Chocolate Strawberry Macarons

Red macarons filled with dark chocolate ganache

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These Chocolate Strawberry Macarons are made with strawberry shells and filled with dark chocolate ganache with strawberry confit.

Prep Time40

Cook Time40

stabilizing ganache3

Total Time4 20

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 159kcal

Author: Marina Voronkov

Equipment

1 stand mixer or electric hand mixer
1 small sauce pan
1 spatula
1 whisk
1 digital kitchen scale
1 immersion blender

Ingredients

Strawberry Macaron Shells

10 gr freeze-dried strawberry powder
140 gr almond flour (1 cup)
125 gr powdered sugar
100 gr eggs room temperature
105 gr white granulated sugar
1 gr red food coloring

Dark Chocolate Ganache

250 gr dark chocolate
250 gr heavy cream
15 gr glucose
28 gr unsalted butter
1 gr baking salt

Strawberry Confit

250 gr strawberries
50 gr white granulated sugar
5 gr pectin NH
1 gr citric acid

Instructions

How to Make Strawberry Macaron Shells

In the mixing bowl, sift almond flour, powdered sugar, and strawberry powder.
Add egg whites to a clean and dry mixing bowl of stand mixer. Whisk on low speed. Start adding sugar in a few parts. Add food coloring.
Set a timer for 5 minutes and whip meringue. After that, change the speed in the mixer to medium and whip for 5 more minutes. Then change speed again to higher and whip for 5 minutes. The total time for making French meringue is 15 minutes, with increasing speed every 5 minutes. I am making meringue in a Classic Kitchen Aid mixer and speed in 4-6-8.
Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
Transfer the batter to the pipping bag with a round tip.
Line two baking sheet pans with a baking macaron mat.
Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start pipping, then stop when you reach the desired size of the macaron shell.
Lightly tap the baking tray to remove air bubbles. Use a toothpick or baking needle to remove the bobbles from the piped macaron shells.
Let macaron shells rest (dry) on the countertop for about 15 minutes.
Preheat oven to 300^oF (150^oC).
Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different depending on your oven.
Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells with similar sizes before filling them.

How to Make Dark Chocolate Ganache

Place chocolate into a tall glass or cup.
In a small saucepan, heat heavy cream and glucose syrup. The mixture should be hot and steaming, but do not boil it!
Add the hot cream mixture to the dark chocolate and let it sit for 2-3 minutes.
Emulsify the ganache with an immersion blender. Hold the blender at an angle and keep it at the bottom to prevent incorporating too many air bubbles.
Add butter and baking salt. Emulsify again for 5-10 seconds. The ganache should be smooth and silky.
Transfer the ganache to a flat container and cover it with plastic wrap "to contact."
Refregerate ganache untill use.

How to Make Strawberry Confit

Mix granulated sugar and pectin NH in a small cup or bowl.
In a small saucepan, cook cut fresh strawberries over medium heat for a few minutes.
Emulsify cooked strawberries with the immersion blender.
Bring the saucepan over medium heat and add the sugar mixture into the strawberry puree.
Add sugar mixture to strawberry puree, mixing with spatula or whisk.
Bring puree to boil and boil for 20-30 seconds.
Remove strawberry confit from the heat.
Add citric acid and mix well with the spatula or whisk.
Transfer confit into a pipping bag and refregerate untill use.

How to Assemble Macarons

Pipe ganache on one flat side of macaron shell.
Pipe strawberry confit in the center of the ganache.
Sandwich macaron with another macaron shell and tree lightly. Make sure there is no ganache coming out from the sides of the macaron.
Place assembled macarons into a flat container and regenerate for 12-24 hours. Macarons need to "mature" before you can enjoy them.
Decorate with melted chocolate and freeze-dried strawberries (optional)

Video

Notes

Measure all ingredients using a digital kitchen scale.

You will have left about half of the strawberry confit from this recipe. I would recommend keeping it in the fridge for a few weeks and filling other macarons.

Nutrition