Introduction & Inspiration: Delicate, Elegant, and Strawberry-Kissed
These Strawberry Macarons are a sophisticated and delicious treat! I love the combination of the delicate, almond-flavored meringue shells. The creamy, strawberry buttercream, and the little dollop of jam.
The inspiration for this recipe comes from my love for French macarons. And a desire to create a version that featured the bright, fresh flavor of strawberries. It’s a perfect pairing.
I’ve always been a bit intimidated by macarons, as they have a reputation for being tricky to make. But with careful attention to detail and the right techniques, they’re achievable at home.
These Strawberry Macarons are perfect for special occasions, tea parties, or any time you want to impress your guests with a beautiful and delicious treat. They’re a labor of love. But so worth it!
Nostalgic Appeal (with a Touch of Parisian Chic)
Macarons, with their delicate shells, vibrant colors, and creamy fillings, evoke a sense of Parisian elegance and refined indulgence. They remind me of charming patisseries. And delightful treats.
These Strawberry Macarons capture that sophisticated appeal. With their beautiful pink shells (if you choose to add food coloring) and their luscious strawberry buttercream filling. They’re a taste of Paris.
There’s something inherently satisfying about biting into a perfectly made macaron. The slight crispness of the shell giving way to a chewy interior and a burst of creamy filling. It’s a texture.
It’s the kind of treat that’s perfect for sharing with loved ones. Or for savoring all to yourself as a special indulgence. A moment of pure culinary delight.
Homemade Focus (and Mastering the Macaronage)
I’m a strong advocate for homemade baked goods, and these Strawberry Macarons are a perfect example of why. Making your own macarons allows you to control the ingredients. And to create a truly exceptional treat.
Store-bought macarons can often be expensive and may lack the fresh flavor and perfect texture of homemade. When you make them yourself, you can use high-quality ingredients.
This recipe is a bit more challenging than some of my other recipes, as macarons require precision and attention to detail. But the steps are clearly outlined.
It’s a recipe that I encourage those with some baking experience to try. It’s a great way to learn the art of macaron making. And to enjoy a delicious treat.
Flavor Goal: Delicate Almond, Creamy Strawberry, and a Touch of Jam
The flavor goal of these Strawberry Macarons is to achieve a delicate balance of almond-flavored meringue shells. Creamy, strawberry buttercream, and a hint of sweet-tart strawberry jam.
The macaron shells, made with almond flour, confectioners’ sugar, egg whites, salt, and superfine sugar. Provide a slightly chewy, subtly sweet, and nutty base.
The buttercream filling, made with unsalted butter, confectioners’ sugar, strawberry powder, heavy whipping cream, vanilla extract, salt, and optional pink food coloring. Adds a creamy, sweet.
The small dollop of seedless strawberry jam in the center of each macaron provides an extra burst of strawberry flavor and a slightly different texture. The overall effect is exquisite.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Macaron Shells:
Almond flour is the key ingredient, providing the signature flavor and texture. It’s important to use finely ground almond flour.
Confectioners’ sugar (powdered sugar), divided, is used in both the dry ingredient mixture and the meringue. Large egg whites, at room temperature, are essential.
Salt enhances the flavors. Superfine sugar (also known as caster sugar) is used in the meringue.
Pink gel food coloring (optional) adds a beautiful pink hue to the shells. Do not use liquid food coloring, as it can add too much moisture.
For the Buttercream Filling:
Unsalted butter, softened, forms the base of the buttercream. Confectioners’ sugar adds sweetness and structure.
Strawberry powder (made from freeze-dried strawberries) provides the intense strawberry flavor. Heavy whipping cream adds moisture and helps to create a smooth.
Vanilla extract enhances the flavor. A pinch of salt balances the sweetness.
Pink gel food coloring (optional) enhances the pink color. Seedless strawberry jam is added to the center of each filled macaron.
Essential Equipment
You’ll need a few specific tools:
A food processor for finely grinding the almond flour and confectioners’ sugar.
A fine-mesh sieve.
