Strawberry and Cream Macarons
Description
By now you know, I LOVE macarons! They are so addicting to make (and eat)! Strawberries and cream is the perfect flavor for warm weather. They are crispy, chewy, creamy and jammy and I can’t wait to make more. Happy Baking!
- Gluten Free
- Vegetarian
- 90 minutes prep time
- 20 minutes cook time
- 110 minutes total time
Recipe
For the Macaron Shells:
130 g almond flour
130 g powdered sugar
100 g egg whites, aged*
1/8 teaspoon cream of tartar
90 g granulated sugar
Food color gel
For the filling:
2 oz cream cheese, softened
2 T butter, softened
2/3 cup powdered sugar
1/2 teaspoon vanilla extract
Strawberry Jam
For the macaron shells:
1. Place almond flour and powdered sugar in food processor. Process until fine. Sift mixture and discard large bits left in sifter. Set aside. You may double sift the dry ingredients for more shiny macarons!
2. Place aged egg whites in large mixing bowl. *To quickly age egg whites, microwave for 10 seconds at 50% power.
3. With an electric mixer using the whisk attachment, whip the egg whites until opaque and foamy. Add in cream of tartar and continue whipping until egg whites have reached soft peaks.
4. Slowly add in granulated sugar in increments and whisk until egg whites have reached stiff peaks. They will be white and glossy and hold shape in the bowl when you pull the whisk out.
5. Add food color gel, if using, and whisk until just incorporated.
6. In 3 increments, fold dry mixture into meringue. Fold the spatula around the edge of the bowl and then down through the middle of the batter while you are mixing. This helps push out some of the air bubbles. The batter will be smooth and shiny when it’s ready. You should be able to lift your spatula and create a figure 8 in the batter without it breaking. Ribbon of batter should fold on itself. As soon as it can do this, stop mixing. Over mixing will cause the batter to be thin and it will not rise in the oven.
7. Gently transfer the batter into a piping bag fitted with a large round tip.
8. Pipe macaron batter on baking sheet lined with silicone pad or parchment paper. Try to make them all the same size and shape.
9. Gently tap baking sheet against the counter 6-10 times to release any trapped air bubbles.
10. Let macarons sit on counter at room temperature until they are dry to the touch. This generally takes between 45-60 minutes depending on humidity level.
11. While macarons are drying, preheat oven to 300° F.
12. Once dry, bake macarons for 15-20 minutes (depends on your oven). They should not change color very much. They should have distinct, raised feet. They are done when they don’t move around on their feet when touched.
13. Let macarons cool completely before removing them from the silicone pad. If sticking, place pan with macarons in the freezer for 5 minutes before removing.
For the filling:
1. Cream together softened cream cheese and softened butter.
2. Add powdered sugar and vanilla extract and mix until well combined.
Assembly:
1. Pair macaron shells up by size and shape. Pipe ring of buttercream around the edge of one cookie, then add a dollop of strawberry jam in the middle. Top with second cookie and press together.
2. Place macarons in airtight container in the refrigerator to mature for at least 24 hours before enjoying. Best on days 2 and 3!
For the Macaron Shells:
130 g almond flour
130 g powdered sugar
100 g egg whites, aged*
1/8 teaspoon cream of tartar
90 g granulated sugar
Food color gel
For the filling:
2 oz cream cheese, softened
2 T butter, softened
2/3 cup powdered sugar
1/2 teaspoon vanilla extract
Strawberry Jam
For the macaron shells:
1. Place almond flour and powdered sugar in food processor. Process until fine. Sift mixture and discard large bits left in sifter. Set aside. You may double sift the dry ingredients for more shiny macarons!
2. Place aged egg whites in large mixing bowl. *To quickly age egg whites, microwave for 10 seconds at 50% power.
3. With an electric mixer using the whisk attachment, whip the egg whites until opaque and foamy. Add in cream of tartar and continue whipping until egg whites have reached soft peaks.
4. Slowly add in granulated sugar in increments and whisk until egg whites have reached stiff peaks. They will be white and glossy and hold shape in the bowl when you pull the whisk out.
5. Add food color gel, if using, and whisk until just incorporated.
6. In 3 increments, fold dry mixture into meringue. Fold the spatula around the edge of the bowl and then down through the middle of the batter while you are mixing. This helps push out some of the air bubbles. The batter will be smooth and shiny when it’s ready. You should be able to lift your spatula and create a figure 8 in the batter without it breaking. Ribbon of batter should fold on itself. As soon as it can do this, stop mixing. Over mixing will cause the batter to be thin and it will not rise in the oven.
7. Gently transfer the batter into a piping bag fitted with a large round tip.
8. Pipe macaron batter on baking sheet lined with silicone pad or parchment paper. Try to make them all the same size and shape.
9. Gently tap baking sheet against the counter 6-10 times to release any trapped air bubbles.
10. Let macarons sit on counter at room temperature until they are dry to the touch. This generally takes between 45-60 minutes depending on humidity level.
11. While macarons are drying, preheat oven to 300° F.
12. Once dry, bake macarons for 15-20 minutes (depends on your oven). They should not change color very much. They should have distinct, raised feet. They are done when they don’t move around on their feet when touched.
13. Let macarons cool completely before removing them from the silicone pad. If sticking, place pan with macarons in the freezer for 5 minutes before removing.
For the filling:
1. Cream together softened cream cheese and softened butter.
2. Add powdered sugar and vanilla extract and mix until well combined.
Assembly:
1. Pair macaron shells up by size and shape. Pipe ring of buttercream around the edge of one cookie, then add a dollop of strawberry jam in the middle. Top with second cookie and press together.
2. Place macarons in airtight container in the refrigerator to mature for at least 24 hours before enjoying. Best on days 2 and 3!