Chocolate Covered Strawberry Macarons
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 18-22 cookies

Measurements In Grams

Macaron Shell

205 grams of powdered sugar (~3/4 cup)
190 grams of almond flour (~3/4 cup)
144 grams of egg white (split in two 72 gram portions) (~4 egg whites)
190 grams of white (granulated) sugar (~1 cup)
60 grams of water
1 tsp pink food coloring (optional)
1 tsp strawberry extract (optional)

Ganache Filling

200 grams chocolate (1 1/4 cups)
130 grams heavy whipping cream (2/3 cups)

Measurements in Cups:

Macaron Shell

3/4 cup of powdered sugar
3/4 cup of almond flour
4 egg whites (split in half — 2 egg white portions)
1 cup of white (granulated) sugar
1/4 cup of water
1 tsp pink food coloring (optional)
1 tsp strawberry extract (optional)

Ganache Filling

1 & 1/4 cup chocolate (semi-sweet)
2/3 cup heavy whipping cream

Why measure in grams?

If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.

Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!

I use the Italian meringue method instead of the French meringue method. Here’s why:

Italian method has a more difficult process, though makes a more stable (less fragile) cookie
French method makes it easier to get clumps and an over-mixed batter

Difference?

Italian meringue: add a simple syrup into pre-whipped egg white & add meringue into pasty dry mix
French: add granulated sugar gradually into egg white & add dry mix into meringue

Instructions:

Step 1
Measure all your ingredients
Add powdered sugar and almond flour together.
Use a food processor to get the chunks out of the dry ingredients.
I recommend to also use a sifter after blending.
Step 2
Separate your 144 grams of egg white into 2 portions (72 grams each)
Add one portion of egg whites into powdered sugar & almond flour mixture and mix with a spatula. (if you want your cookie to be a certain color, this is where you add it!)
Step 3
Grab a separate bowl (I recommend a stand mixer), lemon juice, and a cloth/paper towel, and clean your bowl out with the lemon juice to get rid of possible fat residue (fat residue will cause your egg white to not whip up.
Add other 72-gram portion of egg whites to this bowl.
Step 4
In a small saucepan add your sugar and water. Mix together with a spoon or swirl around pan.
Put on medium-low heat.
This mixture will be ready once it gets to 244 degrees on a candy thermometer. If you don’t have a candy thermometer (like me) get a bowl of cold water and add a little bit of the sugar mixture to the cold water until it gets too a moldable consistency (almost like a cartoon looking rain drop).
Begin to whip up your egg whites with a whisk once your sugar mixture is bubbling.
Step 5
Once the sugar & water mixture gets to 244 degrees or it gets to the raindrop stage, slowly pour the mixture into the egg whites (which should already be whipped up to a stiff peak).
Extra Note:
Make sure to begin pouring mixture as soon as it gets to the raindrop stage! You do not want it to be too thick.
Also pour the mixture down the side of the bowl and not straight into the whisk. (if you pour it into the whisk the sugar will fly onto the sides of your bowl and it will be impossible to remove!)
Step 6
Whisk the egg white mixture combined with sugar mixture on medium-high for 45 seconds. (this is called meringue)
Once the meringue gets to a stiff peak and is very fluffy, add a tsp of strawberry extract.
Step 7
Now that you have your pasty mixture and fluffy meringue mixture, add them together! Add a small portion (about a cup) of fluffy meringue to your pasty mixture to get it started. Fold these two mixtures together until combined.
Use the “figure 8 method” to confirm when your mixture is ready. The figure 8 method is when you are able to make an ‘8’ with your batter without it breaking. (I recommend to stop mixing a little before this because overmixing the batter is worse than undermixing).
Step 8
Get a piping bag and add a large circular or medium circular piping tip. (I strongly recommend getting piping bags and tips) (you can also use a plastic bag)
Add your batter into the piping bag. (Tip: put the piping bag with tip over a cup and pour the batter into the cup)
Step 9
Pipe out your macarons onto a tray lined with parchment paper.
To ensure that all your cookies are the same size, use a macaron silicon mat or use the counting method (count “1…2…3” when you pipe each shell to hopefully make all of them have the same amount of batter). I made mine heart shaped but you can also make them circular!
Step 10
Tap your tray on a counter 4-6 times, to remove any air bubbles. You can use a toothpick to pop any that rise to the top if you want. (this helps the macaron “feet” to not spread outwards)
Carefully slide the parchment paper with the piped macarons onto the counter to be able to pipe the rest of your macarons. (if you have more than 2 trays you probably won’t have to do this) (this recipe uses 2.5 trays)
Step 11
Let the macaron shells sit uncovered for at least 30 minutes or until you can glide your finger lightly over the top without ruining it. (it may take a little longer to dry if your batter is over-mixed)
Step 12
While macarons are drying, pre-heat your oven to (convection) 300 degrees Fahrenheit.
After your macarons are dried, put them in the oven for 16 minutes.
Let the macarons sit on the tray for at least 5 minutes before removing. (I recommend sliding the whole parchment paper sheet onto the counter and let them cool a little as well)
Step 13
After the macaron shells are partially cooled, remove them carefully from the tray and match them up with parallel shells!
For chocolate ganache filling, add heavy cream and chocolate into a microwavable safe bowl and heat up in 30 second increments until your mixture is smooth. Let this cool until thick.
Step 14
Lastly fill your macaron shells with the chocolate ganache (I put mine in a piping bag, but you can fill them however you want!)
The cookies are best when eaten 12-24 hours after filling because the filling and shell will bind together.
You can store these in the fridge for up to 10 days or at room temperature for 8!

