Strawberry Rose Macarons
Highlighted under: Baking Moments
I absolutely love making Strawberry Rose Macarons! These delicate pastries not only look delightful but also burst with a fragrant combination of strawberries and rose. There's something magical about the way the sweet hints of rosewater complement the tartness of fresh strawberries. Every bite is like indulging in a work of art, perfect for tea parties or special occasions. While these macarons can be a bit finicky, I find the process incredibly rewarding and absolutely worth the effort to impress my guests!
Creating Strawberry Rose Macarons has become one of my favorite culinary adventures. Each time I attempt the recipe, I experiment with different flavor proportions, but I always return to the classic combination of fresh strawberries and rosewater. The key is to blend the ingredients carefully, ensuring the filling reaches the perfect smoothness. This is where my trusty stand mixer truly shines!
One of the most valuable tips I've learned is to let the assembled macarons rest before baking. This step helps develop the signature 'foot' that makes macarons so appealing. The results are always satisfying—as is the reaction from those who get to taste these delicious treats!
You'll Love These Macarons Because
- The unique blend of strawberry and rose gives a refreshing taste experience.
- Each macaron is a perfect combination of crispy shell and creamy filling.
- They make a stunning addition to any dessert table for special occasions.
The Art of Macaron Making
Macaron making is a precision art that requires attention to both technique and ingredients. It’s crucial to ensure that your egg whites are aged, ideally 24 hours, and stored in the refrigerator. Aging helps to stabilize the egg whites, allowing for a better rise and a sturdier shell. When whisking, stop as soon as stiff peaks form; over-whisking can lead to a dry meringue, resulting in cracked shells during baking.
Another important step is the folding technique. Gently fold the almond flour mixture into the meringue using a spatula until it reaches the 'macaronage' stage, where the batter flows smoothly in ribbons. This technique is key to achieving the characteristic smooth tops and feet of macarons. If the batter seems too thick, it may not spread properly during baking, leading to dense shells.
Ingredient Insights
Almond flour plays a critical role in macaron shells, contributing to their unique texture. Opt for a finely ground almond flour for best results as coarse flour can lead to gritty shells. If you need a nut-free alternative, consider using sunflower seed flour; it can yield similar results but may create a greenish tint due to a reaction with baking soda. Additionally, always sift the almond flour with the powdered sugar to minimize clumps and ensure even mixing.
For the filling, using fresh strawberries is a must! The natural sweetness and tartness enhance the flavor, while pureeing the strawberries ensures a smooth consistency. If fresh strawberries are not available, frozen strawberries can be used; just ensure they are fully thawed and drained to avoid excess moisture, which might alter the filling's texture.
Ingredients
Macaron Shells
- 110g almond flour
- 200g powdered sugar
- 100g egg whites (aged preferred)
- 50g granulated sugar
- 1/2 tsp pink food coloring
- Pinch of salt
Strawberry Rose Filling
- 100g unsalted butter, room temperature
- 200g powdered sugar
- 30g fresh strawberries, pureed
- 1 tsp rosewater
- Pinch of salt
Instructions
Instructions
Make the Macaron Shells
In a bowl, sift almond flour and powdered sugar together. In a separate bowl, whisk egg whites with a pinch of salt until foamy. Gradually add granulated sugar and continue whisking until stiff peaks form. Fold in the almond flour mixture gently and add food coloring until well incorporated. Pipe rounds onto a parchment-lined baking sheet and let them dry for 30 minutes before baking at 150°C (300°F) for 15 minutes.
Prepare the Filling
In a mixing bowl, cream the butter until smooth. Gradually incorporate powdered sugar and mix until light and fluffy. Add the strawberry puree, rosewater, and a pinch of salt. Beat until combined and creamy. Once shells are cooled, pipe the filling onto half the shells and sandwich with the remaining shells.
Enjoy Your Treats!
Pro Tips
- Always use aged egg whites for better stability. Be patient when letting the macarons rest
- it's crucial for achieving that perfect texture!
Storage Tips
Macarons can be a bit temperamental when it comes to storage. To maintain their crisp shell, it’s best to store them in an airtight container in the refrigerator. However, avoid stacking them directly on top of one another to prevent squishing. They can last in the fridge for about 5 days, but for improved flavor, consider letting them mature for a day or two before serving.
If you're thinking ahead, macarons can also be frozen! Place them in a single layer in an airtight container and freeze for up to a month. When ready to enjoy, simply transfer them to the fridge to thaw for a few hours before serving. This will help preserve their delicate texture without losing the lovely flavor profile.
Serving Suggestions
These Strawberry Rose Macarons are not only a treat for the taste buds but also for the eyes. To elevate your serving presentation, consider placing them on a beautiful cake stand or a decorative platter. Pairing with fresh strawberries or edible flowers can enhance their visual appeal, making them perfect for bridal showers or afternoon tea parties.
For additional flavor dimensions, you could try experimenting with different fillings. A lemon or vanilla buttercream could complement the strawberry and rose flavor beautifully. This variation could add a refreshing balance that guests would enjoy, creating a delightful conversation piece at your gathering!
Questions About Recipes
→ Why are my macarons cracking?
Cracking can occur if the batter is too runny or if they were not rested long enough before baking.
→ How do I store leftovers?
Store macarons in an airtight container in the refrigerator for up to 5 days.
→ Can I use frozen strawberries?
Yes, you can use frozen strawberries for the filling. Just ensure to thaw and drain excess liquid.
→ What should the macaron shells feel like when done?
When done, the shells should be firm to the touch but not hard, and should have a smooth, shiny surface.
Strawberry Rose Macarons
I absolutely love making Strawberry Rose Macarons! These delicate pastries not only look delightful but also burst with a fragrant combination of strawberries and rose. There's something magical about the way the sweet hints of rosewater complement the tartness of fresh strawberries. Every bite is like indulging in a work of art, perfect for tea parties or special occasions. While these macarons can be a bit finicky, I find the process incredibly rewarding and absolutely worth the effort to impress my guests!
Created by: Adeline Morris
Recipe Type: Baking Moments
Skill Level: Intermediate
Final Quantity: 24 macarons
What You'll Need
Macaron Shells
- 110g almond flour
- 200g powdered sugar
- 100g egg whites (aged preferred)
- 50g granulated sugar
- 1/2 tsp pink food coloring
- Pinch of salt
Strawberry Rose Filling
- 100g unsalted butter, room temperature
- 200g powdered sugar
- 30g fresh strawberries, pureed
- 1 tsp rosewater
- Pinch of salt
How-To Steps
In a bowl, sift almond flour and powdered sugar together. In a separate bowl, whisk egg whites with a pinch of salt until foamy. Gradually add granulated sugar and continue whisking until stiff peaks form. Fold in the almond flour mixture gently and add food coloring until well incorporated. Pipe rounds onto a parchment-lined baking sheet and let them dry for 30 minutes before baking at 150°C (300°F) for 15 minutes.
In a mixing bowl, cream the butter until smooth. Gradually incorporate powdered sugar and mix until light and fluffy. Add the strawberry puree, rosewater, and a pinch of salt. Beat until combined and creamy. Once shells are cooled, pipe the filling onto half the shells and sandwich with the remaining shells.
Extra Tips
- Always use aged egg whites for better stability. Be patient when letting the macarons rest
- it's crucial for achieving that perfect texture!
Nutritional Breakdown (Per Serving)
- Calories: 160 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 35mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 2g