These French strawberry macarons are sweet little sandwich cookies with a yummy strawberry filling. Their crispy outside and soft inside make them so special!
Making macarons can be a fun challenge, but it’s totally worth it when you take a bite! I love how they are perfect for sharing or enjoying with a cup of tea. 🍓☕
Key Ingredients & Substitutions
Almond Flour: This is essential for macarons. If you have nut allergies, you can try sunflower seed flour, but be aware it can turn green when baked. Almond flour brings that unique taste and texture.
Egg Whites: Using aged egg whites improves the stability of the meringue. If you forget to age them, leave them out at room temp for a few hours. For egg-free options, consider aquafaba (the liquid from canned chickpeas) as a substitute; it works surprisingly well!
Food Coloring: The gel food coloring gives macarons a lovely pink shade. If you prefer to avoid artificial colors, you can use beet powder for a natural pink tone, although the shade might vary.
How Do I Achieve Smooth Macaron Shells?
The secret to beautiful macaron shells is in the mixing and resting. Proper folding of the meringue and almond flour mixture, known as macaronage, is crucial. You want a smooth batter that flows like lava.
- Sift almond flour and powdered sugar together to avoid lumps.
- When mixing, use a gentle hand. Fold until the batter ribbons off the spatula and creates a figure-eight shape without breaking.
- Don’t skip the resting step! Let the piped shells sit until they form a skin. This helps them rise properly and avoid cracks.
How to Make French Strawberry Macarons
Ingredients You’ll Need:
For the Macaron Shells:
- 110 g almond flour
- 200 g powdered sugar
- 100 g egg whites (about 3 large eggs), aged and at room temperature
- 30 g granulated sugar
- 1/4 tsp cream of tartar
- Pink or red gel food coloring (optional)
For the Strawberry Buttercream Filling:
- 100 g unsalted butter, softened
- 150 g powdered sugar
- 2 tbsp strawberry puree (fresh or thawed frozen strawberries, blended and strained)
- 1/2 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful treat will take about 1.5 hours of active time, plus another 30-60 minutes for resting the shells, and at least 24 hours for the assembled macarons to chill. So, be patient for that perfect bite!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by sifting together the almond flour and powdered sugar into a bowl. This step is important to remove lumps and ensure your macarons are smooth. Set this bowl aside while you work on the next steps.
2. Make the Meringue:
In a clean, dry bowl, beat the egg whites on medium speed until they become foamy. Add the cream of tartar, and then gradually sprinkle in the granulated sugar while continuing to beat. Keep mixing until stiff, glossy peaks form in the meringue. If you wish, add a few drops of pink or red gel food coloring and gently fold it in to achieve your desired color.
3. Macaronage:
This is where the magic happens! Gently fold the almond flour mixture into the meringue using a spatula. Be careful to mix just until the batter flows in ribbons and can easily fall off the spatula. You want it to be smooth but not too runny—avoid overmixing!
4. Pipe the Shells:
Now it’s time to shape your macarons! Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 3.5–4 cm in diameter) onto a baking sheet lined with parchment paper or a silicone baking mat, leaving space between each one.
5. Rest the Batter:
After piping, tap the baking sheet firmly on the counter to release any air bubbles trapped in the batter. Let the piped batter sit at room temperature for 30 to 60 minutes until a skin forms on the surface and they are no longer sticky to the touch. This is crucial for getting the right texture!
6. Bake the Macarons:
Preheat your oven to 150°C (300°F). Bake the macarons for about 15 to 18 minutes, checking to see if they’ve risen and developed their signature “feet” (the ruffled edge). Once done, allow them to cool completely on the baking sheet.
7. Prepare the Strawberry Buttercream:
In a mixing bowl, beat the softened butter until it is smooth and creamy. Gradually add the powdered sugar while beating until fluffy. Then, mix in the strawberry puree, vanilla extract, and a pinch of salt until everything is fully combined and creamy.
8. Assemble the Macarons:
Now for the fun part! Pair up macaron shells of similar sizes. Pipe or spread a generous amount of strawberry buttercream onto the flat side of one shell, then sandwich it with another shell on top. Press gently to even things out.
9. Rest Before Eating:
To allow all those flavors to meld beautifully, refrigerate your assembled macarons for 24 hours. Before serving, let them come to room temperature. Enjoy each delightful bite of your French Strawberry Macarons!
Happy baking and savor your delicious creations! 🍓✨
Can I Use Frozen Strawberries for the Buttercream?
Absolutely! Just thaw the frozen strawberries and blend them to create the puree. Make sure to strain out any seeds for a smooth consistency, and adjust the amount depending on your desired strawberry flavor.
What If My Macaron Shells Crack When Baking?
Cracking can happen due to a few reasons, like over-whipping the meringue or not letting the shells rest long enough before baking. Ensure your egg whites are at room temperature and follow the resting step carefully to help prevent cracks.
How Should I Store Leftover Macarons?
Store any leftover macarons in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them; just make sure they’re well-wrapped to prevent freezer burn. Let them thaw in the fridge before enjoying!
Can I Color the Macaron Shells with Natural Ingredients?
Yes! You can achieve color using natural ingredients like beet juice or turmeric. Keep in mind that natural colors may not be as vibrant, so feel free to experiment to find the shade you love!
