Ingredients
- For the Strawberry Macaron Shells:
- 100 grams egg whites
- 100 grams white granulated sugar
- 105 grams almond flour
- 100 grams powdered sugar
- 5 grams freeze-dried strawberry powder
- 1 drop of fuchsia food coloring (optional)
- For the Strawberry Buttercream:
- 4 tbsp unsalted butter, softened (56 grams)
- 1 ½ cups confectioners’ sugar, sifted (187.5 grams)
- ⅓ cup freeze-dried strawberry powder (30 grams)
- 2–4 tbsp milk or water (as needed)
- To Decorate:
- 56 grams white chocolate
- 5 grams powdered freeze-dried strawberries
Instructions
- Prepare the Macaron Shells: Preheat your oven to 325°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Sift the powdered sugar, almond flour, and freeze-dried strawberry powder together and set aside.
- In a bowl over simmering water, whisk together the egg whites and granulated sugar until frothy and the sugar is dissolved. Then, transfer to a stand mixer and whisk to stiff peaks.
- Gradually fold in the sifted ingredients and food coloring (if using).
- Gently fold until the batter is glossy and forms a smooth, flowing consistency (use the ‘figure 8’ or ‘teaspoon’ test to check). Transfer the batter to a piping bag and pipe onto the prepared baking sheets.
- Let the macaron shells dry for 20-40 minutes, then bake for 15-20 minutes, rotating the trays halfway through. Let them cool completely.
- Make the Strawberry Buttercream: Cream the butter at medium speed for 1 minute.
- Add the powdered sugar and strawberry powder, then beat on low until incorporated.
- Increase the speed to medium and beat for 1-2 minutes until fluffy. Add milk or water to adjust the consistency if needed.
- Decorate: Melt the white chocolate and place it in a piping bag.
- Drizzle the melted white chocolate over half of the macaron shells and sprinkle with powdered freeze-dried strawberries.
- Pipe the strawberry buttercream onto the bottom of each macaron shell and sandwich them together.
- Mature: Let the macarons mature in the fridge for 1-2 days before serving.
- Store in the fridge for up to 5 days or freeze for 1-2 months.
Notes
- Letting the macarons mature in the fridge helps enhance the flavor and texture.
- For a more intense strawberry flavor, you can add a little more freeze-dried strawberry powder to the buttercream.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Category: Dessert, French Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 13g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
