Name: Strawberry Macarons Recipe
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1⅔ cups powdered sugar; 1 cup almond flour; 3 large egg whites; ¼ cup granulated sugar; 1-2 drops red or pink food coloring; 1 stick (8 tablespoons) unsalted butter, softened; 2 cups powdered sugar; 1 pinch salt; 1 tsp vanilla extract; ⅓ cup freeze-dried strawberries, finely crushed; 3 tablespoons milk (plus more as needed)

Ingredients

1⅔ cup powdered sugar

1 cup almond flour

3 whole large egg whites

¼ cup granulated sugar

1-2 drops red or pink food coloring

1 stick unsalted butter (softened)

2 cups powdered sugar

1 pinch of salt

1 tsp. vanilla extract

⅓ cup freeze-dried strawberries (finely crushed)

3 tbsps. milk (more as needed)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper.

Step 2: In a food processor, pulse the powdered sugar and almond flour until combined and lump-free. Sift the mixture into a large bowl and set aside.

Step 3: In a medium bowl, beat the egg whites on low speed until foamy. Gradually add the granulated sugar while increasing the speed. Beat until stiff peaks form.

Step 4: Gently fold the meringue into the dry ingredients using a silicone spatula. Add food coloring and whisk until the batter is smooth and falls off the spatula in a thick ribbon. Avoid overmixing.

Step 5: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch disks onto the prepared baking sheet.

Step 6: Firmly tap the baking sheet 5 or 6 times to release air bubbles. Use a toothpick to pop any visible bubbles on the surface.

Step 7: Let the macarons rest for at least 1 hour. The surface should be dry enough that your finger does not pick up any batter when touched gently.

Step 8: Bake the macarons in the center rack of the preheated oven for 15 minutes, rotating the pan every 5 minutes to ensure even baking and color.

Step 9: Remove from oven and cool completely on the baking sheet. Once cool, gently peel each macaron shell from the mat and pair similar sizes together.

Step 10: For the buttercream, beat softened butter in a medium bowl until creamy. Add half of the powdered sugar and mix well.

Step 11: Add remaining powdered sugar, salt, vanilla extract, and crushed freeze-dried strawberries. Mix until fully combined.

Step 12: Gradually add milk and beat for 5 minutes until the buttercream is smooth and fluffy. Add more milk if needed for desired consistency.

Step 13: Pipe the buttercream onto one macaron shell and sandwich with the matching shell. Repeat with remaining shells.

Tips & Variations

Use a fresh silicone baking mat or parchment paper to prevent sticking and cracking of shells.

Allow macarons to rest properly before baking to develop a shiny “skin” that helps create the signature feet.

For extra flavor, substitute vanilla extract with almond or lemon extract in the buttercream.

If you prefer a different fruit flavor, swap freeze-dried strawberries for raspberries or blueberries.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. Unfilled shells can be stored separately in an airtight container for up to 1 week. Macarons can also be frozen for up to 1 month; thaw in the refrigerator before bringing to room temperature.

FAQs

Why do my macarons crack during baking?

Cracking often happens if the shells haven’t rested long enough to form a dry skin before baking, or if the oven temperature is too high. Make sure to let your piped shells rest until dry to the touch, and consider using an oven thermometer for accurate temperature.

Can I make the macaron shells without a food processor?

Yes, you can sift the powdered sugar and almond flour together several times by hand to help eliminate lumps. A food processor makes the process quicker but is not essential.