A stand mixer fitted with a whisk attachment (or a hand mixer and a large bowl).
Baking sheets lined with parchment paper.
A pastry bag fitted with a #7 or #10 round tip (or a zip-top bag with a corner snipped off).
That’s it! While macarons require precision, the equipment list isn’t overly complicated.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
MACARON SHELL:
- 1-⅓ cups almond flour
- 2-¼ cups confectioners’ sugar, divided
- 4 large egg whites, room temperature
- ⅛ teaspoon salt
- 2 tablespoons superfine sugar
- Pink gel food coloring, optional (do not use liquid food coloring)
BUTTERCREAM FILLING:
- ¼ cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1 tablespoon strawberry powder
- 2 tablespoons heavy whipping cream
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Pink gel food coloring, optional
- 7-½ teaspoons seedless strawberry jam
These measurements are from the recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the almond flour, egg whites, and butter.
Step-by-Step Instructions: The Art of the Macaron
Ready to tackle these beautiful and delicious Strawberry Macarons? Here’s a detailed, step-by-step guide:
1. Prepare the Dry Ingredients:
Place the almond flour and 1 ¾ cups of the confectioners’ sugar in a food processor.
Pulse until thoroughly mixed. This ensures the almond flour is very fine.
Pass the almond flour mixture through a fine-mesh sieve. Discard any large pieces that remain in the sieve. This step is crucial for achieving smooth macaron shells.
2. Make the Meringue:
Place the egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer and a very clean bowl).
Whisk on medium-low speed until frothy.
Slowly add the superfine sugar. Whisk until dissolved, 1-2 minutes.
Slowly add the remaining ½ cup of confectioners’ sugar.
Increase the speed to high and whip until the meringue is glossy and stiff peaks form, 1-2 minutes. The meringue should hold its shape and not droop.
If desired, add enough pink gel food coloring to achieve your desired color. Do not use liquid food coloring.
3. Combine Dry and Wet Ingredients (Macaronage): Gently fold the almond flour mixture into the meringue, a third at a time. This is the most crucial step, called the macaronage.
Using the side of a spatula, smooth the batter up the sides of the bowl several times to remove air bubbles and ensure there are no lumps. Do not overmix.
Run your spatula down the center of the bowl. The line in the batter should remain visible for a moment before the mixture flows back into itself. This indicates the correct consistency.
4. Pipe the Macarons:
Position a rack in the upper third of your oven.
Preheat the oven to 300°F (150°C).
Transfer the batter into a pastry bag fitted with a #7 or #10 round tip (or a zip-top bag with a corner snipped off).
Pipe 1 ⅜-inch rounds onto parchment-lined baking sheets, about 1 inch apart.
Tap the trays firmly against the counter 2-3 times to remove any excess air bubbles.
5. Rest the Macarons:
Let the piped macarons rest at room temperature until they are no longer wet or sticky to the touch, 30-60 minutes. This forms a skin.
6. Bake the Macarons: Bake, one tray at a time, until the cookies rise about ⅛ inch to form “feet,” 14-16 minutes. Rotate the tray halfway through baking.
7. Cool the Macarons: Remove the trays from the oven and let the macarons cool completely on the baking sheets.
Once the macarons have cooled completely, carefully remove them from the parchment paper.
8. Make the Buttercream Filling:
While the macarons are baking and cooling, make the filling.
Cream the softened butter in a stand mixer fitted with the whisk attachment (or using a hand mixer).
Slowly add the confectioners’ sugar until incorporated.
Beat in the strawberry powder, heavy whipping cream, vanilla extract, salt, and, if desired, enough pink gel food coloring to achieve your desired color.
Mix until smooth.
9. Assemble the Macarons: Pour the frosting into a pastry bag fitted with a small round tip (or a zip-top bag with a corner snipped off).
Pipe a circle of buttercream onto the bottoms of half of the macaron shells.
Place ¼ teaspoon of strawberry jam in the center of each frosting circle.
