Strawberry Shortcake Macarons
Delicate French macarons infused with strawberry flavor and filled with silky strawberry buttercream for an elegant twist on classic strawberry shortcake.
Equipment
- stand or hand mixer
- fine mesh sieve
- mixing bowls
- piping bag with round tip
- baking sheets
Ingredients
- 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
Macarons taste best after maturing in the refrigerator for 24 hours. Use freeze-dried strawberries for maximum flavor without added moisture.