Description
These elegant Strawberry Macarons feature delicate pink almond meringue shells, filled with a fluffy strawberry buttercream and a surprise center of vibrant strawberry jam. Perfect for a Bridgerton-inspired tea party or any special occasion, these French desserts combine a light, crispy exterior with a creamy, fruity filling for a nostalgic and flavorful treat.
Ingredients
Strawberry Macaron Shells
- 76 g (⅓ cup + 1 teaspoon) Granulated Sugar
- 90 ml (About 3 egg whites) Room Temperature Egg Whites
- 80 g (¾ Cup + 1 Tbsp) Almond Flour, Blanched
- 150 g (1 ¼ Cup) Powdered Sugar
- 15 g Freeze Dried Strawberry Powder
- Gel Food Coloring, optional
Strawberry Buttercream & Fillings
- 60 g (¼ cup) Unsalted Butter, room temperature
- 1 Tablespoon Cognac, optional
- 3 Tablespoons Milk
- 1 tsp Vanilla Bean Paste, or vanilla extract
- 3 Tablespoons Strawberry Freeze Dried Powder
- 180 g (1 ½ cups) Powdered Sugar
- 150 g (½ cup) Strawberry Jam
Instructions
- Prepare Baking Sheets and Tools: Line baking trays with parchment paper with macaron templates underneath. Fit piping bags with small round tips for precise shell piping.
- Make Meringue: Pour room temperature egg whites into a stand mixer bowl and whisk at medium speed until foamy. Gradually add granulated sugar, then increase speed to medium-high. Whisk until stiff peaks form, about 3-4 minutes. Add gel food coloring if desired and whisk briefly to incorporate.
- Prepare Dry Ingredients: In a food processor, combine powdered sugar, almond flour, and freeze dried strawberry powder. Pulse for one minute, then sift the mixture into a large bowl to ensure it is fine and lump-free.
- Macaronage (Folding): Gently fold the sifted dry ingredients into the meringue using a spatula. Rotate the bowl while folding, pressing batter on the sides until it flows slowly and smoothly off the spatula in a thick ribbon that settles back into the mixture. Avoid overmixing to prevent a runny batter.
- Pipe Shells: Transfer batter into prepared piping bags and pipe small circles onto the parchment paper following your template. Tap trays firmly on a flat surface to release air bubbles. Pop any remaining air bubbles gently with a toothpick.
- Rest Shells: Let the piped shells rest for about 30 minutes at room temperature, or until the tops feel dry to the touch. This helps form the characteristic macaron ‘skin’.
- Bake: Preheat oven to 310°F (154°C). Bake the macarons for 9 minutes, then rotate the tray and bake for an additional 2 minutes. They are done when the tops barely move when touched lightly and the feet are set against the parchment.
- Cool Shells: Remove baking sheets from oven and allow shells to cool completely before peeling them off the parchment paper to avoid breaking.
- Make Strawberry Buttercream: Using a stand mixer with paddle attachment, whip room temperature butter until pale and fluffy. Add cognac, milk, and vanilla paste and mix well. Gradually add powdered sugar and strawberry powder. Add extra milk, one tablespoon at a time, until desired creamy consistency is reached.
- Assemble Macarons: Match macaron shells in pairs. Pipe a ring of strawberry buttercream on one shell, then add a spoonful of strawberry jam in the center. Gently sandwich with the paired shell.
- Chill: Place assembled macarons in the refrigerator overnight to allow flavors and textures to meld perfectly before serving.
Notes
- Best texture achieved by refrigerating assembled macarons overnight before serving.
- Store macarons in an airtight container in the fridge for up to 3 days.
- Macaron shells can be frozen separately in an airtight container for up to one month; thaw at room temperature for 10-15 minutes before filling and eating.
- Be careful not to overmix the batter during macaronage to maintain ideal consistency for piping.
- Use room temperature egg whites for better meringue volume and consistency.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
