Strawberry Macarons

Strawberry Macarons are exquisite French pastries filled with creamy strawberry buttercream, making them a delightful treat for special occasions. Achieving the signature smooth, shiny top and chewy interior of these macarons requires precision and careful attention to detail. The harmonious blend of almond flour, sugar, and egg whites forms a light yet flavorful base, while the luscious strawberry buttercream provides a fruity and creamy contrast. Whether an experienced baker or a novice, making these Strawberry Macarons offers a rewarding experience with their beautiful presentation and delicious taste.

Ingredients

• 1 3/4 cup almond flour
• 1 1/4 cup confectioners’ sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 tsp cream of tartar
• 1/2 tsp strawberry extract
• 1-2 drops pink food coloring
• 1/2 cup unsalted butter, softened
• 1 3/4 cup confectioners’ sugar
• 1/2 tsp vanilla extract
• 1-2 tbsp heavy cream

Instructions

1. Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper.
2. Sift the almond flour and confectioners’ sugar together into a bowl to remove any lumps.
3. In a separate bowl, beat the egg whites until they become foamy. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually add the granulated sugar and beat the mixture until stiff peaks form, ensuring it is glossy and holds its shape.
5. Gently fold in the almond flour mixture, strawberry extract, and pink food coloring until fully incorporated.
6. Transfer the mixture to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets, ensuring uniform size and spacing.
7. Tap the baking sheets firmly on the counter to release any air bubbles from the piped batter.
8. Allow the macarons to sit at room temperature for about 30 minutes, or until a skin forms on the surface.
9. Bake the macarons for 15 minutes, checking for doneness by lightly touching the tops to ensure they are firm. Allow them to cool completely on the sheets.
10. While the macarons cool, prepare the buttercream by beating the softened butter until creamy. Gradually add the confectioners’ sugar, mixing until smooth. Incorporate the vanilla extract and heavy cream, beating until the buttercream is light and fluffy.
11. Transfer the buttercream to a piping bag and pipe a dollop onto the flat side of half the macarons. Sandwich with the remaining macaron halves, gently pressing to spread the filling evenly.
12. Refrigerate the assembled macarons for at least an hour before serving to allow flavors to meld and achieve the perfect texture.

Keywords: Elegant, Chewy, Creamy, Dessert, French

Spice Rack: Vanilla Extract, Cream of Tartar

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---