French Strawberry Macarons are elegant, delicate cookies with a crisp shell and a soft, chewy center, filled with a luscious strawberry filling. These classic French treats are perfect for special occasions, afternoon tea, or as a beautiful homemade gift. With their vibrant color and sweet, fruity flavor, they are sure to impress.
Why You’ll Love This Recipe
You’ll love French Strawberry Macarons for their delicate texture and the burst of strawberry flavor in each bite. These macarons are a perfect blend of crisp and chewy, with a smooth, creamy filling. Though they require some precision, the results are rewarding and worth the effort. They are not only delicious but also visually stunning, making them perfect for any elegant event.
Expert Tips and Tricks
- Aging egg whites: Use egg whites that have been aged for at least 24 hours for better results.
- Sift the dry ingredients: Ensure you sift the almond flour and powdered sugar to avoid lumps and achieve a smooth macaron shell.
- Proper folding: Fold the batter until it reaches the “lava stage” where it flows smoothly off the spatula in a ribbon-like consistency.
- Rest the shells: Allow the piped macarons to rest until they form a skin, which helps prevent cracking during baking.
- Even baking: Rotate the baking sheet halfway through baking to ensure even baking.
Recipe Variations and Possible Substitutions
- Different flavors: Substitute strawberry with other fruit flavors like raspberry, blueberry, or lemon.
- Vegan macarons: Use aquafaba (chickpea water) instead of egg whites for a vegan version.
- Chocolate filling: Use chocolate ganache instead of strawberry filling for a rich variation.
- Natural coloring: Use beetroot powder or freeze-dried strawberry powder for natural coloring instead of food coloring.
Serving and Pairing Suggestions
Serve French Strawberry Macarons with a cup of tea, coffee, or champagne for an elegant treat. They are perfect for weddings, baby showers, or any celebration. These macarons also make a beautiful addition to dessert tables or gift boxes.
Storage and Reheating Tips
- Refrigeration: Store macarons in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the filled macarons for up to 1 month. Thaw in the refrigerator before serving.
- Reheating: Macarons are best enjoyed at room temperature, so reheating is not necessary.
Recipe FAQs
Why are my macarons hollow? Hollow macarons can result from overmixing the batter or baking at too high a temperature.
Why did my macarons crack? Cracking can occur if the macarons did not rest long enough to form a skin, or if the oven temperature is too high.
How do I get smooth tops on my macarons? Sifting the dry ingredients and properly folding the batter help achieve smooth tops.
Can I use liquid food coloring? It’s best to use gel or powdered food coloring to avoid adding extra moisture to the batter.
French Strawberry Macarons
These dainty delights feature crisp yet chewy almond shells filled with a luscious strawberry ganache.
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- Pinch of cream of tartar
- 1/4 cup granulated sugar
- A few drops of pink food coloring (optional)
Strawberry Buttercream Filling
- 1 cup ripe strawberries, hulled and pureed
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Line two baking sheets with parchment paper or silicone mats. Prepare a piping bag with a round tip (about 1/2-inch diameter) and set it aside.
- In a food processor, pulse together the almond flour and powdered sugar until they are well combined and have a fine texture.
- In a large mixing bowl, beat the egg whites with a pinch of cream of tartar on medium speed until foamy.
- Gradually add the granulated sugar to the egg whites, a little at a time, and continue beating until stiff peaks form.
- Gently fold the almond flour and powdered sugar mixture into the whipped egg whites, being careful not to deflate the mixture.
- If desired, add a few drops of pink food coloring to achieve the desired shade of pink for the macaron shells.
- Transfer the macaron batter to the prepared piping bag.
- Pipe small circles of batter onto the lined baking sheets, leaving space between each one.
- Tap the baking sheets on the counter a few times to remove any air bubbles.
- Let the macaron shells rest at room temperature for about 30 minutes to form a slight crust.
- In a saucepan, cook the pureed strawberries over medium heat until they reduce and thicken slightly, about 5-7 minutes. Let the strawberry puree cool completely.
- In a mixing bowl, beat the softened butter until it is creamy and smooth.
- Gradually add the powdered sugar to the butter, mixing until well combined.
- Stir in the cooled strawberry puree and pure vanilla extract until the buttercream is light and fluffy.
- Preheat the oven to 300°F (150°C).
- Bake the macaron shells in the preheated oven for 15-18 minutes, or until they are set and can be easily lifted from the parchment paper.
- Let the macaron shells cool completely on the baking sheets before carefully removing them.
- Match the macaron shells in pairs of similar size and shape.
- Transfer the strawberry buttercream filling to a piping bag.
- Pipe a dollop of the strawberry buttercream onto the flat side of one macaron shell.
- Gently press a second macaron shell on top to create a delightful sandwich.
- Repeat the process with the remaining macaron shells and filling.
- Let the Strawberry Macarons rest in the refrigerator for at least 30 minutes before serving.
Notes
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 210Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 10mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 2g
