Best Strawberry Macarons Recipe
User Reviews
4.7
Best Strawberry Macarons Recipe
Description
The recipe begins by preparing the shells, starting with a heated sugar and egg white mixture, which is then whipped to stiff peaks to create a stable meringue. Powdered sugar and almond flour are sifted and gently folded into the meringue using the macaronage technique, which achieves the correct batter texture without deflating it. The batter is piped onto baking sheets in uniform circles and baked at a controlled temperature to develop a shiny shell with characteristic "feet" and a tender interior. Proper oven temperature and mixing techniques are critical for success.
The filling combines softened unsalted butter, powdered sugar, and strawberry jam to produce a smooth, flavorful buttercream that complements the nutty shells with a bright, fruity sweetness. The filled macarons are best chilled before serving to allow flavors to meld and textures to stabilize.
Leftover macarons can be stored in airtight containers in the refrigerator for a few days or frozen for longer preservation. Accurate measurements, controlled oven temperature, and careful folding are important factors to ensure consistent results in this refined pastry.
Ingredients
For the Shells
- 3 egg large, whites
- ½ cup granulated sugar
- ⅘ cup powdered sugar
- 1 cup almond flour
For the Filling
- ½ cup butter room temperature (1 stick, unsalted
- 2¼ cups powdered sugar
- ½ cup strawberry jam or preserves
Instructions
For the Shells
- Line two large baking sheets with parchment paper or Silpat mats.
- Heat a small pot of simmering water over medium-low heat. Add the egg whites and granulated sugar to a heatproof bowl and set it over the simmering water.
- Whisk constantly until the sugar has fully dissolved, about 2 minutes.
- Transfer the egg mixture to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form.
- Using a fine-mesh sieve, sift the powdered sugar and almond flour into the egg white mixture. Discard any large lumps; don’t force them through the sieve.
- Gently fold the dry ingredients into the egg whites, making sure not to deflate them too much.
- Once all of the dry ingredients have been incorporated, continue to fold the meringue but this time gently smush the batter against the sides of the bowl before folding it back together.
- Continue to smush and fold the meringue a few times before testing to see if it has reached the Figure 8 stage. If you can draw a figure 8 with the meringue without the stream breaking, it’s ready to pipe.
- Transfer the meringue to a piping bag fitted with a small round tip (I like a Wilton #10). Pipe 1-inch macaron shells onto the tray, making sure to pipe them at least 2 inches apart. Once you’ve finished piping the first tray, hold it a few inches off the counter and drop it straight down. Drop the tray another 5-6 times, or until it looks like any large air bubbles have popped. Repeat with the second tray.
- Set the trays aside to rest for 25 minutes. They’re ready to bake when you can touch them gently without the meringue sticking to your finger.
- While the macarons rest, preheat your oven to 325°F.
- Bake the macarons, one tray at a time, for 13 minutes. Make sure to turn the tray halfway through baking so the feet rise evenly.
- Allow the macarons to cool to room temperature before trying to remove them from the pan.
For the Filling
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until it has become airy. Turn the mixer to low speed and add the powdered sugar slowly followed by the strawberry jam. If the filling is too dry, add a tablespoon of milk or cream.
- Turn the mixer to high speed and beat until the buttercream becomes light and fluffy, about 2 minutes.
- Transfer the mixture to a piping bag and set aside until ready to use.
Assemble and Age
- Place the macarons in similar-sized pairs. Pipe a small dollop of filling onto one of the macaron shells and place another shell on top. Press down gently, just until the filling reaches the edges.
- (Optional) Decorate with a drizzle of white chocolate and sprinkles, if desired.
- Transfer the macarons to an airtight container and place them in the fridge to age overnight. Bring to room temperature before enjoying.
Notes
- Store leftover macarons airtight in the refrigerator for up to 3 days or freeze up to 3 months.
- Use an oven thermometer and preheat to 325°F for proper baking temperature control.
- Pipe shells holding the bag perpendicular to the tray for evenly round shapes; avoid drawing circles.
- Macaronage is key: fold batter until it flows smoothly and you can draw a figure 8 without the stream breaking.
- Using a kitchen scale for ingredients is recommended for consistency in macarons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24macarons
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1macaron | |
| Calories | 157kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 9mg | 0% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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