Name: Strawberry Macarons Recipe
Prep time: 1 h 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 1⅔ cups powdered sugar; 1 cup almond flour; 3 large egg whites; ¼ cup granulated sugar; 1-2 drops red or pink food coloring; 1 stick (8 tablespoons) unsalted butter, softened; 2 cups powdered sugar; 1 pinch salt; 1 tsp vanilla extract; ⅓ cup freeze-dried strawberries, finely crushed; 3 tablespoons milk (plus more as needed)

Ingredients

1⅔ cups powdered sugar

1 cup almond flour

3 large egg whites

¼ cup granulated sugar

1-2 drops red or pink food coloring

1 stick (8 tablespoons) unsalted butter, softened

2 cups powdered sugar

1 pinch salt

1 tsp vanilla extract

⅓ cup freeze-dried strawberries, finely crushed

3 tablespoons milk (plus more as needed)

Instructions

Step 1: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper.

Step 2: In a food processor, pulse the powdered sugar and almond flour until combined and smooth. Sift the mixture into a large bowl and set aside.

Step 3: Beat the egg whites on low speed until foamy. Gradually add the granulated sugar and increase speed, whipping until stiff peaks form.

Step 4: Gently fold the meringue into the dry ingredients using a silicone spatula. Add the food coloring and mix until the batter is smooth and uniform in color. It should fall from the spatula in a thick ribbon.

Step 5: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch diameter disks onto the prepared baking sheet, spacing them evenly.

Step 6: Tap the baking sheet firmly 5 or 6 times on the counter to release air bubbles. Use a toothpick to pop any remaining bubbles gently.

Step 7: Let the piped shells rest at room temperature for at least 1 hour, allowing a thin, dry skin to form on the surface.

Step 8: Bake the macarons on the center rack for 15 minutes, rotating the pan every 5 minutes for even coloring.

Step 9: Cool the macarons completely on the baking sheet before carefully peeling them off.

Step 10: Pair shells of similar size to prepare for filling.

Step 11: Beat the softened butter until creamy. Add half of the powdered sugar and mix until combined.

Step 12: Add the remaining powdered sugar, salt, vanilla extract, and crushed freeze-dried strawberries. Mix thoroughly.

Step 13: Pour in 3 tablespoons of milk and beat for 5 minutes until fluffy. Add more milk if needed to reach spreading consistency.

Step 14: Pipe the buttercream onto one shell and sandwich with its pair to complete each macaron.

Tips & Variations

Use a food processor to blend almond flour and powdered sugar for a smoother batter and lighter shells.

Allow macarons to rest until a dry skin forms before baking to prevent cracking.

For an extra strawberry punch, fold a small amount of freeze-dried strawberry powder into the batter.

Store assembled macarons in the fridge for 24 hours to let flavors meld for best taste.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Unfilled shells can be saved in an airtight container for up to a week in a cool, dry place. Avoid freezing assembled macarons, as the filling may separate.

FAQs

Why do my macaron shells crack or become hollow?

Cracking often happens if the shells didn’t rest long enough before baking or the oven temperature is too high. Hollow shells can result from overmixing or underwhipped meringue. Ensure proper resting and gentle folding for best results.

Can I substitute almond flour with another nut flour?

Almond flour is traditional because of its fine texture and flavor. Other nut flours like hazelnut can be used but may affect the taste and texture. Always use finely ground and sifted flour for smooth shells.