why make this recipe
Strawberry Macaron Shells are a delightful treat that brings a sweet and tangy flavor to the classic French cookie. They are not only beautiful to look at but also delicious to eat. These macarons are perfect for special occasions, gifts, or just a fun baking project. Making these treats allows you to impress friends and family with your baking skills while enjoying the taste of fresh strawberries all year round.
how to make Strawberry Macaron Shells
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
Prepare the Strawberry Macaron Shells:
- Start by whipping the egg whites in a mixing bowl until they turn frothy. Gradually add the granulated sugar and continue mixing until you have stiff peaks.
- Sift the almond flour, powdered sugar, and freeze-dried strawberry powder into the bowl. Carefully fold the dry ingredients into the egg whites. Add a drop of fuchsia food coloring to the mixture and gently mix until well combined.
- Pipe the mixture onto a baking sheet lined with parchment paper, creating small circles. Let them sit for about 30 minutes to form a crust.
- Preheat the oven to 150°C (300°F) and bake the shells for about 15-20 minutes, or until they easily lift off the parchment. Let cool completely.
Make the Strawberry Buttercream:
- In a mixing bowl, cream the softened butter until smooth. Gradually add the sifted confectioners’ sugar and freeze-dried strawberry powder. Mix until well combined.
- Add milk or water as needed to adjust the consistency. If desired, melt the white chocolate and fold it into the buttercream for added richness.
To Decorate:
- Pair the macaron shells and pipe the strawberry buttercream onto one shell before placing another on top. Dust with powdered freeze-dried strawberries for an extra touch.
Storage:
- Store the finished Strawberry Macaron Shells in an airtight container in the refrigerator or at room temperature. Enjoy within a few days for the best texture and flavor.
how to serve Strawberry Macaron Shells
Serve Strawberry Macaron Shells on a decorative plate or a cupcake stand. They make an attractive addition to desserts at parties or gatherings. Pair them with a cup of tea or coffee for a delightful afternoon treat.
how to store Strawberry Macaron Shells
To keep your Strawberry Macaron Shells fresh, store them in an airtight container. If you want to keep them for an extended time, consider refrigerating them. Just ensure they are well covered to prevent them from drying out.
tips to make Strawberry Macaron Shells
- Make sure your egg whites are at room temperature for better volume.
- Use a kitchen scale for accurate measurements.
- Properly fold the batter to avoid deflating the egg whites, which may ruin the texture.
- Allow the macarons to dry before baking to achieve a nice glossy finish on the shells.
variation
You can experiment with different flavors by using other types of freeze-dried fruits like raspberries or blueberries in place of strawberry powder. Adding a hint of lemon zest to the buttercream can also enhance the flavor.
FAQs
Q: Can I use fresh strawberries instead of freeze-dried powder?
A: Fresh strawberries may add too much moisture to the macaron batter and can affect the texture. It’s best to stick with freeze-dried strawberries.
Q: Why did my macarons crack while baking?
A: Cracking often happens if the macarons are not rested properly before baking or if the oven temperature is too high. Make sure to follow resting times and check your oven’s temperature.
Q: How can I know when the macarons are done baking?
A: They’re done when they lift off the parchment easily and have a nice shiny surface. The feet should also be well-developed.
With this straightforward guide, you can create delicious Strawberry Macaron Shells that are sure to impress! Happy baking!
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Strawberry Macaron Shells
Ingredients
For the macaron shells
- 100 grams egg whites At room temperature for better volume.
- 100 grams white granulated sugar
- 105 grams almond flour
- 100 grams powdered sugar
- 5 grams freeze-dried strawberry powder
- 1 drop fuchsia food coloring For desired color.
For the strawberry buttercream
- 4 tbsp unsalted butter softened (56 grams)
- 1.5 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 for consistency.
- 56 grams white chocolate Melted for added richness.
- 5 grams powdered freeze-dried strawberries For dusting.
Instructions
Preparation
- Whip the egg whites in a mixing bowl until frothy. Gradually add granulated sugar and continue mixing until stiff peaks form.
- Sift almond flour, powdered sugar, and freeze-dried strawberry powder into the bowl, then fold into the egg whites.
- Add a drop of fuchsia food coloring and gently mix until well combined.
- Pipe the mixture onto a parchment-lined baking sheet, creating small circles. Allow to rest for about 30 minutes to form a crust.
- Preheat oven to 150°C (300°F) and bake shells for about 15-20 minutes, or until they lift easily off the parchment. Let cool completely.
Make the Strawberry Buttercream
- Cream the softened butter until smooth in a mixing bowl.
- Gradually add sifted confectioners’ sugar and freeze-dried strawberry powder; mix until well combined.
- Add milk or water as needed to achieve the desired consistency. Optionally, melt white chocolate and fold it into the buttercream.
Assemble and Decorate
- Pair the macaron shells and pipe strawberry buttercream onto one shell, placing another shell on top.
- Dust the assembled macarons with powdered freeze-dried strawberries.
