Description
This delightful Strawberry Macarons recipe combines crisp, airy almond meringue shells with a luscious strawberry buttercream filling, offering a perfect balance of sweetness and texture. Ideal for special occasions or as an elegant treat, these French-style macarons showcase the vibrant flavor of freeze-dried strawberries for a natural, fruity taste.
Ingredients
Scale
For the Macaron Shells:
- 1 cup powdered sugar
- ¾ cup almond flour (finely ground and sifted)
- 2 large egg whites (room temperature)
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar (optional)
- Pink or red gel food coloring (optional)
For the Strawberry Filling:
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar
- 3 tablespoons freeze-dried strawberries (crushed into powder)
- 1 tablespoon heavy cream or milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Dry Ingredients: Line two baking sheets with parchment paper or silicone baking mats. In a food processor, pulse powdered sugar and almond flour until very fine, then sift the mixture into a large bowl to ensure a smooth texture for the shells.
- Make Meringue: In a separate bowl, beat the egg whites until foamy. Add cream of tartar if using, and continue beating while gradually adding granulated sugar. Beat until stiff, glossy peaks form, indicating a perfect meringue structure. Add gel food coloring if desired and gently fold in the almond flour mixture in batches, being careful not to overmix. Fold until batter flows like thick lava and forms a ribbon when lifted.
- Pipe Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe 1½-inch circles onto the prepared baking sheets, spacing them evenly. Tap the trays firmly on the counter several times to release air bubbles for smooth shells.
- Rest the Shells: Let the piped macarons rest at room temperature for 30–60 minutes or until the tops feel dry to the touch. This step helps form the characteristic macaron feet during baking.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15–18 minutes. After baking, allow them to cool completely on the baking sheet before handling to prevent cracking.
- Prepare the Filling: Beat unsalted butter until creamy. Gradually add powdered sugar, strawberry powder, heavy cream or milk, vanilla extract, and a pinch of salt. Beat until the filling is smooth, fluffy, and well combined.
- Assemble Macarons: Pipe a small amount of the strawberry filling onto the flat side of one macaron shell, then sandwich with another shell. Repeat this process for all macarons.
Notes
- Store macarons in an airtight container in the refrigerator for 24 hours to allow flavors to mature; they taste even better the next day.
- Consume macarons within 3–5 days for optimal freshness and texture.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
