Description
These delicate strawberry macarons are made with crisp almond shells and filled with a luscious strawberry buttercream. Perfect for special occasions or an elegant dessert!
Ingredients
Units
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 the Dry Ingredients:
- Sift together the powdered sugar and almond flour into a large bowl. Discard any large almond pieces left behind.
- Make the Meringue:
- In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar, one tablespoon at a time, and beat until stiff peaks form. Add vanilla extract and food coloring, if desired.
- Combine Wet and Dry Ingredients:
- Gently fold the almond flour mixture into the meringue in batches. Use a spatula to fold until the batter flows like lava, forming ribbons that disappear into the mixture within 10 seconds. Be careful not to overmix.
- Pipe the Macarons:
- Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 1–1.5 inches in diameter) onto a parchment-lined baking sheet.
- Tap the baking sheet firmly on the counter a few times to release air bubbles. Let the macarons sit at room temperature for 30–60 minutes, or until they form a dry skin and are no longer sticky to the touch.
- Bake:
- Preheat your oven to 300°F (150°C).
- Bake the macarons for 15–18 minutes, rotating the tray halfway through. The shells should have “feet” (a ruffled base) and be firm to the touch.
- Allow the shells to cool completely before removing them from the parchment paper.
- Prepare the Strawberry Buttercream:
- In a bowl, beat the butter until creamy. Gradually add powdered sugar and mix until smooth.
- Add strawberry jam (or puree), powdered freeze-dried strawberries, and vanilla extract. Beat until fluffy and well combined.
- Assemble the Macarons:
- Pair similar-sized shells. Pipe a small amount of strawberry buttercream onto the flat side of one shell, then sandwich it with another shell.
- Repeat with the remaining shells and filling.
- Mature the Macarons:
- Place the assembled macarons in an airtight container and refrigerate for 24 hours. This helps the flavors meld and the texture improve. Bring to room temperature before serving.
Notes
- Macaron making requires precision—measure ingredients accurately, and don’t skip sifting.
- If your first batch doesn’t turn out perfectly, try again—practice makes perfect!
- Store macarons in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.