Strawberry Macarons
Expand your baking skills with these Strawberry Macarons filled with a luscious, freeze-dried strawberry-flavored buttercream filling! The perfectly crisp shells paired with an intense strawberry center make for a heavenly dessert experience. Whether you're an established macaron lover or a first timer, these little treats are destined to make your life a little sweeter!
Makes: 20–25 stuffed cookies
Prep
- Distilled white vinegar (for wiping out mixing bowl)
Egg White Mixture
- 3 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 drops red gel food coloring
- 1 drop peach gel food coloring
Dry Ingredients
- 1-1/2 cups powdered sugar, sifted
- 1 cup almond flour, finely ground and sifted
- 1/2 teaspoon salt
Strawberry Buttercream Filling
- 3 tablespoons powdered, freeze-dried strawberries
- 4 tablespoons butter, room temperature
- 1 cup powdered sugar
- 1 tablespoon half ‘n half
Instructions
- Wipe a clean mixing bowl with a paper towel and a little distilled white vinegar to remove any grease.
- Separate the egg whites carefully and place them in the cleaned bowl.
- Using a stand mixer with a whisk attachment, beat the egg whites until soft peaks form. Add cream of tartar and continue beating until stiff peaks form.
- Slowly add the granulated sugar, one tablespoon at a time, beating between each addition. Add vanilla and food coloring and beat until peaks are stiff and hold in the whisk.
- Pulse the dry ingredients in a food processor, then sift once or twice to ensure a smooth mixture.
- Add the sifted dry ingredients to the whipped egg whites. Fold by hand with a spatula until the texture resembles wet sand or lava, forming a ribbon that holds a figure 8. (Usually 50–75 strokes.)
- Transfer the batter to a piping bag fitted with a 2A round tip. (Tip: Use a tall glass to hold the bag while filling.)
- Line 2 baking sheets with parchment. Pipe 1-1/4" circles spaced at least 2" apart. (Tip: Pipe straight down to get even circles.)
- Tap the trays firmly on the counter several times to remove air bubbles.
- Let the piped cookies rest for 40 minutes to 1 hour until a skin forms on the surface.
- Bake at 300°F for 10–12 minutes.
- Let cool on the pan briefly, then transfer to a cooling rack.
- Meanwhile, prepare the buttercream: Pulse freeze-dried strawberries into powder and sift.
- Beat butter until creamy, then add powdered sugar and strawberry powder. Mix on low until combined. Add half ‘n half and beat until soft and fluffy.
- Place the frosting in a piping bag fitted with a 2A tip.
- Arrange half of the cookies bottom side up and pipe frosting in the center.
- Top with the remaining cookies to form sandwiches.
- Let the macarons set for at least 24 hours to allow flavors to develop before serving.