• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Sweet Explorations

  • Cookies
  • Cakes
  • Pies
  • More Sweets
  • Freebies
  • Shopping Guides
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Pinterest
    • Twitter

Strawberry Macarons

February 21, 2013 By Francois 7 Comments

Sometimes an idea will come to me and I will feel compelled to make it right away. Today’s cookie project is one of those: Strawberry Macarons. Classic macarons are adorable but why make them in the same shape, regardless of the flavor? Could you imagine a world where butter cookies were only made round? Sounds odd, right? Then why should macarons be round? So let’s raise our glass of milk and toast to breaking the mold and trying new things. Delicious, sweet new things. Here is how to make Strawberry Macarons:

Strawberry Macarons
 
Print
makes 24 macarons
Ingredients
  • 200g almond flour
  • 200g powdered sugar
  • 4 egg whites (divided in 2)
  • 200g sugar
  • 50g water
  • Red food coloring
  • 1 cup strawberry jam
  • 2 tbsp sesame seeds
  • ½ cup green royal icing
Instructions
  1. Preheat your oven to 325 degrees F.
  2. Over a large bowl, sift together almond flour and powdered sugar. Add 2 egg whites and mix to form a paste. Set aside.
  3. Using a hand mixer or stand mixer, whip 2 egg whites on medium speed to soft peaks.
  4. In the meantime, in a small saucepan, cook 200g of sugar and 50g of water on medium heat until the syrup reaches 245 degrees F.
  5. Once the egg whites are forming soft peaks, slowly pour in the syrup with the motor running on medium speed. Then crank up to high speed and mix until the meringue turns super white and glossy, about 4 minutes. Add red food coloring and mix to combine.
  6. Spoon a quarter of the meringue over the almond paste mixture and stir to combine. Don't worry about deflating any egg whites here. You are only loosening up the paste so it's easier to mix with the rest of the meringue. Once the mixture is uniform, add the rest of your meringue and fold until combined.
  7. Spoon macaron batter into a piping bag fitted with a plain round tip, about ¾" wide. Pipe your macarons in the shape of strawberries on parchment-lined baking sheets. Once piped, tap your baking sheet on your counter a couple of times to get rid of any air bubbles.
  8. Bake for 15 minutes. The macarons should come off the parchment paper easily. Let them cool on the baking sheet then pipe leaves on the top shells.
  9. To assemble, spoon 1 tsp of jam between 2 macaron shells. Refrigerate overnight before serving.
3.1.08

Preheat your oven to 325 degrees F.
Over a large bowl, sift together almond flour and powdered sugar:

Add 2 egg whites and mix to form a paste. Set aside:

Using a hand mixer or stand mixer, whip 2 egg whites on medium speed to soft peaks.

In the meantime, in a small saucepan, cook 200g of sugar and 50g of water on medium heat and set a candy thermometer:

 Cook until the syrup reaches 245 degrees F:

With the mixer on medium speed, slowly pour in the syrup over your egg whites:

Then crank up to high speed and mix until the meringue turns super white and glossy, about 4 minutes:

Add red food coloring and mix to combine:


Spoon a quarter of the meringue over the almond paste mixture and stir to combine. Don’t worry about deflating any egg whites here. You are only loosening up the paste so it’s easier to mix with the rest of the meringue:

Once the mixture is uniform, add the rest of your meringue and fold until combined:


Spoon macaron batter into a piping bag fitted with a plain round tip, about 3/4″ wide. Pipe your macarons in the shape of strawberries on parchment-lined baking sheets:

I know, it doesn’t look like much at this stage. I tried piping a few different ways: in a triangle pattern, piping more on top and less for the bottom, etc. It didn’t make a huge difference. Do what feels right to you. Once piped, tap your baking sheet on your counter a couple of times to get rid of any air bubbles.

To turn these blobs into strawberries, add sesame seeds to half of your shells:

See? big difference already, right?

Bake for 15 minutes. The macarons should come off the parchment paper easily. Let them cool on the baking sheet:

Now for the final detail that will make all the difference. Pipe tiny little green leaves:

To assemble, spoon 1 tsp of jam between 2 macaron shells:

Refrigerate overnight so the 2 shells can merge with the jam.

Enjoy!!!

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Reddit (Opens in new window)

Filed Under: Cookies, Recipes Tagged With: almond, jam, macaron, red, strawberry

Previous Post: « A Cake with a Heart
Next Post: 3D Glasses Cookies »

Reader Interactions

Comments

  1. Sonia

    February 21, 2013 at 8:25 am

    No need to age the egg whites?

    Reply
    • Francois

      February 21, 2013 at 12:43 pm

      No need to age the egg whites. Its the beauty of this recipe =)

      Reply
  2. Jada

    February 25, 2013 at 9:33 am

    So cute! Macarons are my faaaaaave 🙂

    Reply
  3. Meghan

    October 3, 2013 at 5:15 pm

    Marry me. Immediately.

    Reply
  4. Martina

    April 10, 2015 at 1:07 pm

    Did you pipe the leaves with icing?

    Reply
    • Francois

      August 1, 2015 at 9:40 pm

      yes I did =)

      Reply

Trackbacks

  1. Oh So Yummy » Strawberry Macarons // Sweet Explorations says:
    September 1, 2013 at 10:37 pm

    […] Strawberry Macarons // Sweet Explorations […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sweet Explorations is a place to share innovative baking ideas, explore new techniques and make the World a sweeter place.
Read More…

FEATURED ON

featured-on

SUBSCRIBE HERE

Subscribe to the free Sweet Explorations newsletter, and get our best recipes, freebies and shopping tips in your inbox

My Favorite Blogs

  • Bakerella
  • Better with Butter
  • SemiSweetDesigns

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Custom credits: Plugin desarrollado por AlesiaDEV