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

Download the FREE ebook version of this recipe here: https://drive.google.com/file/d/1clVD...

Strawberry Buttercream:

Strawberry Puree 80g
Cream 40g
Sugar 50g
Egg Yolks 40g
Freeze Dried Strawberry Powder 12g
Butter 115g (unsalted)
Pink Colorant (optional)

1.Combine the strawberry puree, cream and pink colorant (if using) in a small saucepan.
2. Place the egg yolks and sugar in a small bowl and whisk to combine.
3. Set aside the butter and strawberry powder for now, as they will be used later in the baking process.
4. Place the saucepan on medium low heat, whisking to combine the cream and raspberry puree.
5. When the strawberry cream becomes warm, temper about one third or half of the cream into the egg yolk mixture.
6. Whisk well to combine, then transfer everything back into the saucepan.
7. Cook on medium low heat, whisking continuously, until a thick pastry cream forms. The mixture should look thick and glossy, and it should just begin to bubble when it is ready.
8. Transfer the strawberry cream into a new container, and cover on contact with plastic wrap so a skin doesn’t form as it cools.
9. Cool the strawberry cream to below 30 degrees Celsius (86 F) at room temperature, in the refrigerator, freezer, or by using an ice bath.
10. After cooling the strawberry cream you can place your room temperature butter into your mixing bowl and whip on medium high speed until the butter becomes light and fluffy.
11. When the butter has lightened in color and texture, stop the mixer, scrape down the sides of the bowl, and begin adding in some of the cooled strawberry cream. I recommend adding the cream in one third at a time and mixing after each addition, though the world will not end if you decide to dump all of it in at once.
12. After all of the strawberry cream has been incorporated into the butter, add in the freeze dried strawberry powder and mix again.
13. Particularly if you are making this recipe for the first time, I recommend taste testing the buttercream both before and after you incorporate in the strawberry powder. Depending on your personal taste, you can add in as much or as little strawberry powder as you want. You can also adjust the recipe to your liking at this point - if there are any other flavors you want to add, now is the time to add them before it is too late!
14. Switch from using a whisk attachment to a paddle attachment and mix on low speed for several minutes to create as smooth and creamy a buttercream as possible. Transfer the buttercream into your piping bag to fill your macarons or into a storage container and place in the refrigerator or freezer to use later.

Chocolate Coating:

Dark Chocolate 150g
Grape Seed Oil 5g
Freeze Dried Strawberries or Powder, optional

1.Place the dark chocolate into a small bowl and microwave in 45 second increments, stirring after each time, until the chocolate has melted. Alternately, use a double boiler to melt the chocolate.
2. Add the grape seed oil into the melted chocolate and stir well to combine.
3. Make sure the macarons you are dipping have been in the refrigerator for 30 minutes up to a few hours, and are ready to be dipped!
4. Dip the macaron however you prefer into the chocolate. Personally, I like the look of either one side dipped up to about 1/3 of the macaron or just the top of the top shell of the macaron.
5. Optionally, sprinkle some freeze dried strawberry powder, edible glitter, gold leaf, or sprinkles onto the chocolate while it is still wet.
6. Leave the macarons at room temperature until the chocolate has solidified, then transfer them into the refrigerator to firm up and then mature.

If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!

Looking for even more macaron content? Check out my newly released ebooks + macaron box courses on my new website! https://www.macaronsbymaddiebrehm.com/

Check out my Amazon Influencer Storefront! https://www.amazon.com/shop/maddiebrehm I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)

The Sugar Art Master Elites is the brand I use for powdered food colorants, and as of right now, they are not available on Amazon, which is why you do not see them in my Amazon storefront! Here is a link to their page: https://www.thesugarart.com/


Thanks for watching and I'll see you next time!

Maddie

Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io

Find me on Instagram! @maddiebrehm —   / maddiebrehm  
Find me on TikTok! @macaronsbymaddie — https://www.tiktok.com/@macaronsbymad...