This Cookbook is Designed to Help Beginners Master the Art of Macaron Baking
Homemade Strawberry Macarons Recipe
Strawberry macarons with a crunchy shell and a soft, chewy center are delicate and sweet. The filling is a rich and creamy buttercream that pairs perfectly with the fruity flavors of the macarons. They're the ideal treat for any occasion.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Pulse almond flour and powdered sugar in a food processor until well combined and finely ground.
- Sift the mixture through a fine-mesh sieve to remove any large chunks.
- In a large mixing bowl, whisk together the egg whites and cream of tartar until frothy.
- Gradually add the granulated sugar and beat until stiff peaks form.
- Fold in the almond flour mixture, one-third at a time, until smooth and shiny.
- Fold in the ground freeze-dried strawberries and pink food coloring until the batter is evenly colored and thoroughly combined.
- Fill a piping bag with a round tip with the batter.
- Pipe small rounds onto a parchment-lined baking sheet, leaving some space in between.
- Tap the baking sheet a few times on the counter to release any air bubbles.
- Preheat the oven to 300 degrees Fahrenheit.
- Allow the macarons to dry out at room temperature for 30-60 minutes.
- Bake for 15 to 18 minutes, or until the tops are set and the bottoms are lightly golden.
- Remove them from the parchment paper after they have completely cooled on the baking sheet.
- In a separate mixing bowl, cream the butter until it is smooth.
- Gradually beat in the powdered sugar, vanilla extract, and milk until smooth and fluffy.
- Fill a piping bag with a round tip with the buttercream filling.
- Pipe a small amount of filling onto the bottom of half of the macarons, then sandwich them together with the remaining macarons to make a complete cookie.
- Serve immediately or refrigerate in an airtight container for up to 5 days.
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