Strawberry Macaron Shells
Delightful French cookies featuring a sweet and tangy strawberry flavor, perfect for special occasions and impressive baking.
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.
Notes
Store the completed macarons in an airtight container in the refrigerator or at room temperature. Best enjoyed within a few days for optimal texture and flavor.