French strawberry macarons are cute little cookies that are crispy on the outside and chewy on the inside. They have a sweet strawberry filling that makes each bite a delight!
I love making these colorful treats because they always impress! Plus, who doesn’t love a little fancy dessert? They’re perfect for sharing or just enjoying while watching your favorite show. 🍓
Key Ingredients & Substitutions
Almond flour: This is essential for the macaron’s structure. If you have nut allergies, try using sunflower seed flour as a nut-free alternative. It won’t have the same flavor, but it’ll still give you a nice texture.
Egg whites: Fresh egg whites work best for macarons. If you can’t use eggs, there are egg white replacers available like aquafaba, which is chickpea water. Use 3 tablespoons of aquafaba to replace each egg white.
Granulated sugar: This sugar helps stabilize the egg whites. Brown sugar can be used as a substitute, but it will alter the flavor slightly by adding a caramel note.
Strawberries: Fresh strawberries are the star of the filling! If they’re out of season, you can use frozen strawberries instead. Just make sure to thaw and drain excess water before using!
How Do You Get Perfectly Smooth Macaron Shells?
The secret to smooth macaron shells lies in technique! Here’s what you need to pay attention to:
- Sifting: Always sift your almond flour and powdered sugar to remove clumps and achieve a fine mix.
- Beat Egg Whites Properly: Make sure your egg whites are at room temperature. Beat them until stiff peaks form; they should hold their shape when lifted.
- Folding Technique: When combining the dry ingredients with the egg whites, fold gently but thoroughly. The batter should flow and fall slowly, resembling thick lava.
- Sitting Time: Don’t skip the resting time! Letting the piped shells sit until a skin forms is key for a good rise and smooth finish.
By following these tips, you’ll create beautiful, picture-perfect macarons!
French Strawberry Macarons
Ingredients You’ll Need:
For the Macaron Shells:
- 110g almond flour (finely ground almonds)
- 200g powdered sugar
- 100g egg whites (about 3 large eggs), at room temperature
- 50g granulated sugar
- 1/4 tsp cream of tartar
- Pink food coloring (gel or powder)
For the Strawberry Filling:
- 150g fresh strawberries, hulled and chopped
- 75g granulated sugar
- 1 tbsp lemon juice
- 1 tbsp unsalted butter
- 100g unsalted butter, softened (for buttercream)
- 100g powdered sugar (for buttercream)
- 1 tsp vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time, plus approximately 1 hour to chill the filling, and then another 30-60 minutes for the macaron shells to rest before baking. So, plan for about 2-3 hours total, including baking and assembling time.
Step-by-Step Instructions:
1. Prepare the Strawberry Filling:
In a saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook for about 10-15 minutes, stirring occasionally, until the strawberries soften and the mixture thickens. After cooking, remove from heat and strain through a fine sieve to get rid of the seeds, pressing to extract as much puree as possible. Then, in a small bowl, beat the softened butter until creamy. Slowly mix in the strawberry puree and powdered sugar until smooth. If you’d like, add vanilla extract for extra flavor. Refrigerate the filling for at least 1 hour to firm up.
2. Prepare the Macaron Shells:
Sift together the almond flour and powdered sugar into a large bowl and set aside. In a clean mixing bowl, beat the egg whites with cream of tartar started with low speed and then increase to medium until foamy. Gradually add the granulated sugar while continuing to beat until the mixture forms stiff peaks (the whites should stand upright when you lift the beaters). Add a few drops of pink food coloring and gently mix until the color is evenly distributed. Now, gently fold the sifted almond flour and powdered sugar mix into the egg whites in batches, using a spatula to combine without deflating the batter. The consistency should be thick but flow slowly like lava when lifted.
3. Pipe the Macarons:
Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small 1.5-inch rounds onto a parchment-lined baking sheet, leaving some space between each one. After piping, gently tap the baking sheet on the counter a few times to release any trapped air bubbles. Let the shells sit at room temperature for 30-60 minutes, until a dry skin forms on top (they should no longer feel sticky to the touch).
4. Bake:
Preheat your oven to 150°C (300°F). Bake the macaron shells for 15-18 minutes, rotating the baking sheet halfway through for even baking. Once done, remove them from the oven and allow them to cool completely on the baking sheet.
5. Assemble the Macarons:
Once cooled, pair up the macaron shells by size. Pipe or spread a small amount of the strawberry filling onto the flat side of one shell, then sandwich it with another shell on top, gently pressing together.
6. Mature the Macarons:
For the best flavor and texture, store the assembled macarons in an airtight container in the fridge for 24 hours before serving. This allows the flavors to meld beautifully! Before enjoying, be sure to bring them to room temperature for the perfect bite.
Enjoy your delicate, fruity French strawberry macarons! Treat yourself or surprise someone special with these delightful sweets!
Can I Use Other Fruits for the Filling?
Absolutely! You can substitute strawberries with other fruits like raspberries, blueberries, or even mango. Just make sure to adjust the sugar level according to the sweetness of the fruit you choose!
How Do I Ensure My Macarons Don’t Crack?
Cracking can occur if the batter is too thick or if the macaron shells are overbaked. Make sure your egg whites are beaten to stiff peaks and that the batter flows smoothly. Also, keep an eye on the baking time and temperature to ensure even cooking.
What’s the Best Way to Store Leftover Macarons?
Store any leftover macarons in an airtight container in the fridge for up to 5 days. You can also freeze them for longer storage—just make sure to wrap them well to prevent freezer burn.
Why Are My Macarons Hollow Inside?
If your macarons are hollow, it’s usually due to under-mixing the batter or not incorporating air properly while folding. Make sure to fold until the batter has the right consistency and tap the baking sheet to release any air bubbles before baking.
