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French Macaron With Strawberry Buttercream

2.00 Mitt(s) 1 Rating(s)1 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 5

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Level: Easy

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Description

Elegant French macarons whipped to crisp, chewy perfection.

Ingredients

  • FOR THE MACARONS:
  • ¾ cups Finely Ground Almonds
  • 1 cup Confectioners Sugar
  • 2 whole Egg Whites
  • 4 Tablespoons Granulated Sugar
  • Food Coloring (optional)
  • FOR THE STRAWBERRY BUTTERCREAM:
  • 2 whole Strawberries, Hulled And Sliced In Half
  • 1 teaspoon Vanilla Extract
  • ¼ cups Unsalted Butter, Room Temperature
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Milk Or Cream

Preparation

For the macarons:
Pulse ground almonds and confectioner’s sugar in a food processor until well combined. Sift the mixture well.

Using an electric mixer with a whisk attachment, whisk egg whites on medium speed until foamy. Slowly increase speed and add in sugar, a tablespoon at a time. Continue whisking until firm glossy peaks form, about 4-5 minutes, being careful not to beat to overstiffness.

Add almond mixture over whites and gently fold all ingredients until smooth and well combined, about 40-50 folds.

At this point, if needed, divide batter in different bowls and add your food coloring(s).

Spoon into piping bag(s) with round tip or fill a large plastic sandwich bag with mixture and snip off ¼ inch from the tip.

While keeping the top of the bag tight, squeeze out ½ inch rounds on to parchment-lined baking tray(s).
Let these rest for 20 minutes after being piped, so that a “skin” is formed and it is slightly firm to the touch. Preheat oven to 325°F in the meantime.

When ready to bake, bake one sheet at a time and reduce oven temperature to 300° F when placing the trays in the oven. Bake for 16 minutes, rotating halfway through. When done, they should be crisp and firm, no browning at all.

Let macaroons cool on the baking sheets for 3-4 minutes. Then transfer to wire rack.

Note: Before each batch is set to bake, make sure you increase oven temp to 325°F, and once preheated, reduce to 300° F when it actually goes in.

For the strawberry buttercream:
Pulse strawberries with vanilla extract in a food processor until pulped and slightly chunky. Add in butter and process until smooth and combined.

Add in powdered sugar by 1/2-cupfuls and pulse until fluffy and all elements are evenly distributed.

Pour in milk and continue to pulse, using a rubber spatula to stir at intervals to aid in blending, until it is combined well and a smooth fluffy frosting results.

To assemble, when macarons are completely cooled, pipe or spoon filling onto one macaroon and pair up with a similar-sized one to top.

2 Comments

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Sophia Pinter on 6.18.2017

The strawberry cream filling is so bad. DO NOT use the filling recipe. I had to throw out the whole batch of filling. Such a waste!

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dan on 10.26.2012

wow! strawberry buttercream filling sounds sensational!! And you French macarons look great too.

One Review

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Profile photo of Sophia Pinter

Sophia Pinter on 6.18.2017

Filling is so sweet and didn’t turn out at all like I thought it would. Strawberry filling is so bad I had to throw it out.

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