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Strawberry Macarons Recipe

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4.7 from 131 reviews

Delight in homemade Strawberry Macarons featuring crisp, chewy shells flavored with strawberry powder and a luscious strawberry buttercream filling. Perfectly baked and elegantly sandwiched, these French-style treats deliver a beautiful balance of sweetness and strawberry goodness.

Ingredients

Scale

For the Macaron Shells

  • 260 grams confectioners’ sugar
  • 150 grams Bob’s Red Mill Almond Flour
  • 10 grams strawberry powder
  • 150 grams egg whites (at room temperature)
  • ¼ teaspoon cream of tartar
  • 52 grams granulated sugar
  • 1–2 drops red gel food coloring (optional)

For the Strawberry Buttercream Filling

  • 100 grams granulated sugar
  • 70 grams egg whites
  • ⅛ teaspoon salt
  • 169 grams unsalted butter (cut into pieces at room temperature)
  • 20 grams strawberry powder

Instructions

  1. Make the shells: Preheat your oven to 300°F (150°C) and position the oven rack to the lower third. Place an empty baking sheet on this rack and prepare 4 more baking sheets lined with silicone macaron mats.
  2. Sift dry ingredients: Using a fine-mesh sieve, sift the almond flour, confectioners’ sugar, and strawberry powder together into a large bowl, repeating 2-4 times. Discard any lumps that don’t pass through the sieve.
  3. Whip egg whites: In a stand mixer bowl with the whisk attachment, whip egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Increase speed to high and whip until soft peaks form. Add red gel food coloring if using.
  4. Form meringue: Continue whipping on high until a thick, glossy meringue forms. Be careful not to overwhip.
  5. Fold in dry ingredients – first half: Using a silicone spatula, fold half of the almond mixture into the meringue until fully combined, knocking out some of the air but keeping a good volume.
  6. Fold in dry ingredients – second half: Add remaining almond mixture and gently fold to combine. Test batter consistency by folding carefully until it flows like lava; it should slide off spatula in a thick ribbon without breaking or sinking.
  7. Pipe the macarons: Transfer batter to a pastry bag fitted with a medium round tip. Pipe 1 to 2-inch rounds onto the lined baking sheets. Tap sheets gently on the countertop to release air bubbles.
  8. Rest the shells: Allow piped macarons to sit at room temperature for 30 to 60 minutes until a dry skin forms and they’re no longer sticky to the touch.
  9. Bake: Bake one tray at a time for 15 to 18 minutes. The macarons are done when pressing lightly on the shell allows a gentle rocking without movement. If still wobbly, bake 1-2 more minutes.
  10. Cool shells: Transfer baking sheets to a wire rack and allow macarons to cool completely before removing from mats to prevent sticking or breaking.
  11. Make the buttercream filling: Combine sugar, egg whites, and salt in a stand mixer bowl. Place this bowl over a saucepan of barely simmering water, whisking gently until mixture reaches 150°F and sugar is dissolved.
  12. Whip meringue: Move bowl to stand mixer and beat with whisk attachment on medium speed until mixture is thick, fluffy, and slightly cooled (about 1-2 minutes).
  13. Add butter: Gradually add the softened butter, one tablespoon at a time, beating fully after each addition until smooth and creamy.
  14. Finish buttercream: Scrape down bowl sides and beat on medium-high speed for about 30 seconds until fluffy. Mix in strawberry powder until fully incorporated.
  15. Assemble macarons: Sandwich two cooled shells together with generous amounts of strawberry buttercream. Refrigerate filled macarons for 1 to 3 days to allow flavors to meld. Bring to room temperature before serving for the best taste and texture.

Notes

  • Ensure egg whites are at room temperature for better volume when whipping meringue.
  • Be careful not to overmix or undermix the batter; the texture should resemble flowing lava.
  • Resting the piped shells is crucial to form a dry skin to achieve the classic macaron ‘feet’.
  • Use silicone mats to prevent sticking and breaking during removal.
  • Buttercream should never be added to warm meringue to prevent melting.
  • Store completed macarons in the refrigerator; bringing them to room temperature improves flavors and texture.

Keywords: Strawberry Macarons, French Macarons, Strawberry Buttercream, Almond Macarons, Dessert Recipe

Find it online: https://thefoodrecipe.com/strawberry-macarons-recipe/