Strawberry Macaron Shells

Why Make This Recipe

Strawberry Macaron Shells are delightful, vibrant treats that not only taste amazing but also impress with their delicate beauty. If you want to add a touch of elegance to your dessert table or simply indulge in a sweet moment, these macarons are a perfect choice. With their crunchy outside and soft, chewy inside, they bring joy to anyone who tastes them. Plus, the hint of strawberry adds a refreshing flavor that is ideal for spring and summer.

Making these macarons from scratch allows you to customize your flavors and fillings, making them even more special. Once you grasp the basics of macaron-making, you can experiment with different flavors, colors, and fillings, opening up a world of delicious possibilities.

How to Make Strawberry Macaron Shells

To make Strawberry Macaron Shells, follow these straightforward steps. Be sure to have all your ingredients measured and ready before you start, as the process is important for success.

Ingredients:

• 100 grams egg whites
• 100 grams white granulated sugar
• 105 grams almond flour
• 100 grams powdered sugar
• 5 grams freeze-dried strawberry powder
• One drop of fuchsia food coloring
• 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
• 56 grams white chocolate
• 5 grams powdered freeze-dried strawberries

Directions:

Step 1: Prepare Your Equipment and Ingredients

Before you begin, gather all your tools. You will need a mixing bowl, a whisk or an electric mixer, a sifter, a rubber spatula, piping bags fitted with round tips, and parchment paper or silicone baking mats for lining your baking sheets. Preheat your oven to 150°C (300°F).

Step 2: Make the Macaron Batter

1. Whip the Egg Whites: In a clean mixing bowl, add the egg whites. Using a whisk or an electric mixer, beat the egg whites on medium speed until they become foamy. Gradually add the granulated sugar while continuing to whisk. Increase the speed to high and whip until stiff peaks form. The mixture should be glossy and hold firm peaks.
2. Combine Dry Ingredients: In a separate bowl, sift together the almond flour, powdered sugar, and freeze-dried strawberry powder. This process helps to create a fine flour mixture that will incorporate easily into the egg whites.
3. Combine the Mixtures: Gently fold the dry ingredients into the whipped egg whites using a rubber spatula. Be careful to not over-mix; aim to combine until the mixture flows like lava but still holds its shape. If you’re using the fuchsia food coloring, add it during this step to reach your desired shade.
4. Pipe the Macarons: Transfer the macaron batter to a piping bag. Line your baking sheets with parchment paper or silicone mats. Pipe small circles about 3 cm in diameter onto the sheets. Tap the baking sheets firmly against the counter to remove any air bubbles.
5. Rest the Shells: Allow the piped macarons to rest at room temperature for about 30-60 minutes, or until you can touch the surface without it sticking to your finger. This helps form a skin, lending a perfect texture to the shells.
6. Bake the Shells: Bake in the preheated oven for 15-18 minutes, or until the macarons have risen and formed their signature “foot” at the base. Let them cool completely on the baking sheets before transferring them.

Step 3: Prepare the Strawberry Buttercream Filling

1. Make the Buttercream: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add in the sifted confectioners’ sugar and the freeze-dried strawberry powder. Mix until combined.
2. Adjust Consistency: If the mixture is too thick, add milk or water a tablespoon at a time until you reach a spreadable consistency.
3. Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring in between, until smooth. Let it cool slightly before folding it into the buttercream filling. This will add a rich flavor and smooth texture.

Step 4: Assemble the Macarons

1. Fill the Shells: Pair the macaron shells, matching similar sizes. Pipe or spoon a small dollop of the strawberry buttercream onto the flat side of one shell and gently top it with another shell, pressing down lightly.
2. Decorate (Optional): For a fancy touch, sprinkle a tiny pinch of powdered freeze-dried strawberries on top of your macarons or around the edges of the buttercream filling.

Step 5: Storage

Store your Strawberry Macaron Shells in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage; just ensure they are well sealed. Before serving, allow the macarons to come to room temperature for the best texture.

How to Serve Strawberry Macaron Shells

When it’s time to serve your Strawberry Macaron Shells, arrange them on a pretty plate or a tiered stand for an elegant presentation. Consider pairing them with a cup of tea or coffee, as they make a lovely afternoon treat. For special occasions, these macarons can be part of a dessert buffet, adding a pop of color and flavor.

How to Store Strawberry Macaron Shells

To ensure your Strawberry Macaron Shells stay fresh, store them in an airtight container at cool temperatures. If you make them a day or two in advance, they often taste even better as the flavors meld together. Be mindful of humidity; macarons are sensitive to moisture, so avoid storing them in damp areas.

