Description
This delightful French Strawberry Macarons recipe teaches you how to create delicate and airy almond meringue cookies filled with a luscious strawberry buttercream. With a crisp exterior and chewy interior, these macarons are elegantly infused with fresh strawberry flavor, making them a perfect treat for special occasions or an indulgent everyday dessert. The methodical process of folding the almond flour mixture into whipped egg whites ensures the perfect texture and charm in every bite.
Ingredients
Scale
Macaron Shells
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- 3 large egg whites (aged for 1-2 days)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Red food coloring (optional)
Strawberry Filling
- 1 cup strawberries, pureed
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prep Your Baking Sheets: Line two baking sheets with parchment paper and set aside to provide a non-stick surface for your macarons.
- Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar thoroughly to remove any lumps—this mixture is called “tant pour tant.” Ensuring fine texture is key to smooth macarons.
- Whip Egg Whites: Using a clean, dry bowl, whip the aged egg whites with a pinch of salt until frothy. Slowly add the granulated sugar and continue whipping until soft peaks form, creating a stable meringue base.
- Add Food Coloring: If you want a pink tint, add a few drops of red food coloring into the meringue and gently mix to keep the air incorporated.
- Combine Mixtures: Carefully fold the almond flour and powdered sugar mixture into the whipped egg whites using a spatula. Fold until the batter is smooth and ribbons slowly fall from the spatula, indicating proper macaronage.
- Pipe the Macarons: Transfer the batter into a piping bag fitted with a plain round tip and pipe small 1.5-inch circles onto the prepared baking sheets, leaving adequate space between each to allow for expansion.
- Rest the Macarons: Let the piped macarons rest at room temperature for 30-60 minutes until a dry skin forms on top. They should not stick when lightly touched, which helps develop the iconic feet.
- Preheat Oven: Preheat your oven to 300°F (150°C) during the resting period to ensure proper baking temperature.
- Bake the Macarons: Bake the macarons for 15-20 minutes until they puff and form characteristic “feet” at their base, indicating proper rise and texture.
- Cool Completely: Allow the macarons to cool for about 15 minutes on the baking sheet then gently transfer to a wire rack to cool fully before filling.
- Prepare the Strawberry Filling: In a bowl, cream together the softened butter, pureed strawberries, and powdered sugar until fluffy and smooth. Stir in vanilla extract to enhance the flavor.
- Assemble the Macarons: Match similar-sized macaron shells. Pipe a generous dollop of strawberry buttercream on the flat side of one shell, then sandwich with a second shell, gently pressing to spread the filling evenly.
- Mature the Macarons: Refrigerate the assembled macarons for at least 24 hours to allow the flavors to meld perfectly and improve texture before serving.
Notes
- Aging egg whites for 1-2 days allows them to lose moisture and whip up better.
- Resting the piped shells is crucial for developing the smooth skin and feet on your macarons.
- Use a fine mesh sieve when sifting to avoid lumps in the batter that can cause cracked shells.
- For best results, allow macarons to mature in the fridge; flavors and texture improve significantly.
- Be gentle when folding to maintain air incorporation without overmixing the batter.
- Room temperature eggs and ingredients help achieve optimal meringue consistency.
