This easy homemade macaroon recipe is full of delicious strawberry flavor in every layer.
Course Cookie
Cuisine Cookies
Prep Time 1 hourhour12 minutesminutes
Cook Time 18 minutesminutes
Ingredients
For Cookies
1/2 cupFreeze-dried strawberries
1/2cupalmond flour
1/3cuppowdered sugar
70gramsegg whites
1/4teaspoon cream of tartar
1/3cup granulated sugar
Red gel food coloring
For Filling
3 tablespoonsunsalted butter
3/4cuppowdered sugar
2teaspoonsheavy whipping cream
1 tablespoon strawberry jam
1/2 teaspoonpure 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
Store the filled macaroons in an airtight container in the fridge for up to 5 days. You can also freeze the finished macaroons in an airtight container for up to 3 months.