Add a touch of elegance to your Afternoon Tea Week with homemade strawberry macarons. These delicate French treats, with their crisp shells and creamy filling, are perfect for a refined tea-time experience. Here’s a step-by-step guide to making these delicious strawberry macarons from scratch:
Ingredients
For the Macaron Shells:
- 150g icing sugar
- 75g almond flour
- 100g egg whites (about 3 large eggs), aged at room temperature
- 100g granulated sugar
- 1/2 tsp vanilla extract
- A few drops of red food colouring (optional)
For the Strawberry Filling:
- 100g fresh strawberries
- 50g unsalted butter, softened
- 100g icing sugar
- 1/2 tsp vanilla extract
For Decoration (optional):
- Freeze-dried strawberry powder or a few fresh strawberry slices
Instructions
Prepare the Strawberry Filling:
- Puree the fresh strawberries in a blender or food processor until smooth.
- In a bowl, beat the softened butter until creamy. Gradually add the icing sugar, mixing well until smooth. Stir in the strawberry puree and vanilla extract until the filling is well combined. Set aside.
Preheat Your Oven:
- Preheat your oven to 150°C (130°C fan) / 300°F / Gas Mark 2. Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Macaron Batter:
- In a food processor, sift the icing sugar and almond flour together to ensure they are well combined and free of lumps.
- In a clean, dry bowl, whisk the egg whites until they form soft peaks. Gradually add the granulated sugar while continuing to whisk until stiff, glossy peaks form.
- Gently fold the sifted icing sugar and almond flour mixture into the whipped egg whites in three additions, being careful not to deflate the meringue. If using food colouring, add it during this step and fold in until the colour is evenly distributed.
Pipe the Macarons:
- Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 3 cm / 1.2 inches in diameter) onto the prepared baking sheets, spacing them about 2.5 cm (1 inch) apart.
- Tap the baking sheets gently on the counter to release any air bubbles and help the batter spread into perfect circles.
Let the Macarons Rest:
- Allow the piped macaron shells to rest at room temperature for about 30-60 minutes, or until they form a skin and are no longer sticky to the touch. This step is crucial for achieving the characteristic ‘foot’ on the macarons.
Bake the Macarons:
- Bake in the preheated oven for 12-15 minutes, or until the macaron shells are set and have a smooth, glossy finish. Let the macarons cool completely on the baking sheets before removing them.
Assemble the Macarons:
- Pair up the macaron shells of similar sizes. Spread a small amount of strawberry filling on the flat side of one shell, then sandwich it with the other shell. Repeat with the remaining macaron shells.
Decorate (optional):
- For an extra touch of elegance, dust the tops of the assembled macarons with freeze-dried strawberry powder or garnish with fresh strawberry slices.
Serve:
- Arrange your strawberry macarons on a serving platter and enjoy with a pot of your favourite tea. These macarons will add a delightful burst of strawberry flavour to your Afternoon Tea Week.
Enjoy!