These colorful French strawberry macarons are delicate, sweet, and filled with creamy strawberry goodness. They’re a treat that’s not just pretty but delicious too!
Making macarons is a fun challenge, and I love watching them puff up in the oven. Plus, just one bite transports me to a cute Parisian café. Who can resist that? 😊
Key Ingredients & Substitutions
Almond Flour: This is key for the macaron’s texture. If you’re allergic to nuts, try using sunflower seed flour for a nut-free version. Just be aware it may alter the color slightly and taste uniquely.
Egg Whites: Fresh egg whites at room temperature whip up best. If you’re in a pinch, you can use boxed egg whites, but they may not be as stable.
Granulated Sugar: This sugar helps stabilize the meringue. You can use superfine sugar or caster sugar as a substitution; they’ll dissolve faster for a smoother batter.
Pink Gel Food Coloring: This helps achieve that beautiful pink color. Liquid food coloring works too, but it could affect the batter’s consistency, so use sparingly.
Strawberry Puree: You can substitute with other fruit purees like raspberry or even mango for a different flavor twist!
How Do You Get Macarons to Have Perfect Feet?
The key to those iconic feet on your macarons lies in the resting stage. This forms a protective shell that allows the macarons to rise properly during baking.
- After piping, let the shells sit at room temperature for 30-60 minutes until they’re dry to the touch. No sticking means success!
- A humid environment can slow down this drying, so if it’s a rainy day, try turning on a fan to help.
What’s the Best Way to Pipe Macaron Shells?
Piping macarons is about practice and technique. Here’s how to ensure they turn out beautifully.
- Use a piping bag fitted with a round tip (about 1/2 inch) for precise control.
- Keep the bag vertical and apply even pressure while moving your hand in a circular motion.
- Tap the baking sheet post-piping to release any air bubbles that raised during piping. This helps maintain that smooth surface!
How to Make French Strawberry Macarons
Ingredients You’ll Need:
For the Macaron Shells:
- 1 cup (110g) almond flour, finely ground
- 1 3/4 cups (210g) powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup (50g) granulated sugar
- A pinch of cream of tartar (optional, for stability)
- Pink gel food coloring (adjust for desired shade)
- Freeze-dried strawberry pieces or powder, crushed (for sprinkling)
For the Strawberry Buttercream Filling:
- 1/2 cup (113g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar, sifted
- 2 tablespoons strawberry puree (fresh or thawed frozen strawberries, blended and strained)
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: a few drops of pink food coloring for vibrant filling color
How Much Time Will You Need?
This recipe requires about 30 minutes of preparation time, plus an additional 30-60 minutes for resting the macaron shells and 15-18 minutes for baking. After assembling, it’s best to refrigerate the macarons overnight to let the flavors develop. Overall, plan for about 2 hours of your time, plus 24 hours of chilling time.
Step-by-Step Instructions:
1. Prepare the Almond Flour and Powdered Sugar Mixture:
Sift together the almond flour and powdered sugar into a large bowl, making sure to remove any lumps. If you want an extra fine texture, you can pulse the mixture briefly in a food processor and then sift it again.
2. Whip the Egg Whites:
In a clean, dry mixing bowl, use an electric mixer on medium speed to beat the egg whites until they are foamy. If you’re using cream of tartar, add it at this stage. Gradually sprinkle in the granulated sugar while continuing to beat. When the mixture becomes shiny and forms stiff peaks, slow down the mixer and add the pink gel food coloring, then mix until evenly combined.
3. Macaronage:
Carefully fold the dry ingredients into the whipped egg whites using a spatula. Use a gentle folding motion, scraping around the bowl and pressing the batter through your fingers. The batter should flow slowly and form thick ribbons when lifted; if it does not, fold it a little more before proceeding.
4. Pipe the Shells:
Transfer your batter into a piping bag fitted with a round tip. Pipe out uniform rounds (approximately 1.5 inches in diameter) onto a baking sheet lined with parchment paper or a silicone mat. After piping, tap the baking tray firmly on the counter to release any air bubbles.
5. Rest the Macarons:
Let the piped macaron shells sit at room temperature for 30-60 minutes. You’ll know they’re ready when they have formed a thin skin on top and are no longer sticky.
6. Preheat the Oven and Bake:
While the shells are resting, preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the tray halfway through. They should feel dry to the touch when done. Let them cool completely on the baking sheet after baking.
7. Prepare the Strawberry Buttercream:
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, first beating on low and then high speed until the mixture is fully combined and smooth. Add the strawberry puree, vanilla extract, salt, and optional pink food coloring, whipping until fluffy and well mixed.
8. Assemble the Macarons:
Pair the macaron shells by size, then pipe or spread a dollop of the strawberry buttercream on one shell. Gently press another shell on top to create a sandwich. For the best flavor, refrigerate the assembled macarons for at least 24 hours before serving.
9. Serve:
Before serving, let the macarons come to room temperature if they have been refrigerated. Enjoy these delightful, pink strawberry treats with friends and family!
This recipe yields approximately 20-24 macarons, depending on the size you pipe. Perfect for sharing or for special occasions!
Can I Use Egg Whites from a Carton Instead of Fresh Eggs?
Yes, you can use egg whites from a carton! Just make sure they are at room temperature for the best results. This usually helps them whip up to a nice, stable meringue similar to fresh egg whites.
What Can I Substitute for Almond Flour?
If you need a nut-free option, sunflower seed flour is a great substitute! Keep in mind that it may slightly alter the color and taste. Alternatively, you can try using oat flour, but the texture of the macarons might differ slightly.
How Should I Store Leftover Macarons?
Store leftovers in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving, as this helps enhance their flavor and texture!
Why Did My Macarons Crack on Top?
Cracking usually happens due to overmixing the batter or not letting the shells rest long enough before baking. Ensure both the macaronage and resting steps are done correctly for smooth and perfect shells!