Strawberry Macarons


For the Base Mix

6 Oz. almond flour

2 Oz. granulated sugar

8 Oz. confectioner's sugar

For the Macaron Shells

3 large egg whites, aged overnight in the refrigerator

1.5 Oz. confectioner's sugar

12 Oz. Macaron Base Mix

Pink gel food color

For the Buttercream

1 1/2 cups Freeze Dried Strawberries

1 cup rosé wine

1/2 cup unsalted butter, room temperature

For the Remaining Macaron Base Mix Assembly

1/2 cup strawberry preserves

For the Base Mix

Pulse almond flour and sugars in a food processor to combine.

Pour mixture to a sieve and sift into a bowl.

Whisk ingredients after sifting to combin then divide and set aside 12 Oz.
For macaron shells and buttercream filling.

For the Macaron Shells

Preheat your oven to 350.

Draw twenty four 2" circles on a 1/2 sheet of parchment paper.

Line 2 baking sheets with parchment paper with circles on the bottom side, then put parchment on a pan.

Whip egg whites to soft peak, then with mixer running add 1.5 oz of confectioner's sugar and whip into peaks.

Reduce speed to medium low and add food coloring, 1 drop at a time, until you have a color you like.

Fold almond mixture into the whites.

Continue folding until it becomes soft and shiny, but not thin and runny.

Scoop batter into a pastry bag fitted with a round tip.

Pipe dough into discs 1/4" from the edges of the circles you made.

Set pan aside and allow cookies to dry for 30 to 60 minutes.

Check them to see if they are dry to the touch, can be a bit tacky but do not stick to your finger.

Bake for 7 to 8 minutes then rotate the trays by turning them.

Bake for another 5 to 6 minutes until the shells are dry and the centers are soft.

Allow the shells to cool completely, then use a small spatula to remove shells from parchment paper.

Be careful handling shells, it's very easy to crack the surface.

For the Buttercream Filling

Grind freeze dried strawberries into powder in a processor.

Boil wine in a saucepan until reduced to 1/4 cup.

Combine butter with reserved macaron base mix, add wine and powdered strawberries.

Whip on medium high speed until buttercream lightens in color and is aerated.

Scoop buttercream into a pastry bag with a small tip.

Pour strawberry preserves into another pastry bag with a small tip.

Pair up the cooled shells by size, then flip over one shell per pair.

Pipe a ring of buttercream around the edge of each flipped shell.

Pipe a dollop of strawberry preserves into the middle of the buttercream rings.

Sandwich cookies gently, holding by the edges and not the tops.

The finished cookies should be refrigerated in a covered container for a 2 hours or overnight before serving. Enjoy!
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