French Strawberry Macarons are delicate little cookies that are bright and sweet. They have a crispy outside and a soft, chewy center, with yummy strawberry filling that makes them oh-so-tasty!
Making these macarons feels like a fun art project. Just remember, a little patience goes a long way. Trust me, biting into one is like a sweet hug! 💖
Key Ingredients & Substitutions
Almond Flour: This is the star ingredient for the macaron shells. Make sure it’s finely ground for that perfect texture. If you’re allergic to nuts, sunflower seed flour can be a great alternative!
Egg Whites: Room temperature egg whites whip up better. If you’re in a pinch, you can use egg white powder instead, following package instructions for rehydration.
Freeze-Dried Strawberries: These add a lovely flavor and color. If you can’t find them, you can simply use strawberry jam in the buttercream without the extra crunch. For extra flavor, a drop of strawberry extract works, too!
Butter: Unsalted butter is perfect for the filling, but if you’re looking for a dairy-free option, try vegan butter as a substitution.
What’s the Best Technique for Making Perfect Macarons?
Making macarons can be tricky! The key is in the folding process called macaronage. Here’s how to do it right:
- After adding the almond flour mix to the meringue, use a spatula and fold gently. You’ll want to scrape the sides and bottom while turning the bowl.
- The goal is to reach a consistency where the batter flows like thick lava and can form a ribbon when lifted on a spatula.
- Be careful not to overmix—if the batter is too runny, your macarons might not hold their shape while baking.
Remember, letting the piped macarons rest until they form a dry skin is essential; this helps them develop those coveted “feet.” Good luck, and enjoy the process!
How to Make Delicious French Strawberry Macarons
Ingredients You’ll Need:
For the Macaron Shells:
- 110g (1 cup) almond flour (finely ground blanched almonds)
- 200g (1 2/3 cups) powdered sugar
- 100g (3 large) egg whites, room temperature
- 50g (1/4 cup) granulated sugar
- A pinch of cream of tartar (optional, to stabilize meringue)
- Pink food coloring (gel or powder), about 1/4 teaspoon or to desired shade
- Freeze-dried strawberry powder or finely crushed freeze-dried strawberries (optional, for flavor and speckling, about 1-2 tsp)
For the Strawberry Buttercream Filling:
- 120g (1/2 cup) unsalted butter, softened
- 200g (1 2/3 cups) powdered sugar, sifted
- 2-3 tablespoons strawberry jam or puree (strained to remove seeds)
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon vanilla extract
- Optional: a few drops of pink food coloring for a pastel hue in the filling
How Much Time Will You Need?
This delightful recipe will take about 1 hour of hands-on preparation time, plus an additional 1 hour for resting the macarons and around 15-18 minutes for baking, and finally, it’s best if the assembled macarons chill in the fridge for 24 hours. So, while it’s a bit of a time investment, the result is totally worth it!
Step-by-Step Instructions:
1. Prepare Dry Ingredients:
Start by sifting together the almond flour and powdered sugar into a large bowl. This will make sure your macarons are nice and smooth. If you have freeze-dried strawberry powder, gently fold that into the mix as well.
2. Make Meringue:
In a clean, dry bowl, whisk your egg whites on medium speed until they become foamy. Add a pinch of cream of tartar at this stage if you’d like. Slowly add in the granulated sugar while beating, until you achieve stiff, glossy peaks. Once you have that, stir in the pink food coloring until it’s evenly mixed.
3. Macaronage:
Gently add the almond flour mixture to your meringue in two or three parts. Use a spatula to fold it in, scraping the sides and bottom of the bowl while turning it. You want the batter to flow steadily and form a smooth ribbon when dropped from the spatula. Be careful not to mix too much or too little!
4. Pipe Macarons:
Fill a piping bag fitted with a round tip and pipe small circles, about 1.5 inches (4 cm) in diameter, onto parchment-lined baking sheets or silicone mats. When you finish piping, give the sheets a firm tap against the counter to release any air bubbles.
5. Rest:
Now, it’s time to let your piped macarons rest! Allow them to sit at room temperature for about 30-60 minutes, or until the surface is dry and forms a skin. They should not feel sticky to the touch!
6. Bake:
Preheat your oven to 300°F (150°C). Bake the macarons one tray at a time for 15-18 minutes. They should rise and develop the classic “feet” — that ruffled edge underneath. Let them cool fully on the baking sheet before you take them off.
7. Prepare Strawberry Buttercream:
In a mixing bowl, beat the softened butter until it becomes creamy. Gradually add in the sifted powdered sugar, mixing well after each addition. Then, add in the strawberry jam or puree, vanilla extract, and heavy cream. Mix until light and fluffy, and if you want to brighten up the color, add a few drops of pink food coloring!
8. Assemble:
Pair up your macaron shells by size. Pipe or spread a layer of the strawberry buttercream on the flat side of one shell, then gently sandwich it with another shell, pressing down slightly to spread the filling evenly to the edges.
9. Mature:
To let the flavors blend beautifully, place the assembled macarons in an airtight container and refrigerate them for 24 hours. This step is key for achieving the best texture and taste!
10. Serve & Enjoy:
Before serving, bring the macarons to room temperature. If you feel fancy, you can garnish them with fresh strawberries! Indulge in these delightful treats; they are sure to impress.
This recipe yields about 20-25 macarons, depending on the size you pipe. You’ll love the beautiful pastel pink color and the creamy, fragrant strawberry filling. Bon appétit!
Can I Use Egg Whites from a Carton Instead of Fresh Eggs?
Yes, you can use liquid egg whites from a carton as a convenient alternative! Just make sure to check the packaging for the equivalent measurement, as it varies by brand. Generally, 3 tablespoons of liquid egg whites equals one large egg white.
What Can I Use Instead of Almond Flour?
If you need a nut-free option, you can try using sunflower seed flour, which provides a similar texture. However, keep in mind that the color might turn green due to a reaction with baking soda, but it will still taste delicious!
How Do I Store Leftover Macarons?
Store any leftover macarons in an airtight container in the refrigerator for up to a week. To maintain their freshness, it’s best to keep them separated with parchment paper or in layers to prevent them from sticking together.
Can I Freeze the Macarons?
Absolutely! You can freeze both the shells and the filled macarons. To freeze filled macarons, place them in a single layer on a baking sheet until frozen, then transfer them to an airtight container. Just allow them to thaw in the fridge before enjoying!
