Description
Delicious strawberry-flavored macarons with a smooth texture and vibrant color.
Ingredients
Scale
- 100 grams egg whites (aged, at room temperature)
- 100 grams granulated sugar
- 105 grams almond flour (finely sifted)
- 105 grams powdered sugar
- 7 grams freeze-dried strawberry powder (sifted)
Instructions
- Prepare your tools and ingredients: Macarons are all about precision, so weigh everything with a kitchen scale. Line two baking sheets with parchment or silicone mats, and set up your piping bag with a round tip. Sift your almond flour, powdered sugar, and freeze-dried strawberry powder together. This ensures your strawberry macaron shells come out smooth and lump-free.
- Make the meringue: In a clean, grease-free bowl, start whipping your egg whites until they become foamy. Gradually add the granulated sugar and beat to stiff peaks. You’ll know the meringue is ready when it forms glossy, pointed peaks that stand tall.
- Fold in the dry ingredients: Add the sifted almond flour, powdered sugar, and strawberry powder mixture to your meringue in two additions. Begin folding gently using a spatula. The batter should become smooth and flow slowly off the spatula like thick lava. This stage is called macaronage, and it’s crucial—undermix and your macarons will be lumpy, overmix and they’ll spread too thin.
- Pipe the macarons: Transfer the batter into a piping bag and pipe even rounds onto your prepared trays. Tap the trays firmly on the counter a few times to pop any air bubbles. Use a toothpick to smooth out any bumps or burst bubbles.
- Rest the shells: Let the piped shells sit at room temperature for 30 to 60 minutes, or until a skin forms on top. You should be able to touch them lightly without batter sticking to your finger. This resting time is what helps form that signature macaron “foot” during baking.
- Bake to perfection: Preheat your oven to 310°F (155°C). Bake the shells for 15 to 20 minutes, rotating the trays halfway through. You’ll know they’re done when they’ve risen with nice feet and come off the parchment cleanly.
- Cool and fill: Allow the strawberry macaron shells to cool completely before removing from the trays. Then, pair up similar-sized shells and fill them with your choice of filling—strawberry buttercream, lemon curd, or even white chocolate ganache all work wonderfully.
Notes
- Make sure your egg whites are aged at room temperature for best results.
- Double-check your measurements for accuracy in macaron making.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 10 grams
- Sodium: 5 mg
- Fat: 3 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 14 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 0 mg