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Strawberry Macarons with Strawberry Buttercream Filling Recipe

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This Strawberry Macarons recipe guides you through creating delicate, airy shells with a smooth, fruity strawberry buttercream filling. Combining almond flour, egg whites, and powdered sugar for the perfect macaron shell, these treats offer a beautiful pop of pink color and irresistible flavor, ideal for special occasions or an elegant dessert.

Ingredients

Scale

Macaron Shells

  • 1⅔ cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites
  • ¼ cup granulated sugar
  • 1–2 drops red or pink food coloring

Strawberry Buttercream Filling

  • 1 stick (8 tablespoons) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 pinch salt
  • 1 tsp vanilla extract
  • ⅓ cup freeze-dried strawberries, finely crushed
  • 3 tablespoons milk (plus more as needed)

Instructions

  1. Preheat Oven: Set your oven to 325°F (163°C) and prepare a baking sheet lined with a silicone baking mat or parchment paper to prevent sticking.
  2. Combine Dry Ingredients: Pulse powdered sugar and almond flour together in a food processor until well combined and lump-free. Sift the mixture into a large bowl for extra smoothness. If no processor is available, sift both ingredients together.
  3. Whip Egg Whites: Beat the egg whites on low speed until foamy. Gradually add the granulated sugar while increasing speed, whipping to stiff peaks where the mixture holds firm shapes.
  4. Fold Ingredients: Gently fold the meringue into the dry ingredient mixture using a silicone spatula. Add the food coloring and mix until the batter is smooth, uniform in color, and thick enough to fall off the spatula in a ribbon without running.
  5. Pipe Macaron Shells: Transfer the batter to a piping bag with a round tip. Pipe 1-inch diameter disks onto the prepared baking sheet, spacing them well to allow for expansion.
  6. Remove Air Bubbles: Firmly tap the baking sheet 5-6 times against the counter to release bubbles. Pop any remaining surface bubbles with a toothpick to ensure smooth shells.
  7. Rest the Shells: Let the piped macarons rest at room temperature for at least 1 hour to form a dry, thin skin on the surface that won’t stick when touched.
  8. Bake the Macarons: Bake in the center rack of the oven for 15 minutes, rotating the pan every 5 minutes to ensure even cooking and browning.
  9. Cool Macarons: Remove from the oven and allow the shells to cool completely on the baking sheet before gently peeling them off.
  10. Pair Shells: Match cooled shells of similar size into pairs, ready for filling.
  11. Prepare Buttercream: Beat softened butter with a hand mixer until creamy and smooth. Gradually add half of the powdered sugar and mix until fully incorporated.
  12. Add Remaining Ingredients: Add the rest of the powdered sugar, salt, vanilla extract, and the finely crushed freeze-dried strawberries. Mix thoroughly to combine all flavors.
  13. Adjust Consistency: Pour in 3 tablespoons of milk and beat for 5 minutes until the buttercream is fluffy and smooth. Add additional milk gradually if needed to achieve the desired spreading consistency.
  14. Assemble Macarons: Pipe the buttercream onto one shell of each pair. Sandwich with the matching shell to complete your strawberry macarons.

Notes

  • Resting the macaron shells before baking is crucial to developing their characteristic smooth tops and feet around the edges.
  • Use a silicone baking mat or parchment paper to prevent sticking and promote even baking.
  • Freeze-dried strawberries add intense flavor without adding moisture that could affect the buttercream consistency.
  • For best results, allow assembled macarons to mature in the refrigerator for 24 hours before serving; this enhances flavor and texture.
  • When folding the meringue into the dry ingredients, avoid overmixing to maintain proper batter consistency.

Keywords: strawberry macarons, French macarons, almond macarons, strawberry buttercream, baked dessert, French pastry

Find it online: https://platedandproud.com/strawberry-macarons-with-strawberry-buttercream-filling-recipe/