French strawberry macarons are sweet and colorful little treats that are sure to brighten your day. Made with almond flour and filled with creamy strawberry goodness, they’re simply delightful!
Who can resist these pretty cookies? I love them not just for their taste, but they also make me feel fancy when I serve them at gatherings. Perfect with tea or just because! 🍓
Key Ingredients & Substitutions
Almond Flour: This is key for the texture of macarons. If you have a nut allergy, you can use sunflower seed flour as a substitution. Just keep in mind that the color may turn green during baking!
Egg Whites: Room temperature egg whites whip better, so take them out early. If you want an egg-free option, you can use aquafaba (the liquid from chickpeas) as a replacement.
Strawberry Puree: Fresh berries are ideal for a bright flavor. Frozen strawberries can work too, but make sure to squeeze out extra moisture. For a different taste, consider using raspberry puree instead!
Food Coloring: If you prefer natural colors, try beet juice or pomegranate juice instead of using gel color. They give a lovely hue without artificial ingredients.
How Do I Fold the Batter Without Deflating It?
Folding the batter, known as macaronage, is crucial to getting those perfect macarons. It’s all about being gentle and precise. Here’s how to do it:
- After mixing in the dry ingredients, use a spatula to scoop from the bottom and fold over the top. Turn the bowl after a few folds.
- Keep folding until the batter flows smoothly off the spatula like thick lava, and creates a ribbon on the surface.
- Don’t rush! Over-mixing will make the batter too thin and affect the rise. Under-mixing will lead to uneven cookies. Find that sweet spot!
With these tips, you’ll be on your way to making beautiful and tasty French strawberry macarons. Enjoy the process, and don’t hesitate to taste along the way! 🍓
French Strawberry Macarons
Ingredients You’ll Need:
For the Macaron Shells:
- 110 g powdered sugar
- 75 g almond flour (finely ground)
- 90 g egg whites (about 3 large eggs), at room temperature
- 30 g granulated sugar
- A pinch of salt
- A few drops of pink gel food coloring (optional)
For the Strawberry Buttercream Filling:
- 100 g unsalted butter, softened
- 150 g powdered sugar, sifted
- 2 tbsp strawberry puree (fresh strawberries blended and strained)
- 1/2 tsp vanilla extract
- 1-2 tsp heavy cream (optional, for consistency)
For Assembly:
- Fresh strawberries, thinly sliced
How Much Time Will You Need?
This delightful treat will take about 30 minutes of prep time and about 30-40 minutes for baking and cooling, plus an extra 24 hours for the assembled macarons to mature in the refrigerator. So, while the actual making is quick, it’s best to plan a day ahead for the full flavor experience.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a bowl, sift together the powdered sugar and almond flour, mixing well to avoid lumps. This step is crucial to ensure smooth and light macaron shells. Set aside.
2. Make the Meringue:
In a clean mixing bowl, start beating the egg whites with a pinch of salt until they begin to foam. Gradually add the granulated sugar while continuing to beat until you achieve stiff, glossy peaks. Optional: Add a few drops of pink gel food coloring, and gently mix to incorporate a lovely blush color.
3. Macaronage (Folding the Batter):
Gently add the sifted almond flour and powdered sugar mixture to the whipped egg white meringue in thirds. Use a spatula to fold the mixture, being cautious to keep the egg whites fluffy. The goal is to achieve a batter that flows like lava and creates a smooth ribbon when lifted—this should take about 30 folds. Avoid under or over mixing!
4. Pipe the Macarons:
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small, even circles about 1.5 inches in diameter onto a baking sheet lined with parchment paper or a silicone mat, leaving space between each circle.
5. Rest the Shells:
Firmly tap the baking sheet on the counter to release any air bubbles, then let the shells rest at room temperature for 30-60 minutes. They are ready when they are no longer sticky to the touch and a skin has formed.
6. Bake:
Preheat the oven to 300°F (150°C). Bake the macarons for 14-16 minutes, rotating the tray halfway through. They should rise with their characteristic “feet.” Allow them to cool completely on the baking sheet before removing.
7. Make the Strawberry Buttercream:
In a mixing bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing until the buttercream is light and fluffy. Fold in the strawberry puree and vanilla extract, and if necessary, add heavy cream in small amounts until you reach a pipeable consistency.
8. Assemble the Macarons:
Once the shells are cool, pair them up based on size. Pipe a ring or circle of strawberry buttercream onto one shell, then place a thin slice of fresh strawberry on top of the buttercream. Sandwich with another shell, gently pressing them together.
9. Mature the Macarons:
For the best flavor and texture, place the assembled macarons in an airtight container and refrigerate for 24 hours. Before serving, allow them to come to room temperature. Enjoy your delicate and elegant French strawberry macarons!
Happy baking, and enjoy every delightful bite of these beautiful treats! 🍓
Can I Use Other Flavors Besides Strawberry?
Absolutely! You can substitute the strawberry puree with other fruit purees like raspberry, mango, or even chocolate ganache for different flavor profiles. Just remember to adjust the sugar content if using very sweet or tart fruits.
What Should I Do if My Macarons Don’t Have Feet?
Lack of feet usually indicates an issue with the meringue or the resting time. Make sure you whipped the egg whites to stiff peaks and rested the piped shells properly until a skin formed. If they still don’t rise, the oven temperature might be too high or too low.
How Do I Store Leftover Macarons?
Store uneaten macarons in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them—just make sure they’re in an airtight container to prevent freezer burn!
Can I Make the Batter Ahead of Time?
It’s best to pipe and bake the macarons immediately after making the batter. If you let it sit too long, it can lose the airiness needed for the cookies to rise properly. If you need to prepare in advance, consider preparing the buttercream filling ahead instead!
