Chocolate Strawberry Macarons: Decadent French Treats with Ruby Chocolate Ganache
These Chocolate Strawberry Macarons combine rich cocoa-flavored shells with the vibrant sweetness of ruby chocolate strawberry ganache. Perfect for gift-giving, dessert tables, or an indulgent personal treat, these macarons may seem challenging, but with the right guidance, even beginners can achieve smooth, flavorful, and perfectly baked shells.
This recipe provides step-by-step instructions, tips for avoiding common pitfalls, and professional techniques to ensure your macarons turn out beautifully.
Why You’ll Love These Macarons
Decadent flavor pairing: chocolate shells meet fresh strawberry and ruby chocolate.
Refined texture: crisp, delicate shells with a chewy, melt-in-your-mouth interior.
Beginner-friendly instructions: detailed guidance and pro tips throughout.
Make-ahead potential: refrigerate to allow flavors to mature.
Ingredients
Macaron Shells
125 g egg whites, room temperature (aged overnight)
125 g granulated sugar
6 g egg white powder
128 g powdered sugar
128 g almond flour (not almond meal)
8 g unsweetened cocoa powder
Brown food coloring gel
Ruby Strawberry Ganache
60 g fresh or frozen strawberry purée
55 g heavy cream
125 g high-quality ruby chocolate
Step-by-Step Instructions
Preparing the Egg Whites (Night Before)
Separate egg whites from yolks and cover. Leave overnight at room temperature to age.
Aging egg whites improves whipping volume and stability, which is essential for stiff peaks and smooth macaron shells.
Step 1: Toast and Prepare Sugar
Preheat oven to 350°F (177°C).
Mix granulated sugar and egg white powder in a heatproof container.
Spread evenly on a parchment-lined baking sheet and bake for 5 minutes.
Pro tip: Warming the sugar helps it dissolve into the meringue and prevents grainy shells.
Step 2: Whip Egg Whites
Place aged egg whites in a clean, grease-free stand mixer bowl (wipe with vinegar or lemon juice).
Whip on low speed until bubbles form, gradually increasing to medium, then high.
Slowly add warmed sugar/egg white powder while mixing on low.
Add brown food coloring gel and whip on medium-high for 3–5 minutes, then on high until stiff peaks form.
Pro tip: Test stiff peaks by lifting the whisk; peaks should stand straight without collapsing.
Step 3: Prepare Dry Ingredients
Sift together powdered sugar, almond flour, and cocoa powder into a clean bowl.
Discard any large pieces that do not pass through the sifter.
Step 4: Macaronage
Fold dry ingredients into whipped meringue using a silicone spatula.
Use a press-and-turn folding motion, rotating the bowl.
The batter is ready when it flows slowly like a “lazy ribbon” and flattens in 30 seconds.
Pro tip: Overmixing = runny batter; undermixing = peaks or cracks. Check consistency by drawing a figure 8 with your spatula.
Step 5: Piping Macaron Shells
Preheat oven to 320°F , placing an extra baking sheet on the middle rack to prevent uneven baking.
Transfer batter to a piping bag fitted with a 0.5 cm round tip.
Pipe 1-inch rounds onto a silicone macaron mat (preferred for smooth bottoms).
Tap the tray to release air bubbles. Rest 30–40 minutes until a thin skin forms.
Pro tip: If shells brown too quickly, cover with domed aluminum foil or slightly reduce oven temperature.
Step 6: Baking
Bake shells on the middle rack for 20–25 minutes.
Rotate the tray halfway through baking.
Fully baked macarons are firm to touch but not wobbly.
Cool completely on the mat before removing.
Step 7: Ruby Strawberry Ganache
Heat strawberry purée and heavy cream to a gentle boil.
Pour over ruby chocolate and let stand for 1 minute.
Stir with a silicone spatula until smooth and uniform.
Cover with cling film touching the surface and refrigerate for 6–8 hours.
Whip cold ganache briefly with a hand or stand mixer for 1 minute until light and fluffy.
Step 8: Assembling Macarons
Fit a piping bag with a large round tip (1A or 2A) and fill with ganache.
Pipe a “Hershey kiss” of ganache onto half of the macaron shells.
Top with the matching shell and press lightly.
Refrigerate 24 hours to allow flavors to mature.
Serving Tip: Bring macarons to room temperature for 30 minutes before serving for optimal flavor and texture.
FAQs About Chocolate Strawberry Macarons
Q: Why should I age my egg whites?
Aged egg whites whip better, giving stable stiff peaks and smooth macarons. Overnight aging is highly recommended.
Q: Can I substitute almond flour with almond meal?
No. Almond meal is coarse and moist, which prevents shells from forming properly. Use finely ground almond flour.
Q: How do I know when macaron batter is ready?
The batter should flow like a thick ribbon and flatten in 30 seconds. Overmix = runny; undermix = peaks or cracks.
