Description
Strawberry Macaron Shells made with freeze-dried strawberry powder and filled with a creamy strawberry buttercream. These delicate French cookies offer a fruity twist and a gorgeous color—perfect for gifting or special occasions.
Ingredients
Strawberry Macaron Shells:
- 100 grams egg whites
- 100 grams white granulated sugar
- 105 grams almond flour
- 100 grams powdered sugar
- 5 grams freeze-dried strawberry powder
- 1 drop fuchsia food coloring (gel only)
Strawberry Buttercream:
- 4 tbsp unsalted butter, softened (56 grams)
- 1 1/2 cups confectioners’ sugar, sifted (187.5 grams)
- 1/3 cup freeze-dried strawberry powder (about 30 grams)
- 2 to 4 tbsp milk or water, as needed
To Decorate:
- 56 grams white chocolate
- 5 grams powdered freeze-dried strawberries
Instructions
1. Prepare all macaron shell ingredients and line two baking sheets with parchment or silicone mats.
2. Sift powdered sugar, almond flour, and strawberry powder together; discard large chunks.
3. Make a double boiler by placing a bowl over a pot with simmering water. Add egg whites and sugar, whisking until frothy and sugar is dissolved.
4. Transfer mixture to a stand mixer. Whip gradually from low to high speed until stiff, glossy peaks form.
5. Fold dry ingredients into the meringue along with food coloring. Fold until batter flows slowly and ribbons off the spatula.
6. Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles on prepared trays.
7. Bang trays on the counter to release air bubbles. Pop any bubbles with a toothpick.
8. Rest shells at room temperature 20–40 minutes, until surface is dry to the touch.
9. Preheat oven to 325°F. Bake one tray at a time, rotating halfway through. Bake for 15–20 minutes until shells have feet and aren’t jiggly.
10. Let shells cool completely before removing from mats.
11. To make buttercream, beat butter until creamy. Add powdered sugar and strawberry powder. Beat until fluffy, adding milk or water if needed for consistency.
12. Transfer buttercream to a piping bag. Pipe a dollop onto half the shells.
13. Melt white chocolate and drizzle over remaining shells. Sprinkle with strawberry powder to decorate.
14. Sandwich macarons together and let mature in fridge 1–2 days for best flavor and texture.
Notes
Always use gel food coloring—liquid versions can ruin the meringue.
Weigh freeze-dried strawberry powder after sifting to ensure accuracy.
Avoid grease by wiping bowls, whisks, and mats with vinegar before use.
Use an oven thermometer to ensure accurate baking temperature.
Adjust baking time and tray rotation depending on your oven’s heat distribution.
Macaron yield varies based on how big you pipe the shells and how thick or runny your batter is.