Originally these little guys were going to be strawberry lemonade macarons because the weather in Portland has been rainy and cloudy the last few days and I felt the need for some summer in my life.
I couldn’t get the lemon balance right in the buttercream though, so these became strawberry macarons and I’m pretty sure the world is a better place for it.
The shells are yellow because I had thought I’d be able to get the lemon flavour to work out, but you can totally leave them plain or use a pink/red to match the strawberry filling.
I also put some pink sugar crystals on top because why not? It makes them look totally adorable.
I used fresh strawberries and crushed them into a puree to make the buttercream and it was so good. If you can use fresh strawberries you should, it gives the buttercream so much more flavour.
My kitchen ended up looking like I’d had a serious food fight with someone, but these macarons were so worth it.
- 275g almond meal
- 250g powdered sugar
- 210g egg whites
- 210g sugar
- Gel/Powder food coloring (optional)
- Sugar crystals (optional)
- 1/2 cup chopped strawberries
- 1 cup (2 sticks) unsalted butter
- 2 1/2 cups powdered sugar
- 2 tbsp. heavy whipping cream
- Combine almond flour and confectioners’ sugar in a food processor and blend thoroughly. Sift to remove any lumps.
- In a large, clean, dry mixing bowl, beat your egg whites until foamy and then slowly add sugar, beating on medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms. Add food colouring and beat briefly to combine (your mixture should form stiff peaks).
- With a large, flat rubber spatula, fold 1/3 of almond flour/confectioners’ sugar mixture into egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until you see no streaks of almond flour in the batter.
- Pipe cookies onto parchment or silicone lined baking sheets (if adding sugar crystals, do it now), and allow to sit 10-15 minutes before baking.
- While sitting, preheat oven to 300°F with a rack placed in the lower third of your oven. Bake, one sheet at a time, for 15-17 minutes (I had to do 17 minutes). Allow cookies to cool completely on the baking sheet.
- Once cool, pair up shells and fill with buttercream. Sandwich together.
- Puree the strawberries and set aside.
- In a mixer, beat the butter until light and fluffy. Add the pureed strawberries and powdered sugar and beat to combine. Mix in the heavy whipping cream.
- Once you have it at a consistency you like, pipe onto one half of each macaron pair.