Description
Delicate and flavorful, these Strawberry Macarons are a delightful treat that combines crisp almond shells with a luscious strawberry buttercream filling. Perfect for special occasions or as a sweet indulgence.
Ingredients
Scale
For the shells:
- 1 3/4 cups powdered sugar
- 1 cup almond flour (super fine)
- 3 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- pink gel food coloring (optional)
For the filling:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/4 cup strawberry jam
- 1 teaspoon vanilla extract
- pinch of salt
- 1/4 cup finely chopped freeze-dried strawberries (optional for extra flavor)
Instructions
- Line baking sheets: Prepare baking sheets with parchment paper or silicone mats.
- Prepare dry ingredients: Sift powdered sugar and almond flour together.
- Whip egg whites: Beat egg whites with cream of tartar and granulated sugar until stiff peaks form.
- Color the batter: Add pink food coloring if desired.
- Fold in dry ingredients: Gently incorporate the dry mixture into the meringue.
- Pipe the batter: Transfer the batter to a piping bag and pipe rounds onto baking sheets.
- Rest the macarons: Let them sit at room temperature until a skin forms.
- Bake: Bake the shells until set.
- Make the filling: Prepare a buttercream with butter, powdered sugar, jam, vanilla, salt, and strawberries.
- Fill the macarons: Pipe the filling onto shells and sandwich them together.
- Chill: Refrigerate the macarons for optimal texture before serving.
Notes
- Aged egg whites provide better stability.
- Sift dry ingredients for smooth shells.
- Store macarons in the fridge for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 macaron
- Calories: 95
- Sugar: 12 g
- Sodium: 20 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
