Crispy, chewy, and so chocolatey, these chocolate covered strawberry French macarons are the perfect date night cookie!
French macarons are a crispy, chewy cookie with a sweet creamy center. Seriously, is there a better cookie in the world? The Frenchman would say “no”. Once you get the technique down of making French Macarons, the flavor possibilities are nearly endless.
Thus, this chocolate covered strawberry French macaron. It combines two of our favorite foods, chocolate and strawberry, into one simple, delicious cookie. A perfectly romantic pairing, to be honest. Of course, that’s if your hubby likes chocolate. For some reason, mine does not. (yeah, I know!)
Making these cookies took a bit of effort this time. While I do feel I have the technique down for the cookies themselves, trying out different recipes was not good. As a matter of fact, it took me nearly 4 tries to get this recipe right. One batch’s batter was too runny, the next one was too stiff. It was a lesson in overcoming and now allowing a cookie to win.
Now, these chocolate covered strawberry French macarons are my new favorite.
It could be because I had to “fight” so hard to get them right, or it could be the overall flavor. I’ll take both, to be honest. The end result is amazing, and a total win in my book. I hope you like them as much as I do.
Tips to make the best French Macarons:
- let your eggs get to room temperature. They will whip into stiff peaks faster and easier.
- Grind, grind, grind your flour and powdered sugar. Ideally, running it in a blender or food processor at least 2 times will help get rid of any chunks. Chunks=no bueno, as they will overpower the egg whites and your cookies will fail.
- Sift that flour and sugar mixture at least 2 times as well. Remember, chunks are NOT your friend.
- Let your macarons dry on the cookie sheet for at least 20 minutes before you put them in the oven. Some say you don’t need to do that, but when I didn’t, they were a failure for me. I found I achieved a crispy texture on the outside far more consistently when I let them dry out before baking.
- Don’t be afraid to put them BACK into the oven. You are wanting to “hear” your cookies. Tap them on the top gently and if they sound crunchy and hollow, they are done.
- Be okay with failure. Just DON’T give up. French macarons can take a couple times to really get the technique down. Hang in there, you CAN do this!
- 50 grams almond flour
- 125 grams powdered sugar
- 25 grams Tablespoons cocoa powder
- 2 egg whites
- 75 grams granulated sugar
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 2 teaspoons strawberry extract