Strawberry Macarons
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Strawberry Macarons recipe based on Valrhona Strawberry Inspiration Chocolate. I wanted to create a recipe with this chocolate as I am obsessed with Valrhona chocolate. This is the best recipe for strawberry ganache for macarons you can find. You will be impressed!
Table of Contents
Why I Love This Recipe
- Stable and very delicious ganache for macarons. Try Mimosa or Banana Macarons.
- No food coloring is used in the ganache like in my Blueberry or Strawberry Cheesecake Macarons.
- Perfect filling if you want to freeze macarons. Try also Passion Fruit or Mint Chocolate Macarons.
Ingredients
- Chocolate: Valrhona Strawberry Inspiration Chocolate and Valrhona Opalys white chocolate or other 32%-34% white chocolate
- Strawberry Puree: Please see the blog post on how to make fruit puree, or you can use store-bought puree.
- Butter: Unsalted butter at room temperature.
- Glucose Syrup: This can be substituted with inverted sugar or honey.
- Lemon Juice: This is used for taste. This ingredient is optional; you can skip it if you don’t have it.
- Sugar: White granulated sugar and powdered sugar are used in this recipe.
- Egg: Egg whites at room temperature.
- Flour: Almond flour. Make sure it’s flour and not almond meal.
How to Make Strawberry Macarons
Bake macaron shells. Use French meringue recipe tips and detailed instructions. I also have an online video lesson on how to make macaron shells using the NO rest method.
Make Strawberry Ganache. This ganache can also be used to fill chocolate macaron shells. If you like chocolate-covered strawberries, you will love this ganache with chocolate macaron shells, too. It is like biting a real strawberry covered in chocolate.
Place the chocolate into a plastic bowl or cup. Do not use glass! Semi-melt chocolate in the microwave. Meanwhile, in a small saucepan, warm up the strawberry puree and glucose syrup. Do not boil! Pour the puree mixture over the melted chocolate in 3 parts, mixing with the help of a rubber spatula. Emulsify with an immersion blender. Add room temperature unsalted butter and lemon juice. After that, emulsify again. Then, pour ganache into glass container. Cover the ganache with plastic wrap “to contact.” After that, let the ganache set for at least 8 hours or overnight.
How to Assemble Macarons
When you have macaron shells and ganache ready, only then assemble macarons. Transfer strawberry ganache into a piping bag with a round tip. Pipe ganache on the inside of one macaron shell. Place another macaron shell on top and press a little bit. Repeat with other macaron shells. After that, place the macarons in an air-tight container and keep them in the fridge for 24 hours. Because macarons need to mature, do not serve or eat macarons right out of the fridge. Let them come to room temperature for at least 20-30 minutes for proper texture.
Recipe FAQs
Yes, absolutely! Macarons are the perfect “make-ahead” dessert. You can bake macaron shells a few days ahead and keep them in an air-tight container at room temperature. Do not keep shells in the refrigerator, as they will be wet.
Store Strawberry Macarons filled with the ganache in an air-tight container at room temperature for 1-2 days. In the refrigerator for up to 5 days.
Yes, you can freeze macarons with this strawberry ganache. However, freezing doesn’t count as maturing. First, you need to mature the macarons and then freeze. Do not bring frozen macarons directly to room temperature, because they will condense and get soggy. Always move the macarons from the freezer to the fridge and then to room temperature.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
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If you make these Strawberry Macarons, please do not forget to tag me on social media and leave a comment on this blog post. I would love to see your creations!
Recipe
Strawberry Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 1 small sauce pan
- 2 pastry bag
Ingredients
Strawberry Ganache
- 160 gr Valrhona Strawberry Inspiration Chocolate
- 90 gr Valrhona Opalys White Chocolate or other 32%-34% White Chocolate.
- 130 gr strawberry puree
- 56 gr unsalted butter room temperature (1/2 stick)
- 15 gr glucose syrup
- 1 teaspoon lemon juice (optional)
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr white granulated sugar (1/2 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 1 gr red food coloring
Instructions
How to Make Strawberry Ganache
- Semi-melt chocolate in the microwave using 15-second intervals.
- In a small saucepan, warm up strawberry puree and glucose syrup. Do not boil!
- Pour the puree mixture over melted chocolate in 3 parts, mixing with the help of a rubber spatula.
- Emulsify with an immersion blender.
- Add room temperature unsalted butter and lemon juice and emulsify again.
- Pour into the glass container. Cover with plastic wrap “to contact.”
- Let the ganache set in the fridge for at least 8 hours or overnight.
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add red food coloring. Increase speed to medium-high and whip until glossy and medium picks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
Perfect ratios. Used this recipe to make raspberry and ruby chocolate ganache.
Thank you so much for your feedback! I would love to see your creations!
Can i use white chocolate only? If I don’t have strawberry chocolate?
Yes, but color will be diffrent.
Cant wait to try this recipe soon!!
Just have a qsn what can i substitute the opalys white chocolate with would Ghirardelli white chocolate chips work?
Thank you!
No, chocolate chips will not work for this recipe. Ganache will be runny, not stable and too sweet. You need to use white chocolate 32%-34%.
I made this recipe it was perfect
Thank you ????????????????
this recipe is bang bang, for all the strawberry lovers need
to try this ASAP
Thank you!