Measure out your ingredients for these chocolate covered strawberry macarons before starting. Since macarons are a very technical dessert, I recommend weighing the ingredients rather than measuring by volume.
Special Equipment Needed:
- Handheld Mixer or Stand Mixer
- 1/2 Baking Sheet – Aluminum
- Silicone Baking Mat
- Piping Bags (2)
- Kitchen Scale
- Instant Read Thermometer
- Sifter
Tips and Tricks
When making the meringue I like to add the gel food coloring in when I have medium peaks. Then continue whisking until STIFF peaks. Under-whipping the meringue can cause cracked and soft shells. While on the other end of the spectrum, over-whipping, can cause feet that spread outwards or bubbles in the shells. A good test to check if your meringue is done is by flipping the bowl upside (Dairy Queen style) and if the meringue stays put, you’re good!
Macaronage – A term that intimadates a lot of bakers who want to try making macarons. When really, it’s just FOLDING the meringue and dry ingredient mixture together VERY gently. That’s all!
Another spot where things could go wrong (but they won’t, you got this) is deciding when you are doing with the macaronage. You want to shoot for a batter that ~flows like lava~. I take this by meaning a nice “V” that comes off the rubber spatula when lifted and being able to make a figure 8 without the batter breaking. You’ll want to be checking for these stopping points often. Over or under macaronaging can cause hollow shells.
Piping – I typically don’t fit a piping bag with a round tip. Instead, I cut a straight line about 1.25 inch up from the tip. BUT I don’t mind if a shell or two are slightly oval. If you’re more of a perfectionist, I recommend using a round tip!
(Please ignore the fact that the shells are different colors now, I ended up not liking the darker pink so I went for a light pink.)
Assembly – To assemble these Chocolate Covered Strawberry Macarons, start off by pairing the shells up with their twin. Then take the bottom shell and pipe on the buttercream. Once all of the bottom shells have buttercream, warm up the chocolate ganache so its on the runny side (but not too runny.) Then take the bottom shell, flip it upside down, and dip! You’ll need to carefully squish the top shell on top.
Check out more recipes here!
Chocolate Covered Strawberry Macarons
Macaron Shells
Strawberry Swiss Meringue Buttercream
Chocolate Ganache
Instructions
Chocolate Ganache
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You can prepare the ganache ahead of time and warm it up while assembling the macarons. Combine chocolate, heavy cream, and butter in a microwave safe bowl. Microwave for 1 minutes then stir. Then microwave in increments of 30 seconds until the chocolate is melted. Then blend the mixture with an immersion blender to ensure it is smooth. Cover and refrigerate.
Macaron Shells
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Sift the almond flour and powdered sugar into a bowl and set it aside. Measure your sugar in a small bowl, and also set that aside.
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Then in a large bowl add egg whites. Start whisking the egg whites and add the cream of tartar once they start to foam. Then gradually add the granulated sugar. Once you've reached medium peaks, add in the food coloring. Continue to whisk on high speed until you have stiff peaks. This is the meringue.
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Then sift half of the already sifted almond flour and powdered sugar into the meringue and gently fold with a rubber spatula until it is mostly incorporated. Then sift in the remaining dry mixture and fold it in until the batter has the consistency of “flowing lava.” It is important to not over mix.
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Prepare the baking sheet by flipping it upside down and lining it with a silicone mat.
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Fit a piping bag with a round tip. Then fill the bag with the batter and pipe the shells by holding the bag perpendicular to the pan. Pipe until the shells are 1 inch in diameter. Do not lift the bag while piping. Once all of the shells are piped, pick up the baking sheet and drop it on the counter 3-4 times to pop any air bubbles that may be in the batter.
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Let the shells rest for 45 minutes. Bake @ 315 degrees Fahrenheit for around 15 minutes. Every oven is different, so the time may vary.
Swiss Meringue Buttercream
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Using a double boiler, boil a couple inches of water in the bottom pot. In the top pot, combine the egg whites, sugar, salt, and cream of tartar. Using a rubber spatula, stir constantly until the mixture reaches 180 degrees Fahrenheit. Then transfer the mixture to a large bowl, or a bowl fitted to a stand mixer and whisk on high until you have stiff peaks (around 10 minutes.) Then beat in the butter 1 tbsp at a time. Once the butter is incorporated, add in the crushed freeze dried strawberries and vanilla. Beat on high for 7 minutes, then low medium for 10 minutes. The buttercream should be light and fluffy. Fill a piping bag with the buttercream.
Assembling the Macarons
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Match the macaron shells with their "twins." Then pipe the buttercream onto the bottom shells. Once those are piped, then warm up the chocolate ganache so you can dip the top of the bottom shells (the buttercream). As you are dipping the bottoms into the ganache, add the top shells and slightly "squish" to finish.
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Refrigerate in an airtight container overnight to mature.
