Description
Delightful strawberry shortcake macarons that blend the classic dessert with French culinary artistry, perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups powdered sugar
- 1 cup almond flour, finely ground
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 2 tbsp freeze-dried strawberry powder
- Pink gel food coloring
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar (for buttercream)
- 3 tbsp strawberry puree, strained
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 1/4 cup freeze-dried strawberries, crushed
Instructions
- Sift powdered sugar, almond flour, and strawberry powder together three times. Set aside.
- Beat egg whites until foamy, then slowly add granulated sugar. Whip to stiff, glossy peaks and add a small amount of pink food coloring.
- Fold dry ingredients into meringue in three additions until batter flows like lava and ribbons disappear in 10 seconds.
- Pipe 1.5-inch circles onto parchment-lined baking sheets. Tap trays firmly on the counter to release air bubbles.
- Let shells rest 30–60 minutes until a dry skin forms.
- Bake at 300°F for 14–16 minutes.
- Cool shells completely before removing from parchment.
- Beat butter until fluffy. Add powdered sugar, strawberry puree, vanilla, and cream. Beat until light, then fold in crushed freeze-dried strawberries.
- Pipe buttercream onto half the shells and sandwich with remaining shells.
- Refrigerate 24 hours before serving.
Notes
For a sugar-free option, consider using sugar substitutes like stevia or monk fruit, but avoid honey or maple syrup.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg