted and cooled
  • cups powdered sugar 141 grams
  • ¼ cup strawberry jam 85 grams

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
    overhead view of egg whites in a stainless mixing bowl.
  • 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.
    overhead view of meringue in a stainless mixing bowl with drops of food coloring.
  • 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
    overhead view of pink meringue in a stainless mixing bowl.
  • 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
    overhead view of sugar and almond flour sifted into pink meringue in a stainless mixing bowl.
  • Fold just until the meringue reaches the “lava stage”. When the meringue flows smoothly off the spatula without breaking, it’s ready.
    overhead view of folded pink macaron batter in a stainless mixing bowl.
  • 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.
    overhead view of 20 piped pink macaron shells on a 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
    overhead view of chocolate buttercream ingredients.
  • 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.
    overhead view of chocolate buttercream in a glass mixing bowl.
  • 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
    overhead view of chocolate buttercream piped onto macaron shells and filled with jam on a baking sheet.
  • 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.
    overhead view of 12 chocolate drizzled chocolate strawberry macarons on a baking sheet.
  • 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.

Nutrition

Serving: 1macaron | Calories: 117kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 8mg | Potassium: 10mg | Fiber: 1g | Sugar: 17g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg