Savor the subtle strawberry flavors of these beautifully made macarons. They have a delicious strawberry jam filling, a crispy shell, and a chewy interior.
Ingredients: 1 cup almond flour. 1 cup powdered sugar. 2 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon strawberry extract. Pink food coloring optional. Strawberry jam for filling. Powdered sugar for dusting.
Instructions: Preheat your oven to 300F 150C. Line a baking sheet with parchment paper. In a food processor, combine almond flour and powdered sugar. Pulse until well combined. Sift the almond flour mixture into a large mixing bowl to remove any lumps. In a separate mixing bowl, beat the egg whites until foamy. Gradually add granulated sugar while continuing to beat. Beat until stiff peaks form. Add the strawberry extract and pink food coloring if using to the egg white mixture. Mix until well incorporated. Gently fold the sifted almond flour mixture into the egg white mixture. This is your macaronage process; be careful not to overmix. The batter should be smooth and flow like lava. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet, leaving space between each macaron. Tap the baking sheet on the counter to remove air bubbles and let the macarons rest for about 30 minutes. This helps form a skin on top. Bake in the preheated oven for 15-18 minutes, or until the macarons have developed feet and are set. They should not brown. Remove from the oven and let cool completely on the baking sheet. Once cooled, spread strawberry jam on the flat side of one macaron and sandwich it with another macaron. Dust the tops with powdered sugar. Your delicious strawberry macarons are ready to be enjoyed!
Prep Time: 30 minutes
Cook Time: 18 minutes
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