Strawberry Macarons
User Reviews
4.1
Strawberry Macarons
Description
Strawberry Macarons feature piped almond and sugar meringue shells baked to form a smooth, crisp outer texture and chewy center. The macaron batter is made by folding sifted almond meal and confectioners sugar into stiffly beaten egg whites, colored optionally with red food coloring to enhance the appearance. The shells are rested before baking to develop a skin, then baked at a moderate temperature until solid on top. The filling is a strawberry buttercream made by blending softened unsalted butter with confectioners sugar and strawberry puree, providing a fresh fruity contrast to the sweet, nutty shells.
These macarons can be piped into uniform rounds, rested for 30 to 40 minutes to develop their characteristic smooth tops and feet, then baked at 300°F until done. They are cooled before sandwiching with the strawberry buttercream, which uses fresh strawberry puree for natural flavor. While the recipe requires careful folding to avoid deflating the meringue and resting for proper texture, it yields a distinctive French-style sweet treat.
Tips from the notes emphasize using room temperature eggs and resting the shells properly before baking to prevent cracking or discoloration. Overmixing the batter should be avoided to maintain the delicate airiness needed to produce the desired texture.
Ingredients
For Macarons
- 3 egg white, large, room temperature
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 2 cups confectioners sugar
- 1 cup almond meal
- 2-3 red food coloring optional, gel drops
For Strawberry Buttercream
- 1 cup butter softened, unsalted, 2 sticks
- 3/4 cups confectioners sugar more if needed
- 1/4 cup Strawberry Puree strained, fresh, 2 tablespoons
Instructions
- Line 2 cookie sheet pans with parchment paper
- Sift almond meal and confectioners sugar together. Discard the bigger bits of almond leftover on the strainer
- On the bowl of a mixer, add the egg whites and cream of tartar. Mix using the whisk attachment on medium speed for 5 minutes or until soft peaks form
- Slowly add the granulated sugar and the food coloring. Mix on high speed until hard peaks form
- Gently fold in the dry ingredients into the egg whites with a spatula. Make sure batter is completely incorporated but do not OVERMIX
- Place batter into the piping bag and spoon equal mounds of batter that resemble a circular shape
- Let the macarons rest UNBAKED for 30-40 minutes
- Preheat oven to 300 degrees Farenheit
- Bang the cookie sheets 3-4 times against the counter. This will release the air bubbles inside the cookies
- After the macarons have rested, bake for 15-20 minutes or until tops are solid
- Remove from oven and let them cool
- For Strawberry Buttercream
- Mix the butter and confectioners sugar together until creamy
- Add the strawberry juice and mix until combined and creamy. Test for flavor, if sweetness is needed, add 1-2 tablespoons of confectioners sugar
- Assembly
- Place buttercream in a piping bag
- Spoon mounds of cream into the center of half of the cookies
- Sandwich the other cookie halves into the cookies with the cream
- Store in an airtight container in the refrigerator
Notes
- Use room temperature egg whites to improve meringue stability.
- Allow macarons to rest for 30-40 minutes before baking to develop a skin that helps prevent cracking.
- Be careful not to overmix the batter to maintain the proper texture and rise.
- Adding 1-2 additional drops of food coloring can help offset any discoloration during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 6mg | 0% |
| Potassium | 14mg | 0% |
| Sugar | 15g | 30% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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