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.

Name: Chocolate Covered Strawberry French Macarons
Ingredients: 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

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!

Ingredients:

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

Instructions:

Line 2 baking sheets with parchment paper.
Place almond flour, cocoa powder, and powdered sugar in a blender or food processor. Blend together for 2-3 minutes to remove any chunks and make sure they are super fine. Sift through sifter 2 times, removing any leftover chunks and reblending. After the second time, toss any leftover chunks that remain. Set aside.
In a medium mixing bowl, add egg whites and cream of tarter. Slowly add the remaining sugar, 1 Tablespoon at a time while mixing on medium high speed. Continue to mix egg whites and sugar until fluffy and stiff peaks form.
Pour the almond flour and sugar mixture in the egg whites all at once and fold until batter is well combined. This is the technique that makes French macaroons “French”, to be honest. Take 1/2 the batter each time, and fold it clockwise in one smooth motion. Fold until the batter is almost pancake batter consistency, about 50 strokes.
Place the batter into a pastry bag with a small round tip. Make 1 1/2 inch rounds on the parchment paper, about 1 inch apart. Carefully tap the sheets on the counter to remove any air bubbles, and allow the cookies to dry.
Preheat the oven to 325 degrees, and place an empty baking sheet on the top rack. This will keep the cookies from overbrowning. Set the baking sheet with the cookies, working with one sheet at a time, on the middle rack.
Bake for 20-22 minutes. They are done when they lift easily from the baking sheet without tearing. Remove the baking sheet and allow cookies to cool fully while still on the baking sheet.
To make the buttercream, place softened butter and powdered sugar in a mixing bowl. Whip until light and fluffy. Add strawberry extract and blend well.
Fill with buttercream on one cookie, the top with another to make a sandwich.
Store in an airtight container in the fridge for up to 7 days.

What is your favorite dessert to make for “date night” at home? Let me know what you think of these chocolate covered strawberry French macarons!

Other flavors you are sure to like:
Lavender Lemon

Ginger Cardamom

Chocolate Covered Strawberry French Macarons

Ingredients

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

Instructions

Line 2 baking sheets with parchment paper.
Place almond flour, cocoa powder, and powdered sugar in a blender or food processor. Blend together for 2-3 minutes to remove any chunks and make sure they are super fine. Sift through sifter 2 times, removing any leftover chunks and reblending. After the second time, toss any leftover chunks that remain. Set aside.
In a medium mixing bowl, add egg whites and cream of tarter. Slowly add the remaining sugar, 1 Tablespoon at a time while mixing on medium high speed. Continue to mix egg whites and sugar until fluffy and stiff peaks form.
our the almond flour and sugar mixture in the egg whites all at once and fold until batter is well combined. This is the technique that makes French macarons “French”, to be honest. Take 1/2 the batter each time, and fold it clockwise in one smooth motion. Fold until the batter is almost pancake batter consistency, about 50 strokes.
Place the batter into a pastry bag with a small round tip. Make 1 1/2 inch rounds on the parchment paper, about 1 inch apart. Carefully tap the sheets on the counter to remove any air bubbles, and allow the cookies to dry.
Preheat the oven to 325 degrees, and place an empty baking sheet on the top rack. This will keep the cookies from overbrowning. Set the baking sheet with the cookies, working with one sheet at a time, on the middle rack.
Bake for 20-22 minutes. They are done when they lift easily from the baking sheet without tearing. Remove the baking sheet and allow cookies to cool fully while still on the baking sheet.
To make the buttercream, place softened butter and powdered sugar in a mixing bowl. Whip until light and fluffy. Add strawberry extract and blend well.
Fill with buttercream on one cookie, the top with another to make a sandwich.
Store in an airtight container in the fridge for up to 7 days.