Description
This elegant Strawberry Macarons recipe features delicate almond meringue shells filled with a luscious strawberry buttercream. Perfect for special occasions or as a sophisticated treat, these macarons combine a crisp outer shell with a soft, flavorful center infused with freeze-dried strawberries for an authentic fruity taste.
Ingredients
Scale
Macaron Shells
- 1⅔ cups powdered sugar
- 1 cup almond flour
- 3 large egg whites
- ¼ cup granulated sugar
- 1–2 drops red or pink food coloring
Strawberry Buttercream Filling
- 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)
Instructions
- Preheat Oven: Set your oven to 325°F (163°C) and prepare a baking sheet lined with a silicone baking mat or parchment paper.
- Combine Dry Ingredients: Using a food processor, pulse the powdered sugar and almond flour together until well combined and free of lumps. Sift the mixture into a large bowl to ensure smoothness. If no food processor is available, simply sift the ingredients together. Set aside.
- Whip Egg Whites: In a medium bowl, beat the egg whites on low speed until foamy. Gradually add granulated sugar and increase speed, whipping until stiff peaks form, meaning the mixture holds its shape well.
- Fold Ingredients: Gently fold the meringue into the dry ingredients with a silicone spatula. Add the food coloring and mix until the batter is smooth and uniform in color. The batter should fall off the spatula in a thick ribbon without running.
- Pipe Macaron Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch diameter disks onto the prepared baking sheet, spacing them adequately.
- Remove Air Bubbles: Firmly tap the baking sheet 5 or 6 times on the counter to bring bubbles to the surface. Use a toothpick to pop any remaining bubbles gently.
- Rest the Shells: Let the piped macarons rest at room temperature for at least 1 hour. They should form a thin, dry skin; you can lightly touch the surface without it sticking to your finger.
- Bake the Macarons: Place the baking sheet in the oven’s center rack and bake for 15 minutes, rotating the pan every 5 minutes for even cooking and coloring.
- Cool Macarons: Remove from oven and let the macarons cool completely on the baking sheet before peeling them off gently.
- Pair Shells: Match cooled shells of similar size in pairs to prepare for filling.
- Prepare Buttercream: In a medium bowl, beat the softened butter with a hand mixer until creamy and smooth. Add half of the powdered sugar and mix until combined.
- Add Remaining Ingredients: Add the rest of the powdered sugar, salt, vanilla, and crushed freeze-dried strawberries. Mix thoroughly.
- Adjust Consistency: Pour in 3 tablespoons of milk and beat for 5 minutes until the buttercream is fluffy and smooth. Add more milk gradually if needed to reach desired spreading consistency.
- Assemble Macarons: Transfer the buttercream to a piping bag and pipe a desired amount onto one shell. Sandwich with the matching shell to complete each macaron.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Resting the shells is crucial to develop a skin, which prevents cracking and produces the signature ‘feet’.
- Freeze-dried strawberries offer concentrated flavor without added moisture; crush them finely for best texture.
- Rotate the baking tray during baking to ensure even heat distribution and color.
- Macarons can be stored in an airtight container in the refrigerator for up to 3 days and brought to room temperature before serving.
- Use parchment paper or silicone mats to prevent macarons from sticking and aid in easy removal.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Strawberry Macarons, Almond Macarons, French Macarons, Strawberry Buttercream, French Dessert, Macaron Recipe
