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Strawberry Macaron Shells with Strawberry Buttercream and White Chocolate Drizzle Recipe

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4.4 from 13 reviews

Delight in these delicate Strawberry Macaron Shells featuring freeze-dried strawberry powder blended into the meringue for a subtle fruity flavor, paired with a luscious homemade Strawberry Buttercream for a burst of strawberry goodness. Perfectly crisp shells with a soft interior, decorated with drizzled white chocolate and freeze-dried strawberry powder to elevate appearance and taste.

  • Author: Zara
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 20 shells (10 sandwich macarons)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Strawberry Macaron Shells

  • 100 grams egg whites
  • 100 grams white granulated sugar
  • 105 grams almond flour
  • 100 grams powdered sugar
  • 5 grams freeze-dried strawberry powder
  • One drop of fuchsia gel food coloring

Strawberry Buttercream

  • 56 grams (4 tbsp) unsalted butter, softened
  • 187.5 grams (1 1/2 cups) confectioners’ sugar, sifted
  • 30 grams (about 1/3 cup) freeze-dried strawberry powder
  • 2 to 4 tablespoons milk or water, as needed

To Decorate

  • 56 grams white chocolate
  • 5 grams powdered freeze-dried strawberries

Instructions

  1. Preparation: Gather and measure all ingredients, line two baking sheets with parchment paper or silicone mats, and prepare a large piping bag fitted with a 1/4” round tip.
  2. Powder Preparation: If needed, grind freeze-dried strawberries into a fine powder using a blender or grinder, then sift to remove large chunks to yield about 5 grams for the recipe.
  3. Sift Dry Ingredients: Sift together powdered sugar, almond flour, and freeze-dried strawberry powder; set aside.
  4. Prepare Sugar-Egg White Mixture: Combine egg whites and granulated sugar in a bowl placed over barely simmering water (double boiler). Whisk until the mixture is frothy and sugar is dissolved, testing by feeling no granules between fingers.
  5. Make Meringue: Transfer the mixture to a stand mixer bowl, whisk on low for 30 seconds, gradually increase to medium and whisk 1-2 minutes until white and fluffy. Increase speed to high and whisk until stiff peaks form, indicated by glossy whites and peaks that stand upright without bending down.
  6. Fold Dry Ingredients: Gently fold sifted dry ingredient mixture and fuchsia food coloring into the meringue using a spatula, forming a letter J motion. Continue folding until batter is glossy with thick but flowing consistency, using the “figure 8” and “teaspoon” tests to check readiness.
  7. Pipe Macarons: Transfer batter to the piping bag and pipe 3-second circles onto prepared baking sheets. Pop any air bubbles with a toothpick and tap trays on the counter to remove excess air.
  8. Dry Shells: Let macaron shells rest 20-40 minutes depending on humidity until the surface feels dry to the touch.
  9. Bake: Preheat oven to 310°F (155°C). Bake one tray at a time for 5 minutes, then rotate tray and bake an additional 15-20 minutes. Macarons should have formed feet, no jiggle, and a deeper color when done.
  10. Cool Shells: Remove from oven and cool completely before filling.
  11. Prepare Strawberry Buttercream: Beat softened butter on medium speed until creamy. Add powdered sugar and strawberry powder, mix on low to combine, then increase to medium and beat 1-2 minutes until fluffy. Add 2 tbsp milk or water if needed to achieve smooth consistency, adjusting with more powdered sugar if too runny.
  12. Decorate Shells: Melt white chocolate in the microwave and transfer to a piping bag. Drizzle chocolate over half of the cooled macaron shells and sprinkle freeze-dried strawberry powder on top.
  13. Assemble Macarons: Pipe strawberry buttercream on the underside of plain shells and sandwich with decorated shells.
  14. Storage and Maturation: Refrigerate assembled macarons for 1 to 2 days to mature. Store in fridge up to 5 days or freeze for 1-2 months for best flavor and texture.

Notes

  • Ensure egg whites and sugar mixture is warm enough to dissolve sugar but not too hot to prevent wrinkling of shells.
  • Folding batter gently is crucial to avoid overmixing or undermixing, which affects texture of macarons.
  • Resting shells before baking allows for the formation of a dry skin, which helps create the classic macaron feet.
  • Use a silicone mat or parchment paper to ensure easy release of baked shells.
  • Adjust baking time slightly if your oven runs hot or cool; macarons should not jiggle when done.
  • Mature macarons in the fridge for improved flavor and texture before serving.
  • Freeze leftovers well wrapped to preserve freshness for extended periods.

Find it online: https://zaracooking.com/strawberry-macaron-shells-with-strawberry-buttercream-and-white-chocolate-drizzle-recipe/