Top with the remaining macaron shells, pressing gently to create a sandwich.
10. Chill and Serve:
Refrigerate the assembled macarons, covered, until ready to serve. This allows the flavors to meld and the filling to firm up. Enjoy your beautiful and delicious Strawberry Macarons!
Troubleshooting: The Fickle Nature of Macarons
Macarons are notoriously finicky, so don’t be discouraged if your first batch isn’t perfect! Here are some common issues:
Problem: Macarons have no feet (the little ruffled edge).
Solution: This could be due to several factors: under-whipped meringue, overmixed batter, too much moisture in the batter, or not resting the piped macarons long enough.
Problem: Macarons are cracked.
Solution: This could be due to overmixed batter, too high of an oven temperature, or not tapping the trays firmly enough to release air bubbles.
Problem: Macarons are hollow.
Solution: This is often caused by overmixing the batter or baking at too high of a temperature.
Problem: Macarons are sticky.
Solution: Make sure you’re letting the piped macarons rest long enough to form a skin before baking. Also, make sure you’re not underbaking them.
Problem: Buttercream is too soft/stiff. Solution: Adjust by adding powdered sugar (stiffen) or cream (soften).
Tips and Variations
Here are some extra tips for success:
Tip: Use a kitchen scale to measure your ingredients, especially the almond flour and confectioners’ sugar, for the most accurate results.
Tip: Make sure your egg whites are at room temperature and that your bowl and whisk are completely clean and free of any grease or oil.
Tip: Don’t overmix the batter during the macaronage stage. The batter should be smooth and flowing, but not too runny.
Variation: Use different flavors of jam for the filling, such as raspberry, apricot, or blueberry.
Variation: Add a few drops of lemon extract or rosewater to the macaron shells for a different flavor profile.
Variation: Tint the macaron shells with different colors of gel food coloring.
Variation: Decorate the finished macarons with sprinkles, edible glitter, or drizzled chocolate.
Variation: Use different extracts in the buttercream.
Serving and Pairing Suggestions
Serving suggestions for your macarons:
Serving Suggestions:
Serve the macarons at room temperature or slightly chilled.
Serve them as a dessert for a special occasion, a tea party, or any gathering.
They’re also perfect for gifting!
Pairing Suggestions:
These macarons pair well with a variety of beverages.
A cup of tea (especially Earl Grey or a fruity herbal tea).
A glass of Champagne or sparkling wine.
A cup of coffee.
They’re also delicious on their own!
They are elegant, and a perfect treat.
Nutritional Information
Here’s an approximate nutritional breakdown per macaron (depending on the size and the specific ingredients used):
- Calories: Approximately 106
- Fat: 4g (1g saturated fat)
- Cholesterol: 5mg
- Sodium: 28mg
- Carbohydrate: 17g (15g sugars, 0 fiber)
- Protein: 2g
This is from the recipe’s provided nutrition facts. These Strawberry Macarons are a relatively indulgent treat, due to the sugar, butter, and cream.
They do provide some protein and a small amount of fiber. They’re best enjoyed in moderation.
You can adjust ingredients to fit your dietary needs.
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Strawberry Macarons
Description
These Strawberry Macarons are a sophisticated and delicious treat! I love the combination of the delicate, almond-flavored meringue shells. The creamy, strawberry buttercream, and the little dollop of jam
Ingredients
MACARON SHELL:
- 1–⅓ cups almond flour
- 2–¼ cups confectioners’ sugar, divided
- 4 large egg whites, room temperature
- ⅛ teaspoon salt
- 2 tablespoons superfine sugar
- Pink gel food coloring, optional (do not use liquid food coloring)
BUTTERCREAM FILLING:
- ¼ cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1 tablespoon strawberry powder
- 2 tablespoons heavy whipping cream
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Pink gel food coloring, optional
- 7–½ teaspoons seedless strawberry jam
Instructions
1. Prepare the Dry Ingredients:
Place the almond flour and 1 ¾ cups of the confectioners’ sugar in a food processor.
