Name: Strawberry Macaron Shells
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Ingredients: 100g almond flour; 100g powdered sugar; 2 large egg whites, at room temperature; 50g granulated sugar; 1/4 teaspoon cream of tartar; 1/4 teaspoon strawberry extract; Pink food coloring (optional)

Strawberry Macarons

Strawberry macarons are a delicate and delightful treat that captivates the senses with their vibrant color, exquisite flavor, and irresistible texture. Among the diverse world of macarons, the strawberry variation stands out for its fruity sweetness and charming pink hue. Crafting the perfect macaron shells requires precision, patience, and a touch of finesse.

We’ll delve into the art of creating strawberry macaron shells, providing you with a step-by-step recipe, expert tips, answers to frequently asked questions, and real reviews from those who have tried and tested the recipe.

Mastering the art of strawberry macaron shells opens up a world of sweet possibilities, allowing you to indulge in these delicate delights whenever the craving strikes. With the right recipe, techniques, and a dash of creativity, you can create bakery-worthy macarons that will impress friends and family alike. Whether you’re a seasoned baker or a novice in the kitchen, this guide equips you with everything you need to embark on your strawberry macaron journey with confidence. Happy baking!

Questions I often get asked about this recipe:

Why do my macaron shells crack?
Cracked macaron shells can result from overmixing the batter, undermixing, or improper resting time. Ensure you fold the batter until it reaches the proper consistency and allow the shells to rest until a skin forms before baking.

Can I use fresh strawberries instead of extract?
While fresh strawberries can add flavor, they can also introduce excess moisture to the batter, affecting the texture of the macarons. It’s best to stick with strawberry extract or concentrated flavorings for consistent results.

How do I achieve the perfect macaron feet?
To achieve the coveted “feet” on your macarons, it’s essential to allow the piped shells to rest at room temperature before baking. This allows the outer surface of the shells to dry slightly, creating a sturdy base for the feet to form as the macarons bake.

Can I freeze macaron shells?
Yes, unfilled macaron shells can be frozen in an airtight container for up to 1 month. Thaw them in the refrigerator before filling and serving.

What you need to make Strawberry Macaron Shells:

100g almond flour

100g powdered sugar

2 large egg whites, at room temperature

50g granulated sugar

1/4 teaspoon cream of tartar

1/4 teaspoon strawberry extract

Pink food coloring (optional)

How to make it:

Prepare the almond flour:
Sift almond flour and powdered sugar together into a bowl to remove any lumps. Set aside.

Whip the egg whites:
In a clean, dry mixing bowl, beat egg whites on medium speed until frothy. Add cream of tartar and continue beating until soft peaks form.

Gradually add granulated sugar:
While still beating, gradually add granulated sugar to the egg whites, a little at a time, until stiff peaks form. Be careful not to overbeat.

Incorporate dry ingredients:
Gently fold the almond flour mixture into the beaten egg whites using a spatula. Add the strawberry extract and pink food coloring, if desired, and continue folding until the batter is smooth and shiny.

Pipe the macaron shells:
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper, leaving space between each shell.

Let the shells rest:
Tap the baking sheet gently on the counter to release any air bubbles, then let the piped shells rest at room temperature for about 30 minutes to form a skin.

Bake:
Preheat the oven to 300°F (150°C). Bake the macaron shells for 12-15 minutes, or until they are set and have developed feet.

Cool:
Once baked, remove the shells from the oven and let them cool completely on the baking sheet before carefully peeling them off.

Assemble:
Match the cooled macaron shells into pairs of similar sizes. Fill a piping bag with your favorite strawberry filling (such as strawberry buttercream or jam) and pipe a small amount onto one shell. Gently sandwich another shell on top to complete the macaron.

Enjoy:
Serve your strawberry macarons immediately or store them in an airtight container in the refrigerator for up to 3 days.

Tips:

Use aged egg whites: Aging egg whites for a few days in the refrigerator can help achieve more stable meringue, resulting in better macaron shells.

Invest in a kitchen scale: Accurate measurements are crucial in macaron making. Using a kitchen scale ensures precision and consistency in your ingredients.

Be gentle with folding: Overmixing or undermixing the batter can lead to undesirable results. Use a gentle folding motion to incorporate the dry ingredients into the meringue until the batter flows like lava.

Experiment with flavors: While strawberry macarons are delightful, don’t hesitate to explore other flavor combinations using different extracts, fillings, or toppings to customize your creations.

Latest Reviews:

“These strawberry macarons were a hit at my daughter’s birthday party! The recipe was easy to follow, and the shells turned out perfectly. The strawberry flavor was just right, not too overpowering.” – Chloe

“I’ve tried making macarons before with no success, but this recipe changed that! The tips were incredibly helpful, and my macarons had the perfect feet. I’ll definitely be making these again.” – James

“As a beginner baker, I was intimidated by the idea of making macarons, but this recipe made it seem so approachable. The macarons turned out beautifully, and the strawberry filling was divine. Thank you!” – Hollie

“I’ve been searching for a strawberry macaron recipe that delivers on both flavor and texture, and this one exceeded my expectations. The shells were light and airy, and the strawberry filling was the perfect balance of sweet and tangy. I’ll be making these again for sure!” – Thomas

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