Strawberry Macarons
Rated 5.0 stars by 1 users
Category
Recipes
Servings
30
Prep Time
105 minutes
Cook Time
45 minutes
Pretty in pink and packed with berry flavor, these strawberry macarons are perfect for tea parties, Valentine's Day, bridal showers, or anytime you’re feeling fancy!
Ingredients
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1 ½ cups finely-ground almond flour
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1 ¾ cup confectioner’s sugar
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1 tablespoon Ann Clark Strawberry Powder
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⅔ cups (5 large egg whites) fresh egg whites, room temperature, divided
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1 drop Ann Clark’s Fuchsia Gel Color
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1/16 teaspoon sea salt
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1/16 teaspoon cream of tartar
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⅔ cup granulated sugar
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3 tablespoons water
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8 tablespoons (1 stick) unsalted butter, room temperature
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3 cups confectioner’s sugar
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6 tablespoons Ann Clark’s Strawberry Powder
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6 tablespoons whole milk
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Silpat
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Stand mixer with paddle attachment or electric mixer
Shells
Filling
Equipment Needed:
Directions
Make the shells:
Sift almond flour, powdered sugar and strawberry powder through a fine-mesh strainer, in a large bowl.
Using a rubber spatula, mix 1/3 cup egg whites, gel color and salt to the large bowl. Set aside.
Meanwhile, add remaining 1/3 cup egg whites and cream of tartar to stand mixer with whisk attachment. Start the mixer on low speed.
Meanwhile, add granulated sugar and water into a small clean saucepan over medium-high heat.
Once the cooked sugar mixture reaches 230° F turn up the mixer to medium-high speed
Once the sugar mixture reaches 240° F, remove from the heat and pour into the mixer while running until stiff peaks form.
Fold 1/3 of meringue into the reserved large bowl to lighten until combined.
Add remaining meringue using a j-fold to incorporate ingredients and to deflate mixture to look shiny and flow smoothly.
Meanwhile, pre-heat oven 285° F. Prepare 3 large-rimmed baking pans with silicone mats or parchment paper.
Using a piping bag and large straight tip, place the mixture into the bag and pipe even circles onto the prepared sheets, about 1 inch apart, about 20 circles per tray.
Tap pan 4-6 times on table to get rid of air bubbles and then using a toothpick poke and remove any bubbles you see on the surface. Set aside and let skin form on top.
Bake in preheated oven, 1 sheet at a time, for about 15 minutes total, rotating halfway through.
Make the filling:
Place butter, 3 cups confectioners' sugar, 6 tablespoons strawberry powder in the stand mixer with paddle attachment until lightened.
Add the milk, scraping as needed, to lighten the filling to make it pipeable.
Assemble:
Match shells with each other with like sizes.
Pipe filling onto one side of the shell and sandwich with the other side/match.
Recipe Note
Enjoy!
Notes & Tips:
- To make ahead: You can make the shells and filling the day prior to assembly.
- Assemble macarons ahead of time and chill overnight to mature and deepen the flavor.
- Macarons can be frozen in an airtight container for up to 1 month, or refrigerated in an airtight container for up to 7 days.
Photo by Laura Kanya
