Description
Strawberry macarons are delicate French-style cookies with crisp, smooth shells and a sweet strawberry‑flavored American buttercream sandwiched between them. They’re perfect for special occasions or as an elegant homemade treat.
Ingredients
- 1 ⅔ cup (200 grams) powdered sugar
- 1 cup (110 grams) almond flour
- 3 large egg whites (about 100 grams)
- ¼ cup (50 grams) granulated sugar
- Red or pink food coloring (optional)
- 4 tablespoons unsalted butter, softened
- ¼ cup freeze‑dried strawberries
- 1 cup powdered sugar (for buttercream)
- 1 tablespoon heavy cream or milk
Instructions
- Line a cookie sheet with a silicone baking mat or parchment paper. In a food processor, combine powdered sugar and almond flour, then sift into a large bowl to remove lumps.
- In a medium bowl, beat the egg whites on low speed until frothy. Slowly add granulated sugar and increase speed, beating until stiff peaks form. Add coloring if desired.
- Gently fold the meringue into the dry ingredients with a spatula until the batter is smooth and thick but flows slowly (macaronage).
- Transfer batter to a piping bag fitted with a round tip and pipe 1-inch disks onto the prepared baking sheet. Tap the sheet on the counter to release air bubbles.
- Let the piped shells rest for about 1 hour until a dry skin forms on top.
- Preheat oven to 280°F (138°C). Bake shells for about 15 minutes. Allow to cool completely before removing.
- Grind freeze‑dried strawberries in a food processor. Beat softened butter until creamy, then add ground strawberries and half the powdered sugar. Mix, then add the rest and beat for 5–6 minutes. Add heavy cream if needed for consistency.
- Pipe buttercream onto one shell and sandwich with another shell of similar size. Repeat with remaining shells.
Notes
- Use a kitchen scale for accuracy in measurements.
- Allow the shells to form a skin before baking to prevent cracking.
- Freeze-dried strawberries are preferred for the buttercream to avoid excess moisture.
- Macarons can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 weeks.
- Serve at room temperature for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 10g
- Sodium: 5mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
