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Pink Strawberry Macarons Recipe

Three perfectly formed Pink Strawberry Macarons stacked and resting on a white plate near a window.
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Follow this detailed guide to make perfect pink strawberry flavored French macarons with stable feet and a creamy filling.

Ingredients

Scale
  • 75 g almond flour
  • 75 g powdered sugar
  • 55 g aged egg whites (room temperature)
  • 55 g granulated sugar
  • 1/4 tsp cream of tartar
  • 1/8 tsp pink gel food coloring
  • 1/4 tsp strawberry extract
  • For the Filling: 100 g unsalted butter (softened), 200 g powdered sugar, 1 tbsp strawberry jam, 1 tsp milk

Instructions

  1. Prepare the dry ingredients: Sift the almond flour and powdered sugar together twice. Set aside.
  2. Make the meringue: In a clean, grease-free bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
  3. Gradually add the granulated sugar, beating until stiff, glossy peaks form (French meringue).
  4. Add the pink gel coloring and strawberry extract to the meringue. Beat briefly until the color is uniform.
  5. Macaronage: Gently fold the dry ingredients into the meringue in three additions, using a spatula. Fold until the batter flows like lava and falls from the spatula in a ribbon that disappears after about 20 seconds. Do not overmix.
  6. Pipe the shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets.
  7. Tap the trays firmly on the counter several times to release air bubbles. Let the piped shells rest at room temperature until a dry skin forms (about 30-60 minutes).
  8. Bake: Preheat your oven to 300°F (150°C). Bake for 12-15 minutes, or until the shells have developed ‘feet’ and do not wiggle when gently touched.
  9. Cool completely on the tray before removing.
  10. Make the filling: Beat the softened butter until creamy. Gradually add the powdered sugar. Mix in the strawberry jam and milk until smooth.
  11. Assemble: Pair shells of similar size. Pipe or spread the strawberry buttercream onto one shell and top with another.

Notes

  • Age your egg whites by separating them 1-2 days ahead and storing them covered loosely in the refrigerator. Bring them to room temperature before use.
  • Use gel food coloring for the best color saturation without adding excess moisture.
  • If your shells crack, you likely did not let them rest long enough to form a proper skin before baking.
  • For a smoother shell, use a food processor to pulse the almond flour and powdered sugar briefly before sifting.

Nutrition

Find it online: https://cookifyme.com/pink-strawberry-macarons-recipe/