Strawberry Macaroons - Vegetarian
The Blushing Strawberry Macaroons combine the airy, delicate texture of traditional French macaroons with a vibrant strawberry twist. These almond-flour cookies, filled with a creamy strawberry buttercream, are not only visually striking with their blush-pink hue but also burst with fruity flavor in every bite.
Ingrédients
- 1 cup almond flour
- 1 3/4 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Red gel gel food coloring
- 1/2 cup unsalted butter, room temperature
- 1/2 cup strawberry jam
- 1/4 teaspoon vanilla extract
- Pinch of of salt
Instructions
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a food processor, combine almond flour and powdered sugar. Pulse until well mixed and fine. Sift the mixture through a fine mesh sieve into a large bowl.
- In a separate bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar, beating on high speed until stiff, glossy peaks form.
- Add a few drops of red gel food coloring to the meringue and gently fold until evenly colored.
- Add the sifted almond flour mixture to the meringue. Fold gently, scraping around the bowl and bottom to maintain the air in the meringue, until the batter flows like lava. Do not overmix.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds about 1 inch in diameter onto the prepared baking sheets.
- Tap the baking sheets firmly on the counter a few times to release air bubbles. Let the macaroons sit at room temperature for 30-60 minutes, or until the tops are no longer sticky to the touch.
- Bake the macaroons for 15-18 minutes, rotating halfway through, until they develop feet and are set. Let them cool completely on the baking sheets.
- To make the filling, beat the butter until light and fluffy. Add the strawberry jam, vanilla extract, and a pinch of salt. Beat until smooth and well combined.
- Pair up the cooled macaroon shells for matching sizes. Pipe a small amount of filling onto one shell, then sandwich with the other shell.
- Refrigerate the filled macaroons for at least 24 hours before serving to allow the flavors to meld.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 32g | Protéines: 3g | Fat: 11g | Sucre: 28g
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