Description
Delight in these delicate and beautifully pink Strawberry Macarons, featuring crisp shells and a sweet, creamy strawberry buttercream filling. Perfect for an elegant treat or special occasion, this recipe offers a detailed step-by-step process for creating the classic French almond meringue cookies filled with luscious strawberry-flavored buttercream.
Ingredients
Scale
Macaron Shells
- 1 3/4 cups powdered sugar
- 1 cup almond flour (finely ground)
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Gel food coloring (pink or red, optional)
Strawberry Buttercream Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons strawberry jam or puree
- 1–2 tablespoons freeze-dried strawberries, powdered (optional, for enhanced flavor)
- 1 teaspoon vanilla extract
Instructions
- Prepare the dry ingredients: Sift together the powdered sugar and almond flour into a large bowl to ensure there are no lumps, combining the two dry ingredients uniformly for a smooth macaron shell texture.
- Beat the egg whites: In a clean, grease-free mixing bowl, whisk the egg whites with cream of tartar until they become foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy.
- Add color and vanilla: Gently fold in the vanilla extract and gel food coloring to the meringue, being careful not to deflate the whites. Mix until the color is even.
- Combine dry and wet ingredients: Fold the sifted dry ingredients into the meringue in batches using a spatula. Use a gentle folding motion until the batter flows smoothly but is not too runny, aiming for a consistency that can form ribbons.
- Pipe the macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe uniform small rounds about 1.5 inches in diameter on parchment-lined baking sheets, spacing them evenly to prevent sticking.
- Rest the shells: Let the piped shells sit at room temperature for 30-60 minutes, or until they develop a skin and are no longer sticky to the touch. This helps create the characteristic feet during baking.
- Bake the shells: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through for even baking. The shells should rise and form “feet” with a crisp exterior.
- Cool the shells: Remove from oven and allow macarons to cool completely on the baking sheet before attempting to remove them to avoid cracks or breakage.
- Prepare the buttercream filling: In a bowl, beat softened butter until creamy. Gradually add powdered sugar and mix until smooth. Stir in strawberry jam or puree, powdered freeze-dried strawberries (if using), and vanilla extract for enhanced flavor and color. Beat until light and fluffy.
- Assemble the macarons: Pair shells of similar size. Pipe or spread a dollop of strawberry buttercream onto the flat side of one shell, then sandwich with its matching shell. Gently press together to spread the filling evenly.
- Chill and serve: Refrigerate assembled macarons for at least 24 hours to allow the flavors to meld and the texture to soften slightly. Bring to room temperature before serving for the best taste and texture.
Notes
- Ensure egg whites are at room temperature to achieve better meringue stability.
- Be patient during the resting period as this step prevents cracked shells and develops feet.
- The macaron batter’s consistency is key: too thick and the shells will be dense, too thin and they will spread too much.
- Freeze-dried strawberry powder is optional but significantly enhances the strawberry flavor in the filling.
- Store macarons in an airtight container in the refrigerator for up to 5 days.
- Bring macarons to room temperature before eating for perfect texture.
