Ashley is just the nicest person and I feel so lucky to have actually met her in person last fall at a fantastic blogger’s weekend at the beach that she planned and hosted herself. I will always appreciate how honest everyone was, and I learned so much valuable information from some incredibly talented bloggers!
Ashley’s blog always has the perfect balance of healthy foods and sweet treats, and we all know that she’s a big fan of strawberries, so we’ve all got strawberry recipes for you today! You can scroll down the the bottom of this post past the recipe for links to all the other bloggers participating.
I first made rose buttercream back around Valentine’s Day for my Blank Space cake, and macarons are so sweet and fancy that I decided it would go perfectly as the filling for these! I also got some edible gold foil off of Amazon forever ago and knew it would give these macarons just the right about of sparkle.
Having met Ashley in person, I think these macarons totally fit what a kind and wonderful person she is! So congrats to you and your family on your little one, Ashley!
- 1 oz pkg freeze-dried strawberries
- 1¾ cups powdered sugar
- 1 cup almond flour
- 3 large egg whites
- ¼ tsp cream of tartar
- Red gel food coloring
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- ½ cup butter, softened
- 1½ cups powdered sugar
- 1 tbsp milk
- ½ tsp rose extract (purchased at Sur la Table)
- Place freeze-dried strawberries in a food processor and process until strawberries become a fine powder.
- Sift together 3 tbsp powdered strawberries, powdered sugar, and almond flour. Whisk to combine.
- Whip egg whites on medium speed with an electric mixer (with the whisk attachment for stand mixers) until foamy. Add cream of tartar and a dab of red food coloring. Mix on medium high speed, slowly adding sugar while the mixer is running. Whip on high speed until stiff peaks form.
- Sift almond flour mixture into the egg whites and gently fold until combined. Batter will be ready when it can fall from a rubber spatula in ribbons and meld back into the batter.
- Transfer batter to a piping bag with a small round tip. Pipe circles onto a baking sheet lined with parchment paper or a silpat baking mat. Tap the pan against the counter to release any air bubbles.
- Let macarons sit for 15-20 minutes, or until you can touch them without the batter sticking to your fingers.
- Preheat oven to 350*F and baking macarons for 12-14 minutes. Feet should form, but don't let the macarons brown! Remove from oven and let cool completely.
- Beat butter on medium speed until creamy. Add half of powdered sugar and mix well. Repeat with remaining powdered sugar, milk, and rose extract. Mix until ingredients are completely combined.
- Transfer frosting to a piping bag with a small round tip. Pipe frosting onto the bottom side of half of the macarons. Top with remaining macarons.
Vegan Strawberry Shortcake with Coconut Whipped Cream from Hip Foodie Mom
Strawberry Funfetti Cake Mix Cookies from Beyond Frosting
Strawberry Layer Cake from Life, Love and Sugar
Coconut Raspberry Cake with Whipped Cream Frosting from Blahnik Baker
Spice Rubbed Cedar Plank Salmon with Strawberry Salsa from Joyful Healthy Eats
Strawberry Balsamic Crostini with Whipped Ricotta from Recipe Runner
Strawberry Ice Cream Sandwiches from Cooking and Beer