Strawberry Macarons with Strawberry Buttercream Filling Recipe

Introduction

Strawberry macarons are delicate, colorful treats that combine a crisp shell with a creamy, fruity filling. This recipe guides you through making these elegant French cookies at home, perfect for impressing guests or enjoying a special dessert.

Ingredients

• 1⅔ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites
• ¼ cup granulated sugar
• 1-2 drops red or pink food coloring
• 1 stick (8 tablespoons) unsalted butter, softened
• 2 cups powdered sugar
• 1 pinch salt
• 1 tsp vanilla extract
• ⅓ cup freeze-dried strawberries, finely crushed
• 3 tablespoons milk (plus more as needed)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper.
2. Step 2: Pulse the powdered sugar and almond flour together in a food processor until well combined and lump-free. Sift the mixture into a large bowl and set aside.
3. Step 3: In a medium bowl, beat the egg whites on low speed until foamy. Gradually add the granulated sugar and increase the speed, whipping until stiff peaks form.
4. Step 4: Gently fold the meringue into the dry ingredients using a silicone spatula. Add the food coloring and mix until the batter is smooth and uniformly colored, falling off the spatula in a thick ribbon.
5. Step 5: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch diameter disks onto the prepared baking sheet, spacing them well apart.
6. Step 6: Firmly tap the baking sheet 5 or 6 times on the counter to release air bubbles. Use a toothpick to gently pop any remaining bubbles.
7. Step 7: Let the piped macarons rest at room temperature for at least 1 hour until they form a thin, dry skin that doesn’t stick to your finger.
8. Step 8: Bake the macarons on the center rack for 15 minutes, rotating the pan every 5 minutes to ensure even baking and coloring.
9. Step 9: Remove the macarons from the oven and allow them to cool completely on the baking sheet before gently peeling them off.
10. Step 10: Pair the cooled shells by similar size to prepare for filling.
11. Step 11: For the buttercream, beat the softened butter until creamy. Add half of the powdered sugar and mix to combine.
12. Step 12: Add the remaining powdered sugar, salt, vanilla extract, and crushed freeze-dried strawberries. Mix thoroughly.
13. Step 13: Pour in 3 tablespoons of milk and beat for 5 minutes until fluffy. Add more milk if needed to reach a spreadable consistency.
14. Step 14: Transfer the buttercream to a piping bag and pipe onto one shell of each pair. Sandwich with the matching shell to complete each macaron.

Tips & Variations

• For best results, use aged egg whites at room temperature to achieve better meringue volume and stability.
• If freeze-dried strawberries are unavailable, substitute with strawberry jam or puree for the filling, adjusting the sugar accordingly.
• Allow macarons to mature in the refrigerator for 24 hours after assembly; this improves texture and flavor.
• Use a food processor to finely grind the almond flour and powdered sugar mixture for smoother shells.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. The shells without filling can be stored in an airtight container at room temperature for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the macaron batter is ready to pipe?

The batter should fall off the spatula in a thick ribbon and slowly blend back into the rest of the mixture. It should be smooth and uniform in color without being runny.

Can I make the macarons without food coloring?

Yes, you can skip the food coloring if you prefer natural shells. The macarons will have a pale beige color but will still taste delicious.