Description
Delight in these elegant Strawberry Macarons featuring a light almond meringue shell infused with strawberry flavor and a luscious strawberry buttercream filling. Perfectly delicate and sweet, these macarons are a treat for special occasions or anytime you crave a sophisticated, fruity dessert.
Ingredients
Macaron Shells
- 2 cups powdered icing sugar
- 1 cup almond flour
- 1/4 teaspoon sea salt
- 3 large egg whites, room temperature
- 3 tablespoons granulated sugar
- 1-2 tablespoons strawberry powder (or strawberry jam as an alternative)
- Powdered pink food coloring, optional
Strawberry Buttercream Filling
- 1 stick (113 grams) unsalted butter, softened
- 1 1/2 cups powdered icing sugar
- 1/2 teaspoon vanilla extract
- 1 to 1 1/2 tablespoons strawberry puree or syrup (jam can be used)
Instructions
- Prepare baking sheets: Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking during baking.
- Combine dry ingredients: In a food processor, pulse powdered sugar, almond flour, and sea salt until finely ground and well combined; transfer to a large bowl.
- Whip egg whites: Fit your mixer with the whisk attachment. Beat the room temperature egg whites on medium speed until they turn white and soft peaks form; the whites should cling to the whisk like marshmallows without dripping.
- Add granulated sugar: Keeping the mixer running, slowly add granulated sugar and continue beating until stiff, glossy peaks form, about 2 minutes.
- Incorporate strawberry flavor: Remove 1 cup of the dry mixture and stir in the strawberry powder or jam; then gently fold this mixture back into the egg white mixture carefully.
- Fold dry ingredients: Using a silicone spatula, fold the remaining dry ingredients into the egg whites in one-cup increments until just combined; avoid overmixing.
- Preheat oven: Heat the oven to 350°F (175°C) to get ready for baking.
- Pipe the macarons: Spoon half of the batter into a pastry bag fitted with a 1/2-inch plain round tip (or a large ziplock with the corner cut off). Pipe 12 walnut-sized mounds on each prepared sheet, spacing them about 3 inches apart as they will spread slightly.
- Remove air bubbles: Firmly tap the baking sheets on the counter several times to release air bubbles from the batter; this step is crucial for smooth shells.
- Bake: Bake one sheet at a time for approximately 14 minutes, rotating halfway through baking to ensure even cooking. Macarons should feel firm to the touch in the center when done.
- Cool shells: Immediately slide the parchment paper off the baking sheet onto a cooling rack to prevent residual heat from overcooking the macarons.
- Make buttercream: In a mixer, cream softened butter until smooth. Gradually add powdered sugar and beat until light and fluffy.
- Add flavorings: Mix in vanilla extract and strawberry puree or syrup, beating until fully combined. Transfer the buttercream to a piping bag fitted with a small round tip (#5 recommended).
- Assemble macarons: Pair cookies by size, pipe a small amount of strawberry buttercream onto one shell, and sandwich with its matching half.
- Enjoy and taste test: Accept that a few macarons might not turn out perfectly, but they make great taste testers!
Notes
- Ensure egg whites are at room temperature for optimal volume.
- Be careful not to overmix the batter to maintain the macaron’s characteristic texture.
- Removing air bubbles by tapping the trays is essential to prevent cracking.
- Rotate baking sheets midway to ensure even baking due to oven hotspots.
- For a more vivid color, use powdered pink food coloring mixed into the batter.
- Store assembled macarons in an airtight container in the refrigerator and bring to room temperature before serving.
- Prep Time: 35 minutes
- Cook Time: 14 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: French
