Description
Delight in these elegant Strawberry Macarons featuring a delicate almond meringue shell and a luscious strawberry buttercream filling. Perfectly crisp on the outside yet soft and chewy inside, these macarons are flavored with vanilla and enhanced with real strawberry jam and optional freeze-dried strawberry powder for an unforgettable fruity touch.
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 to remove any lumps and combine evenly. This step ensures a smooth macaron shell with a fine texture.
- Make the Meringue: In a clean, dry bowl, whisk the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar and continue whipping until stiff, glossy peaks form. Add the vanilla extract and gel food coloring, if using, and whisk briefly to incorporate.
- Macaronage – Folding the Batter: Gently fold the sifted almond flour and powdered sugar mixture into the meringue using a spatula. Fold carefully to avoid deflating the meringue but ensure the batter flows like lava when lifted. The right consistency is key for smooth shells.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a plain round tip. Pipe uniform circles about 1.5 inches in diameter onto baking sheets lined with parchment paper or silicone mats. Tap the baking sheets firmly on the counter several times to release any air bubbles.
- Dry the Shells: Allow the piped macarons to rest at room temperature for 30 to 60 minutes until a firm skin forms on the surface. This step helps prevent cracking during baking.
- Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 15 minutes, rotating the baking sheet halfway through for even cooking. Once done, let cool completely on the tray before removing.
- Prepare the Buttercream Filling: Cream the softened butter until smooth. Gradually add the powdered sugar, beating well after each addition. Mix in the strawberry jam or puree, vanilla extract, and freeze-dried strawberry powder if using. Beat until creamy and fluffy.
- Assemble the Macarons: Pair shells of similar size. Pipe a small amount of buttercream onto the flat side of one shell and sandwich with its match. Press lightly to spread the filling evenly without breaking the shells.
- Rest Before Serving: For best flavor and texture, refrigerate the assembled macarons in an airtight container for 24 hours to allow the filling to meld with the shells. Bring to room temperature before serving.
Notes
- Room temperature egg whites whip more easily and yield better volume for the meringue.
- Make sure the almond flour is finely ground and well sifted to avoid lumpy shells.
- The drying phase before baking is essential for creating a smooth top and preventing cracks.
- Macarons are best after resting 24 hours, but can be enjoyed immediately if desired.
- Store macarons in an airtight container in the refrigerator for up to 3 days.
- Allow macarons to come to room temperature before eating for optimal texture and flavor.
