Strawberry Macarons

Strawberry Macarons are the perfect classic macaron flavor. They have a french macaron shell filled with a sweet strawberry american buttercream.

Course Dessert

Cuisine French

Prep Time 20

Cook Time 15

Resting Time 1

Total Time 1 35

Servings macarons

Calories 91kcal

Author Ellie Haley

Ingredients

For Shells:

1 ⅔ cup (200 grams) powdered sugar
1 cup (110 grams) almond flour
3 large (100 grams) egg whites
¼ cup (50 grams) granulated sugar
red or pink food coloring optional

For Buttercream:

4 tablespoons (56 grams) unsalted butter softened
¼ cup freeze-dried strawberries
1 cup (113 grams) powdered sugar
1 tablespoon heavy cream or milk

Instructions

For Macarons:

Line a cookie sheet with a silicone mat or you can use parchment paper if you don't have one.
Using a food processor, pulse the powdered sugar and almond flour until fully combined and rid of lumps. Sift the combined dry ingredients into a large bowl. If you do not have a food processor you can just sift.
In a medium bowl, prepare the french meringue. Beat the egg whites on low speed with a hand mixer until they get frothy. Add one drop of food coloring at this point, if desired. Increase the speed and slowly add the sugar. Beat until stiff peaks form.
Add the french meringue into the dry ingredients and begin to gently fold. The batter should be fully combined and not streaky. When you are able to make a figure 8 with the batter in one motion, the batter is ready. If it is too runny it has been over-mixed.
Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks on to the silicone mat.
Tap the cookie sheet on the countertop 3 or 4 times to get rid of any air bubbles. Use a toothpick to pop any remaining air bubbles.
Allow the macarons to rest for an hour or until the tops of the macarons have dried. You will be able to gently run your finger over them without anything getting on your finger.
Preheat the oven to 280 degrees (F).
Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time and bake for 3-5 minutes. 13-15 minutes in total.
Remove from the oven and allow to cool completely on the cookie sheet.
If the macarons were baked correctly they should easily peel off of the silicone mat.

For Strawberry Buttercream:

Place the freeze-dried strawberries in the food processor. Pulse until finely ground.
In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy.
Add the freeze-dried strawberries and half of the powdered sugar. Beat until fully combined.
Add the rest of the powdered sugar. Beat on medium speed for 5-6 minutes.
If the buttercream is too thick add the heavy cream or milk, 1 tablespoon at a time until it reaches the desired consistency.

For Macaron Assembly:

Transfer the American buttercream frosting to a piping bag fitted with a piping tip.
Pipe your desired amount of frosting on the inside of one macaron shell. Place another macaron shell on top.
Repeat with remaining macarons.

Notes

The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Bake on a day that isn't humid. Humidity can affect your macarons negatively.
Don’t over-mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over-mix the macarons will spread too much.
Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.

Nutrition