Homemade Strawberry Macarons
Posted by Shania
Milk, Granulated Sugar, Powdered Sugar, Powdered Sugar, Strawberries, Pink Food Coloring, Egg Whites, Pure Vanilla Extract, Unsalted Butter, Almond Flour, Cream Of Tartar
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.
Ingredients
- 1-2 tbsp milk
- 1/4 cup granulated sugar
- 1 1/2 cups powdered sugar
- 1 3/4 cups powdered sugar
- 1/4 cup freeze-dried strawberries, finely ground
- 2-3 drops pink food coloring
- 3 large egg whites, room temp
- 1/2 tsp pure vanilla extract
- 1/2 cup unsalted butter, room temp
- 1 cup almond flour
- 1/4 tsp cream of tartar
Time Needed
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
Instructions
- 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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