Something bright and slushy to brighten up your day? These pink-flavored macarons will totally make you love. It’s been popular flavored macarons ever since the history started. I honestly totally loved these macarons especially their unique color and flavor. It is simple but also luxurious and delicate. Most macaron shops sell this kind of flavor which is pretty common nowadays and it is pretty costly. So let me share with you the original recipe of my Strawberry Macarons.
Recipe: (Makes up to 15 pairs of macarons)
Strawberry Macaron Shells:
1 cup of powdered sugar
¾ cup of almond flour (ground blanched almonds)
4 tbsp of granulated sugar
1 tbsp of strawberry powder
2 egg whites
Strawberry Buttercream Filling:
½ cup of unsalted butter
1 cup of powdered sugar
1/4 cup of strawberry pureé or 2 tbsp of strawberry jam
1.) Lime some parchment paper or a silicone mat on to your baking trays.
2.) In a food processor, put in the almond meal, powdered sugar and strawberry powder then grind them until it is well-refined.
3.) Sift in the processed dry mixture in a large bowl until everything is sifted well.
4.)In an, another large bowl, beat the egg whites with an electric mixer until it becomes frothy.
5.) Add in the granulated sugar a tablespoon at a time and beat it until it reaches stiff peaks. (meringue).
6.) Mix in half of the dry mixture from the meringue mixture until it is well-incorporated then mix in the another half of the dry mixture then fold until it reaches a lava-consistency mixture.
7.) Put the mixture into the pipping bag fit in with a round pipping tip.
8.) Pipe some circle (around 1″ inch in diameter) on to your baking tray (with a spacing of 1″ in each pipe).
9.) Bang the tray on the counter top (about 4 times) to release the air bubbles from the piped macarons.
10.)Let it rest for about 30 minutes to an hour until it forms a smooth skin on top.
11.) While it is resting preheat the oven to 300°F (150°C).
12.) When the piped shells develop a skin on top, Bake them for about 14~15 minutes (rotating halfway while baking to have an even result).
13.) While the macarons are baking, Start making the filling by mixing the butter, powdered sugar and strawberry pureé into a large bowl until it’s well-incorporated then fill them into a pipping bag.
14.) When the macarons are done baking, take them out from the oven then let it cooldown for about 5 minutes then peel them off into the paper or silicone mat.
15.) Fill them with strawberry buttercream filling then refrigerate them for about a day (it is best to eat them the day before because the filling from the macaron will overlap the flavor of the shells which is delicious).
16.) Voila! Strawberry Macarons are good to go.