Description
Delightful Strawberry Macaron Shells made with almond flour, freeze-dried strawberry powder, and a luscious strawberry buttercream filling. These delicate French-style macarons are perfectly crisp on the outside with a smooth, chewy center, decorated with white chocolate drizzle and strawberry powder for an elegant finish. Ideal for special occasions or as a sophisticated treat.
Ingredients
Macaron Shells
- 100 grams egg whites
- 100 grams white granulated sugar
- 105 grams almond flour
- 100 grams powdered sugar
- 5 grams freeze dried strawberry powder
- One drop fuchsia gel food coloring
Strawberry Buttercream
- 4 tbsp unsalted butter, softened (56 grams)
- 1 1/2 cups confectioners’ sugar, sifted (187.5 grams)
- 1/3 cup freeze dried strawberry powder (about 30 grams)
- 2 to 4 tbsp milk or water, as needed
Decoration
- 56 grams white chocolate
- 5 grams powdered freeze dried strawberries
Instructions
- Prepare Equipment and Ingredients: Gather all ingredients and prepare a large piping bag fitted with a 1/4” diameter round tip. Line two baking sheets with parchment paper or silicone baking mats.
- Process Freeze Dried Strawberries: If you can’t find powdered freeze dried strawberries, grind about 8 grams of freeze dried strawberries using a small blender or grinder, then sift to remove large chunks, ensuring you have about 5 grams of powder.
- Sift Dry Ingredients: Sift the powdered sugar, almond flour, and freeze dried strawberry powder together in a bowl and set aside.
- Make Sugar Syrup and Whisk Egg Whites: Place sugar and egg whites in a bowl set over barely simmering water (bain-marie), whisking until frothy and the sugar has completely dissolved, about 2 minutes. Avoid overheating to prevent wrinkled macarons.
- Whip Meringue: Transfer the mixture to a stand mixer bowl and whisk on low speed for 30 seconds, then medium speed for 1-2 minutes until mixture becomes white and fluffy. Increase speed to high and whisk until stiff peaks form. Stiff peaks are glossy and hold their shape when the whisk is lifted.
- Incorporate Dry Mixture and Color: Gently fold the sifted dry ingredients into the stiff meringue along with the drop of fuchsia gel food coloring. Use a spatula to fold carefully in a letter J motion.
- Fold to Proper Consistency: Continue folding until the batter is glossy with a thick, flowing consistency. Test by drawing figure eights with the batter or using the teaspoon test on the baking mat — the batter should spread slightly but hold a smooth, glossy surface. Be careful not to overmix; the batter should flow slowly off the spatula.
- Piping Macarons: Transfer the batter to the prepared piping bag. Pipe circles onto the baking sheets using a 90-degree angle and gentle pressure for about 3 seconds per shell. After piping, bang the trays on the counter to release air bubbles and pop any remaining bubbles on the surface with a toothpick.
- Dry the Shells: Allow the piped shells to rest for 20-40 minutes, depending on humidity, until the surface feels dry to the touch.
- Preheat Oven and Bake: Preheat oven to 310ºF (155ºC). Bake one tray at a time, starting by baking for 5 minutes, then rotate the tray and bake for an additional 10-15 minutes until the macarons develop a deeper color and formed feet. Macarons should not feel jiggly when moved; bake longer if needed.
- Cool Macarons: Remove from oven and let cool completely before decorating.
- Make Strawberry Buttercream: Beat softened butter on medium speed for 1 minute. Add powdered sugar and freeze dried strawberry powder, then mix on low speed until incorporated. Increase to medium speed and beat until very fluffy, 1-2 minutes. Add 2 tbsp milk or water if needed to achieve a smooth, creamy consistency. If too runny, add more powdered sugar.
- Decorate Shells: Melt white chocolate in the microwave and transfer to a piping bag with the tip snipped. Drizzle white chocolate over half the cooled macaron shells and sprinkle with freeze dried strawberry powder.
- Assemble Macarons: Pipe a small amount of strawberry buttercream onto the plain macaron bottoms and sandwich with decorated tops.
- Storage and Maturation: Refrigerate assembled macarons for 1 to 2 days to mature the flavors. Store in the fridge for up to 5 days or freeze for 1 to 2 months for longer storage.
Notes
- Be patient during the folding process; achieving the right batter consistency is key to perfect macarons.
- Drying time before baking depends on humidity; aiming for a dry surface prevents cracked shells.
- Use aged egg whites at room temperature for best stability in meringue.
- Adjust oven temperature and baking time based on your oven’s performance.
- For brighter color, use gel food coloring to avoid altering batter consistency.
- Macarons improve in texture and flavor after resting in the fridge for 1-2 days.
- Store macarons in an airtight container to maintain freshness and crispness.
- Prep Time: 1 hour 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
