Strawberry Chocolate Macaron Cookies
Using the word “obsessed” doesn’t come close to perfectly describing the love and undying devotion I have for these absolutely wonderful Strawberry Chocolate Macaron Cookies.
I mean, who wouldn’t be obsessed with these Strawberry Chocolate Macaron Cookies?
They’re crunchy, soft, filled with just a liiiiiitle bit of chocolate ganache (which I just love to say that word, soooo…)
And they’re fun to make.
Like a little project you can tackle.
A DIY Cookie, so to speak. Or even a cookie craft.
Oh my.
To DIE for Strawberry Chocolate Macaron Cookies are an art gallery for your tongue.
But, as with any craft, you’ve got to be ready.
Ok, but before you get some Strawberry Chocolate Macaron Cookies of your own, there’s a few things you gotta have before you rush off. Namely:
- Food Scale
- Cookie Template (Free Printable)
- Silicone Mat
- Decorator’s Bag
- Round and Star Tips
- Cotton Candy Food Flavoring
Oh, and don’t forget the almond flour–it’s not like wheat flour, so be sure to pick up a thing of Bob’s Red Mill Almond Flour or something similar.
That means this is a gluten-free recipe, too, so you can share with that one friend who is totally gluten-free and not feel sad that you made YET ANOTHER treat they can’t have…see? Perfect!
Now, I know I just lost a lot of you, because you’re over here weeping that you don’t have all this stuff in your pantry.
But, don’t fret, friend! You can absolutely just pin this and then order your goodies.
It’s ok. I’ll totally wait right here with the recipe–I promise I won’t go anywhere (well, except maybe the bathroom, but I promise to come right back).
Then, when Amazon delivers your food scale to the door, if you where a smart cookie and pinned this post, you can find it again and you can get your tastebuds ready for a new obsession of your own with Strawberry Chocolate Macaron Cookies.
See? No problems. No sweat. That would just suck.
And we don’t allow any suckage here.
Then, once you’ve started and got the first batch going, you can tackle some Cotton Candy French Macaron Cookies or even, gasp, Bubblegum Macarons.
Sigh. Cookies for DAAAAYS.
Let’s get our Strawberry Chocolate Macaron Cookies on, friend.
Strawberry Chocolate Macaron Cookies
Ingredients
Cookies
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- ¼ tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 4-6 drops strawberry food flavoring
- 4-6 drops chocolate food flavoring
- ¼ tsp salt
- 1 tsp pink GEL food color
- 1 tsp brown GEL food color
Ganache
- ½ cup chocolate chips
- ¼ cup heavy whipping cream
Instructions
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. Add in the food color and flavoring to the meringue mixture before adding in dry ingredients.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. STOP!
- Split the batter into two bowls.
- Add food coloring and flavoring, chocolate flavoring and brown food coloring in one bowl and strawberry flavoring and pink food coloring in the other.
- Stirring each bowl, begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare two piping bags with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- Preheat your oven to 300 degrees and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
Ganache
- Place the white chocolate chips and heavy whipping cream in a microwave safe bowl and melt in thirty second increments until fully melted.
- Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
- Once the ganache is ready, place in a piping bag with a star tip, and pipe a little on half the macaron shells.
- Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
- Enjoy!
