French strawberry macarons are little bites of joy! These delicate cookies are made with almond flour, egg whites, and sugar, filled with a sweet strawberry buttercream.
They’re fun to make and perfect for special occasions or just because! I love serving them with tea—it’s like a fancy dessert party in your living room! 🍓
Key Ingredients & Substitutions
Almond Flour: This is essential for that nutty flavor and texture. If you have nut allergies or can’t find almond flour, you could try using finely ground sunflower seeds, but the flavor will differ.
Egg Whites: Aged egg whites help create that perfect meringue. If you’re short on time, you can use fresh egg whites, but it’s good to whip them until they’re nice and frothy.
Strawberry Puree: Fresh strawberries are ideal for the puree, but frozen ones work, too. Just thaw and drain any excess moisture. If strawberries aren’t available, feel free to use raspberry or other fruit purees for a fun twist.
Unsalted Butter: I always use unsalted for more control over salt levels. If you need a dairy-free option, look for vegan butter alternatives that work for baking.
Why is Resting Important Before Baking?
Allowing the piped macaron batter to rest is vital. This step lets the surface dry out so that your macarons can develop that beautiful “foot” when baking. It also helps reduce air bubbles, giving you a smooth surface. Aim for a dry touch—you should be able to gently press it without leaving a mark.
- After piping, let the macarons rest for 30-60 minutes, depending on humidity conditions.
- On humid days, your macarons may need a bit longer to develop a skin.
By paying attention to this resting step, you set your macarons up for success! Trust me, it’s worth the wait for that perfect texture.
How to Make French Strawberry Macarons
Ingredients You’ll Need:
For the Macaron Shells:
- 1 cup (100g) almond flour, finely ground
- 1 ¾ cups (200g) powdered sugar
- 3 large egg whites, aged overnight at room temperature
- ¼ cup (50g) granulated sugar
- Pinch of cream of tartar (optional)
- Pink food coloring (gel or powder), to desired shade
For the Strawberry Buttercream Filling:
- ½ cup (115g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- 2 tbsp strawberry puree or strawberry jam (strained for seeds)
- ½ tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe requires about 30 minutes of active prep time, plus 30-60 minutes for resting the piped macarons, and 15-18 minutes for baking. It’s best to let the completed macarons sit in the fridge for at least 24 hours for optimal flavor and texture. Overall, plan for a couple of hours including chilling time, but most of that is waiting!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by sifting together the almond flour and powdered sugar in a large bowl. This helps to remove any lumps, ensuring a smooth macaron shell. Set this mixture aside for later use.
2. Whip the Egg Whites:
In a clean, dry mixing bowl, whisk the aged egg whites (with an optional pinch of cream of tartar) until they become frothy. Gradually add in the granulated sugar while continuing to whip, until you achieve stiff, glossy peaks. Don’t forget to add the pink food coloring at this stage, mixing just until the color is evenly distributed.
3. Combine the Mixtures (Macaronage):
Carefully fold the almond flour mixture into the whipped egg whites using a spatula. Be gentle and fold just until the batter flows slowly off the spatula in ribbons. The batter should be thick but smooth. It’s important not to overmix, which can result in flat macarons.
4. Pipe the Macaron Shells:
Transfer your batter into a piping bag fitted with a round tip. Pipe small circles of about 1.5 inches in diameter onto a baking sheet lined with parchment paper. Space them about 1 inch apart to allow for spreading.
5. Rest the Piped Macarons:
Gently tap the baking sheets on the counter to release any air bubbles trapped in the batter. Let them sit at room temperature for 30-60 minutes, or until the surface has formed a skin and doesn’t stick to your finger.
6. Bake:
Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the trays halfway through to ensure even baking. You’ll know they’re done when the edges have developed their characteristic “feet.” Allow them to cool completely on the baking sheets.
7. Make the Strawberry Buttercream:
While waiting for the shells to cool, make the filling. In a mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, beating until smooth. Then, mix in the strawberry puree or jam, along with the vanilla extract and a pinch of salt. Beat until fluffy. If the filling seems too soft, chill it briefly to firm it up.
8. Assemble the Macarons:
Once the shells are cool, pair them up by size. Pipe or spread a small amount of strawberry buttercream onto one shell and gently press the other shell on top to sandwich the filling.
9. Mature the Macarons:
To enhance the flavors and texture, refrigerate the assembled macarons in an airtight container for at least 24 hours. This will allow the filling to soften the shells slightly, creating a delicious treat!
10. Serve:
Before serving, bring the macarons to room temperature. They’re ready to be enjoyed! Delight in these delicate, beautiful French strawberry macarons that are sure to impress anyone!
This recipe yields about 20-24 macarons, depending on how large you pipe them. Enjoy your baking adventure!
Can I Use Fresh Strawberries Instead of Strawberry Jam or Puree?
Yes, fresh strawberries can be used! Just puree them and strain out the seeds for a smooth filling. Keep in mind that the flavor might be slightly less intense than using concentrated strawberry jam, so adjust the quantity to taste.
What If My Egg Whites Don’t Whip Up Properly?
No worries! Make sure your mixing bowl and whisk are completely clean and dry. Any trace of grease can prevent egg whites from whipping properly. Also, using older egg whites can help achieve better volume, so don’t skip that step!
How Do I Store Leftover Macarons?
Store leftover macarons in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture and flavor.
Can I Freeze Macarons?
Absolutely! You can freeze both the shells and assembled macarons. Just place them in a single layer on a baking sheet to freeze before transferring to an airtight container. They can be stored in the freezer for up to a month. Thaw them in the fridge before serving!
