Strawberry Macarons are not just a dessert; they are a piece of art. Each bite of these delicate French confections brings a burst of sweet strawberry flavor, complemented by the smooth, creamy texture of the buttercream filling. The vibrant pink hue, achieved with a touch of food coloring, makes them visually stunning and perfect for special occasions.
These macarons are a testament to the beauty of baking. The process of creating them is as delightful as tasting them. The precision in each step, from beating the egg whites to the gentle folding of the almond flour mixture, all contribute to the perfect texture of these little treats. Whether you’re a seasoned baker or trying macarons for the first time, the joy of watching these beauties come together in your kitchen is unparalleled.
Table of contents
Strawberry Macarons Recipe
Ingredients
For the Macaron Shells:
- 2 cups powdered sugar – The fine texture is key for smooth shells.
- 1 cup almond flour or almond meal – This gives the macarons their classic texture.
- 1/4 teaspoon Sea Salt – Just a pinch to balance the sweetness.
- 3 large egg whites, room temperature – The base for our meringue.
- 3 Tablespoons granulated sugar – To stabilize the egg whites.
- 1-2 Tablespoons strawberry puree, compote or jam – For that burst of strawberry flavor.
- Powdered pink food coloring (optional) – For that lovely pink hue.
For the Filling
- 1 stick unsalted butter, softened – The base of our creamy filling.
- 1 1/2 cup powdered sugar – For sweetness and texture.
- 1/2 teaspoon vanilla extract – A hint of vanilla enhances the flavor.
- 1-1 1/2 Tablespoon strawberry puree/compote (or jam) – To echo the strawberry flavor in the shells.
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Step-by-Step Instructions
Preparing the Shells:
- Prep Your Baking Sheets: Line two large baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a food processor, pulse powdered sugar, almond flour, and salt until fine and combined. Transfer to a large bowl.
- Whip the Egg Whites: Using a mixer with a whisk attachment, beat the egg whites until soft peaks form. Gradually add granulated sugar until stiff peaks develop.
- Add Strawberry Flavor: Gently fold in strawberry puree or jam into a portion of the meringue, then carefully fold this back into the main mixture.
- Combine Dry and Wet Ingredients: Fold the dry mixture into the egg whites in increments until just combined.
- Preheat Oven to 350°F (175°C).
Piping and Baking:
- Pipe the Batter: Fill a pastry bag with half of the batter and pipe onto prepared sheets in walnut-size mounds, spaced 3 inches apart.
- Remove Air Bubbles: Tap the sheets against the counter to release air bubbles.
- Bake: Bake each sheet individually for about 14 minutes, rotating halfway for even cooking. Slide the parchment off the baking sheet to cool.
Making the Filling:
- Cream the Butter: In a mixer, cream the butter until smooth.
- Add Sugar and Flavor: Beat in powdered sugar, vanilla, and strawberry puree until fluffy.
- Prepare for Assembly: Transfer the filling to a piping bag with a small round tip.
Assembly:
- Pair the Shells: Match similar-sized shells.
- Pipe the Filling: Pipe a small amount of filling on one shell and sandwich with another.
- Enjoy the Imperfections: Some macarons might not turn out perfect, but they’re great for taste testing!
Tips for Perfect Macarons
- Age Your Egg Whites: Let them sit at room temperature for a few hours or overnight.
- Sift Your Dry Ingredients: This ensures a smooth, lump-free shell.
- Be Gentle: Overmixing can lead to flat macarons.
- Resting Time: Let piped macarons rest before baking to develop a skin.
- Monitor Your Oven: Temperature variations can affect the outcome.
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Strawberry Macarons FAQS
Macaroons are delightful treats that come in two main types, each with its own unique characteristics and origins:
Coconut Macaroons: These are primarily found in the U.S. and are made with shredded coconut as the main ingredient. They have a dense, moist texture and are often dipped in chocolate. Coconut macaroons are relatively simple to make, requiring few ingredients like sweetened condensed milk, egg whites, vanilla extract, and of course, coconut.
French Macarons: These are the colorful, sandwich-like cookies that are often seen in bakeries and patisseries. French macarons are made with almond flour, egg whites, and sugar. They are known for their smooth, crisp shell and soft, chewy interior, often filled with buttercream, ganache, or jam.
