Valentine’s Day is around the corner and even if you’re not a huge fan of the holiday you’re going to love sharing a batch of these Strawberry Macarons with your loved ones!
After making Raspberry Macarons, we didn’t have much issue adapting the recipe for these naturally coloured Strawberry Macarons.
I love sweet strawberry buttercream and the soft crunchy exterior of these beautiful strawberry cookies! Call me biased, but I think Strawberry Macaroon fit very nicely in with our dessert selection for this time of year.
A couple tips in this recipe to make these macaroons look especially appetizing. If you don’t have a good cupcake decorating set, it may be a good time to invest in one. Don’t worry about not being a good enough baker to use them – at 4 years old, even Miss G is skilled enough to use ours and it gets a lot of use in our baking adventures!
I love how beautiful our food turns out with just a couple simple tools; the right tips and bags can make life so much easier and make the process of cooking and decorating seem much more enjoyable.
Just like my Raspberry Maracons, I’m going to caution you to read the recipe carefully. A couple tips like tapping the baking sheet to get the air out of the cookie batter and cooling the cookies off the baking sheet (on a cooling rack) will make or break this recipe. Take your time with these little beauties.
Grab your apron and get the kids in the kitchen with a little strawberry puree and a lot of love!
Strawberry Macaron Recipe
Preheat oven to 350°F and line 2 large baking sheets with parchment paper or silicone baking mats. We have silicone baking mat that sees a lot of action and has held up really well.
Put powdered sugar, almond flour, and salt in a food processor and pulse several times until all of the ingredients are fine and well combined. You can’t over mix this mixture because there is no flour! Yay! Place in a large bowl and set aside.
Place the whisk attachment on your mixer, and beat the eggs on medium speed until opaque and foamy. You’ll want to see a double in volume for your eggs. Add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk. You should be able to see soft peaks in your whites.
With the mixer running, slowly add the granulated sugar, and strawberry puree/compote until combined, the peaks are stiff, and the whites are shiny, about 1 minute.
Using a silicone spatula, gently fold the dry mixture with the egg whites in 1 cup increments until the dry ingredients are just combined.
Tap the cookie sheets flat against the counter – you want to get any possible air bubbles out of the cookie batter before baking. This is an important step! Don’t run through getting as many of the bubbles out as you can.
Bake cookies, 1 sheet at a time, until firm to touch in center, about 14 minutes. You may want to rotate your cookie sheets midway through baking to ensure even cooking (imperative with macarons).
Immediately slide the parchment paper off of the baking sheet to cool. Leaving the cookies on the hot baking sheet will continue to cook them past taking them out of the oven.
Strawberry Filling Recipe
Using a mixer, cream butter until smooth. Add the powdered sugar and beat until light and fluffy.
Add the vanilla and strawberry puree. Beat until combined. Place in a piping bag with a small round tip, like a #5.
Assemble your cookies by matching cookies with similar sizes (diameters). Pipe a small amount of strawberry buttercream into the center of one cookie, and sandwich with it’s other half.
There will always be a couple Strawberry Macarons that just don’t turn out – and that’s okay. I think they’re the perfect excuse for a taste test!
Grab a printable version of this Strawberry Macaron Recipe here:
As always, you can check out our entire dessert recipe collection here.
Be sure to check on our fresh mango buttercream on the Mango Cupcakes.