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 somewhat obsessed with Valrhona chocolate. This is the best recipe for strawberry ganache for macarons you can find. You will be impressed!

red macarons on the table with fresh strawberry and Valrhona chocolate on top.

Why this recipe works

  • Stable and very delicious ganache for macarons.
  • No food coloring is used in the ganache like in my Blueberry or Strawberry Cheesecake Macarons.
  • Perfect filling for freezing.

Ingredients note

labeled ingredients on white table.

How to make this recipe

Bake macaron shells. Use French meringue recipe tips and detailed instructions. I also have 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 then you will love this ganache with chocolate macarons shells too. It is like biting a real strawberry covered in chocolate. 

How to make Strawberry Ganache

Place chocolate into a plastic bowl or cup. Do not use glass! Semi-melt chocolate in the microwave. 

Meanwhile, in a small saucepan warm up 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 a hand blender. Add room temperature unsalted butter and lemon juice. After that, emulsify again. Then, pour ganache into glass container. Cover with plastic wrap “to contact”. After that, let the ganache set for at least 8 hours or overnight. 

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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

Can I make macarons ahead of time?

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.

How to store macarons?

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.

Can I freeze macarons?

Yes, you can freeze macarons with this strawberry ganache. However, freezing doesn’t count as maturing. First, you need to mature macarons and then, freeze. Do not bring out frozen macarons directly to room temperature, because they will condensate and get soggy. Always move the macarons from the freezer to the fridge and then to room temperature.

Why are my macarons cracked?

This happens if macaron shells do not rest enough before baking.

Why are my macarons hollow?

There are many reasons for that. Most common are unstable meringue, incorrect folding technique, or wrong oven temperature.

pink round macarons on the table with fresh strawberries.

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 Card

strawberry macarons

Strawberry Macarons

Strawberry Macarons made with Valrhona Strawberry Inspiration Chocolate. This is the best Strawberry Ganache for macarons you can find.
5 from 5 votes
Prep Time 45 minutes
Cook Time 30 minutes
stabilizing ganache 8 hours
Total Time 9 hours
Course Dessert
Cuisine French
Servings 30 macarons
Calories 119 kcal


  • 1 stand mixer or electric hand mixer
  • 1 immersion blender
  • 1 spatula
  • 1 small sauce pan
  • 2 pastry bag


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

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


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 275F (134C) 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.


This recipe based on Valrhona Strawberry Inspiration Chocolate. 
Use immersion blender to make ganache. Do not skip this step. 
Macarons need to mature in the fridge for at least 12 hours before you can enjoy them. 


Serving: 1macaronCalories: 119kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 14mgPotassium: 37mgFiber: 1gSugar: 14gVitamin A: 50IUVitamin C: 3mgCalcium: 26mgIron: 0.2mg
Tried this recipe?Let us know how it was!


  1. 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!

    1. 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%.

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