02 June 2016

Strawberry Shortcake Macarons

Yesterday I attempted to make macarons for the second time and they were a success. They were not all round, but that is something that can be tweaked next time. They had the most perfect lacy feet and had just the right amount of crunch & chewiness. As for the middle, the strawberry buttercream was to die for!
The cookies are a basic recipe with only the sugar as the flavor. You can add vanilla if you'd like, in fact I think I will add it in next time as well. The recipe made about 14 cookies (which translates to 7 macarons). Keep in mind that I used a 2 inch cookie cutter to draw circle outlines on the back of my parchment paper. However you can use this template to make smaller cookies.

What You'll Need
a stand mixer
a large sieve or flour sifter
parchment paper with circle templates
2 baking sheets
batter spatula
whisk attachment
flat batter attachment
2 piping bags
1 circular piping tip

Cookie Ingredients*
4.80oz finely ground almond flour
4.40oz powdered sugar
pinch of salt
2 egg whites
1/4tsp cream of tartar
  1. Sift almond flour, salt, and powdered sugar together into a large bowl. Set aside.
  2. Place eggs into stand mixer bowl.
  3. Beat your egg whites until frothy (using the whisk attachment), add the granulated sugar 1 tablespoon at a time. Sprinkle in cream of tartar.
  4. Beat at medium high speed until thick and glossy. When you turn the bowl it shouldn't pour out.
  5. This is where I stopped using the stand mixer. Add in 1/3 of your almond powdered sugar mixture and continue to add the rest in small amounts. and then fold with a batter spatula until thick but still flowing.
  6. Put it in a piping bag and pipe out 1-1.75 inch circles (I used a small cookie cutter to trace circles on the back of my parchment paper that I placed on top of a baking sheet. Then bang the bottom of the baking sheet on the counter - this will remove all of the air bubbles in the batter. Be sure to pipe one tray at a time because only one pan can go in the oven.
  7. Now preheat your oven to 300 F.
  8. Let the macarons sit for about 15 minutes. Once they are done resting, you can pipe out your next tray.
  9. Bake the macarons in the middle oven rack for 15 minutes.
  10. Let cool for about 10 minutes. Repeat for the other tray.
Strawberry Buttercream Filling
1/4 cup unsalted butter
1 cup powdered sugar
1tbsp milk
1/2tsp vanilla extract
1tbs strawberry preserves
  1. Slice up the butter and place into the stand mixer (use the flat beater attachment). Beat until nice and fluffy.
  2. Add the powdered sugar, milk and vanilla extract. Beat until well combined.
  3. Add strawberry preserves and beat for just a few seconds until combined. If you see chunks of strawberries, don't worry, it just adds to the whimsy. ;)
Match up pairs of similar cookies and allow them to cool before you add the icing. Place icing in a piping bag and pipe icing in the middle of the one cookie, top with another cookie and you are done! Let the completed macarons sit in the fridge for at least 24 hours for maximum yumminess.
*cookie recipe adapted from Love & Macarons

2 comments:

  1. I can personally attest to how delicious these cookies are because Danielle brought one for me to enjoy...and I certainly did. Outrageously good!! Well done!

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    Replies
    1. I am SO glad that you liked it!
      Thank you for the kind words.

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