French macarons are delicate and delicious sweet treats that have become increasingly popular in recent years. These colorful and elegant cookies consist of two almond meringue cookies sandwiched together with a rich filling. Among the many flavors available, strawberry is one of the most popular and beloved.
How To Make:
To make strawberry macarons, bakers start by making meringue cookies. This involves mixing ground almonds with powdered sugar and egg whites until a smooth and glossy batter is formed. This batter is then piped onto baking sheets in small rounds and allowed to rest for a short period of time. This resting time is crucial as it helps the cookies to develop their characteristic "feet" - the ruffled edge at the base of the cookie.
Once the cookies have rested, they are baked in the oven until they are crispy on the outside but still chewy on the inside. After they have cooled, they are paired up according to size and filled with a delicious strawberry filling.
The filling for strawberry macarons can take many forms. Some bakers prefer to use a simple strawberry jam or jelly, while others use a creamy strawberry buttercream made with butter, powdered sugar, and fresh strawberry puree. Whatever the filling, it should be sweet and flavorful, complementing the delicate almond flavor of the cookies without overpowering it.
The finished macarons are usually dusted with a light coating of powdered sugar or decorated with a small piece of fresh strawberry. They are best enjoyed fresh but can be stored in an airtight container for a few days.
Tips and Variations:
Tips:
Use high-quality ingredients: Use fresh, organic strawberries and almond flour that has been ground to a fine powder.
Age the egg whites: Separate the egg whites from the yolks at least a day before you plan to make the macarons and leave them in the refrigerator. This will allow the egg whites to age and create a more stable meringue.
Use a scale: Weighing the ingredients precisely will help you achieve the perfect texture and consistency.
Be patient: Take your time and follow the steps carefully to ensure success.
Variations:
Strawberry filling: For the filling, puree fresh strawberries and mix them with whipped cream or cream cheese. Add a little powdered sugar to sweeten, if desired.
Strawberry lemon macarons: Add a teaspoon of lemon zest to the macaron batter and fill with the strawberry filling.
Chocolate-dipped strawberry macarons: Dip the macarons in melted chocolate and let them cool before filling them with the strawberry filling.
Strawberry balsamic macarons: Add a teaspoon of balsamic vinegar to the macaron batter and fill with the strawberry filling.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup almond flour
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 teaspoon strawberry extract
- Pink food coloring
- For the filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup finely chopped fresh strawberries
Instructions:
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a medium bowl, sift together the powdered sugar and almond flour. Set aside.
The egg whites should be beaten on medium speed in the bowl of a stand mixer until frothy. As soft peaks start to form, add the cream of tartar and continue to beat.
until firm peaks form, gently add the sugar while continuing to whisk.
Add the strawberry extract and a few drops of pink food coloring, and beat until combined.
Using a rubber spatula, gently fold the almond flour mixture into the egg white mixture until fully combined.
Put a piping bag with a round tip on it and spoon the ingredients inside.
Pipe small circles onto the prepared baking sheet, about 1 inch in diameter, leaving some space between each cookie.
To get rid of any air bubbles, firmly tap the baking sheet on the counter several times.
Let the macarons sit at room temperature for 30 minutes, or until a skin forms on top of each cookie.
Bake the macarons for 15-20 minutes, or until the edges are set but the centers are still slightly soft.
Before removing the macarons from the baking sheet, let them cool fully.
To make the filling, cream the butter in a medium bowl with an electric mixer until light and fluffy.
Add the powdered sugar and vanilla extract, and continue to beat until fully combined.
Fold in the finely chopped strawberries.
Spoon the filling into a piping bag and pipe a small amount onto the flat side of one macaron.
Top with another macaron to form a sandwich.
Repeat with the remaining macarons and filling.
The macarons can be kept in the fridge for up to five days if they are kept in an airtight container.