Hello my dearests! Today we are making these Strawberry Mint Macarons. Hope you enjoy it!
Let’s start by saying, these are absolutely delicious macarons. I have a tone of macaron ideas everyday, and I try to tackle as many as possible.
All of a sudden I had the idea for these Strawberry Mint Macarons the other day, and this idea moved up on the list, above all desserts I was planning for the week. Because it seemed too good to pass up on it.
These delicious Strawberry Mint Macarons have a pink macaron shell, are filled with strawberry jam, and mint buttercream.
Who else loves the combo green and pink? I absolutely do. Which is why I love my green and pink macarons!
I gotta say, guys, thank you so much for this opportunity to be here sharing my macarons with you all. Seriously, I am so thankful for my readers, for allowing me to be a food blogger.
My dreams came true and I became a full-time food blogger, and that’s such a magical thing for me, because I am so in love with baking, and sharing my tips and recipes with everyone.
I am specially thankful with the macaron baker community that follows me. Each one of you rocks so much!
And I will also go ahead and say, feel free to send me an email or a dm on instagram if you have any macaron questions.
I have lots of people messaging me with questions as to what may have gone wrong with their batches. It does help if you have a picture of your macarons to show me.
When making macarons, lots of things can go wrong. I am almost done working on a very detailed troubleshooting guide for my macaron eBook. It’s taking me some time, because I am trying to get pictures of all the mistakes, so you have a visual guide as well. So, I have to purposely ruin batches in order to get pictures to make this guide. Which is kind of fun in a way. Who would know that some day I would be actively trying to mess up making macarons.
So in the meantime while my troubleshooting guide isn’t ready, please don’t hesitate to contact me with any questions you may have. And like I said, having a picture will help a lot.
Sometimes more than one thing may have gone wrong, so all we can do is guess. But as you bake them more and more, you will gain more confidence, and at some point you may even be able to identify the mistakes yourself.
For example, at this point, I know exactly what the batter is supposed to look and feel like at each stage, so if I am making macarons and I am not really paying attention, or I am in la la land, or trying to keep my 3 year old from dumping all of my almond flour on top of his dump truck toys, I will know that my batch didn’t work because, in the midst of all of that, I overwhipped my meringue, or something (true story from a few weeks ago).
Something else that might help is the fact that I have made a video tutorial on my last macaron post Kiwi Macarons, where you can see the stages of the macaron making, and see what the batter is supposed to look like.
The tutorial isn’t as detailed as I would like, because the focus was to show how I made the Kiwi Macaron shells. However, I enjoyed making that tutorial so much, you might be seeing some more macaron videos in the future.
For more macaron ideas besides this lovely Strawberry Mint Macarons, check out some of my Macaron posts. I have tones of macaron recipes.
Here are some you can check out:
- Toffee Macarons
- Blackberry Macarons
- Strawberry Macarons
- Pomegranate Macarons
- Funfetti Macarons
- Coffee Macarons
- Raspberry Macarons
- Espresso Peanut Butter Macarons
- Salted Caramel Macarons
- Neapolitan Macarons
Throughout all of my posts, I also offer tones of tips and tricks on how to make macarons! Make sure to check them out!
Thank you so much for reading my blog and enjoying these Strawberry Mint Macarons with me today!
Have a beautiful day, wherever you are!
Strawberry Mint Macarons
- 100 grams egg whites
- 100 grams white granulated sugar
- 105 grams almond flour
- 105 grams powdered sugar
- Food coloring I used a couple of drops of pink
- 1 cup strawberries fresh or frozen 283 grams
- 3 tbsp maple syrup you can use granulated sugar or other sweetener instead
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1 cup confectioners’ sugar sifted
- 4 tbsp unsalted butter softened
- 1/4 tsp mint extract
Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Line two baking sheets with parchment paper or silicone mat.
Measure out all of the ingredients.
Sift the powdered sugar and almond flour together. Set aside.
Place the egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of barely simmering water, whisk the whites and sugar until frothy and the sugar is completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking the mixture over the water bath.
Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook.
- Transfer mixture to the bowl of a stand mixer.
With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to high 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.
Whisk until stiff peaks have formed. When you pull your whip up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending to the side.
Pour the sifted powdered sugar and almond flour into the stiff meringue.
- Start folding gently forming a letter J with a spatula. Add the food coloring at this point, if using.
How to know when to stop folding the batter: 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.
First, pick up some batter with the 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.
There’s another test you can do. I call it the Teaspoon test.
Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds. Test again.
- 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.
When you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly the batter is ready. The batter will keep flowing off the spatula non-stop, but not too quickly.
Transfer the batter to the piping bag.
Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
Once you’ve piped as many 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.
Use a toothpick to pop any air bubbles in the surface of the shells.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
Bake for 5 minutes, rotate tray.
Bake for 5 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.
I bake each tray for about 15 to 20 minutes.
When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Mix strawberries, maple syrup (or sweetener) and lemon juice in a small pot. Bring to a boil over medium heat, cook, stirring, for about 5 minutes. Use the spoon to break up the strawberries as you stir.
- Mix cornstarch and cold water in a small bowl.
- Once strawberries have boiled and reduced a bit, add cornstarch and water to the pan.
Bring back to a boil, stirring constantly, until mixture is thickened, for 1-2 minutes.
Let the jam cool. Cover it and place it in the fridge.
- You may process the jam in a small food processor to make it smooth if you want to, which will help with filling the macarons, since you will only need a tiny bit for each macaron, and you don’t want to have huge chunks of strawberries in there.
- Sift powdered sugar. Set aside.
- Cream butter at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar in.
- On low speed, beat the sugar and butter together. Once they are incorporated, turn speed to medium and cream for 1-2 minutes until very fluffy. Add mint extract and beat for another 30-45 seconds.
- If buttercream is too stiff, add a bit of milk or water to make it a bit softer. And if buttercream is too runny, add a bit more sifted powdered sugar.
- Add green food coloring if desired.
How to assemble
- Pipe a circle of buttercream around the edges of the macaron, in a way that you have a little hole in the middle. Fill the little hole with a bit of strawberry jam. Don’t overfill it. Place another shell on top.
- These Strawberry Macarons will be at their best up to 4-7 days in the fridge.
- I don’t recommend freezing macarons with jam fillings, since they will often turn soggy because of the jam.
If you don’t want to make your own jam, that’s ok. You can use store-bought. You will need about 1/4 cup of jam. If you have leftover jam, keep it in the refrigerator and use it within 1-2 weeks. Spread it on some toast, or my favorite way is to add to a yogurt bowl, with some fresh fruit (and granola sometimes)
Food coloring: Make sure to use gel food coloring. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.