Pink Strawberry Macarons (Printable)
Delicate pink almond meringue cookies with luscious strawberry buttercream, ideal for special occasions or elegant treats.
# What You Need:
→ Macaron Shells
01 - 1 cup finely ground almond flour
02 - 1 cup powdered sugar
03 - 3 large egg whites, aged and at room temperature
04 - 1/2 cup granulated sugar
05 - 1/4 teaspoon cream of tartar
06 - Pink gel food coloring, as desired
→ Strawberry Buttercream
07 - 7 tablespoons unsalted butter, softened
08 - 1.5 cups sifted powdered sugar
09 - 2 tablespoons strained strawberry puree
10 - 1 teaspoon vanilla extract
11 - Pinch of salt
# How-To Steps:
01 - Line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a round tip, approximately 1 centimeter in opening.
02 - In a food processor, pulse almond flour and powdered sugar until exceptionally fine. Sift the mixture into a large bowl, discarding any remaining coarse particles.
03 - In a meticulously clean, grease-free bowl, whip the egg whites and cream of tartar until foamy. Gradually incorporate the granulated sugar, continuing to whip until stiff, glossy peaks form. Add a few drops of pink gel food coloring and mix until the color is evenly distributed.
04 - Delicately fold the sifted almond mixture into the meringue in three separate additions. Use a spatula to gently fold until the batter achieves a thick, flowing ribbon consistency, often referred to as 'lava' consistency. Exercise caution not to overmix.
05 - Transfer the prepared batter to the piping bag. Pipe 1.2-inch (3-cm) rounds onto the lined baking sheets, ensuring approximately 0.8-inch (2-cm) spacing between each. Firmly tap the trays on the counter to release any trapped air bubbles. Puncture any visible surface bubbles with a toothpick.
06 - Allow the piped macaron shells to rest uncovered for 30 to 45 minutes, or until the tops are dry to the touch and a light skin has formed.
07 - Preheat your oven to 300°F (150°C). Bake one tray at a time for 12 to 15 minutes, rotating the tray halfway through the baking process. The shells should develop 'feet' at the base and avoid browning. Cool the shells completely before carefully removing them from the trays.
08 - For the buttercream filling, beat the softened butter until light and creamy. Gradually add the sifted powdered sugar, mixing until the mixture is fluffy. Incorporate the strawberry puree, vanilla extract, and a pinch of salt. Beat until the buttercream is smooth and uniform.
09 - Pipe or spoon the prepared buttercream onto the flat side of half of the macaron shells. Top with the remaining shells to create sandwich cookies.
10 - Refrigerate the assembled macarons in an airtight container for a minimum of 24 hours to allow them to mature and for the flavors to meld. Bring them to room temperature briefly before serving for optimal texture and taste.
# Helpful Tips:
01 -
- You'll absolutely adore the delicate crunch giving way to that creamy, fruity center, it's pure magic in every bite.
- This recipe lets you create something truly beautiful and impressive, making you feel like a seasoned pastry chef right in your own kitchen.
02 -
- Seriously, don't skip the aging of the egg whites; it makes all the difference in achieving those coveted "feet" and a stable meringue.
- Overmixing the batter is a macaron killer; stop as soon as it flows like molten lava and forms a "figure eight" when drizzled from the spatula.
03 -
- Invest in a good oven thermometer; trust me, the oven's internal reading can sometimes lie, and accurate temperature is absolutely crucial for achieving those coveted macaron feet.
- When piping, keep your tip perpendicular to the mat and apply even pressure; a consistent hand makes for consistently round shells and a uniform rise.