Strawberry Macarons Recipes

STRAWBERRY MACARONS

Steps:

• Line two baking sheets with parchment paper or silicone mats.
• In a large mixing bowl, whisk the egg whites on low speed until they become frothy using a hand or stand mixer. On medium speed, add in the cream of tartar.
• On medium-high speed, add in the granulated sugar 1-2 tablespoons at a time until all of it is incorporated. Continue mixing on medium-high speed until stiff peaks form.
• Using a fine mesh sieve, sift in the almond flour and powdered sugar. Discard any large lumps. Gently fold the dry ingredients into the egg white mixture by making a "J shape" with your spatula. Once all of the dry ingredients have been incorporated, add in the gel food coloring, if using.
• Continue to fold the meringue, smushing the batter against the sides of the bowl to deflate it slightly. Test the meringue by drawing a figure 8 with the batter. If the stream of meringue breaks while drawing the 8, continue to smush-and-fold the meringue a few more times. When the meringue flows smoothly, transfer it to a piping bag fitted with a round tip(Wilton #10-12).
• Pipe 1.5" macarons on the baking sheet. Make sure to hold the piping bag straight up and down so you don't end up with lopsided macarons.
• Allow the macarons to rest for 30 minutes or until a skin develops. When the macarons are ready to bake, you should be able to touch them gently without the meringue sticking to your finger.
• While the macarons rest, preheat your oven to 325F. When the macarons have rested, bake them for 14 minutes, turning them halfway through. Once they have finished baking, allow them to cool fully on the tray.
• Pulse the freeze dried strawberries in the food processor until they are powder- about 2 minutes. Set aside.
• Add water to a small saucepan and place over medium-high heat. Using a heatproof bowl placed over the saucepan,add in the egg whites and sugar.
• Whisk continuously until the sugar has dissolved-- about 4 minutes. Transfer the mixture to a large mixing bowl and beat the eggs with a hand or stand mixer on high until stiff peaks form and the mixture is no longer warm-- about 10 minutes.
• If using a stand mixer, switch to the paddle attachment. Add in the butter 1 tablespoon at a time, allowing it to fully incorporate before adding another piece.
• Stir in the freeze dried strawberries until evenly distributed in the filling and transfer mixture to a piping bag. Store in the fridge until ready to use.
• Place the macarons in similar sized pairs and pipe a small amount of filling onto the center of one of the macaronsin each pair. Press the second macaron onto the first gently until the filling gets to their edges.
• Melt the white chocolate wafers according to the package directions and drizzle it over the macarons. Decoratewith sprinkles, if desired.
• Once the chocolate hardens, place the macarons in an airtight container and store them overnight in the fridge.
• Before serving, bring them to room temperature.

STRAWBERRY MACARONS

Steps:

• Set the oven rack to the lower third position. This is just below the center of the oven. Place an empty baking sheet on the rack and line 4 more baking sheets with silicone macaron mats. Preheat the oven to 300°F.
• Using a fine-mesh sieve, sift the almond flour, confectioners sugar, and strawberry powder into a large bowl. Repeat 2-4 times and discard any clumps. Don't force the clumps through the sieve!
• In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar. Turn the speed up to high and whip until soft peaks form. Add 1-2 drops of food coloring if using.
• Continue to whip on high speed until a thick, glossy meringue forms. Take extra care to not over whip.
• Using a silicone spatula, fold half the almond mixture into the meringue until fully combined. It's okay to be a little rough at the point. You want to knock some of the air out of the batter.
• Add the remaining almond mixture and gently fold everything together. This is the part where the batter can go wrong. Overmixing or undermixing will cause issues with how the macarons bake up. After a couple of stirs, you'll need to stop and check the consistency of the batter. Continue to do this until the batter is just right. (The batter should be shiny and flow like lava. You will be able to let the batter slide off the spatula as you draw a figure 8 and the batter won't break. The figure 8 you just drew should rest on top of the batter in the bowl without sinking in and losing its shape.)
• Transfer the batter to a large pastry bag fitted with a medium round piping tip. Be as gentle as you can with the process. Try not to overwork the batter.
• Pipe 1 to 2-inch rounds onto the prepared baking sheets. Gently tap the baking sheet on the countertop to bring any air bubbles to the surface. Let the macarons sit for 30 to 60 minutes, until a dry skin forms on the surface. They should not feel sticky to the touch when going into the oven.
• Bake one sheet at a time for about 15 to 18 minutes. The macarons are done when you can gently press on the shell and lightly rock your finger back and forth without it moving. If the top of the macaron is wiggly, it needs another minute or two to bake.
• Cool the shells completely on the baking sheet set on a wire rack. Do not attempt to remove the shells from the silicone mat until they are completely cooled or they may stick and break off.
• Sandwich two cookies together with strawberry buttercream filling. Store the filled macarons in the refrigerator for at least 1-3 days and bring them to room temperature just before serving. They taste the best this way.
• Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch of barely simmering water. Whisk gently and continuously while heating the mixture. It should register 150°F on an instant-read thermometer. The sugar should be fully dissolved.
• Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and cooled slightly, 1-2 minutes. (If the meringue is warm it will melt the butter.)
• Gradually add the butter, 1 tablespoon at a time, until smooth and creamy. (Only add the next tablespoon of butter once the last one has been completely mixed in.)
• Once all the butter is added, scrape down the sides of the bowl and mix on medium-high and beat until light and fluffy, about 30 seconds.
• Add the strawberry powder and continue to mix on medium-high until incorporated.

