Strawberry shortcake macarons
These strawberry shortcake macarons are perfect for summer! They're filled with slices of fresh strawberries!
Prep Time50 mins
Cook Time12 mins
Resting time30 mins
Total Time1 hr 2 mins
- 1/3 cup + 4 teaspoons (50 grams) powdered sugar
- 1/3 cup (30 grams) almond flour
- Red powder food coloring optional (I did not use)
- 1 (40 grams) egg white
- 2 and 1/2 Tablespoons (30 grams) superfine (granulated) sugar
- 1/2 cup heavy cream
- 1 Tablespoons sugar
- Sliced Driscoll's strawberries
Make the macaron shells
Using a blender, finely blend the powdered sugar, almond flour and powdered food coloring. Use a sieve to sift out any large pieces of almond remaining and toss them out. Transfer the dry ingredients to a large bowl.
In the bowl of a spotless stand mixer (or in a large clean bowl if using a handheld mixer), beat the egg white on high speed until it is frothy. Add in the granulated sugar and continue to beat on high speed until you reach stiff peaks. The egg white mixture should be very smooth and shiny.
Turn off the mixer and slowly transfer the dry ingredients into the egg white mixture. Using a rubber spatula, gently fold the dry ingredients and use no more than 60 strokes. Your macaron shell mixture is ready once you lift your spatula and the mixture falls back onto itself like lava.
Transfer the mixture to a piping bag fitted with a medium-sized round tip (if you don't have a piping bag, use a ziploc bag with the end snipped off).
Line a baking sheet with parchment paper or a silicone baking mat. Gently squeeze out some batter from the piping bag onto the lined baking sheet in a vertical motion. Pipe until the batter forms a circle about 1/2" to 1" in diameter. Pipe the remaining circles on the sheet.
Lift the baking pan up and rap on the counter several times to get the air bubbles out. Allow the tray to rest at room temperature for about 30 minutes.
Preheat your oven to 300 degrees F. Bake the macarons for 12 minutes and allow the shells to cool before removing from the baking pan.
Make the filling
Pour the heavy cream into the bowl of your stand mixer fitted with the whisk attachment (or, transfer to a large bowl if using a handheld mixer). Beat the heavy cream on high speed for 2-3 minutes until the cream is no longer liquidy. Add the 1 TBSP of sugar and continue to beat on high speed until you reach stiff peaks. Turn off the mixer and gently transfer to a piping bag with a round tip (or a zip top bag with a hole cut in a corner).
Gently pipe the whipped cream onto the center of a macaron shell. Top with sliced strawberries and add another macaron shell on top. Store in the refrigerator until ready to serve.
Macarons should be stored in an airtight container stored in the refrigerator and will keep for a few days. They are best consumed the day the whipped cream is made.
Disclaimer: Driscoll's provided me with coupons for their products, but the opinions and thoughts are 100% my own.
Source: An Eva Bakes original; macarons are from this post