If you want to keep them longer, freeze the assembled macarons. Layer them with parchment paper in an airtight container, and they can last for several weeks in the freezer. When you’re ready to enjoy them, leave them out to thaw for about 30 minutes at room temperature.

Tips to Make Strawberry Macaron Shells

1. The Right Egg Whites: Use egg whites that have been aged for at least 24 hours in the refrigerator for best results. This helps to improve the meringue’s stability.
2. Sifting Matters: Don’t skip the sifting step for your dry ingredients. This helps eliminate any lumps and ensures a smooth batter.
3. Practice Piping: If you’re new to piping, practice on parchment paper by drawing circles beforehand. This will help you pipe your macarons with confidence.
4. Oven Calibration: All ovens are different. It may take a few tries to understand your oven’s behavior. Keep an eye on your macarons the first few times you bake them to avoid overcooking.
5. Temperature Control: Avoid making macarons on a very humid day, as moisture can prevent the shells from drying properly.

Variation

While Strawberry Macaron Shells are delightful as is, you can easily adapt this recipe to create different flavors. Here are some ideas for variations:

1. Chocolate Macarons: Replace the freeze-dried strawberry powder with cocoa powder for a rich chocolate flavor.
2. Lemon Macarons: Use lemon juice powder in place of strawberry powder and add lemon zest to the buttercream for a citrus twist.
3. Matcha Macarons: Incorporate matcha powder for a beautiful green color and a unique flavor profile.
4. Mixed Fruit Variations: Try using other freeze-dried fruits like raspberries or blueberries to change the filling and color.

FAQs

Can I use fresh strawberries instead of freeze-dried ones?

Using fresh strawberries can add moisture to your batter, which is not ideal for macaron-making. Freeze-dried strawberries are preferred as they provide flavor without altering the consistency.

What can I do if my macaron shells crack while baking?

Cracked shells may indicate that the oven was too hot, or the macarons didn’t rest long enough before baking. Make sure to follow the resting steps closely and check your oven’s temperature.

Why are my macaron shells flat and not rising?

Flat macarons often result from over-mixing your batter, which deflates the meringue. Make sure to fold gently until just combined, and verify that your egg whites are whipped to stiff peaks.

How can I make sure my macarons have the perfect “foot”?

The “foot” on macarons is created when the batter is piped and allowed to form a skin before baking. Waiting until the surface feels dry to the touch before baking is key, along with proper oven temperature.

Can I make macarons without almond flour?

Almond flour is essential for traditional macarons. However, you could use other nut flours or even sunflower seed flour for nut-free options, but the flavor and texture would vary.

With these steps, tips, and variations, you are well on your way to mastering Strawberry Macaron Shells. Happy baking!

Strawberry Macaron Shells

Print Recipe

Delicate and vibrant strawberry-flavored macarons with a soft, chewy inside and a crunchy exterior, perfect for spring and summer.

• Author: lila-monroe
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 48 minutes
• Yield: 24 macarons 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 100 grams egg whites
• 100 grams white granulated sugar
• 105 grams almond flour
• 100 grams powdered sugar
• 5 grams freeze-dried strawberry powder
• One drop of fuchsia food coloring
• 56 grams unsalted butter, softened
• 187.5 grams confectioners’ sugar, sifted
• 30 grams freeze-dried strawberry powder
• 2 to 4 tbsp milk or water, as needed
• 56 grams white chocolate
• 5 grams powdered freeze-dried strawberries

Instructions

1. Prepare your equipment and ingredients. Preheat your oven to 150°C (300°F) and gather your tools.
2. Whip the egg whites on medium speed until foamy, adding granulated sugar gradually, then whisk to stiff peaks.
3. Sift the almond flour, powdered sugar, and freeze-dried strawberry powder in a separate bowl.
4. Fold the dry mixture into the egg whites until just combined and flows like lava. Add food coloring if desired.
5. Pipe small circles onto lined baking sheets and tap to remove air bubbles.
6. Rest the piped macarons at room temperature for 30-60 minutes until they form a skin.
7. Bake for 15-18 minutes until risen and firm, then cool completely.
8. Beat softened butter, then gradually add sifted confectioners’ sugar and freeze-dried strawberry powder to make the buttercream.
9. Adjust the buttercream consistency with milk or water as needed, then fold in melted white chocolate.
10. Assemble by pairing macaron shells and filling with buttercream, then top with another shell.
11. Store in an airtight container in the refrigerator for up to a week or freeze for longer storage.

Notes

Use aged egg whites for better meringue stability. Be mindful of humidity when making macarons.

Nutrition

• Serving Size: 1 macaron
• Calories: 80
• Sugar: 7g
• Sodium: 25mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 15mg

Keywords: macarons, desserts, strawberry dessert, French pastry, delicate candy