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Strawberry Macarons with Vanilla Buttercream Recipe

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3.9 from 58 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 15 servings
  • Diet: Vegetarian

Description

This recipe guides you through creating perfect French macarons with a delicate almond meringue shell and a smooth, creamy buttercream filling flavored with strawberry and vanilla. These elegant and colorful treats are ideal for special occasions or as a delightful homemade gift.

Ingredients

Macaron Shells

  • 3/4 Cup / 90g Almond Flour
  • 1 Cup / 125g Powdered Sugar
  • 2 Egg Whites
  • 1/2 tsp Salt
  • 1/4 Cup / 50g White Sugar
  • 1 tsp Strawberry Essence
  • 1-2 Drops Gel Food Coloring

Buttercream Filling

  • 1 Stick / 113g Butter
  • 1 1/2 Cups / 190g Powdered Sugar
  • 1 tsp Vanilla Essence
  • 1 Tbsp Milk

Instructions

  1. Combine Almond Flour and Sugar: Add the ground almonds and powdered sugar to a food processor and pulse 5-6 times until the almonds and sugar are well combined. Pour into a medium sized bowl.
  2. Whip Egg Whites: Separate the 2 eggs, saving the yolks for another recipe and adding the whites to another bowl with the salt. Whip your egg whites until they become foamy in a stand mixer or with a hand mixer.
  3. Add Sugar and Flavoring: With the mixer on high slowly sprinkle in the ¼ cup of sugar. When the egg whites are at the soft peak stage add the strawberry essence and food coloring. Whip again until they reach stiff peaks.
  4. Fold Egg Whites into Dry Ingredients: Add half of the egg whites to the dry ingredients and fold together until combined. Add the remaining egg whites and fold together until you can make a figure 8 in the bowl without the mixture breaking.
  5. Pipe Macarons: Spoon the macaron batter into a piping bag with a small round tip and pipe 1 inch rounds about an inch apart on a lined baking sheet. Rap the sheet on the work surface 5 times to remove any air bubbles and leave to set for 30 minutes.
  6. Bake Macarons: When you can touch the macarons without smudging them, place into a 150°C (300°F) oven for 15 minutes. Cool completely before filling.
  7. Prepare Buttercream: Add the butter to the bowl of your stand mixer or a large bowl if you are using a hand mixer. Mix on medium speed for about 5 minutes until light, fluffy, and doubled in volume.
  8. Add Sugar to Butter: Add the powdered sugar a cup at a time, mixing well in between each addition until well combined.
  9. Add Vanilla and Milk: Add the vanilla essence and milk and give the buttercream a final mix until smooth.
  10. Assemble Macarons: Pipe 1 tablespoon worth of buttercream on one of the macarons and top with another, pressing until the buttercream reaches the edges. Continue with the remaining macarons.

Notes

  • Be patient when folding the meringue into the almond mixture: overmixing can deflate the batter, and undermixing will make the macarons hard.
  • Allow the piped macarons to dry until a skin forms before baking to help them develop the characteristic “feet.”
  • Use aged egg whites if possible for better meringue stability.
  • Make sure your oven temperature is accurate to avoid cracked shells or underbaking.
  • The buttercream can be flavored with other essences to customize the taste.
  • Store assembled macarons in an airtight container in the refrigerator and bring to room temperature before serving.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://aminabakes.com/strawberry-macarons-with-vanilla-buttercream-recipe/