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Strawberry Rose Macarons

Ingredients

strawberry macarons

  • 1 oz pkg freeze-dried strawberries
  • 1 3/4 cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • Red gel food coloring
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract

rose buttercream

  • 1/2 cup butter softened
  • 1 1/2 cups powdered sugar
  • 1 tbsp milk
  • 1/2 tsp rose extract purchased at Sur la Table

Instructions

for the macarons

  • 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.

for the rose buttercream

  • 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.

Notes

Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.