Description
These strawberry macarons are the perfect treat! They’re delicate, delicious, and beautiful, with a delightful strawberry flavor. Follow our easy recipe to create these iconic French cookies at home.
Ingredients
Scale
- 100g almond flour
- 100g powdered sugar
- 2 large egg whites, aged at room temperature for 24 hours
- 50g granulated sugar
- Pink gel food coloring (optional)
- For the Strawberry Buttercream:
- 125g unsalted butter, softened
- 250g powdered sugar
- 2 tablespoons strawberry jam or puree
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Almond Flour and Powdered Sugar: In a food processor, pulse the almond flour and powdered sugar together until finely ground. Sift the mixture through a fine-mesh sieve to remove any large pieces.
- Make the Meringue: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff, glossy peaks form. If desired, add pink gel food coloring at this stage.
- Macaronage: Gently fold the dry ingredients into the meringue in three additions. Use a spatula to fold the batter, deflating it slightly. The batter should flow like lava, and form a ribbon that slowly melts back into itself.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto baking sheets lined with parchment paper or silicone mats.
- Rest the Macarons: Tap the baking sheets firmly on the counter several times to release any air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface.
- Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until they have feet and are set.
- Cool the Macarons: Let the macarons cool completely on the baking sheets before removing them.
- Make the Strawberry Buttercream: In a bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, strawberry jam/puree, and vanilla extract, beating until smooth and creamy.
- Assemble the Macarons: Pair macarons of similar size. Pipe a dollop of strawberry buttercream onto the flat side of one macaron shell and top with another shell.
Notes
- Aging Egg Whites: Aging the egg whites helps to remove moisture, which is crucial for achieving the perfect macaron texture.
- Macaronage is Key: The macaronage process is essential for the success of your macarons. It’s the step where you combine the meringue and dry ingredients. The batter should be the right consistency to achieve the desired texture.
- Resting is Important: Letting the macarons rest before baking allows a skin to form, which is what gives them their characteristic feet.
- Oven Temperature: Oven temperatures can vary. Keep a close eye on your macarons during baking and adjust the temperature if needed.
- Storage: Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
- Prep Time: PT45M
- Cook Time: PT15M
- Category: Cookies
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 15g
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Protein: 2g