Sophisticated Strawberry Macarons
These elegant strawberry macarons are the perfect treat to impress yourself and others. Crisp shells with a smooth strawberry filling, they are a little bit challenging but totally worth it. If you’re looking to validate your life choices, these macarons will surely do the trick!
Equipment
- Fine-mesh sieve
- Stand mixer with whisk attachment
- Silicone baking mats
- Pastry bags with ¼-inch round tips
- Baking sheets
- wire rack
Ingredients
For the Macaron Shells:
- 1¾ cups confectioners’ sugar
- 1 cup almond flour
- ¼ teaspoon fine sea salt
- 2 tablespoons strawberry powder
- 3 egg whites at room temperature
- ¼ teaspoon cream of tartar
- ¼ cup superfine sugar
- Pink food coloring
For the Strawberry Filling:
- 1 stick unsalted butter at room temperature
- 1½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree
Instructions
Prepare Baking Sheets:
- Line two baking sheets with silicone baking mats.
Make the Macaron Shells:
- In a food processor, combine the confectioners’ sugar, almond flour, fine sea salt, and strawberry powder.
- Process until smooth.
- Sift through a fine-mesh sieve into a large bowl.
- Discard any larger pieces.
Beat Egg Whites:
- In the bowl of a stand mixer, beat the egg whites and cream of tartar on medium speed until frothy.
- Gradually add the superfine sugar and increase speed, beating until stiff, shiny peaks form (about 6 minutes).
- Add pink food coloring and gently fold into the egg whites.
Combine Dry and Wet Mixtures:
- Gently fold the egg white mixture into the almond flour mixture until just combined, being careful not to overmix.
Pipe the Macarons:
- Transfer the batter to a pastry bag fitted with a ¼-inch round tip.
- Pipe 1-inch rounds onto the prepared baking sheets, spacing them 1 inch apart.
- Tap the baking sheets firmly on the countertop to release air bubbles.
- Let the macarons sit at room temperature for 1 hour.
Make the Strawberry Filling:
- In a stand mixer, beat the butter until smooth.
- Gradually add the confectioners’ sugar, beating until light and fluffy.
- Add the vanilla and strawberry puree and beat until fully combined.
- Transfer to a piping bag fitted with a ¼-inch round tip.
Bake the Macarons:
- Preheat the oven to 300ºF.
- Bake the macarons one pan at a time on the middle rack for about 16 minutes, until they are shiny and have risen.
- Cool completely on a wire rack.
Assemble the Macarons:
- Pipe the strawberry filling on the flat side of one macaron shell.
- Sandwich with another shell, flat-side down.
- Repeat with the remaining macarons and filling.
- Refrigerate overnight in a single layer in an airtight container.
Serve:
- Remove the macarons from the fridge and let sit at room temperature for 30 minutes before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these delicate macarons with a light sparkling wine like Champagne or Prosecco to complement their sweet, fruity flavors.
Nutritional Information
Calories: 110 kcal | Carbohydrates: 15 g | Protein: 1 g | Fat: 6 g | Fiber: 1 g | Sugar: 13 g | Salt: 0.1 mg
