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Strawberry Shortcake Macarons

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Delightful macarons filled with rich buttercream and fresh strawberry flavor, perfect for any occasion.

Ingredients

Scale
  • 1 3/4 cups powdered sugar
  • 1 cup almond flour, finely ground
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 2 tbsp freeze-dried strawberry powder
  • Pink gel food coloring
  • 1/2 cup unsalted butter, room temperature
  • 2 cups powdered sugar (for buttercream)
  • 3 tbsp strawberry puree, strained
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 1/4 cup freeze-dried strawberries, crushed

Instructions

  1. Sift powdered sugar, almond flour, and strawberry powder together three times. Set aside.
  2. Beat egg whites until foamy, then slowly add granulated sugar. Whip to stiff, glossy peaks and add a small amount of pink food coloring.
  3. Fold dry ingredients into meringue in three additions until batter flows like lava and ribbons disappear in 10 seconds.
  4. Pipe 1.5-inch circles onto parchment-lined baking sheets. Tap trays firmly on the counter to release air bubbles.
  5. Let shells rest for 30–60 minutes until a dry skin forms.
  6. Bake at 300°F for 14–16 minutes.
  7. Cool shells completely before removing from parchment.
  8. Beat butter until fluffy.
  9. Add powdered sugar, strawberry puree, vanilla, and cream. Beat until light, then fold in crushed freeze-dried strawberries.
  10. Pipe buttercream onto half the shells and sandwich with remaining shells.
  11. Refrigerate for 24 hours before serving.

Notes

For sugar substitutes suitable for diabetics, consider stevia, monk fruit, or allulose. Avoid using honey or maple syrup.

Nutrition

Find it online: https://www.glutenfreez.com/strawberry-shortcake-macarons/