Chocolate Covered Strawberry Macarons | Strawberry Buttercream Filled Macarons Dipped in Chocolate!

Start by making the French meringue macaron base.

Add pink food coloring to the egg whites before whipping.

Whip egg whites until stiff peaks form while gradually adding sugar and cream of tartar.

Fold in dry ingredients (almond flour and powdered sugar) after transferring the meringue.

Pipe the macaron shells onto a baking sheet.

Bake the macarons at 300°F for 17 to 20 minutes.

Prepare the strawberry buttercream by combining egg yolks and sugar in a bowl.

In a saucepan, heat strawberry puree and cream over medium-low heat.

Temper the egg yolk mixture with the hot cream mixture to avoid curdling.

Cook the mixture on low heat while whisking until it thickens and bubbles slightly.

Remove from heat and cool the pastry cream until below 30°C (86°F).

Whip room temperature unsalted butter until light and fluffy.

Gradually add the cooled strawberry pastry cream to the whipped butter in three additions.

Mix in freeze-dried strawberries to taste after the buttercream is combined.

Pipe a ring of buttercream onto the macaron shells.

Add store-bought strawberry jam into the center of the buttercream ring.

Sandwich the macaron shells together and refrigerate for 30 minutes to a couple of hours.

Melt dark chocolate and mix in grape seed oil (about 3% of the chocolate's weight).

Dip the macarons in the chocolate mixture, either just the top or partially down the sides.

Equipment Needed

Spice Level:

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