Creating a similar taste to a chocolate-covered strawberry, the fruity shells of these macarons encapsulate a decadent Dark Chocolate Ganache Filling and a sumptuous strawberry preserve center to produce an irresistible treat.
Strawberry–Dark Chocolate Macarons
Serves: 18
Ingredients
- 2 cups confectioners’ sugar
- 1 cup sifted blanched super-fine almond flour
- 1⁄8 teaspoon fine sea salt
- 3 large egg whites, room temperature
- 1 tablespoon granulated sugar
- 1 teaspoon strawberry extract
- Red gel food coloring
- Dark Chocolate Ganache Filling (recipe follows)
- 1⁄4 cup strawberry preserves
- Garnish: gold lustre dust and a few drops water or vodka
Instructions
- Line 2 rimmed baking sheets with parchment paper. Draw 36 (1 1⁄2-inch) circles 2 inches apart onto parchment paper; turn parchment paper over.
- In the work bowl of a food processor, pulse together confectioners’ sugar, almond flour, and salt until combined.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until frothy. With mixer at high speed, gradually add granulated sugar and strawberry extract, beating until thick, shiny, and creamy, approximately 5 minutes. Beat in desired amount of food coloring. Using a large spatula, fold in almond meal mixture until batter falls in thick ribbons. Let stand for 15 minutes.
- Transfer batter to a piping bag fitted with a medium round tip (Wilton #12). Pipe batter into drawn circles on prepared baking sheets. Slam baking sheets vigorously on counter 5 to 7 times to release air bubbles. Let stand at room temperature for 45 to 60 minutes before bak- ing to help develop the macaron’s signature crisp exterior when baked. (Macarons should feel dry to the touch and should not stick to finger.)
- Preheat oven to 300°.
- Bake until macarons are firm to the touch, 15 to 18 minutes. Let cool completely on pans. Transfer macarons to an airtight container with layers separated by wax paper. Freeze or refrigerate until ready to fill and serve.
- Place Dark Chocolate Ganache Filling in a piping bag fitted with a medium round tip (Wilton #12). Pipe filling around outer edge of 18 macarons. Fill another piping bag with tip cut off with strawberry preserves. Pipe approximately 1⁄2 teaspoon preserves inside each piped chocolate border. Gently place remainder of macarons, flat side down, on top of filling, being careful not to press too hard as it will crack the delicate shell.
- Using a paint brush, stir lustre dust with a few drops water or vodka. While holding brush above macarons, tap paintbrush to flick gold onto tops of finished macarons to create a speckled look.
- Serve immediately or place in an airtight container, refrigerate, and serve within 2 days, or freeze for longer storage.
Dark Chocolate Ganache Filling
Serves: 1 cup
Ingredients
- 1 (4-ounce) bittersweet chocolate bar, finely chopped
- 1⁄4 cup whole milk
- 1⁄4 cup heavy whipping cream
- 2 tablespoons unsalted butter, softened
Instructions
- Place chocolate in a heatproof bowl.
- In a small saucepan, heat together milk and cream until very hot (steaming and bubbles form around edges— do not boil). Pour over chocolate and let sit for 1 minute for chocolate to melt. Whisk until mixture is combined and smooth. Whisk in butter until incorporated. Let cool until firm enough to pipe. (Refrigerate for a short amount of time, if necessary.)
Notes
Make-Ahead Tip: Filling can be made a day in advance, transferred to a covered container, and refrigerated. Warm gently and stir before using.
