Hello friends! Today I am bringing another Macaron recipe! These are my beautiful and delicate Strawberry Macarons!
I actually made a video about how to make these macarons. If you follow my blog, you will know I have just gotten into making videos of my recipes. I made one for my Strawberry Cupcakes, one for my Chocolate Strawberry Cupcakes, and one for my Peanut Butter Chocolate Cake.
Yes, the videos are pretty basic and I need to learn how to frame my subject a little bit better with the camera. But I guess everyone must get started somewhere.
I will post the video of how I made my Strawberry Macarons here soon, when I am done editing it. It takes me hours to edit the videos, and I completely lose myself in the flow, because I am finding that I really love editing videos!
I am also currently working on another project, it’s a Macaron e-book, where I want to teach people all the tips and tricks I know of how to make macarons. And that’s also the reason why I am starting to make videos, because just explaining here in my blog is not enough for me sometimes. I want to actually show you what the batter is supposed to feel and look like, and videos are the best way to do it.
So stay with me while I go through all this learning, so maybe I can be of better service to YOUR learning.
I made these in two different colors, but you can make them all the same color if you want to. Same thing with the frosting. I made a swirled frosting, but you can make just one color frosting if you would like.
If you wish to make the swirled frosting, simply divide the frosting between two bowls before adding the powdered freeze dried strawberries to it. Add the powder only to the one bowl.
Then, lay a piece of plastic wrap on the counter. Spread the strawberry frosting on top.
And then top it off with the white frosting.
Roll the plastic wrap over so it can be turned into a log. Insert it in the piping bag, fitted with your tip of choice. And you are ready to pipe away.
I guess you can say I’m a fan of the swirl frosting.
I am also a fan of these Strawberry Macarons, that were not just pretty to look at, but delicious to taste too.
Probably because I love all things strawberry in the world, so how would I not love one of my favorite cookies in the strawberry flavor, right?
Who’s with me?
And even though it’s winter time, I am all about baking with strawberries, since they are so delicious and readily available at the stores. I do love seasonal food, but couldn’t wait for strawberries any longer. Plus Valentine’s Day is right around the corner, and strawberries are super romantic.
These could even be Valentine’s Day macarons! How about that!
I hope you try my Strawberry Macarons, and hopefully I can show you how to make them in the videos soon!
Also, remember I have many other macaron recipes on my blog. Just click here to see more Macaron flavors.
If you are new to making macarons, check out my Matcha Macarons post, where I go over some main tips and techniques. On my Raspberry Macarons post, I talk about Almond Flour, brands, sifting methods, etc. On my Espresso Macarons post, I answer common questions about making macarons. On my Lemon Macarons post, I talk about macaron shelf life and storage. Check them out! And also, there are tones of other resources online that can help you.
I hope you have a great day and big thanks for being here and reading my blog. Hope you loved my Strawberry Macarons as much as I loved making them.
These are my Strawberry Macarons, filled with a delicious Strawberry Cream Cheese Frosting, made with freeze dried strawberries
- 3 egg whites 100 grams, 3.5 oz
- 1/2 cup white granulated sugar 100 grams, 3.5 oz
- 1 cup almond flour 96 grams, 3.4 oz
- 3/4 cup powdered sugar 90 grams, 3.17 oz
- Food coloring optional
Strawberry Cream Cheese Frosting
- 2.6 oz cream cheese softened (1/3 cup, 73 grams)
- 1.3 oz unsalted butter softened (2.5 tablespoons, 36 grams)
- 1 1/3 cup powdered sugar 6 oz, 170 grams
- 1/2 teaspoon vanilla extract
- 0.5 oz freeze dried strawberries 14 grams
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Line two baking sheets with parchment paper or silicon mat.
- Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Now you can finally start.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
- Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
- Pour powdered sugar and almond flour into stiff whites.
Start folding gently forming a letter J with a spatula.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
- If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion.
If you want to make the shells into two different colors, I advise to split the batter into two bowls before the batter reaches the point of being ready. Because once you add the food coloring, you will have to fold more to incorporate the food coloring, and you don’t want to overmix the batter at this point.
- Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
- Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller then the other, maybe you have to rotate the tray again.
- Bake for around 2-4 more minutes. Really keep an eye out, not to overbake.
- When baked, the macarons will have a deeper color and formed feet.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Strawberry Cream cheese Frosting
- Pulse freeze dried strawberries in processor until they are a fine powder. If you are using the freeze dried strawberry powder, skip this step.
- Sift freeze dried strawberries and powdered sugar together. Set aside.
- Cream cream cheese and butter for 3 minutes until smooth and fluffy.
- Add sifted powdered sugar and strawberry, mix on low until mixed in. Turn speed to medium and beat for a couple minutes. Add vanilla.
- Cream until well combined, scraping the bottom of the bowl.
- Place frosting in a bag lined with your favorite tip.
- If you want to make the swirled frosting, simply split the frosting between two bowls and just add the freeze dried strawberries to one of the bowls, instead of sifting the strawberries with the powdered sugar.
Lay a piece of plastic wrap on the counter. Spread the strawberry frosting on top. And then top it off with the white frosting. Roll the plastic wrap over so it can be turned into a log. Insert it in the piping bag, fitted with your tip of choice. And you are ready to pipe away.
- Pipe some of the buttercream on top of a macaron shell and top it with another shell.
- Store macarons in the fridge for up to 5 days, and in the freezer for up to 2 months, in an airtight container.