Description
Learn how to make classic French strawberry macarons with delicate almond meringue shells and a luscious strawberry buttercream filling. These elegant pink macarons are perfect for special occasions, combining a crisp exterior with a chewy, flavorful interior and a sweet fruity center.
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)
Instructions
- Prepare the Baking Sheets: Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Sift Dry Ingredients: Sift together powdered sugar and almond flour into a large bowl to remove lumps and create a fine mixture for smooth shells.
- Whip Egg Whites: In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and whip until stiff, glossy peaks form. Add pink food coloring if desired for color.
- Fold Dry Ingredients Into Meringue: Gently fold the powdered sugar and almond flour mixture into the meringue in batches using a spatula. Continue folding until the batter flows like lava and ribbons fall off the spatula without breaking.
- Pipe Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds about 1 inch apart onto the prepared baking sheets. Tap the trays firmly on the counter to release air bubbles.
- Rest Macarons: Let the macarons rest at room temperature for 30 to 45 minutes, until the tops are dry to the touch to develop the characteristic shell crust.
- Preheat Oven and Bake: Preheat oven to 300°F (150°C). Bake one tray at a time for 15 to 18 minutes until shells are set and the characteristic “feet” have formed.
- Cool Shells: Allow the baked shells to cool completely on the baking sheet before gently removing them to avoid cracking.
- Prepare Filling: Beat softened butter until creamy. Add powdered sugar, strawberry jam, vanilla extract, salt, and freeze-dried strawberries if using. Mix until smooth and fluffy.
- Assemble Macarons: Pipe the filling onto half of the macaron shells, then sandwich with the remaining shells to create pairs.
- Chill for Best Texture: Refrigerate assembled macarons for at least 24 hours before serving to allow flavors to meld and texture to perfect.
Notes
- Aged egg whites work best for stability and volume when whipping the meringue.
- Always sift dry ingredients to avoid lumpy, rough shells and achieve a smooth finish.
- Macarons should be stored in an airtight container in the refrigerator for up to 5 days for freshness.
- For longer storage, macarons can be frozen and thawed in the refrigerator before serving.
