Strawberry macarons are one of my favorites and look so pretty.
I used my go-to macaron recipe from Helene Dujardin and went with unflavored shells. I mentioned in a previous post that flavored powders and compounds are a bit difficult to find, and the few times I’ve tried them; I wasn’t impressed with the taste. I would get an explosion of flavor followed by a strange aftertaste, a lot like aspartame or saccharin, which I avoid as much as I can.
The filling is where you can get creative, and a lot of pastry chefs choose this method. You can also add reduced strawberry syrup made from fresh strawberries to any buttercream recipe, but since its February, I opted for a high-quality spread by Crofter’s Organic.
Makes approximately 25 – 30
Recipe adapted and printed with permission from Helene Dujardin
- 100 grams aged egg whites (approximately 3)
- 25 grams granulated sugar
- 200 grams powdered sugar (icing sugar)
- 110 grams ground almonds
- In a stand mixer fitted with the whisk attachment, whip the egg whites until foamy. Gradually add the 25 grams of granulated sugar and continue to whisk until you obtain a glossy meringue
- Combine the ground almonds and powdered sugar in a food processor and give them quick pulses. You want a super fine result. Have a sifter ready on top of another bowl, and sift the mixture. I usually repeat the process several times
- Add the ground almond mix to the egg whites and begin your macaronage. Start with quick strokes (folds) to break up the meringue a bit, and then slow down. You should not fold more than 50 times. This is where I made mistakes with my first two batches. The first time, I folded too long, the second time, I didn’t fold enough
- Fill a pastry bag with a round tip and pipe small rounds about 1.5” in diameter, onto 2 parchment lined baking sheets (or use Silpat). I don’t have a steady hand, so my “Sous Chef” drew circles from a template onto parchment paper for me
- After the macarons are piped, take the sheets with both hands and wrap them hard on a counter to release any air bubbles, being careful not to disturb the perfect round circles you just piped. Leave on your counter for 30 minutes to form a hard skin
- Preheat oven 295°F and bake 12-17 minutes (depending on your oven), rotating halfway through, top to bottom and inside to outside. Keep a close eye. If you can grab the top of a shell and it doesn’t jiggle, they’re ready. If they still move when you grab them, they need a bit more time (minute or two)
- Let cool completely before filling
- Filled macarons truly taste better after they have matured in the fridge overnight. They are tempting to taste right away, but I have noticed a complete difference in taste
- I added a hint of pink gel paste to the macaron shells
- For the buttercream, add a few teaspoons of high-quality strawberry jam (strained), a little at a time. You can also add a tiny amount of pink gel paste if desired