Description
Master delicate Strawberry Macaron Shells, a charming pink Valentine’s treat. Achieve airy perfection whipping aged egg whites and fragrant strawberry extract.
Ingredients
Scale
- 110 grams (about 1 cup) superfine almond flour
- 100 grams (about 1 cup) confectioners' sugar
- 75 grams (about 2 large) aged egg whites, at room temperature
- 100 grams (about 1/2 cup) granulated sugar
- 1/4 teaspoon cream of tartar (optional, for meringue stability)
- 2–3 drops pink or red gel food coloring
- 1/2 teaspoon strawberry extract
Instructions
- Step 1: Sift the almond flour and confectioners' sugar together into a bowl. Whisk well to combine and remove any lumps, then set aside.
- Step 2: In a clean, grease-free stand mixer bowl, whip the egg whites on medium speed until foamy. Add the cream of tartar (if using), then gradually add the granulated sugar, a tablespoon at a time, while continuing to whip. Increase speed to high and whip until stiff, glossy peaks form. Gently fold in the pink gel food coloring and strawberry extract until just combined.
- Step 3: Add about one-third of the dry ingredient mixture to the meringue and fold gently with a rubber spatula until just combined. Add the remaining dry ingredients in two more additions, folding until the batter reaches the "macaronage" consistency – it should flow like lava off your spatula, forming a ribbon that slowly melts back into the batter (the "figure-eight" test).
- Step 4: Transfer the macaron batter to a piping bag fitted with a round tip (e.g., Wilton 1A). Pipe 1.5-inch rounds onto parchment-lined baking sheets, leaving space between each shell. Firmly tap the baking sheets on the counter 2-3 times to release any air bubbles.
- Step 5: Let the piped shells rest at room temperature for 30-60 minutes, or until a skin forms on top and they are no longer sticky to the touch. Preheat your oven to 300°F (150°C).
- Step 6: Bake the macaron shells for 12-15 minutes, one sheet at a time, rotating halfway through. The shells are done when they have developed "feet" and do not wobble when gently touched. Let them cool completely on the baking sheet before carefully peeling them off.
Notes
- For ultimate freshness, store cooled macaron shells in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- Skip the microwave for these delicate shells; simply bring them to room temperature before filling and serving, especially if refrigerated or frozen.
- Transform these delightful pink shells into exquisite treats by filling them with a creamy vanilla bean buttercream, tangy strawberry ganache, or even a simple swirl of raspberry jam for an irresistible love day delight.
- Your macaronage technique in Step 3 is key: gently fold until the batter flows like slow lava, forming a ribbon that melts back, ensuring those perfect 'feet' and a delicate texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 macaron shells
- Calories: 72
- Sodium: 6mg
- Fat: 2.8g
- Saturated Fat: 0.2g
- Trans Fat: 0g
- Protein: 10g