Strawberry Macarons

Delicious strawberry macarons that are easy to make and kid friendly. The perfect crunchy cookie filled with strawberry buttercream. My fave french dessert

Course Dessert

Cuisine French

Keyword creme patisserie, custard, vanilla cream, french cookies, french dessers, gluten free cookies, macarons, pink cookies

Prep Time 15

Cook Time 20

Total Time 35

Servings cookies

Calories 87kcal

Author Tiffany Bendayan

Ingredients

For Macarons

3 Large Egg Whites at room temperature*
1/4 cup granulated sugar
1/4 tsp cream of tartar
2 cups confectioners sugar
1 cup almond meal
2-3 Drops of gel red food coloring optional

For Strawberry Buttercream

1 cup unsalted butter (2 sticks) softened
3/4 cups confectioners sugar more if needed
1/4 cup + 2 tablespoons of fresh strawberry puree strained

US Customary - Metric

Instructions

Line 2 cookie sheet pans with parchment paper
Sift almond meal and confectioners sugar together. Discard the bigger bits of almond leftover on the strainer
On the bowl of a mixer, add the egg whites and cream of tartar. Mix using the whisk attachment on medium speed for 5 minutes or until soft peaks form
Slowly add the granulated sugar and the food coloring. Mix on high speed until hard peaks form
Gently fold in the dry ingredients into the egg whites with a spatula. Make sure batter is completely incorporated but do not OVERMIX
Place batter into the piping bag and spoon equal mounds of batter that resemble a circular shape
Let the macarons rest UNBAKED for 30-40 minutes
Preheat oven to 300 degrees Farenheit
Bang the cookie sheets 3-4 times against the counter. This will release the air bubbles inside the cookies
After the macarons have rested, bake for 15-20 minutes or until tops are solid
Remove from oven and let them cool
For Strawberry Buttercream
Mix the butter and confectioners sugar together until creamy
Add the strawberry juice and mix until combined and creamy. Test for flavor, if sweetness is needed, add 1-2 tablespoons of confectioners sugar
Assembly
Place buttercream in a piping bag
Spoon mounds of cream into the center of half of the cookies
Sandwich the other cookie halves into the cookies with the cream
Store in an airtight container in the refrigerator

Notes

*Tips for macaron success:
- Eggs absolutely have to be at room temperature
- Macarons can discolor slightly during the baking process, so add 1-2 extra drops of food coloring
- Let the macarons rest for a minimum of 30-40 minutes BEFORE baking
- It's important no to overmix the batter

Nutrition