Hello friends! Here’s a new macaron recipe for you today! Strawberry Rhubarb Macarons, filled with Strawberry Rhubarb Jam and Strawberry Buttercream.
Ok, so let’s talk about a few important macaron things today.
I get many many dms, emails, messages of people asking for help to troubleshoot their macarons.
And the issue I see happening the most, specially with very beginner macaron bakers is the lack of oven thermometer!
Usually people don’t understand how important it is to have an oven thermometer when making macarons.
Visit my Vegan Matcha Macarons page to learn why having an oven thermometer is so important, in that post I go into detail on the reasons why you go get an oven thermometer before even attempting another batch of macarons (that is, if you already don’t have one).
But I will say this, to sum up, home ovens are very inaccurate at keeping the temperature to what you set it, and specially if your oven is older, this is a huge issue, because you may have done everything right up to the point where you have to put the tray in the oven.
And then, it’s up to your oven to bake the macarons, and it’s out of your hands. But not really, honestly, because you have a way of controlling your oven, and it’s by first of all, having an oven thermometer, to know what the actual temperature of the oven is.
And second of all, by experimenting with different temperatures, oven rack positions, and even with your baking sheets.
Yes baking sheets. Sometimes you have to use two baking sheets, if there’s too much heat coming from the bottom. Or if you’re using a baking sheet that’s in a dark color, which will retain more heat and may cause your macarons’ feet to expand and explode if you don’t know you’re supposed to turn the temperature down).
Find below some products I use for baking my macarons, click on the images to be directed to Amazon website.
Here are the baking sheets I use.
I store my macarons in these air-tight containers, even when I freeze them. By the way I don’t recommend freezing these Strawberry Rhubarb Macarons, because they contain a jam filling, and these types of fillings tend to make the shells soggy after sitting for a long time.
These are the food colorings I use, they are gel based, which is what I recommend using, since water based food colorings may spoil your meringue, add too much moisture to it, and weaken the protein bonds formed by the whites.
Please visit my M&M’s Macarons blog post to watch the video and see instructions on how to make several colors out of one batch of macarons.
Anyway, if you follow me on instagram, you probably saw on my stories how I made cute little boxed with treats for some friends and went to drop off at their porches this weekend.
And these Strawberry Rhubarb Macarons were part of the box!
We had a bit of leftover jam, which we ate with waffles the next day also. This Strawberry Rhubarb Jam is the most delicious!
I recommend chopping the strawberries and rhubarb very small so they aren’t in huge chunks when you are filling the macarons.
If you like these Strawberry Rhubarb Macarons, please also check the recipes below:
- Balsamic Caramel and Strawberry Macarons
- Chocolate Strawberry Macarons
- Strawberry Mint Macarons
- Strawberry Lemonade Macarons
- Strawberry Macarons
And I also have many other non-strawberry macaron flavors, I have over 70 recipes (maybe even more by the time you are reading this) and different flavors and macaron ideas on my blog. Visit the Macaron category page to find out more.
Also, visit my Youtube page to watch many of my Macaron videos where I show you my technique and how I make Macarons.
Thank you for being here and checking out my recipes and my blog! Much love!
Strawberry Rhubarb Macarons
- 100 grams egg whites 3.5 oz
- 100 grams granulated sugar 3.5 oz
- 105 grams almond flour 3.7 oz
- 105 grams powdered sugar 3.7 oz
- 5 grams cornstarch 0.18 oz
- Food coloring if using I did a mix of pink, red, and white shells
Strawberry Rhubarb Jam*
- 1/2 cup chopped strawberries
- 1/2 cup chopped rhubarb
- 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 1/3 cups confectioners’ sugar sifted
- 3 tbsp freeze dried strawberry powder
- 4 tbsp unsalted butter softened
- 1/2 tsp vanilla extract
- 2 tbsp milk*
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
- Line two baking sheets with parchment paper or silicone mat.
- I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicone mat, or parchment paper. I recommend using a silicone mat.
- Measure out all of your ingredients.
- Sift powdered sugar, almond flour, and cornstarch together. Set aside.
- 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, 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 mixture is white and starting to become fluffy. Raise 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 form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
- Pour sifted powdered sugar, almond flour, and cornstarch into stiff whites.
- 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, 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.
- 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 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 and smooth on top, on the parchment paper, transfer it 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.
- The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. 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 containing both batters directly 90 degrees over the center of each macaron template. Apply equal 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 to release air bubbles.
- Use a toothpick to pop any remaining air bubbles in the surface of the shells.
- 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 300°F.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- I bake each tray for about 18 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.
Strawberry Rhubarb Jam
- Mix the strawberries, rhubarb, maple syrup (or sweetener) and lemon juice in a small pot. Bring to a boil. Lower the heat to medium-low and cook, stirring, for 10 to 15 minutes, until the strawberries and rhubarb are soft and falling apart.
- Mix the cornstarch and cold water in a small bowl.
- Once the rhubarb and 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.
- 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 when 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.
- Start by sifting the powdered sugar and freeze dried strawberry powder, and set it aside.
- Now, cream the butter in the bowl of an electric mixer, for about 2 minutes, until light and fluffy.
- With the mixer off, add the powdered sugar and strawberry powder to the bowl.
- Turn the mixer on low to incorporate the powdered sugar with the butter.
- Once you see no streaks of dry powdered sugar, cream mixture on medium high for one minute.
- Add vanilla extract and milk. Mix to combine.
- If the buttercream is too runny, add a bit more sifted powdered sugar in. If the buttercream is too stiff, add a bit more milk, by the teaspoon, until you achieve the desired consistency, which should be firm, but not stiff, and should also be creamy and smooth.
- This frosting will store well in the fridge for up to 5 days, covered.
- Make sure to always leave your frosting covered. Cover the bowl with a lid or plastic wrap, because otherwise, the surface will dry out and get hard.
- Place the frosting in a piping bag fitted with a round tip. To assemble
- To assemble the macarons, pipe a ring of Strawberry Buttercream around the edges of a bottom shell. Fill it with a bit of Strawberry Rhubarb Jam. Top with another shell.
- Keep in the fridge for up to 5 days. I don’t recommend freezing these macarons, as the jam might make the macarons soggy after a while.