The ratio and ingredients for French macarons do not really allow for adding flavor with fresh ingredients, without risking the integrity of your macaronage. Extracts and citrus peel are about all you can safely do in the absence of serious experimentation.
But whip up the strawberry filling below, and your macarons will be singing Strawberry Fields before you know it!
For measurements of the basic ingredients volume, check this recipe out.
For macaron shells
- 180 grams confectioner’s sugar
- 108 grams almond flour (or blanched, slivered almonds)
- 3 fresh egg whites (about 90 g)
- 45 grams granulated sugar
- Pinch of cream of tartar
- Pink food coloring, plant-based recommended, optional
- Optional: 1 teaspoon strawberry extract (OliveNation sells one on Amazon)
For strawberry filling
- 1 cup strawberries (150g/5 oz), stems removed and puréed in a food processor or blender
- 2 tablespoons/1 ounce granulated sugar (little more or less depending on strawberries)
- ½ lemon, juiced
- 1 tsp powdered gelatin
- ¼ cup cold water
For macaron shells
- Line a couple baking pans with parchment or silicone baking mats. Preheat oven to 300° F.
- Grind almonds or almond flour with confectioner’s sugar in a food processor, just let it grind while you whip meringue.
- Combine the egg whites and granulated sugar in the bowl of a stand mixer (hand mixer works, too), and whip on high speed with a whisk attachment to a stiff meringue (resembles shaving cream).
- Add the cream of tartar, and pink food coloring, and whip on high speed 30 seconds more to incorporate.
- Using a spatula and a sieve, sift and then fold in the dry ingredients in batches. Fold until it flows like lava or ribbons when you drizzle it, but not over-mixed.
- Transfer to a piping bag (or large plastic bag) fitted with a half-inch tip, pinching the bottom closed so it doesn’t leak out on you. (I use a bobby pin).
- Pipe onto a silicone baking mat or parchment paper.
- Optional: Let the piped macarons rest on the counter for 30 to 40 minutes. The shell will turn from shiny and sticky, to smooth and dull.
- Bake at 300° F for about 16 minutes, rotating the pan once the signature “feet” form. Cool a few minutes before removing from baking mat or parchment. Fill with buttercream and store chilled for 24 hours before serving.
For fresh strawberry filling
- Sprinkle gelatin evenly over cold water in a small bowl. Let stand for 5 to 10 minutes until gelatin blooms.
- In a small pot over medium-high heat, combine puréed strawberries, sugar and lemon juice.
- Cook over medium heat about 5 minutes, stirring often until it thickens slightly.
- Add gelatin mixture off the heat, and whisk until fully dissolved.
- Cool in refrigerator, stirring occasionally to smooth out. Filling will set relatively thick.
Keywords: french macarons recipe, strawberry macaron recipe, strawberry filling, gelatin