Description
Delight in these delicate French strawberry macarons featuring crisp almond flour shells filled with a luscious freeze-dried strawberry buttercream. Perfect for special occasions or an elegant treat, these gluten-free, vegetarian macarons balance sweetness and light berry flavor in every bite.
Ingredients
Scale
For the Shells:
- 1 cup (100g) almond flour
- 1 1/2 cups (150g) powdered sugar
- 3 large egg whites (room temperature)
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon cream of tartar
- Pink or red gel food coloring (optional)
For the Strawberry Buttercream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/4 cups powdered sugar
- 2 tablespoons freeze-dried strawberry powder
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Macaron Shells: Sift almond flour and powdered sugar together into a large bowl, discarding any large bits. In a separate bowl, beat egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar while continuing to beat. Increase speed to high and whip until stiff, glossy peaks form. Add gel food coloring if desired.
- Fold Batter (Macaronage): Gently fold the dry ingredients into the whipped egg whites in thirds with a spatula. Continue folding until the batter flows in ribbons and forms a figure 8 without breaking, indicating the correct macaronage stage.
- Pipe and Rest: Transfer batter into a piping bag fitted with a round tip. Pipe 1-inch rounds onto parchment or silicone-lined baking sheets. Tap trays on the counter a few times to release air bubbles. Let macarons rest at room temperature for 30–60 minutes until a skin forms and they are no longer sticky.
- Bake: Preheat the oven to 300°F (150°C). Bake macarons for 14–16 minutes, rotating the tray halfway through. Allow to cool completely before removing from the baking sheet.
- Make Strawberry Buttercream: Beat softened butter until creamy. Add powdered sugar, strawberry powder, vanilla extract, and salt. Beat until fluffy, then add cream or milk gradually to reach the desired consistency.
- Assemble: Pair macarons of similar size. Pipe or spoon a small amount of buttercream onto one shell and sandwiched with another. Repeat for all shells. Refrigerate assembled macarons for 24 hours for best flavor and texture. Bring to room temperature before serving.
Notes
- Use freeze-dried strawberries, not fresh or frozen, to prevent moisture in the buttercream.
- Allow macarons to mature in the refrigerator to improve texture and flavor.
- Store macarons in an airtight container for up to 5 days.
- Macarons can be frozen for up to 1 month for longer storage.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 13g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
