Description
French Strawberry Macarons are delicate almond-based cookies with a smooth, crisp shell and soft chewy interior, filled with sweet strawberry jam or buttercream. This elegant French dessert is perfect for special occasions or as a fancy treat, balancing nutty almond flavor with fruity strawberry filling.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour, finely ground
- 1 3/4 cups powdered sugar
Wet Ingredients
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
- Pinch of salt
- Red or pink gel food coloring, optional
Filling
- 1/2 cup strawberry jam or strawberry buttercream
Instructions
- Prepare Baking Sheets: Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking and facilitate even baking.
- Mix Dry Ingredients: In a food processor, combine the almond flour and powdered sugar and pulse until the mixture is very smooth. Sift the mixture to remove any lumps for a finer texture on the macarons.
- Beat Egg Whites: In a clean bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks develop, indicating a stable meringue.
- Add Color: If desired, add a few drops of red or pink gel food coloring to the meringue and gently mix to evenly distribute the color.
- Fold Ingredients: Using a spatula, gently fold the dry almond flour mixture into the egg whites. Fold carefully until the batter flows like lava and forms a thick ribbon when lifted, which is crucial for proper macaron texture.
- Pipe Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch diameter circles onto the prepared baking sheets, spacing them about 1 inch apart to allow for spreading.
- Remove Air Bubbles: Tap the baking sheets firmly on the counter to release any trapped air bubbles that could cause cracks during baking.
- Rest the Shells: Let the piped shells sit at room temperature for 30 to 60 minutes to form a skin on the surface, ensuring they bake evenly and develop the characteristic macaron feet.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the shells are firm to the touch and easily lift from the parchment paper.
- Cool Shells: Allow the baked macarons to cool completely on the baking sheet before removing them carefully to prevent breakage.
- Fill Macarons: Pair similar-sized shells together. Spread or pipe about 1/2 teaspoon of strawberry jam or strawberry buttercream onto one shell, then gently sandwich with its pair.
- Refrigerate: Place the filled macarons in the refrigerator for at least 24 hours to mature. This resting time improves the flavor and texture, softening the shells slightly and allowing the filling to meld perfectly.
Notes
- For a smoother surface and better texture, ensure the almond flour is finely ground and sifted thoroughly to remove lumps.
- Handle the macarons gently throughout to prevent cracking or breaking, as they are delicate.
- Use fresh strawberry puree in the buttercream filling for a brighter and more natural strawberry flavor.
- Resting the macaron shells before baking is essential to develop the proper skin and feet characteristic of classic French macarons.
