Name: Strawberry Macarons
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: 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 food coloring; 56 grams unsalted butter, softened; 187.5 grams confectioners’ sugar, sifted; 30 grams freeze dried strawberry powder; 2 to 4 tbsp milk or water, as needed; 56 grams white chocolate; 5 grams powdered freeze dried strawberries

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WHY YOU’LL LOVE THIS RECIPE

• Delightfully sweet and elegant treats.
• Perfect for special occasions or gifts.
• Easy to customize with different flavors.

QUICK OVERVIEW

• Prep time: 30 minutes
• Cook time: 15 minutes
• Total time: 45 minutes
• Yield/servings: About 12 macaron shells
• Difficulty: Medium

INGREDIENTS

• 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 food coloring
• 4 tbsp unsalted butter softened (56 grams)
• 1 1/2 cups confectioners’ sugar sifted (187.5 grams)
• 1/3 cup freeze dried strawberry powder (about 30 grams)
• 2 to 4 tbsp milk or water as needed
• 56 grams white chocolate
• 5 grams powdered freeze dried strawberries

STEP-BY-STEP INSTRUCTIONS

Beat egg whites until foamy.
Gradually add granulated sugar.
Whip until stiff peaks form.
Mix almond flour and powdered sugar.
Sift the flour mixture into the egg whites.
Fold gently until combined.
Add strawberry powder and fuchsia food coloring.
Transfer mixture to a piping bag.
Pipe small circles onto a baking sheet.
Let them sit for 30 minutes to form a shell.
Bake in a preheated oven at 300°F for 15 minutes.
Cool completely before removing from the sheet.
Cream softened butter in a bowl.
Gradually add sifted confectioners’ sugar.
Mix in strawberry powder and milk or water.
Melt white chocolate and cool slightly.
Fold melted chocolate into the buttercream.
Pipe buttercream onto half of the macaron shells.
Top with the remaining shells to form sandwiches.
Dust with powdered freeze dried strawberries to decorate.

SERVING IDEAS

• Serve with coffee or tea.
• Use as a decorative dessert.
• Pair with fresh strawberries.
• Gift in cute boxes or bags.

HOW TO STORE

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze unfilled macaron shells for up to 1 month.
• Reheat/serve: Let thaw in the fridge before serving.

TROUBLESHOOTING

• Shells crack? Ensure proper mixing.
• Shells are hollow? Whip egg whites properly.
• Macarons stick? Cool completely before removing.
• Too sweet? Reduce powdered sugar next time.
• Buttercream too thick? Add more milk or water.

FAQ

• Q: Can I make macaron shells in advance?
A: Yes, you can store them for a few days.
• Q: Is almond flour necessary?
A: Yes, it gives macaron shells their texture.
• Q: Can I use fresh strawberries in the filling?
A: It’s best to stick with freeze-dried for stability.
• Q: How do I know when to stop whipping the egg whites?
A: Stop when stiff peaks form and the mixture is glossy.