Strawberry Macarons
February 27: National Strawberry Day
The pride of Poteet is the annual Strawberry Festival. The tiny town has a Texas-sized celebration of the luscious red fruit. We have a “berry” good time sampling the shortcakes, breads, pies, cheesecakes, ice cream, shaved ice, jams/jellies/preserves and many other strawberry delicacies. But we have not seen strawberry macarons anywhere on the menu yet! In the meantime, we can make them at home with a farm-fresh filling from pureed strawberries organically grown in Texas. And even though the Poteet Strawberry Festival and strawberry season are still a few months away, we can still enjoy strawberry macarons on National Strawberry Day and throughout the year.
Recipe
(Adapted from I Love Macarons by Hisako Ogita)
For the stawberry macarons
- 1 cup almond flour/meal
- 1 cup powdered sugar
- 3 egg whites (aged overnight at room temperature)
- 1 cup sugar
- ½ cup water
- ½ teaspoon strawberry flavoring/extract
- pink food coloring (we used Wilton brand)
Directions
Sift the almond flour/meal with the powdered sugar. Make a simple syrup to stabilize the egg whites by boiling the sugar and water together until it reaches a temperature of 245 degrees F on a candy thermometer (or until it reaches a soft ball stage).
Whip the egg whites until peaks form. Pour the simple syrup into the egg whites and whip again until stiff and glossy. Stir in the almond flour/meal-sugar mix until the consistency “flows like magma.” Stir in the strawberry flavoring.
Tint the macaronage with pink food coloring. Make the desired shade slightly darker as the macarons will bake a lighter color. Fill a pastry bag with a large round tip. Pipe one-inch discs on a parchment paper on top of an insulated baking sheet. Let the discs air dry to develop a thin skin for at least 30 minutes. Bake in a preheated oven at 300 degrees F for about 15 minutes. Watch the “feet” develop, but be careful not to brown or burn the macarons.
Remove from the oven and let cool for 15 minutes. Peel off the macarons from the parchment paper. Sort by size and match pairs. Make the filling.
For the strawberry buttercream filling
(Adapted from Sprinkles)
- ¼ cup whole strawberries
- ½ cup (1 stick) unsalted butter, slightly softened
- pinch of salt
- 1 ¾ cup powdered sugar, sifted
- ¼ teaspoon vanilla
Directions
In a blender, puree the strawberries. In a mixing bowl, cream the butter with a pinch of salt. Gradually blend in the powdered sugar until well combined and fluffy. Mix in 1 ½ tablespoons of strawberry puree (reserve the rest for another recipe). Stir in the vanilla. Fill a piping bag with a large round tip. Pipe in the filling and sandwich the macarons together. Refrigerate for at least 30 minutes to let the filling set. Bring to room temperature before serving.
Notes
- Click on our Mac Attack page to see more macarons.
March 1, 2011 at 4:17 pm
You have beautiful macarons. The rose/pink really came through! I shall try Wilton then. I’m very new to using food coloring. I think I’m going to have a lot of fun!
Thank you for sharing!
March 6, 2011 at 12:21 am
Those are perfect macarons, some of the most perfect I’ve ever seen and such a pretty shade of pink. Love Sprinkles strawberry buttercream..great idea for a filling!
May 20, 2011 at 12:21 am
[…] made strawberry macarons filled with strawberry buttercream (half of the above frosting […]
June 7, 2011 at 11:59 am
HEY. The macarons look amazing. For the icing: I was wondering if the powdered sugar needs to be sifted before or after weighing?:D
June 7, 2011 at 4:20 pm
Hi! Thanks for visiting our blog. Glad you like the strawberry macarons. General rule I learned for sifting before or after: If the recipe says “sifted powdered sugar,” then sift before measuring. If the recipe says “powdered sugar, sifted,” then sift after measuring. I sift to get the lumps out of the sugar. But sometimes I get lazy and just dump it all in and the icing still turns out delicious! Some chefs say its a personal preference, but it’s still a good habit to sift when the recipe says so. Good luck with your cooking adventures! 🙂
May 6, 2012 at 11:29 pm
This looks SO good. I think I’ll try them. I have a baking competition coming up, and I think this will win!(: it looks so easy to make, too!
May 9, 2012 at 2:30 am
[…] make another batch. This time, I followed a recipe that called for much, much less powdered sugar (here), and allowed me to use my stand mixer instead of my rather poor substitute for a food […]
May 24, 2012 at 1:50 am
how do you know how much 1/4 cup of whole strawberries are?
May 25, 2012 at 5:31 pm
Depends on the size of the strawberries (sometimes they’re jumbo in Texas). We slice the whole berries then put them in a measuring cup to fill 1/4 cup. Slicing them also makes it easier to puree. You only need 1 1/2 tablespoons of pureed strawberries to go in the buttercream. So you can even just mash 1 or 2 strawberries to suit your tastes.
May 26, 2012 at 3:27 am
thank you!!!!
May 2, 2013 at 7:15 pm
These look amazing and delicious! I love, LOVE their feet. I always fail when baking macarons.. Mines never turn out like that – I’m not sure if it’s the humidity or my mixing, haha. So when you do put them in the oven, do you bake it on the top rack or bottom? I have a simple whirlpool oven/ stove, nothing fancy ^_^ Great post!
September 23, 2013 at 8:06 pm
Where did u get those cups u put the macarons in? Pr what are they called? I’ve been looking for those!!
September 26, 2013 at 2:16 am
I use Wilton’s mini treat cups or the mini cupcake cups. Bought them at JoAnns:
http://www.joann.com/wilton-1-75-round-treat-cups-24pk-white/zprd_02414142a/
Hope you can find them at your local craft store, too. Good luck!