Description
Strawberry macarons are delicate French cookies featuring crisp exteriors and chewy interiors, filled with a luscious strawberry-infused buttercream. This recipe combines almond flour-based shells with a sweet strawberry buttercream, offering a delightful treat for any occasion.
Ingredients
Units
Scale
Macaron Shells:
- 1 2/3 cups (200 g) powdered sugar
- 1 cup (110 g) almond flour
- 3 large egg whites (100 g), at room temperature
- 1/4 cup (50 g) granulated sugar
- Red or pink gel food coloring (optional)
Strawberry Buttercream Filling:
- 4 tbsp (56 g) unsalted butter, softened
- 1/4 cup freeze-dried strawberries
- 1 cup (113 g) powdered sugar
- 1 tbsp heavy cream or milk
Instructions
- Prepare the Macaron Shells:
- Preheat & Prep: Line a baking sheet with parchment paper or a silicone mat. Preheat the oven to 280°F (140°C).
- Dry Ingredients: In a food processor, combine powdered sugar and almond flour. Pulse until smooth and sift into a bowl to remove lumps.
- Egg Whites: In a clean bowl, whisk egg whites on low speed until foamy. Gradually add granulated sugar while increasing speed to medium-high. Whip until stiff, glossy peaks form. Add food coloring, if desired.
- Macaronage: Gently fold the dry mixture into the whipped egg whites. Use a spatula to fold until the batter flows in a ribbon-like pattern and can form a figure-eight without breaking.
- Pipe: Transfer the batter into a piping bag with a round tip. Pipe 1-inch rounds onto the prepared baking sheet.
- Tap & Rest: Tap the baking sheet on the counter to remove air bubbles. Let the shells rest for 30–60 minutes, or until they develop a dry surface.
- Bake:
- Bake for 15 minutes, rotating the tray halfway through. The shells should have risen slightly with “feet” forming at the bottom. Let cool completely before removing from the mat.
- Make the Buttercream:
- Strawberry Powder: Blend freeze-dried strawberries into a fine powder.
- Cream Butter: Beat butter until creamy. Add half the powdered sugar and strawberry powder. Mix well.
- Finish Filling: Add remaining sugar and mix. If needed, adjust consistency with heavy cream or milk. Beat until smooth and fluffy.
- Assemble the Macarons:
- Pair shells of similar size. Pipe buttercream onto the flat side of one shell and gently sandwich with another.
- Store in an airtight container and refrigerate for 12–24 hours to let flavors mature. Serve at room temperature.
Notes
- Ensure your mixing bowls are grease-free for proper whipping of egg whites.
- Avoid overmixing during macaronage; the batter should not be runny.
- Humidity affects macarons—adjust resting time as needed.