Q: Do I need a silicone baking mat?
Yes. It helps maintain shape and produces smooth bottoms. Parchment paper works in a pinch but may give uneven results.
Q: Can I make the ganache in advance?
Yes. Ganache can be made a day ahead. Whip briefly before piping to restore creaminess.
Q: How long should macarons mature?
Refrigerate 24 hours for shells to absorb moisture from filling. This enhances texture and flavor.
Q: Can I freeze these macarons?
Unfilled shells freeze for up to 1 month; filled macarons up to 2 weeks. Thaw in refrigerator before serving.
Recommended Tools
Silicone macaron mats – ensures smooth bottoms and shape
Piping tips 1A/2A – for precise ganache dollops
Stand mixer with whisk attachment – ensures stable stiff peaks
Top 3 Pro Tips for Beginners
1. Age Your Egg Whites
Leave separated egg whites at room temperature overnight.
Reduces moisture and improves whipping for stable, stiff peaks.
2. Master the Macaronage
Fold dry ingredients into meringue gently.
Batter should flow like a thick ribbon and flatten in 30 seconds.
Overmix = flat macarons; undermix = peaks or cracks.
3. Rest Piped Shells Before Baking
Let piped macarons rest 30–40 minutes until a thin skin forms.
Prevents cracking, ensures smooth tops, and helps feet develop.
Test readiness by gently touching the surface: it should not stick to your finger.
Ready to Make Your Chocolate Strawberry Macarons?
These Chocolate Strawberry Macarons are a sophisticated treat, combining the richness of cocoa with the fruity sweetness of ruby chocolate and strawberries. By following the step-by-step instructions, beginner bakers can achieve perfectly smooth, flavorful, and elegant macarons. Ideal for gifting, dessert tables, or as a personal indulgence.
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Disclaimer: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase—thank you for supporting my baking projects!
Chocolate Strawberry Macarons
These Chocolate Strawberry Macarons combine rich cocoa-flavored shells with the vibrant sweetness of ruby chocolate strawberry ganache. Perfect for gift-giving, dessert tables, or an indulgent personal treat, these macarons may seem challenging, but with the right guidance, even beginners can achieve smooth, flavorful, and perfectly baked shells.
Ingredients
- 125 g egg whites, room temperature (aged overnight)
- 125 g granulated sugar
- 6 g egg white powder
- 128 g powdered sugar
- 128 g almond flour (not almond meal)
- 8 g unsweetened cocoa powder
- Brown food coloring gel
- 60 g fresh or frozen strawberry purée
- 55 g heavy cream
- 125 g high-quality ruby chocolate
Instructions
- Separate egg whites from yolks and cover. Leave overnight at room temperature to age.
- Aging egg whites improves whipping volume and stability, which is essential for stiff peaks and smooth macaron shells.
- Preheat oven to 350°F (177°C).
- Mix granulated sugar and egg white powder in a heatproof container.
- Spread evenly on a parchment-lined baking sheet and bake for 5 minutes.
- Place aged egg whites in a clean, grease-free stand mixer bowl (wipe with vinegar or lemon juice).
- Whip on low speed until bubbles form, gradually increasing to medium, then high.
- Slowly add warmed sugar/egg white powder while mixing on low.
- Add brown food coloring gel and whip on medium-high for 3–5 minutes, then on high until stiff peaks form.
- Sift together powdered sugar, almond flour, and cocoa powder into a clean bowl.
- Discard any large pieces that do not pass through the sifter.
- Fold dry ingredients into whipped meringue using a silicone spatula.
- Use a press-and-turn folding motion, rotating the bowl.
- The batter is ready when it flows slowly like a “lazy ribbon” and flattens in 30 seconds.
- Preheat oven to 350°F again, placing an extra baking sheet on the middle rack to prevent uneven baking.
- Transfer batter to a piping bag fitted with a 0.5 cm round tip.
- Pipe 1-inch rounds onto a silicone macaron mat (preferred for smooth bottoms).
- Tap the tray to release air bubbles. Rest 30–40 minutes until a thin skin forms.
- Bake shells on the middle rack for 20–25 minutes.
- Rotate the tray halfway through baking.
- Fully baked macarons are firm to touch but not wobbly.
- Cool completely on the mat before removing.
- Heat strawberry purée and heavy cream to a gentle boil.
- Pour over ruby chocolate and let stand for 1 minute.
- Stir with a silicone spatula until smooth and uniform.
- Cover with cling film touching the surface and refrigerate for 6–8 hours.
- Whip cold ganache briefly with a hand or stand mixer for 1 minute until light and fluffy.
- Fit a piping bag with a large round tip (1A or 2A) and fill with ganache.
- Pipe a “Hershey kiss” of ganache onto half of the macaron shells.
- Top with the matching shell and press lightly.
- Refrigerate 24 hours to allow flavors to mature.