Strawberry Macarons

Total Time

1 hr

Preparation Time

45 min

Cooking Time

15 min

28

Ingredients (3-4 Servings)

Macaron Shell Ingredients:

  • 100g egg whites (about 3 large eggs, aged overnight at room temp)
  • 100g superfine almond flour
  • 100g powdered sugar
  • 100g granulated sugar
  • 30ml water
  • ​A few drops of pink gel food coloring (optional)

Strawberry Buttercream Filling:

  • 100g unsalted butter, room temperature
  • 150g powdered sugar
  • 2 tbsp freeze-dried strawberry powder (or strawberry puree, reduced)
  • 1 tsp vanilla extract
  • 1-2 tsp milk (to adjust consistency)

Directions

1. Prep the Dry Ingredients:

  • Sift almond flour and powdered sugar into a bowl. Mix well and set aside.

2. Make the Sugar Syrup:

  • In a saucepan, heat the granulated sugar and water over medium heat.

  • When it reaches 118°C (244°F) on a candy thermometer, start whipping the egg whites.

3. Whip the Egg Whites (Italian Meringue Method):

  • Begin whipping egg whites in a clean bowl to soft peaks.

  • Slowly pour the hot sugar syrup into the egg whites while beating on medium-high.

  • Continue whipping until glossy stiff peaks form and the bowl is slightly cool.

4. Macaronage (Folding Process):

  • Add a third of the meringue to the dry mix and fold gently to loosen it.

  • Add the remaining meringue and food coloring.

  • Fold until the batter flows like lava – it should form a ribbon that slowly disappears.

5. Pipe the Shells:

  • Transfer the batter into a piping bag with a round tip.

  • Pipe even circles onto a parchment-lined or silicone mat baking tray.

  • Tap the tray on the counter to release air bubbles.

  • Let the shells rest for 30–60 minutes until they form a skin (they should not stick to your finger).

6. Bake the Macarons:

  • Preheat oven to 150°C (300°F).

  • Bake for 14–16 minutes. The macarons should rise to form "feet" and not brown on top.

  • Let them cool completely before removing.

7. Make the Strawberry Buttercream:

  • Beat butter until light and fluffy.

  • Gradually add powdered sugar.

  • Mix in strawberry powder and vanilla.

  • Add milk to reach desired smoothness.

8. Assemble:

  • Pipe the strawberry buttercream onto one macaron shell.

  • Sandwich with another shell.

  • Let the filled macarons rest in the fridge for at least 12–24 hours for best flavor and texture.

Tips:

  • Use aged egg whites for better stability.

  • Don't skip the resting step – it ensures smooth tops.

  • Freeze-dried strawberry powder gives intense natural flavor without excess moisture.

Nutrition

  • Calories: 110 kcal

  • Protein: 1.5g

  • Fat: 6g

  • Carbohydrates: 13g

  • Sugar: 11g

  • Cholesterol: 15mg

  • Fiber: 0.5g