Pink Strawberry Macarons (Printable)
Delicate pink almond meringue cookies with strawberry buttercream filling. Elegant French treat perfect for special occasions.
# What You'll Need:
→ Macaron Shells
01 - 3.5 ounces almond flour, finely ground
02 - 3.5 ounces powdered sugar
03 - 3.5 ounces egg whites, aged and room temperature
04 - 3.5 ounces granulated sugar
05 - 1/4 teaspoon cream of tartar
06 - Pink gel food coloring to taste
→ Strawberry Buttercream
07 - 3.5 ounces unsalted butter, softened
08 - 6.3 ounces powdered sugar, sifted
09 - 2 tablespoons strawberry puree, strained
10 - 1 teaspoon vanilla extract
11 - Pinch of salt
# How to Make It:
01 - Line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a round tip measuring approximately 0.4 inches in diameter.
02 - Combine almond flour and powdered sugar in a food processor and pulse until extra fine. Transfer to a large bowl and sift, discarding any coarse particles.
03 - In a clean, grease-free bowl, whip egg whites and cream of tartar until foamy. Gradually incorporate granulated sugar while whipping until stiff peaks form. Add pink gel food coloring and mix until evenly distributed.
04 - Gently fold the sifted almond mixture into the meringue in three additions using a spatula. Continue folding until the batter achieves a lava-like consistency with thick ribbon formation. Avoid overmixing.
05 - Transfer batter to the prepared piping bag. Pipe 1.2-inch rounds onto the prepared sheets, spacing approximately 0.8 inches apart. Tap trays firmly on the counter to release air bubbles and remove any visible bubbles with a toothpick.
06 - Allow macarons to rest uncovered for 30 to 45 minutes until the tops are completely dry to the touch.
07 - Preheat oven to 300°F. Bake one tray at a time for 12 to 15 minutes, rotating halfway through. Shells should develop feet and remain unbrowned. Cool completely on trays before removal.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar and mix until light and fluffy. Fold in strawberry puree, vanilla extract, and salt. Beat until smooth.
09 - Pipe or spoon buttercream onto half of the macaron shells. Top with remaining shells to form sandwich pairs.
10 - Refrigerate assembled macarons in an airtight container for at least 24 hours before serving. Bring to room temperature before consuming.
# Expert Suggestions:
01 -
- The combination of crisp almond shells and creamy strawberry filling creates this magical texture contrast that will make you close your eyes with each bite.
- These elegant pink treats have a way of turning even the most ordinary afternoon tea into something that feels wonderfully special.
02 -
- The infamous macaron feet will only form if you let the piped shells rest until they develop a dry, matte surface that doesn't stick to your finger.
- Weather matters dramatically - I once tried making these during a rainstorm and had to increase the resting time to nearly two hours before they were dry enough to bake.
03 -
- After many fallen meringues, I discovered that wiping your mixing bowl with white vinegar ensures it's completely free of grease, the silent killer of perfect meringue.
- When measuring your egg whites, use a digital scale rather than counting eggs - the precise ratio of ingredients is what transforms good macarons into great ones.