Strawberry Macarons - French
Coooking Temperature: 150°C / 300°F / Gas Mark 2
Calories: 3
Adjust Servings Here: 24 Macarons
Description
French macarons are delicate cookies that are often difficult to master. But, not with this recipe. These strawberry macarons are filled with strawberry jam and Swiss meringue buttercream. With my tips and troubleshooting, you got this!
Ingredients
Macaron shells
- 1 cup (100 g) Almond meal
- 7 oz (200 g) Powdered sugar confectioners sugar / icing sugar
- 3 oz (90 g) Egg white (approx 3 large egg)
- ⅛ tsp Cream of tartar optional
- ½ tsp Kosher salt
- ¼ cup (50 g) Caster sugar
- ¼ tsp Strawberry extract (optional)
- 2 drops Pink Gel food coloring
Filling
- 1 cup Strawberry jam Or
- ½ cup Strawberry filling
Swiss meringue buttercream
- 3 (90 g) Egg whites large
- ½ cups (100 g) Sugar granulated
- ⅛ tsp Cream of tartar
- ½ lb (225 g) Butter unsalted, room temperature
- 1 tsp Vanilla extract
Instructions
Macaron shells
- Dry ingredients - Place almond meal and powdered sugar in a food processor. Sift it through a fine-mesh sieve and discard any remains that do not go thru. However, if you have a lot in the sifter - pulse some more and strain again.1 cup Almond meal, 7 oz Powdered sugar
- Whip egg whites - Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed.3 oz Egg white, ⅛ tsp Cream of tartar, ½ tsp Kosher salt
- Sugar - After a minute start adding the granulated sugar one spoon at a time. Once all the sugar has been added, continue to whip on medium-high until stiff peaks.¼ cup Caster sugar
- Color - Add flavor extract and pink gel food coloring. Combine well.¼ tsp Strawberry extract, 2 drops Pink Gel food coloring
- Dry ingredients - Next, fold the almond mixture into the whipped egg whites in three batches.1 cup Almond meal, 7 oz Powdered sugar
- Macronage: Continue to fold the mixture until it is dropping consistency or falls in a figure 8 ribbon. My method: Spread the mixture around in the bowl with a spatula, then bring it back to the center. Do this again and again until you have the right consistency.
- Pipe—Transfer the batter into a piping bag with a round tip (No.12). Pipe similar-sized macarons onto a baking tray lined with parchment paper and a macaron template.Pro tip- templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter.
- Air pockets - Tap the baking tray on the counter several times to remove any air bubbles or air pockets.
- Dry - Leave the baking sheets with macaron shells on the counter in a cool dry place for about 30 to 40 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger.
- Oven - Preheat the oven to 150°C / 300°F / Gas Mark 2
- Bake the macarons for 12 to 15 minutes depending on your oven.
- Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack.
Filling
- You can use store-bought or make your own using the classic jam recipe or microwave jam recipe. Alternatively, you can also use strawberry filling which is less sweet than jam.1 cup Strawberry jam , ½ cup Strawberry filling
Swiss meringue buttercream
- Temper eggs - In the bowl of a stand mixer add the egg whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted.3 Egg whites, ½ cups Sugar, ⅛ tsp Cream of tartar
- Whip - Place the mixer bowl on the stand and start to whip at medium to low speed with a whisk attachment increasing the speed gradually. Whisk to firm peaks, shiny meringue. Continue to whip on low until the bowl feels cool to touch.
- Butter - Once the bowl feels cool to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.½ lb Butter, 1 tsp Vanilla extract
Assemble - Fill & Store
- Pair - Pair similar size macaron shells so you have similar size macarons. Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it's not necessary.
- Fill - Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons.
- Storage - Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait)
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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