Description
Delicate French Strawberry Macarons blend elegant Parisian pastry techniques with sweet, fruity flavors. Crisp almond meringue shells sandwich luscious strawberry buttercream, offering you a delightful taste of classic French confectionery.
Ingredients
Scale
Main Ingredients:
- 3 large egg whites, room temperature
- 1 cup almond flour (finely ground)
- ½ cup unsalted butter, softened
Sugar and Sweeteners:
- 1 ¾ cups (220 grams) powdered sugar
- ¼ cup (50 grams) granulated sugar
- 1 ½ cups (180 grams) powdered sugar (for buttercream)
Flavoring and Additives:
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- 1 teaspoon vanilla extract (for buttercream)
- 2 tablespoons (30 milliliters) strawberry jam or puree
- 12 tablespoons freeze-dried strawberries, powdered (optional)
- Gel food coloring (pink or red, optional)
Instructions
- Meticulously sift powdered sugar and almond flour into a spacious mixing vessel, discarding any substantial almond fragments that remain.
- Sanitize a mixing bowl and whip egg whites with cream of tartar at medium velocity until frothy. Incrementally introduce granulated sugar, one tablespoon at a moment, continuing until meringue develops sturdy, glossy peaks. Incorporate vanilla extract and optional food coloring.
- Delicately integrate the almond flour mixture into the meringue, employing a silicone spatula. Fold methodically until the batter reaches a lava-like consistency, with ribbons dissolving within 10 seconds.
- Transfer the macaron batter into a piping bag equipped with a circular tip. Create precise 1.5-inch diameter circles on parchment-lined baking sheets.
- Firmly tap the baking sheet against the countertop to eliminate potential air pockets. Allow macarons to rest at ambient temperature, developing a protective membrane that feels dry to the touch, approximately 30-45 minutes.
- Warm the oven to 300°F (150°C). Position the macarons in the preheated environment, rotating the tray midway through the 15-18 minute baking duration.
- Verify shell doneness by checking for characteristic ruffled feet and a firm texture. Permit complete cooling before gently separating from parchment paper.
- Cream butter until smooth and fluffy. Gradually blend powdered sugar, then integrate strawberry jam, pulverized freeze-dried strawberries, and vanilla extract until achieving a luxurious consistency.
- Match macaron shells by size. Pipe strawberry buttercream onto one shell’s interior, then delicately sandwich with a corresponding shell.
- Preserve assembled macarons in an hermetic container, refrigerating for 24 hours to enhance flavor complexity. Restore to room temperature before serving.
Notes
- Master the art of sifting by using a fine-mesh strainer to ensure a smooth, lump-free dry ingredient mixture.
- Create perfectly textured meringue by ensuring your mixing bowl is completely grease-free and egg whites are at room temperature.
- Use a silicone spatula with gentle folding motions to prevent deflating the delicate meringue and achieve the ideal “lava-like” consistency.
- Invest in a kitchen scale for precise measurements, as macarons require exact ingredient proportions to succeed.
- Let macarons rest before baking to develop a protective skin, which helps create the signature smooth, glossy shell and classic “feet”.
- Experiment with natural food coloring like beet powder or freeze-dried strawberry powder for vibrant, chemical-free color.
- Store macarons in an airtight container in the refrigerator for up to 5 days, allowing flavors to develop and textures to soften.
- Transform the recipe for dietary needs by using alternative flour like ground sunflower seeds for nut-free versions or aquafaba for vegan options.
- Prep Time: 18 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 14 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg