Description
These strawberry macarons are delicate, light, and bursting with the perfect balance of sweetness and fruity flavor. With smooth, chewy almond shells and a creamy strawberry buttercream filling, they make a beautiful and irresistible treat for any occasion.
Ingredients
Scale
For the 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)
For the 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 powdered sugar and almond flour to remove lumps, ensuring smooth macaron shells. - Whip Egg Whites:
In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form, and meringue is glossy. - Add Vanilla & Food Coloring:
Mix in vanilla extract and gel food coloring if using. - Fold Dry Ingredients:
Gently fold sifted dry ingredients into the meringue. Fold until batter has the consistency of flowing lava, thick enough to ribbon off the spatula. - Pipe Shells:
Transfer batter to a piping bag fitted with a round tip. Pipe 1 1/2-inch circles on a baking sheet lined with parchment paper or a silicone mat. Tap tray on the counter to release air bubbles. - Rest the Shells:
Let piped shells sit at room temperature for 30-60 minutes until they form a skin and do not stick to your fingers when touched. - Bake:
Preheat the oven to 300°F (150°C). Bake for 15-18 minutes or until macarons form a foot at the bottom. Cool completely before removing from the baking sheet. - Prepare Buttercream Filling:
Beat softened butter until creamy. Gradually add powdered sugar, followed by strawberry jam, freeze-dried strawberry powder (if using), and vanilla extract. Beat until light and fluffy. - Assemble Macarons:
Pair up similar-sized macaron shells. Pipe strawberry buttercream onto one shell of each pair, then gently press the other shell on top to form a sandwich.
Notes
- Make sure to let the macarons rest before baking to achieve the signature smooth top and foot.
- If you don’t have freeze-dried strawberry powder, you can increase the amount of strawberry jam for more flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French