These elegant strawberry macarons are the perfect treat to impress yourself and others. Crisp shells with a smooth strawberry filling, they are a little bit challenging but totally worth it. If you're looking to validate your life choices, these macarons will surely do the trick!
Sophisticated Strawberry Macarons
These elegant strawberry macarons are the perfect treat to impress yourself and others. Crisp shells with a smooth strawberry filling, they are a little bit challenging but totally worth it. If you’re looking to validate your life choices, these macarons will surely do the trick!
Equipment
- Food processor
- Fine-mesh sieve
- Stand mixer with whisk attachment
- Silicone baking mats
- Pastry bags with ¼-inch round tips
- Baking sheets
- Wire rack
Ingredients
For the Macaron Shells:
- 1¾ cups confectioners’ sugar
- 1 cup almond flour
- ¼ teaspoon fine sea salt
- 2 tablespoons strawberry powder
- 3 egg whites at room temperature
- ¼ teaspoon cream of tartar
- ¼ cup superfine sugar
- Pink food coloring
For the Strawberry Filling:
- 1 stick unsalted butter at room temperature
- 1½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree
Instructions
Prepare Baking Sheets:
- Line two baking sheets with silicone baking mats.
Make the Macaron Shells:
- In a food processor, combine the confectioners’ sugar, almond flour, fine sea salt, and strawberry powder.
- Process until smooth.
- Sift through a fine-mesh sieve into a large bowl.
- Discard any larger pieces.
Beat Egg Whites:
- In the bowl of a stand mixer, beat the egg whites and cream of tartar on medium speed until frothy.
- Gradually add the superfine sugar and increase speed, beating until stiff, shiny peaks form (about 6 minutes).
- Add pink food coloring and gently fold into the egg whites.
Combine Dry and Wet Mixtures:
- Gently fold the egg white mixture into the almond flour mixture until just combined, being careful not to overmix.
Pipe the Macarons:
- Transfer the batter to a pastry bag fitted with a ¼-inch round tip.
- Pipe 1-inch rounds onto the prepared baking sheets, spacing them 1 inch apart.
- Tap the baking sheets firmly on the countertop to release air bubbles.
- Let the macarons sit at room temperature for 1 hour.
Make the Strawberry Filling:
- In a stand mixer, beat the butter until smooth.
- Gradually add the confectioners’ sugar, beating until light and fluffy.
- Add the vanilla and strawberry puree and beat until fully combined.
- Transfer to a piping bag fitted with a ¼-inch round tip.
Bake the Macarons:
- Preheat the oven to 300ºF.
- Bake the macarons one pan at a time on the middle rack for about 16 minutes, until they are shiny and have risen.
- Cool completely on a wire rack.
Assemble the Macarons:
- Pipe the strawberry filling on the flat side of one macaron shell.
- Sandwich with another shell, flat-side down.
- Repeat with the remaining macarons and filling.
- Refrigerate overnight in a single layer in an airtight container.
Serve:
- Remove the macarons from the fridge and let sit at room temperature for 30 minutes before serving.
Notes & Wine Advice
Wine Advice:
Pair these delicate macarons with a light sparkling wine like Champagne or Prosecco to complement their sweet, fruity flavors.
Nutrition values
Calories: 110 kcal | Carbohydrates: 15 g | Protein: 1 g | Fat: 6 g | Sugar: 13 g