These French strawberry macarons are adorable little treats! With their soft, chewy shells and sweet strawberry filling, they are a delightful snack for any occasion.
Every time I make them, I feel like a true pastry chef. Plus, who can resist their cute pastel colors? They’re great for impressing friends, or for enjoying all by myself! 😄
Key Ingredients & Substitutions
Powdered Sugar: This sweetener gives the macarons their smooth texture. If you’re looking for less sweetness, you can reduce the amount or use a sugar alternative like erythritol. However, too much can affect the final texture.
Almond Flour: This is crucial for that signature chewy texture. If you have nut allergies, you can use sunflower seed flour, but be mindful that it may react differently and turn green when baked!
Egg Whites: Room temperature egg whites whip up better, creating a fluffier meringue. If you don’t have fresh eggs, you can use egg white powder. Just mix it with water according to the package instructions.
Gel Food Coloring: Gel food coloring helps achieve that vibrant pink hue. Liquid food coloring can work, but it might affect the consistency of the batter. For a natural option, consider using beet juice powder.
Unsalted Butter: Use room temperature butter for easy mixing. You can also swap it with vegan butter for a dairy-free alternative.
How Do You Achieve the Perfect Macaron Shells?
Getting those perfect macaron shells can be tricky, but with a bit of patience, you’ll nail it! The key step is macaronage, where you fold the dry ingredients into the meringue.
- Start with the meringue: It should be stiff and glossy. This forms the structure.
- Gently fold in the dry mix using a spatula. Do this with a light hand to avoid deflating the meringue!
- The batter should flow like molten lava. Do a test: lift some batter; it should form a thick ribbon that settles back within 20 seconds.
- After piping, let them rest until a skin forms on top. This is crucial for that nice “foot” during baking!
With these tips, your macarons will turn out both beautiful and delicious! Happy baking!
French Strawberry Macarons
Ingredients You’ll Need:
For the Macaron Shells:
- 1 3/4 cups (175 g) powdered sugar
- 1 cup (100 g) almond flour, finely ground
- 3 large egg whites, at room temperature
- 1/4 cup (50 g) granulated sugar
- Pink or red gel food coloring
- Freeze-dried strawberry pieces or powder (optional, for decoration)
For the Strawberry Cream Filling:
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/2 cups (190 g) powdered sugar, sifted
- 2 tablespoons freeze-dried strawberry powder or 2 tablespoons strawberry puree (reduced)
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (to adjust consistency)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus 30-60 minutes for the shells to rest, and about 15-18 minutes to bake. Afterward, you’ll need additional time for the filling and assembly. Lastly, let the macarons mature in the refrigerator for 24 hours for the best flavor and texture!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by sifting together the powdered sugar and almond flour into a large bowl. This helps to remove any lumps and makes the mixture lighter, which is important for achieving that perfect macaron texture.
2. Whip the Egg Whites:
In a clean mixing bowl, beat the egg whites at medium speed until they become foamy. Gradually add in the granulated sugar while increasing the speed to high. Continue whipping until you achieve stiff, glossy peaks. This is your meringue base!
3. Add Food Coloring:
Next, gently fold in a few drops of pink or red gel food coloring into the meringue. Take your time and make sure the color is evenly distributed.
4. Macaronage:
Now it’s time for the magical macaronage process! Gently fold the almond flour mixture into the meringue in batches. Use a spatula to carefully fold and press the batter against the sides of the bowl to deflate it slightly. The final batter should flow like molten lava and form a thick ribbon when lifted.
5. Pipe the Shells:
Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds, about 1.5 inches in diameter, onto baking sheets lined with parchment paper. Be sure to tap the baking sheets firmly on the counter to release any air bubbles trapped within the batter.
6. Rest the Shells:
Let the piped batter rest at room temperature for 30-60 minutes, or until a thin skin forms on the surface and the macarons are no longer sticky to the touch. This step is crucial for getting that perfect “foot”!
7. Optional Decoration:
If you’d like, lightly sprinkle some freeze-dried strawberry pieces or powder on top of the shells before baking for a decorative touch.
8. Bake:
Preheat your oven to 300°F (150°C). Bake the macarons for about 15-18 minutes, rotating the trays halfway through baking. You should notice the macarons forming “feet” and they should feel firm but not browned.
9. Cool:
Once the macarons are baked, remove them from the oven and let them cool completely on the baking sheets before carefully removing them.
10. Prepare the Filling:
For the filling, beat the softened butter in a mixing bowl until it’s creamy. Gradually add in the sifted powdered sugar, beating until smooth. Mix in the strawberry powder or reduced strawberry puree and vanilla extract. If the filling is too thick, adjust with heavy cream, adding a little at a time until you reach the desired consistency.
11. Assemble the Macarons:
Pair up macaron shells of similar size. Using either a piping bag or a small spatula, pipe or spread the strawberry filling onto one of the shells and then sandwich it with the other shell.
12. Mature:
For the best flavor and texture, refrigerate the assembled macarons in an airtight container for at least 24 hours before serving. This allows the flavors to meld together beautifully!
13. Serve:
When you’re ready to enjoy, bring the macarons to room temperature. Then, admire their delicate texture and sweet strawberry flavor as you indulge. Perfect with a cup of tea or as a lovely party treat!
Enjoy your beautiful French strawberry macarons!
Can I Use Egg Whites from a Carton?
Yes, you can use liquid egg whites from a carton, but ensure they are at room temperature for the best meringue consistency. Check the package for the equivalent amount needed, as one large egg white is about 2 tablespoons of liquid egg white.
How Should I Store the Macarons?
Store your assembled macarons in an airtight container in the refrigerator for up to a week. For longer storage, they can be frozen in a single layer, then transferred to a freezer-safe bag. Thaw them gently in the fridge before serving.
Can I Make These Macarons Without Almond Flour?
While almond flour is traditional, you can substitute it with finely ground sunflower seed flour for a nut-free option. Keep in mind that the flavor and texture may differ slightly from classic macarons.
What Can I Do If My Macarons Don’t Rise or Have No Feet?
If your macarons don’t rise or lack “feet,” it might be due to under-mixing the batter or not letting it rest before baking. Make sure to practice the macaronage technique thoroughly and let the piped batter rest until a skin forms before baking!