STRAWBERRY MACARONS

Steps:

• Make the macarons: Let the egg whites sit at room temperature for at least 1 hour. Line 2 baking sheets with silicone baking mats; set aside.
• Pulse the confectioners' sugar and almonds in a food processor until very finely ground. Working in batches, sift the mixture through a medium-mesh sieve into a large bowl. If you have more than 2 tablespoons of the mixture left in the sieve, return to the food processor and grind until powdery, then sift again. Repeat this process until only about 2 tablespoons are left in the sieve; discard.
• Rub a pinch of salt around a large bowl or the bowl of a mixer to absorb any oils, then wipe clean. Add the egg whites and another pinch of salt. Whisk with a mixer on medium speed until frothy, then gradually whisk in the superfine sugar. Increase the mixer speed to medium high and whisk until very soft peaks form, 2 to 4 minutes. Add the strawberry extract and food coloring and whisk until stiff peaks form, about 1 minute. Fold about one-third of the almond mixture into the egg whites until combined, then fold in the rest. The batter should fall off the spatula in thick ribbons and look slightly shiny. If the batter seems stiff, fold once or twice more, being careful not to overmix.
• Transfer the batter to a piping bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the prepared baking sheets, squeeze the bag until the batter spreads to a 1 1/4- to 1 1/2-inch round, flicking your wrist to the side as you finish to avoid leaving a point. Repeat to make about 24 rounds per baking sheet, about 1 1/2 inches apart. Firmly tap the baking sheets against the counter to release any air bubbles. Let sit at room temperature until the tops are slightly matte and no longer sticky, at least 45 minutes.
• Meanwhile, preheat the oven to 325 degrees F. Make the filling: Bring the strawberries, honey and lemon juice to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally and smashing the berries, until thick and jammy, 20 to 25 minutes. Let cool.
• Bake the macarons, one pan at a time, until they are risen and firm, 18 to 24 minutes. Let cool 10 minutes on the pan, then carefully transfer to racks to cool completely. Sandwich a thin layer of the strawberry filling between the macarons.

STRAWBERRY MACARONS

Steps:

• Wipe out your mixing bowl: Dampen a paper towel with a bit of vinegar and wipe down the inside of a 4- or 5- quart mixing bowl. A glass or metal bowl would work!
• Scrape the batter: Use a rubber spatula to scrape the batter against and around the sides of the bowl to knock some of the air out of the batter. Do this 5 or 6 times. Knocking some of the air out of the batter is important because too much air will cause the shells to crack while they bake.
• Remove more air bubbles: Firmly grasp the sides of the baking sheet and tap it hard against your counter. Tiny air bubbles may come up to the surface of the shells and pop. You can use the sharp pointy end of a toothpick to pop them, if desired. Rotate the baking sheet as needed to tap all sides evenly.
• Bake the shells: Place the oven rack to the center of the oven and preheat it to 300°F Bake the shells, one baking sheet at a time, for 13 minutes. When the timer goes off, carefully open the oven door, and gently touch the top of a shell. The top of the shell should not move from the feet where it touches the pan. If it moves slightly, bake it for 1 minute more.
• Cool the shells: Place the baking sheet on a wire cooling rack. Allow the shells to cool completely before lifting them from the mat. Do not try and lift them up using a spatula or other tool, especially if they are sticking. Once they are completely cool, use your hands to peel the baking mat or parchment paper back from the shells slowly and gently. If they are completely cool, the shells should come off easily.

STRAWBERRY ROSé MACARONS RECIPE BY TASTY

Steps:

• Make the rosé reduction: Add sparkling rosé and strawberries to a small saucepan over medium-high heat. Reduce the liquid to about ¼ cup (60 ml) , 6-8 minutes. Strain and let cool completely in the refrigerator.
• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt. Process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the pink food coloring and 2 teaspoons of the rosé reduction and and beat until just combined.
• Add about ⅓ of the almond flour mixture at a time to the beaten egg whites and use a rubber spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and stays on the surface when you hold up the spatula and move it in a figure 8 shape.
• Transfer the macaron batter to a piping bag fitted with a round tip.
• Grease 2 rimmed baking sheets with nonstick spray, then place a piece of parchment paper over each, using the spray to help adhere the parchment to pans.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30-60 minutes, until dry to the touch.
• Preheat the oven to 300°F (150°C).
• Bake the macarons for 15-17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper when gently lifted. Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: Add the dehydrated strawberries to a food processor and pulse until finely ground.
• In a large bowl, beat the butter with an electric hand mixer for 1 minute, until light and fluffy. Sift in half of the powdered sugar, the salt, and the ground dehydrated strawberries and beat until fully incorporated. Sift in the remaining powdered sugar and beat to combine. Add 2 tablespoons of the rosé reduction and beat until fully combined and fluffy, 2-3 minutes.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Pipe a dollop of buttercream onto the flat side of a macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Dust the tops of the macarons with edible pink glitter.
• Place in an airtight container for 24 hours to bloom before serving.
• Enjoy!

STRAWBERRY CHEESECAKE MACARONS RECIPE BY TASTY

Steps:

• In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form.
• Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix!
• Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect.
• Line a baking sheet with parchment paper. (Tip: use a little batter to "glue" down the edges of the parchment paper so it stays put). In a circular motion, pipe 1½-inch (4-cm) dollops onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.
• Preheat the oven to 285ºF (140ºC).
• Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth. Transfer to a piping bag and set aside until ready to fill the cookies.
• When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes. To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center. Sandwich with another cookie. Macarons are best kept refrigerated until serving.
• Enjoy!