Description
This Strawberry Macarons recipe guides you through creating delicate and beautifully pink almond meringue shells filled with a luscious strawberry buttercream. These elegant French pastries combine a crisp exterior with a chewy interior and a sweet, creamy filling infused with the natural flavor of freeze-dried strawberries. Perfect for special occasions or afternoon tea, this recipe details every step from preparing the batter to assembling the finished macarons.
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 with a silicone baking mat or parchment paper to prevent sticking.
- Combine Dry Ingredients: Pulse powdered sugar and almond flour together in a food processor until well combined and free of lumps. Sift the mixture into a large bowl for smoothness. If no processor is available, sift manually.
- Whip Egg Whites: Beat egg whites on low speed until foamy, then gradually add granulated sugar, increasing speed and whipping until stiff peaks form—this ensures the meringue holds shape firmly.
- Fold Ingredients: Gently fold the meringue into the dry almond mixture using a silicone spatula. Add food coloring and mix until the batter is smooth and uniformly colored, with a thick ribbon-like consistency when lifted.
- Pipe Macaron Shells: Transfer batter to a piping bag with a round tip, pipe 1-inch diameter rounds spaced apart on the prepared baking sheet.
- Remove Air Bubbles: Tap the baking sheet firmly several times to release air bubbles; pop remaining bubbles gently with a toothpick to ensure smooth shells.
- Rest the Shells: Let the piped macarons rest at room temperature for at least 1 hour until a thin, dry skin forms on the surface to prevent cracking while baking.
- Bake the Macarons: Bake on the center rack for 15 minutes, rotating the pan every 5 minutes to promote even cooking and coloring.
- Cool Macarons: Remove from oven and allow macarons to cool completely on the baking sheet before removing to avoid breakage.
- Pair Shells: Match cooled shells in pairs of similar size to prepare for filling.
- Prepare Buttercream: Beat softened butter with a hand mixer until creamy. Gradually add half the powdered sugar and continue mixing until well combined.
- Add Remaining Ingredients: Incorporate the rest of the powdered sugar, pinch of salt, vanilla extract, and finely crushed freeze-dried strawberries. Mix thoroughly for uniform flavor.
- Adjust Consistency: Add 3 tablespoons of milk and beat for 5 minutes until the buttercream is fluffy and smooth. Add additional milk as needed to reach desired spreading consistency.
- Assemble Macarons: Pipe buttercream onto one shell and sandwich with its matching shell to complete each strawberry macaron.
Notes
- Resting the macarons before baking is essential for developing their signature smooth tops and preventing cracks.
- Use room temperature egg whites for better meringue volume.
- Freeze-dried strawberries are preferred for intense strawberry flavor without added moisture that could affect texture.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.
- You can experiment with different food coloring drops to adjust the pink shade to your preference.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: macarons, strawberry macarons, French dessert, almond flour cookies, buttercream filling, strawberry buttercream, baking desserts
