Strawberry French Macarons (Print Version)
# Ingredients:
→ Macaron Shells
01 -
100 grams egg whites
02 -
100 grams white granulated sugar
03 -
105 grams almond flour
04 -
100 grams powdered sugar
05 -
5 grams freeze dried strawberry powder
06 -
One drop fuchsia food coloring
→ Strawberry Buttercream
07 -
4 tablespoons (56g) unsalted butter, softened
08 -
1½ cups (187.5g) confectioners' sugar, sifted
09 -
1/3 cup (30g) freeze dried strawberry powder
10 -
2-4 tablespoons milk or water, as needed
→ Decoration
11 -
56 grams white chocolate
12 -
5 grams powdered freeze dried strawberries
# Instructions:
01 -
Wipe equipment with vinegar. Line baking sheets with parchment or silicone mat. Sift together powdered sugar, almond flour and strawberry powder.
02 -
Heat egg whites and sugar in double boiler until sugar dissolves. Whip to stiff peaks in stand mixer. Add fuchsia coloring if using.
03 -
Fold dry ingredients into meringue until proper consistency is reached - batter should flow like lava and form figure-8 without breaking.
04 -
Pipe circles onto prepared sheets. Bang trays to release air bubbles. Let shells rest 20-40 minutes until dry to touch.
05 -
Bake at 325°F for 15-20 minutes, rotating tray halfway. Cool completely.
06 -
Beat butter, then mix in powdered sugar and strawberry powder. Add liquid as needed for proper consistency.
07 -
Drizzle shells with melted white chocolate and sprinkle with strawberry powder. Fill with buttercream and sandwich cookies together. Mature in fridge 1-2 days.
# Notes:
01 -
Use gel food coloring only, not liquid
02 -
Must use a scale for accurate measurements
03 -
Oven thermometer is essential for proper baking
04 -
Macarons need 1-2 days to mature for best texture