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Strawberry Macarons
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Prep Time:
20 minutes
Cook Time:
28 minutes
Total Time:
808 minutes
Strawberry French Macarons with creamy strawberry buttercream - perfect for tea parties, brunch, or anytime indulgence.
Ingredients:
  • For the strawberry buttercream filling
  • 8 tablespoons unsalted butter, softened
  • 1 1/2 cups (160g) powdered sugar
  • 3 tablespoons freeze-dried strawberry powder
  • 1 tablespoon 2% milk
  • For the strawberry macaron shells
  • 1 1/4 cups (100g) blanched almond meal
  • 3/4 cup (80g) powdered sugar
  • Distilled white vinegar for cleaning the bowl
  • 2 or 3 (80g) large egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/3 cup (80g) sugar
  • 1 drop pink gel food coloring
Instructions:
  • In a medium bowl, place the softened butter and beat with a mixer on low speed until smooth before adding the powdered sugar.
  • Gradually add the powdered sugar to the mixture, 1/4 cup at a time, while mixing on low speed. Remember to scrape down the sides of the bowl with a rubber spatula after each addition to ensure even mixing. Then, increase the speed to medium and beat until the mixture is light and fluffy, for about 2 to 3 minutes.
  • Incorporate the strawberry powder: Incorporate the strawberry powder into the mixture until fully combined. Pour in the milk and mix on medium speed until the buttercream is light and creamy. Use only up to 1 tablespoon of milk to maintain a thick consistency. Overmixing will make the buttercream too thin. Aim for a light and fluffy texture, then cover the bowl with plastic wrap or a clean towel.
  • Prepare the dry ingredients: Set a sifter or fine mesh sieve over a large bowl. Sift almond meal and powdered sugar into the bowl, discarding any large almond meal pieces. Set aside.
  • Clean the mixing bowl: Use a paper towel dampened with vinegar to wipe the inside of a 4- or 5-quart glass or metal mixing bowl.
  • Create the meringue: In a mixing bowl, whisk egg whites until foamy but not stiff. Gradually add cream of tartar and continue whisking until volume increases. Slowly add sugar and whisk until stiff peaks form. Mix in food coloring until glossy and stiff peaks are formed.
  • Check for stiff peaks: Stop the mixer and lift the whisk from the egg whites. The meringue should form a stiff peak that slightly bends at the tip without sliding off the whisk. If the peak curls or falls over, whisk for an additional 1 to 2 minutes. If the meringue looks chunky or curdled, start over as the egg whites are overwhipped.
  • Gradually add the dry ingredients to the meringue. Gently fold in one third at a time using a rubber spatula until fully combined.
  • Scrape the batter: Use a rubber spatula to gently push the batter against the sides of the bowl a few times to release excess air. This helps prevent the shells from cracking during baking.
  • Perform the figure 8 test: Use a rubber spatula to pick up some batter and drizzle it over the batter in the bowl until it streams down like honey. Draw a figure 8 with it over the batter. The figure 8 should sink back into the batter after 10 to 20 seconds. If needed, fold the batter with a rubber spatula and retest until it passes the figure 8 test.
  • Prepare the piping bag: Line two large baking sheets with a silicone baking mat or parchment paper. Fit a pastry bag with a small round pastry tip and place it in a cup. Fill the bag with the batter and twist the top to secure. Pipe 1- to 1 1/2-inch circles 2 inches apart on the baking sheets. Smooth out any pointy tips with a spatula. You should have 30 to 32 circles, making 15 or 16 macarons in total.
  • To ensure smooth shells, firmly tap the sides of the baking sheet against the counter to release any air bubbles. Use a toothpick to pop any remaining bubbles if desired. Rotate the baking sheet as needed for even tapping.
  • Rest the shells: Let the shells rest for 30 to 40 minutes (or up to 1 hour in humid conditions) until they appear matte and are touchable without sticking to your finger or leaving a mark.
  • - Preheat the oven to 300°F and position the rack in the center. - Bake each sheet of shells individually for 13 minutes. - To check doneness, gently touch the top of a shell; it should be firmly set on the pan. - If it slightly moves, bake for an additional 1 minute.
  • To cool the shells, place the baking sheet on a wire rack until completely cooled. Gently peel back the mat or parchment paper with your hands once cool to easily remove the shells. Avoid using a spatula if they are sticking.
  • Pair similar-sized shells together and place them on your counter to be filled with the strawberry buttercream.
  • Prepare the piping bag: Fit a small piping bag with a round #12 Wilton tip. Fill the bag with strawberry buttercream using a rubber spatula. Twist the top of the bag to secure the buttercream. Pipe a dollop of buttercream onto one shell, then sandwich with another shell. Repeat with remaining macarons.
  • Allow the macarons to mature by placing them in an airtight container in the fridge overnight for at least 12 hours to achieve optimal texture.

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