Large Strawberry Macarons

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More beautiful and decadent than a cookie, more regal than a cupcake. Truly a dessert to impress and show how much you care! Plus a delicious mix of tart fresh strawberry, rich custard buttercream, and almond cookies.

I always have to give these away when I make them. Way too dangerous to keep around, I will EAT THEM ALL. I really love fresh fruit in macarons, they help to balance the sweetness out.

FILLING

I’m not sure how to categorize the filling, a mix of a custard and French buttercream. Doesn’t matter what you call it, it has no name, it needs no name, it’s too tasty to care! The frosting uses the leftover egg yolks from the macaron shells, so DON’T TOSS THEM OUT! Place the yolks in the fridge until ready to make the filling.

Bring the yolks, water and sugar to a safe temperature, 160F, using a bain marie. Making sure to stir and not let the egg yolks curdle. If they are starting to cook, remove them and make sure the water in the pot below isn’t touching the bottom of the bowl.

Whip the cooked yolks up into a foamy light texture, when cool beat in the butter. If the icing is too soft you can chill it in the fridge OR add in a tbsp or 2 of powdered sugar for added stability.

Make sure you dust each with powdered strawberry before putting the top on! Making your own strawberry powder is super easy, just smash some freeze dried strawberries in a baggy and sift out any chunks. I wouldn’t skip this ingredient, it really adds an extra punch!

You don’t have to just use strawberries, you can alternate raspberry and strawberry.

Print Recipe

Large Strawberry Macarons

Servings: 6 macarons

Author: Katie

Ingredients

MACARON SHELLS

• 3 egg whites
• ¼ cup sugar
• 1 ⅔ cup confectioners sugar
• ¼ tsp cream of tartar
• 1 cup almond flour
• ½ tsp vanilla extract
• 2 tsp freeze dried strawberry powder
• Food coloring optional

FILLING

• 3 egg yolks
• ½ cup butter softened
• ⅓ cup sugar
• ½ tsp vanilla extract
• 1 tbsp water
• 1 tbsp freeze dried strawberry powder
• Fresh strawberries

Instructions

MACARON SHELLS

• Grind up almond flour in a dry food processor and sift through a sieve. Do not force it through the sieve.
• Sift confectioners sugar into almond flour with a sieve and a whisk.
• Beat egg whites and cream of tartar on medium / high. Slowly add in granulated sugar.
• When the soft peak stage is reached add food coloring and vanilla. Mix till stiff peak stage.
• Crush freeze dried strawberries in a baggie and strain to make a powder. Set aside.
• Add about ¼ the dry ingredients to the egg whites. Fold with spatula till combined.
• Then add the rest of the dry ingredients and gently macaronage (fold) till “lava” texture is reached. The batter should make ribbons that don’t break when you lift the spatula. Try making a figure 8.
• Line 2 cookie sheets with parchment, using a tiny dab of batter on each corner as glue.
• Add batter to a piping bag using a plain round tip.
• Optional: make a template by tracing a 3″ cup or top on parchment with pencil and flip over so the lead is facing down.
• Pipe about 2 ½” circles, holding the bag perpendicular to the cookie sheet. To break off batter, make a little swirl motion on top.
• Bang sheet on counter to get rid of bubbles and to help tops get smooth. Poke holes with toothpicks.
• Let sit for 45 – 60 minutes on the counter uncovered. You should be able to touch the macarons, there will be a skin formed on top.
• Preheat the oven to 300 degrees F.
• Bake for 10 – 15 minutes. You should be able to see the “feet”.
• Let dry completely before piping in the filling. Match up with the same sized tops and bottoms.

FILLING

• Make a bain marie with a saucepan filled with water and place a bowl on top. Water should be just under the bowl, not touching.
• Bring water to a boil.
• Add egg yolks, water and sugar to the bowl on top of the bain marie. Whisk until completely combined.
• Bring egg mixture up to 160 degrees F while constantly whisking.
• Pour egg yolks into a mixer, using the whisk attachment, whip until a frothy light yellow.
• Slowly add in butter 1 tbsp at a time while whipping.
• Add strawberry powder and drizzle in vanilla extract.
• Whip until a smooth and silky texture.
• If the frosting is too runny, chill in the fridge for 30 minutes.
• Store buttercream in the fridge.
• Pipe a circle in the middle of the bottom shell. Place strawberries, cut in half, around frosting leaving room for frosting dollops in between each berry.
• Pipe dollops around the bottom shell between strawberries. Alternating strawberry / frosting.
• Sift strawberry powder over icing and top with the other shell.
• Store in the fridge. Cookies taste best the next day.
• When serving let macarons come to room temp, about 15 mins, before eating.

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