Easy Homemade Macaroons Recipe
The extent of my knowledge of French cooking is these easy Palmier cookies we made. However, I have always loved macaroons. They are so light and delicate and just wonderful. I admit to being nervous about making them myself, but they really are not as hard as I imagined. Let’s take a look at my favorite homemade macaroon recipes.
I have found with just a little bit of trial and error, these homemade macaroons are as delicious as any I’ve ever had. As an added bonus, they contain no artificial flavoring. The secret to these macaroons’ amazing favor is freeze-dried strawberries.
Easy Homemade Macaroons
These macaroons are not only delicious but they are full of strawberry flavor. I’m not just putting it in the shell or just the filling, the entire cookie is full of amazing strawberry flavor.
What are freeze-dried strawberries?
Freeze-fried strawberries are exactly what the name implies. They are slices of strawberries that have been freeze-dried. They are perfect in oatmeal, baking, and so much more. They lend flavor without added moisture.
Strawberry Macaroon Recipe
Step 1. Crush the freeze-dried strawberries into a fine powder. A simple rolling pin is all that is needed here. Prepare freeze-dried strawberries right before you make these as they can draw in moisture which can affect the batter consistency.
Step 2. Then sift the powdered strawberries, almond flour and powdered sugar together.
Step 3. Make the meringue.
- The batter will be super thick when you combined dry ingredients with meringue. Fold gently by running the spatula clockwise from the bottom, up around the sides, and cut the batter in half.
- As you fold the batter, it’ll get thinner and smoother.
- Once the batter starts to spread in the bowl, start testing the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the batter are dissolved within about ten seconds, then it is ready.
- If you still see edges, fold the batter couple more times and test again. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
Step 4: Pipe the batter onto the baking sheet.
Step 5: Preheat the oven to 300°F (150°C). Bake the macaroons for 18-20 minutes. To check the doneness, remove one macaroon. If the bottom does not stick, they are done.
Transfer to a wire rack to cool for 15 minutes, and then carefully remove from the baking sheets.
Turn half of the shells upside and pipe the buttercream filling around the edges. Cover with the other shell and done! Place finished macaroons in an airtight container and store them in the fridge for at least 24 hours before serving. You can have one as soon as they are done. I won’t tell and I promise it will still be amazing.
How to store macaroons
Macaroons freeze really well. Here’s how to freeze macarons:
- Fill the macarons, as directed.
- Place in an airtight container and freeze for up to 3 months.
- To thaw, transfer to the fridge overnight.
Homemade Macaroons REcipe:
Easy Homemade Macaroon Recipe
Ingredients
For Cookies
- 1/2 cup Freeze-dried strawberries
- 1/2 cup almond flour
- 1/3 cup powdered sugar
- 70 grams egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- Red gel food coloring
For Filling
- 3 tablespoons unsalted butter
- 3/4 cup powdered sugar
- 2 teaspoons heavy whipping cream
- 1 tablespoon strawberry jam
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon coarse kosher salt
Instructions
Macaroon Shells
- Place the freeze-dried strawberries between two sheets of parchment paper. Using a rolling pin, crush the strawberries into a fine powder. (PRO TIP: Do this step right before you begin making macaroons. The strawberry powder draws in moisture and can affect the texture of the batter.)
- In a medium bowl, sift together almond flour, powdered sugar, and powdered strawberries twice. Set aside.
- In a large mixing bowl with a whisk attachment, beat the egg whites on medium speed until foamy.
- Add cream of tartar and continue to beat.
- Slowly add sugar one tablespoon at a time. Continue to beat the meringue until hard peaks form. Add a couple of drops of red food coloring. Beat on medium speed for one more minute.
- Sift the almond flour mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides, and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to overmix it though.
- Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the batter are dissolved within about ten seconds, then it is ready. If you still see edges, fold the batter couple more times and test again. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
- Transfer the batter into a pastry bag with a round tip. Place parchment paper on a baking sheet. Pipe the batter onto the baking sheet in small circles. You’ll get about 58 single shells on 2 baking sheets.
- Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. Air bubbles will expand during baking and crack the beautiful shells. If needed, use a toothpick to pop stubborn air bubbles and smooth out the shells.Let the macaroons rest and dry for at least 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready.
- Preheat the oven to 300°F (150°C). Bake the macaroons for 18-20 minutes. To check the doneness, remove one macaroon. If the bottom does not stick, they are done. Transfer to a wire rack to cool for 15 minutes, and then carefully remove from the baking sheets.
Buttercream Filling
- While macaroons are drying, prepare the strawberry buttercream. In a mixing bowl with a whisk attachment, beat the butter until fluffy.
- Add powdered sugar, heavy cream, strawberry jam, vanilla extract, and salt and beat until well combined.
- Transfer the buttercream into a pastry bag.
Assemble the Macaroons
- Pair the shells by size and arrange them on a wire rack, or a baking sheet. Turn half of the shells upside and pipe the buttercream filling around the edges. Cover with the other shell and done!
Mature the Macaroons
- Place the filled macaroons in the fridge for up to 24 hours before serving.
Notes
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