French Strawberry Macarons are delightful little treats that are crisp on the outside and chewy inside. Filled with a sweet strawberry buttercream, they are as tasty as they are pretty!
These colorful cookies always make me smile. Plus, they’re perfect for sharing at parties or just enjoying with a cup of tea. Who can resist their charm? 🍓
Key Ingredients & Substitutions
Almond Flour: This gives macarons their signature texture. If you’re allergic to nuts, sunflower seed flour can be a good substitute, though it may change the color slightly.
Egg Whites: Make sure they are at room temperature for the best meringue. If you have egg white powder, you can rehydrate it for a similar effect, but it may require some experimentation.
Strawberry Puree: Use fresh strawberries for the best flavor, but frozen will work too! Just ensure they are thawed and strained to remove excess water. You could also use raspberry or blueberry puree for a twist.
Butter: I always use unsalted butter for a more controlled flavor. If dairy-free, try using vegan butter which works well too!
What’s the Best Way to Fold the Batter to Achieve That Perfect Macaron Shell?
The key to perfect macarons is in the folding technique known as macaronage. It’s all about combining the dry ingredients gently into the meringue. You want to retain the air whipped into the egg whites but also achieve a smooth batter.
- Add the dry mixture in thirds to keep it manageable.
- Use a rubber spatula to fold by scraping across the bottom and up the sides, then turning the bowl as you go.
- Stop once the batter smooths out and flows like lava, and can form a thick ribbon when dropped.
- Don’t overmix! Test the consistency by dropping some batter — it should settle back into the batter in about 10 seconds.
Delicious French Strawberry Macarons
Ingredients You’ll Need:
For the Macaron Shells:
- 110 grams powdered sugar (icing sugar)
- 55 grams almond flour
- 2 large egg whites (room temperature)
- 30 grams granulated sugar
- A pinch of salt
- Pink or red gel food coloring (optional, for strawberry color)
For the Strawberry Buttercream Filling:
- 100 grams unsalted butter, softened
- 100 grams powdered sugar
- 3 tablespoons strawberry puree (fresh or thawed frozen strawberries, blended and strained)
- 1/2 teaspoon vanilla extract
- A pinch of salt
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation and around 18 minutes of baking time. After baking, you’ll want to let your macarons rest for a bit and need to refrigerate them for 24 hours to enhance the flavors. Overall, budget about 1 hour and 30 minutes for prep and baking, and a night for chilling. They’re well worth the wait!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by sifting together the powdered sugar and almond flour in a mixing bowl. This helps to remove any lumps. Once sifted, set these aside so they’re ready for later!
2. Make the Meringue:
In a clean mixing bowl, whisk the egg whites together with a pinch of salt using an electric mixer. Beat them until you see soft peaks. Gradually add in the granulated sugar, continuing to whisk until the mixture forms stiff, shiny peaks. If you’d like a touch of color, gently fold in a few drops of gel food coloring at this stage.
3. Macaronage (Folding):
Now it’s time to carefully combine the dry ingredients with the meringue! Add the almond flour and powdered sugar mixture in three parts, folding gently with a spatula after each addition. You want the batter to flow like lava and form a thick ribbon that melts back into itself in about 10 seconds. Just make sure not to overmix it!
4. Pipe the Cookies:
Grab a piping bag fitted with a round tip and fill it with your macaron batter. On parchment-lined baking sheets, pipe out small circles about 1.5 inches in diameter, leaving about 1 inch of space between each one.
5. Rest the Shells:
To remove any air bubbles, tap your baking sheets firmly against the counter. Let the piped macarons sit at room temperature for 30-60 minutes. You’ll know they’re ready when a skin forms on top and they’re no longer sticky. This step is crucial for developing those lovely ruffled feet!
6. Bake:
Preheat your oven to 300°F (150°C). Bake one sheet of macarons at a time for about 15-18 minutes or until they can be lifted easily from the parchment paper. Remember to rotate the tray halfway through baking for even cooking. Leave them to cool completely once they’re done.
7. Make the Strawberry Buttercream:
While the shells cool, let’s whip up the filling! In a medium bowl, beat the softened butter until it’s creamy. Gradually add in the powdered sugar, mixing well. Then add the strawberry puree, vanilla extract, and a pinch of salt. Beat everything together until it’s light and fluffy. Feel free to adjust the sweetness or flavor depending on your taste!
8. Assemble the Macarons:
Time to bring it all together! Pair the macaron shells by size, spread or pipe a dollop of the strawberry buttercream on the flat side of one shell, and then gently top it with the other shell, flat side down. Repeat this for all the shells.
9. Mature:
To allow the flavors to meld and the texture to improve, refrigerate the assembled macarons in an airtight container for at least 24 hours. This is the secret to achieving the best flavor!
10. Serve:
Before serving, bring the macarons to room temperature. Enjoy these delicate treats with a lovely cup of tea or coffee, and share them with friends or family to impress everyone with your baking skills!
There you have it! Beautifully crafted French Strawberry Macarons that are sure to dazzle anyone who tastes them. Their smooth, shiny shells and luscious strawberry filling will make these the star of any dessert table. Enjoy! 🌸
Can I Use Egg Whites from a Carton?
Yes, you can use pasteurized egg whites from a carton! Just ensure that they are at room temperature for the best results, as this helps create a stable meringue.
How Do I Know If My Macaron Batter Is Mixed Enough?
The batter should be smooth and flow like lava. When you lift some with a spatula, it should form a ribbon that falls back into the bowl within about 10 seconds. If it’s too thick or doesn’t flow at all, you may need to mix a little more.
What’s the Best Method to Store Leftover Macarons?
Store any leftover macarons in an airtight container in the refrigerator for up to 3 days. For best texture, allow them to come to room temperature before serving!
Can I Color the Macarons in Different Shades?
Absolutely! You can use different gel food colors to achieve a variety of shades. Just make sure to start with a small amount and add more as needed until you reach your desired color.
