Strawberry Macarons

Instructions

Step 1. Line two baking sheets with parchment paper and prepare a piping bag with a round tip.

Step 2. Sift together the powdered sugar and almond flour into a large bowl.

Step 3. In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.

Step 4. Add the vanilla extract and a few drops of pink food coloring to the egg whites.

Step 5. Gently fold the dry ingredients into the egg white mixture until the batter flows slowly like lava.

Step 6. Pipe small circles of batter onto the prepared baking sheets.

Step 7. Tap the baking sheets firmly on the counter to release air bubbles and let the macarons rest for 30–45 minutes until dry to the touch.

Step 8. Preheat the oven to 300°F (150°C) and bake the macarons for 14–16 minutes.

Step 9. Allow the macarons to cool completely before removing them from the parchment paper.

Step 10. To make the filling, beat the softened butter until creamy, then mix in the powdered sugar, strawberry jam, and freeze-dried strawberry powder.

Step 11. Pipe the strawberry buttercream onto half of the macaron shells and sandwich with the remaining shells.

Step 12. Drizzle melted white chocolate over the macarons and sprinkle with strawberry crumbs.

Step 13. Refrigerate the macarons for 24 hours before serving for the best texture and flavor.

Storage and Reheating Tips

Store macarons in an airtight container in the refrigerator for up to 5 days.

Allow refrigerated macarons to sit at room temperature for 15–20 minutes before serving.

Freeze assembled macarons in a freezer-safe container for up to 2 months.

Thaw frozen macarons overnight in the refrigerator before enjoying.