Description
Delicate and fruity, these Strawberry Shortcake Macarons feature light almond meringue shells infused with strawberry powder and a luscious strawberry buttercream filling, perfect for a crowd-pleasing dessert.
Ingredients
Units
Scale
Shells
- 1 3/4 cups powdered sugar
- 1 cup almond flour, finely ground
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 2 tbsp freeze-dried strawberry powder
- pink gel food coloring
Buttercream
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar (for buttercream)
- 3 tbsp strawberry puree, strained
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 1/4 cup freeze-dried strawberries, crushed
Instructions
- Step 1 Sift powdered sugar, almond flour, and strawberry powder together three times. Set aside.
- Step 2 Beat egg whites until foamy, then slowly add granulated sugar. Whip to stiff, glossy peaks and add a small amount of pink food coloring.
- Step 3 Fold dry ingredients into meringue in three additions until batter flows like lava and ribbons disappear in 10 seconds.
- Step 4 Pipe 1.5-inch circles onto parchment-lined baking sheets. Tap trays firmly on the counter to release air bubbles.
- Step 5 Let shells rest 30–60 minutes until a dry skin forms. Bake at 300°F for 14–16 minutes.
- Step 6 Cool shells completely before removing from parchment.
- Step 7 Beat butter until fluffy. Add powdered sugar, strawberry puree, vanilla, and cream. Beat until light, then fold in crushed freeze-dried strawberries.
- Step 8 Pipe buttercream onto half the shells and sandwich with remaining shells. Refrigerate 24 hours before serving.
Notes
- Rest shells for 30–60 minutes before baking to ensure a dry skin.
- Refrigerate assembled macarons for 24 hours before serving for best flavor and texture.