Chocolate Covered Strawberry Macarons

Chocolate Covered Strawberry Macarons

Scroll to find recipe and step by step instructions.

Servings Size:

makes approximately 18-22 cookies

Measurements In Grams

Macaron Shell

205 grams of powdered sugar (~3/4 cup)

190 grams of almond flour (~3/4 cup)

144 grams of egg white (split in two 72 gram portions) (~4 egg whites)

190 grams of white (granulated) sugar (~1 cup)

60 grams of water

1 tsp pink food coloring (optional)

1 tsp strawberry extract (optional)

Ganache Filling

200 grams chocolate (1 1/4 cups)

130 grams heavy whipping cream (2/3 cups)

Measurements in Cups:

Macaron Shell

3/4 cup of powdered sugar

3/4 cup of almond flour

4 egg whites (split in half — 2 egg white portions)

1 cup of white (granulated) sugar

1/4 cup of water

1 tsp pink food coloring (optional)

1 tsp strawberry extract (optional)

Ganache Filling

1 & 1/4 cup chocolate (semi-sweet)

2/3 cup heavy whipping cream

Why measure in grams?

Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!

I use the Italian meringue method instead of the French meringue method. Here’s why:

Italian method has a more difficult process, though makes a more stable (less fragile) cookie

French method makes it easier to get clumps and an over-mixed batter

Difference?

Italian meringue: add a simple syrup into pre-whipped egg white & add meringue into pasty dry mix

French: add granulated sugar gradually into egg white & add dry mix into meringue

Instructions:

Step 1

Measure all your ingredients

Add powdered sugar and almond flour together.

Use a food processor to get the chunks out of the dry ingredients.

I recommend to also use a sifter after blending.

Step 2

Separate your 144 grams of egg white into 2 portions (72 grams each)

Add one portion of egg whites into powdered sugar & almond flour mixture and mix with a spatula. (if you want your cookie to be a certain color, this is where you add it!)

Step 3

Grab a separate bowl (I recommend a stand mixer), lemon juice, and a cloth/paper towel, and clean your bowl out with the lemon juice to get rid of possible fat residue (fat residue will cause your egg white to not whip up.

Add other 72-gram portion of egg whites to this bowl.

Step 4

In a small saucepan add your sugar and water. Mix together with a spoon or swirl around pan.

Put on medium-low heat.

This mixture will be ready once it gets to 244 degrees on a candy thermometer. If you don’t have a candy thermometer (like me) get a bowl of cold water and add a little bit of the sugar mixture to the cold water until it gets too a moldable consistency (almost like a cartoon looking rain drop).

Begin to whip up your egg whites with a whisk once your sugar mixture is bubbling.

Step 5

Once the sugar & water mixture gets to 244 degrees or it gets to the raindrop stage, slowly pour the mixture into the egg whites (which should already be whipped up to a stiff peak).

Extra Note:

Make sure to begin pouring mixture as soon as it gets to the raindrop stage! You do not want it to be too thick.

Also pour the mixture down the side of the bowl and not straight into the whisk. (if you pour it into the whisk the sugar will fly onto the sides of your bowl and it will be impossible to remove!)

Step 6

Whisk the egg white mixture combined with sugar mixture on medium-high for 45 seconds. (this is called meringue)

Once the meringue gets to a stiff peak and is very fluffy, add a tsp of strawberry extract.

Step 7

Now that you have your pasty mixture and fluffy meringue mixture, add them together! Add a small portion (about a cup) of fluffy meringue to your pasty mixture to get it started. Fold these two mixtures together until combined.

Use the “figure 8 method” to confirm when your mixture is ready. The figure 8 method is when you are able to make an ‘8’ with your batter without it breaking. (I recommend to stop mixing a little before this because overmixing the batter is worse than undermixing).

Step 8

Get a piping bag and add a large circular or medium circular piping tip. (I strongly recommend getting piping bags and tips) (you can also use a plastic bag)

Add your batter into the piping bag. (Tip: put the piping bag with tip over a cup and pour the batter into the cup)

Step 9

Pipe out your macarons onto a tray lined with parchment paper.

To ensure that all your cookies are the same size, use a macaron silicon mat or use the counting method (count “1…2…3” when you pipe each shell to hopefully make all of them have the same amount of batter). I made mine heart shaped but you can also make them circular!

Step 10

Tap your tray on a counter 4-6 times, to remove any air bubbles. You can use a toothpick to pop any that rise to the top if you want. (this helps the macaron “feet” to not spread outwards)

Carefully slide the parchment paper with the piped macarons onto the counter to be able to pipe the rest of your macarons. (if you have more than 2 trays you probably won’t have to do this) (this recipe uses 2.5 trays)

Step 11

Let the macaron shells sit uncovered for at least 30 minutes or until you can glide your finger lightly over the top without ruining it. (it may take a little longer to dry if your batter is over-mixed)

Step 12

While macarons are drying, pre-heat your oven to (convection) 300 degrees Fahrenheit.

After your macarons are dried, put them in the oven for 16 minutes.

Let the macarons sit on the tray for at least 5 minutes before removing. (I recommend sliding the whole parchment paper sheet onto the counter and let them cool a little as well)