Pulse until thoroughly mixed. This ensures the almond flour is very fine.
Pass the almond flour mixture through a fine-mesh sieve. Discard any large pieces that remain in the sieve. This step is crucial for achieving smooth macaron shells.
2. Make the Meringue:
Place the egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer and a very clean bowl).
Whisk on medium-low speed until frothy.
Slowly add the superfine sugar. Whisk until dissolved, 1-2 minutes.
Slowly add the remaining ½ cup of confectioners’ sugar.
Increase the speed to high and whip until the meringue is glossy and stiff peaks form, 1-2 minutes. The meringue should hold its shape and not droop.
If desired, add enough pink gel food coloring to achieve your desired color. Do not use liquid food coloring.
3. Combine Dry and Wet Ingredients (Macaronage): Gently fold the almond flour mixture into the meringue, a third at a time. This is the most crucial step, called the macaronage.
Using the side of a spatula, smooth the batter up the sides of the bowl several times to remove air bubbles and ensure there are no lumps. Do not overmix.
Run your spatula down the center of the bowl. The line in the batter should remain visible for a moment before the mixture flows back into itself. This indicates the correct consistency.
4. Pipe the Macarons:
Position a rack in the upper third of your oven.
Preheat the oven to 300°F (150°C).
Transfer the batter into a pastry bag fitted with a #7 or #10 round tip (or a zip-top bag with a corner snipped off).
Pipe 1 ⅜-inch rounds onto parchment-lined baking sheets, about 1 inch apart.
Tap the trays firmly against the counter 2-3 times to remove any excess air bubbles.
5. Rest the Macarons:
Let the piped macarons rest at room temperature until they are no longer wet or sticky to the touch, 30-60 minutes. This forms a skin.
6. Bake the Macarons: Bake, one tray at a time, until the cookies rise about ⅛ inch to form “feet,” 14-16 minutes. Rotate the tray halfway through baking.
7. Cool the Macarons: Remove the trays from the oven and let the macarons cool completely on the baking sheets.
Once the macarons have cooled completely, carefully remove them from the parchment paper.
8. Make the Buttercream Filling:
While the macarons are baking and cooling, make the filling.
Cream the softened butter in a stand mixer fitted with the whisk attachment (or using a hand mixer).
Slowly add the confectioners’ sugar until incorporated.
Beat in the strawberry powder, heavy whipping cream, vanilla extract, salt, and, if desired, enough pink gel food coloring to achieve your desired color.
Mix until smooth.
9. Assemble the Macarons: Pour the frosting into a pastry bag fitted with a small round tip (or a zip-top bag with a corner snipped off).
Pipe a circle of buttercream onto the bottoms of half of the macaron shells.
Place ¼ teaspoon of strawberry jam in the center of each frosting circle.
Top with the remaining macaron shells, pressing gently to create a sandwich.
10. Chill and Serve:
Refrigerate the assembled macarons, covered, until ready to serve. This allows the flavors to meld and the filling to firm up. Enjoy your beautiful and delicious Strawberry Macarons!
Recipe Summary and Q&A
Let’s recap this delightful Strawberry Macarons baking journey!
Summary: These Strawberry Macarons feature delicate almond meringue shells filled with a creamy strawberry buttercream and a dollop of strawberry jam. They’re a beautiful and delicious treat that’s perfect for any special occasion.
Q&A:
Q: Can I make the macaron shells ahead of time?
A: Yes, you can make the macaron shells ahead of time and store them in an airtight container at room temperature for up to 2 days or in the freezer for up to a month. Fill them just before serving.
Q: Can I freeze the assembled macarons?
A: I don’t recommend freezing the fully assembled macarons, as the texture of the filling may change upon thawing.
Q: I don’t have a food processor. Can I still make these?
A: Yes, you can. You can buy finely ground almond flour.
Q: Can I substitute the strawberry powder? A: Yes, you can, with another fruit powder.
Q: My meringue is not forming stiff peaks. A: Make sure everything is clean and dry.