Description
Delight in these delicate and airy Strawberry Macarons, featuring a crisp almond meringue shell filled with a luscious strawberry buttercream. Perfect for special occasions or a sweet treat, this recipe guides you through crafting the perfect macaron shells and a flavorful strawberry filling.
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 Dry Ingredients: Sift together the powdered sugar and almond flour into a bowl to remove lumps and combine thoroughly, ensuring a smooth macaron shell texture.
- Beat Egg Whites: In a clean, dry bowl, whisk the egg whites with cream of tartar using an electric mixer on medium speed until foamy. Gradually add granulated sugar while continuing to beat until stiff glossy peaks form. Add vanilla extract and gel food coloring if using, mixing gently to incorporate.
- Macaronage Process: Gently fold the almond flour and powdered sugar mixture into the beaten egg whites using a spatula. Fold carefully until the batter flows like lava and forms a thick ribbon when lifted — this is critical for good macaron structure.
- Pipe the Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe small, uniform circles onto parchment-lined baking sheets, spacing them about 1 inch apart. Tap the baking sheets firmly on the counter to release air bubbles.
- Rest the Shells: Allow the piped shells to rest at room temperature for 30-60 minutes, or until a matte skin forms and they are no longer sticky to the touch. This helps them develop their characteristic smooth shells and ‘feet’ during baking.
- Bake the Shells: Preheat the oven to 300°F (150°C). Bake the macaron shells for 15-18 minutes or until they easily lift off the parchment paper and have formed their signature feet.
- Cool Completely: Remove the shells from the oven and allow them to cool thoroughly on the baking sheet before removing to avoid breaking.
- Prepare Strawberry Buttercream: In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar and continue to beat. Mix in strawberry jam or puree, powdered freeze-dried strawberries if using, and vanilla extract. Beat until fluffy and well combined.
- Assemble Macarons: Pair shells of similar size. Pipe or spoon a dollop of strawberry buttercream onto the flat side of one shell, then sandwich with its matching shell. Press gently to spread the filling evenly to the edges.
- Chill and Serve: Refrigerate assembled macarons for at least 24 hours for the best flavor and texture development. Bring to room temperature before serving for optimal taste.
Notes
- Ensure eggs are at room temperature to achieve the best meringue volume.
- Be gentle during folding to prevent deflating the meringue but fold enough for proper texture.
- Resting the piped shells is essential to create the dry skin that forms the macaron’s characteristic feet.
- Use a kitchen scale for best accuracy when measuring ingredients.
- Freeze-dried strawberry powder enhances the strawberry flavor but is optional.
- Macarons are best after chilling for 24 hours but can be stored in an airtight container in the refrigerator for up to 3 days.
