Print

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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/strawberry-macaron-shells/