Description
These Strawberry Macaron Shells are delicate, chewy, and bursting with fruity flavor. With a crisp exterior and creamy strawberry buttercream filling, they’re perfect for any special occasion or as a thoughtful homemade gift. Follow this step-by-step guide to create macarons that are bakery-worthy and absolutely irresistible!
Ingredients
Scale
For the Macaron Shells:
- 100 grams egg whites
- 100 grams granulated sugar
- 105 grams almond flour
- 100 grams powdered sugar
- 5 grams freeze-dried strawberry powder
- 1 drop fuchsia gel food coloring
For the Strawberry Buttercream:
- 4 tablespoons (56 grams) unsalted butter
- 1 ½ cups (187.5 grams) confectioners’ sugar
- ⅓ cup (30 grams) freeze-dried strawberry powder
- 2–4 tablespoons milk or water
For Decoration:
- 56 grams white chocolate, melted
- 5 grams powdered freeze-dried strawberries
Instructions
- Sift almond flour, powdered sugar, and strawberry powder together.
- Make a meringue by whisking egg whites and sugar until stiff peaks form.
- Fold the dry ingredients into the meringue. Add food coloring and mix to a thick ribbon consistency.
- Pipe batter into circles on lined trays. Rest for 20–40 minutes.
- Bake at 325°F (163°C) for 15–20 minutes. Cool completely.
- Beat buttercream ingredients together, adjusting consistency with milk or water.
- Assemble macarons with buttercream filling. Drizzle with white chocolate and garnish with powdered strawberries.
- Refrigerate for 1–2 days to mature before serving.
Notes
- Aging egg whites overnight improves meringue stability.
- Resting the shells before baking prevents cracks.
- Store macarons in an airtight container for up to 5 days or freeze for 2 months.
- Prep Time: 1 hour
- Resting Time: 20–40 minutes
- Cook Time: 15–20 minutes per tray
- Category: Dessert
- Method: Baking
- Cuisine: French