French Strawberry Macarons are lovely bite-sized treats with a smooth and creamy strawberry filling. They have a crunchy outside and a soft, chewy inside; perfect for any sweet lover!
Making these macarons can be a little tricky, but it’s totally worth it when you see their pretty colors! I like to serve them at tea time; they always brighten up the day! 🍓
Ingredients & Substitutions
Almond Flour: This gives macarons their signature texture. If you’re nut-free, try using sunflower seed flour. It may change the color a bit, but it works well!
Egg Whites: Make sure they’re at room temperature to whip up better. If you need an egg white substitute, try aquafaba (the liquid from canned chickpeas) for a vegan option.
Food Coloring: Gel food coloring brings a nice touch of pink, but feel free to skip it if you prefer a natural look or are using strawberry puree for color, too!
Fresh Strawberries: If fresh strawberries aren’t available, strawberry jam or preserves make a quick and tasty alternative for the buttercream filling. Just adjust sweetness as needed!
How Do You Get the Perfect Macaron Shells?
Getting the shells right can be tricky, but here’s how to succeed! The key is in the meringue and the folding technique.
- When whipping egg whites, ensure no yolk is present and your bowl is completely clean. This helps achieve that perfect volume.
- During the macaronage (folding), gently incorporate the dry ingredients into the meringue until it flows off the spatula like “lava.” Avoid overmixing, which can lead to flat shells.
- Let the piped macarons rest until they form a skin. This step is crucial for getting those lovely feet while baking.
With a little patience, your macarons will turn out beautifully every time! If they crack or are uneven, remember that practice makes perfect. Enjoy the process! 🌟
French Strawberry Macarons
Ingredients You’ll Need:
For the Macaron Shells:
- 1 cup powdered sugar
- 3/4 cup almond flour (finely ground, blanched)
- 2 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- A few drops of pink or red gel food coloring (optional)
For the Strawberry Buttercream Filling:
- 1/2 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1/4 cup fresh strawberries, pureed and strained (or strawberry jam/preserves for a sweeter option)
- 1/2 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful recipe takes about 45-60 minutes of active prep time, plus an additional 24 hours for the macarons to mature in the fridge. You’ll have a little bit of waiting time while the macarons rest and bake, but the result is definitely worth the wait!
Step-by-Step Instructions:
1. Prepare Macaron Dry Ingredients:
First things first! Sift together the powdered sugar and almond flour into a bowl. This helps remove lumps and makes sure everything is well-mixed. Set this mixture aside for later.
2. Make the Meringue:
In a clean, dry mixing bowl, use an electric mixer to whip the egg whites until they start to foam. Add the cream of tartar. Gradually add the granulated sugar while continuing to whip until the mixture forms stiff peaks. If you want pink macarons, add a few drops of food coloring here and mix until it’s evenly distributed.
3. Macaronage (Folding):
Now, gently fold the almond flour mixture into the meringue in batches. Use a spatula to fold carefully until the batter is smooth and shiny, flowing slowly off the spatula like lava. Be careful not to overmix or undermix—this step is key for great macarons!
4. Pipe the Macarons:
Grab a piping bag fitted with a round tip and fill it with the macaron batter. Pipe small circles (about 1.5 inches in diameter) onto parchment-lined baking sheets, making sure to space them about 1 inch apart. To release any air bubbles, tap the baking sheets firmly on the countertop a few times.
5. Rest the Macarons:
Let the piped shells rest at room temperature for 30-60 minutes. You’ll know they’re ready when the tops are no longer sticky to the touch and a skin has formed on the surface.
6. Bake:
Preheat your oven to 300°F (150°C). Bake the macarons for 14-18 minutes, one tray at a time, rotating halfway through. Once done, they should have little “feet” (ruffled edges) and come off the parchment paper cleanly. Allow them to cool completely on the baking sheet.
7. Prepare Strawberry Buttercream:
In a separate bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, mixing until smooth. Then, add the strawberry puree (or jam), vanilla extract, and a pinch of salt. Mix it all together! If the buttercream is too soft, you can chill it a bit; if it’s too stiff, add a tiny splash of milk.
8. Assemble the Macarons:
Match your macaron shells by size. Pipe or spread the strawberry buttercream onto the flat side of one shell, then gently sandwich it with its matching pair.
9. Mature the Macarons:
To let the flavors come together, place the assembled macarons in an airtight container and refrigerate them for at least 24 hours. This step allows them to develop that perfect chewy texture.
10. Serve:
Before serving, bring the macarons to room temperature. Enjoy these delightful French strawberry macarons with a cup of tea or as a lovely dessert treat!
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These French Strawberry Macarons are a beautiful blend of flavours and textures perfect for any occasion. Enjoy making (and eating) them! 🍓✨
Can I Use Egg Whites from a Carton?
Absolutely! Just make sure you’re using the equivalent of 2 large egg whites. However, fresh eggs often whip up better and give you a sturdier meringue. So if you have fresh eggs, they are preferred!
Can I Make These Macarons Vegan?
Yes! You can substitute the egg whites with aquafaba (the liquid from canned chickpeas) — about 3 tablespoons of aquafaba equals one egg white. Just whip it up like you would traditional egg whites for a perfect meringue texture.
How Should I Store Leftover Macarons?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For the best texture, enjoy them at room temperature. You can also freeze them for up to a month; just let them thaw in the fridge before enjoying.
What If My Macarons Are Cracked or Flat?
If your macarons come out cracked or flat, it may be due to overmixing the batter or not letting them rest long enough before baking. Make sure to follow the resting and folding techniques precisely, and keep practicing! It takes a bit of time to perfect, but you’re on the right track!