Flavoring macaron shells can be a delicate process, as adding too much liquid or altering the consistency can ruin the texture. Here are some ways to flavor macaron shells:
Dry Flavorings: The safest way to flavor macaron shells is by using dry ingredients. This includes ground nuts, citrus zest, and spices like cinnamon or matcha powder. These can be mixed directly into the almond flour and powdered sugar mixture.
Powdered Food Coloring: For adding color, it’s best to use powdered food coloring as it doesn’t add extra moisture to the batter.
Extracts: A small amount of extract (like vanilla, almond, or lemon) can be added to the meringue. Be cautious with the quantity to avoid making the batter too liquid
The secret to making good macarons lies in the technique and precision:
Meringue Quality: Achieving the right consistency in your meringue is crucial. It should be glossy and form stiff peaks.
Macaronage Process: This is the technique of folding the almond flour mixture into the meringue. It needs to be done carefully to achieve the right consistency – not too runny and not too stiff.
Resting the Shells: Once piped, the shells should be left to rest until they form a skin, which can take anywhere from 15 minutes to an hour, depending on humidity.
Consistent Oven Temperature: Baking macarons requires a stable and accurate oven temperature. An oven thermometer can help ensure this.
Overmixing the Batter: This can lead to flat, shapeless macarons.
Undermixing: This results in lumpy macarons with peaks or cracks.
Opening the Oven Frequently: This can cause temperature fluctuations that affect the rise and texture of the macarons.
Humidity: High humidity can prevent macarons from setting properly. It’s best to make them on a dry day or in a controlled environment.
Rushing the Process: Patience is key with macarons. Rushing any step, from mixing to baking, can lead to poor results.
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Strawberry Macarons
Savor the delicate flavor and beautiful appearance of these Strawberry Macarons. A delightful addition to any dessert table! ????????
- Total Time: 54 minutes
- Yield: 36 servings 1x
Ingredients
For the Macaron Shells:
- 2 cups powdered sugar – The fine texture is key for smooth shells.
- 1 cup almond flour or almond meal – This gives the macarons their classic texture.
- 1/4 teaspoon Sea Salt – Just a pinch to balance the sweetness.
- 3 large egg whites, room temperature – The base for our meringue.
- 3 Tablespoons granulated sugar – To stabilize the egg whites.
- 1–2 Tablespoons strawberry puree, compote or jam – For that burst of strawberry flavor.
- Powdered pink food coloring (optional) – For that lovely pink hue.
For the Filling:
- 1 stick unsalted butter, softened – The base of our creamy filling.
- 1 1/2 cup powdered sugar – For sweetness and texture.
- 1/2 teaspoon vanilla extract – A hint of vanilla enhances the flavor.
- 1–1 1/2 Tablespoon strawberry puree/compote (or jam) – To echo the strawberry flavor in the shells.
Instructions
Preparing the Shells:
- Prep Your Baking Sheets: Line two large baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a food processor, pulse powdered sugar, almond flour, and salt until fine and combined. Transfer to a large bowl.
- Whip the Egg Whites: Using a mixer with a whisk attachment, beat the egg whites until soft peaks form. Gradually add granulated sugar until stiff peaks develop.
- Add Strawberry Flavor: Gently fold in strawberry puree or jam into a portion of the meringue, then carefully fold this back into the main mixture.
- Combine Dry and Wet Ingredients: Fold the dry mixture into the egg whites in increments until just combined.
- Preheat Oven to 350°F (175°C).
Piping and Baking:
- Pipe the Batter: Fill a pastry bag with half of the batter and pipe onto prepared sheets in walnut-size mounds, spaced 3 inches apart.
- Remove Air Bubbles: Tap the sheets against the counter to release air bubbles.
- Bake: Bake each sheet individually for about 14 minutes, rotating halfway for even cooking. Slide the parchment off the baking sheet to cool.
Making the Filling:
- Cream the Butter: In a mixer, cream the butter until smooth.
- Add Sugar and Flavor: Beat in powdered sugar, vanilla, and strawberry puree until fluffy.
- Prepare for Assembly: Transfer the filling to a piping bag with a small round tip.
Assembly:
- Pair the Shells: Match similar-sized shells.
- Pipe the Filling: Pipe a small amount of filling on one shell and sandwich with another.
- Enjoy the Imperfections: Some macarons might not turn out perfect, but they’re great for taste testing!
Notes
Prep Time: 20 minutes | Cooking Time: 14 minutes | Total Time: 54 minutes | Kcal: 141 kcal | Servings: 36 servings
- Prep Time: 20 minutes
- Cook Time: 14 minutes