Strawberry Macarons

This amazing strawberry macaron recipe not only tastes good but it looks good, too! You're going to love these tasty treats - perfect for parties and weddings.

Course Dessert

Cuisine French

Prep Time 2

Cook Time 12

Total Time 2 12

Servings cookies

Calories 193kcal

Equipment

Ingredients

Cookies

1 cup almond flour
2 cups powdered sugar
3 egg white(s) set out overnight
3 T granulated sugar
1/4 tsp cream of tartar
Gel food coloring pink

Filling

1 cup butter
1/4 cup strawberry preserves
1/2 cup powdered sugar
sprinkles optional

Instructions

Prep

Age the egg whites. Do this by separating the egg whites, putting them in a bowl, and cover. Refrigerate for 24 hours. Bring out of the fridge and to room temperature.
On a sheet of parchment paper, trace 1 1/4" circles each 1 - 2" apart. After you’ve traced the templates, flip the parchment paper over. Refrigerate for 24 - 48 hours before using.

Macarons

Combine almond flour and powdered sugar into the bowl of a food processor. Turn on high for 2 - 3 minutes until almond flour is fine. Sift the flour and sugar together into a large bowl.
If there are any pieces of almond flour left, process again until fine. You don’t want to have any more than 3 T of almond flour left in the sifter, which you can discard. Set aside.
Add the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Add the cream of tartar. Turn on medium-high.
Once the whites are frothy, slowly add the granulated sugar. Continue to whisk until stiff peaks form. When you take out the whisk, the egg whites should stand completely straight, and not fall over to the side at all. This is the meringue.
Put a drop of gel food coloring in the meringue. Slowly add flour mixture in three separate batches. Fold flour into the meringue. Once all the flour has been added, the color should be completely distributed throughout the batter.
Add batter to a piping bag and cut the bottom, leaving a 3/4" hole to pipe. Gently pipe the batter (forming a circular cookie) onto the parchment paper template. Let them sit for 20 - 30 minutes until dry. Lightly touch a cookie and if it’s slightly hardened and not tacky, they are ready to bake.
Bake at 350 for 6 minutes, then rotate the cookie sheet and bake for an additional 6 minutes. You may need an additional 3 or so minutes. Remove from the parchment paper and allow to cool completely before adding filling.

Filling

In the bowl of stand mixer, whip together butter, preserves, and powdered sugar until light and fluffy.
Add to a piping bag and snip off the end, leaving a 1/2" hole to pipe.
To finish, pipe the filling onto a cooled cookie and top with another cookie. Cover and refrigerate for 24 - 48 hours before serving.
You can add sprinkles to the edges of the filling if you like.

Nutrition