The Perfect Strawberry Macarons A French Pastry Delight

Macarons are delicate, colorful French pastries known for their crisp shells and soft, chewy interiors. These sweet treats come in a variety of flavors and fillings, but one of the most popular choices is strawberry. Strawberry macarons are beloved for several reasons. Firstly, the vibrant pink color of the shells and the fruity, sweet filling are visually appealing, making them a standout dessert. Secondly, strawberries offer a classic, universally loved flavor that pairs perfectly with the almond-based shells and creamy buttercream filling. Furthermore, strawberry macarons are often seen as a symbol of elegance and sophistication, making them a popular choice for special occasions such as weddings, birthdays, and afternoon tea. The combination of delicate flavors, beautiful appearance, and luxurious appeal makes strawberry macarons a favorite among macaron enthusiasts worldwide.

Why is this the best recipe?

Balanced Flavors: The recipe combines the delicate almond flavor of the macaron shells with the sweet and fruity flavors of strawberry jam and buttercream, creating a perfectly balanced taste experience. Texture: The macaron shells are crispy on the outside and chewy on the inside, while the buttercream and jam add a creamy and smooth texture to the filling, providing a delightful contrast. Aesthetic Appeal: The pink color of the macaron shells, combined with the beautiful swirls of the buttercream and jam, creates a visually stunning treat that is perfect for special occasions or as a gift. Versatility: This recipe can be easily customized by using different flavors of jam or extract to suit your preferences. You can also experiment with different food coloring to create a variety of colored macarons. Texture Harmony: The combination of the soft buttercream and jam with the crispy macaron shells creates a harmonious texture profile that is both satisfying and indulgent. Crowd Pleaser: Strawberry is a universally loved flavor, making these macarons a hit at parties, gatherings, or as a special treat for yourself. The combination of flavors and textures is sure to impress anyone who tries them.

Step-by-step: French Strawberry Macarons

Macaron shells

Dry ingredients – Place almond meal and powdered sugar in a food processor. Sift it through a fine-mesh sieve and discard any remains that do not go thru. However, if you have a lot in the sifter – pulse some more and strain again.Pro tip – pulsing and staining will ensure you have a flour consistency. So do not skip this step.

Whip egg whites – Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed.Pro tip – the cream of tartar helps stabilize the egg whites. You can omit but it is especially helpful when making macarons in warm weather or humid places. Sugar – After a minute start adding the granulated sugar one spoon at a time. Once all the sugar has been added, continue to whip on medium-high until stiff peaks.Pro tip – adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down. Color – Add flavor extract and pink gel food coloring. Combine well.Pro tip – it is important to use gel-based food coloring as water-based colors will thin the macaron batter causing the shells to spread thinly.

Fold in – Next, fold the almond mixture into the whipped egg whites in three batches.Pro tip – use a spatula and fold the mixture until you have no dry almond flour left behind. Macronage – Continue to fold the mixture until you have a dropping consistency or the mixture falls in a figure 8 ribbon.My method – Spread the mixture around in the bowl with a spatula then bring it back to the center. Do it again and again until you have the right consistency.

Pipe – Transfer batter into a piping bag with a round tip (No.12). Pipe similar size macarons onto a baking tray lined with parchment paper and a macaron template.Pro tip– templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter. Air pockets – Tap the baking tray on the counter several times to remove any air bubbles or air pockets.Pro tip – Tapping helps the air pockets rise to the top and release. That way you won’t have big holes in your shells. If necessary use a toothpick to pop these air bubbles.

Dry – Leave the baking sheets with macaron shells on the counter in a cool dry place for about 30 to 40 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger.Pro tip – In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it – you are good to go. Oven – Preheat the oven to 150°C / 300°F / Gas Mark 2Pro tip – I usually start my oven at about 20 minutes because that’s how long it takes in my home. Bake the macarons for 12 to 15 minutes depending on your oven.Pro tip – some ovens can take up to 18 minutes. The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty also called macaron feet. Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack.Pro tip – trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.

Filling

You can use store-bought or make your own using the classic jam recipe or microwave jam recipe. Alternatively, you can also use strawberry filling which is less sweet than jam.

Swiss meringue buttercream

Watch my video and step-by-step progress for Swiss Meringue Buttercream Temper eggs – In the bowl of a stand mixer add the egg whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted.Pro tip – stick a clean finger into the egg whites if it’s not grainy it’s ready Whip – Place the mixer bowl on the stand and start to whip at medium to low speed with a whisk attachment increasing the speed gradually. Whisk to firm peaks, shiny meringue. Continue to whip on low until the bowl feels cool to the touch. Butter – Once the bowl feels cool to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.Pro tip – Touch the mixer bowl. If it’s still warm wait, and run the mixer on low until it cools.

Assemble – Fill & Store

Pair – Pair similar size macaron shells so you have similar size macarons. Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it’s not necessary. Fill – Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons. Storage – Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait)Pro tip – these can be frozen in the freezer for months. Enjoy.

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