Strawberry Macaron Shells

Hello friends, today we are making Strawberry Macaron Shells, with actual freeze dried strawberries in the shells, filled with Strawberry Buttercream.

Full recipe: https://www,piesandtacos.com/strawberry-macaron-shells/

Strawberry Macaron Shells
100 grams egg whites
100 grams white granulated sugar
105 grams almond flour
100 grams powdered sugar
5 grams freeze dried strawberry powder
One drop of fuchsia food coloring

Strawberry Buttercream
4 tbsp unsalted butter softened 56 grams
1 1/2 cups confectioners’ sugar sifted 187.5 grams
1/3 cup freeze dried strawberry powder about 30 grams
2 to 4 tbsp milk or water as needed

To decorate
56 grams white chocolate
5 gram powdered freeze dried strawberries

Notes:

Egg White Powder: Notice that I am not using any egg white powder in today’s recipe, and if you watch my videos you will see that recently I have been using it every time I make macarons. However, the weather has been quite dry where I am, and since I am also adding strawberry powder to the shells I decided to skip the egg white powder in today’s recipe.

Freeze dried strawberry powder: Weigh the powder after sifting it, not before. Any large chunks should be discarded, so you might have to process more than just 5 grams of freeze dried strawberries to obtain 5 grams of powder.

Food coloring: Make sure to use gel food coloring, not liquid, as it will affect the batter, and it will destroy the protein bonds in the meringue that form the structure of the macarons.

Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.

Scale: Please use a scale when measuring the ingredients for accuracy.

Macaron amount: It will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.

Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.

Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.

Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.