Anyone notice an increase in macaron posts lately? I’m on a roll! After my little lemon successes, I decided to make my mom a variety pack as a belated Mother’s Day present. I made four flavors: mint chocolate chip, s’mores, the firecracker ones from my previous post, and these strawberry shortcake ones. These were definitely our favorite!
They’re just so cute, looking like little bitty strawberry shortcakes! I’m a big fan of food that looks like miniature versions of other food. That’s something I can easily peg on my mama. She used to make cookies that looked just like tiny hamburgers, I was always so delighted by them. It’s like that feeling you get when you look at dollhouse furniture, ya know?
Anyway, here’s the recipe. You’ll see it’s verrry similar to the firecracker macaron recipe, and that’s because it is the exact same with just some slight variation in toppings. Work smarter not harder. I’m keeping these recipe posts short & sweet (kind of like these macs! ha!) because I’m preparing some fun lifestyle type posts in the next coming weeks and I don’t want y’all to get sick of me. Plus, Michael is coming over soon so we can
play some flounder at tennis.
Strawberry Shortcake Macarons
for the macaron shells
1 cup powdered sugar
3/4 cup almond flour
2 large egg whites
1/4 cup white granulated sugar
for the buttercream
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/8th tsp salt
1/2 tbsp vanilla extract
2 tbsp heavy cream
strawberries, chopped or sliced thinly
sift 1 cup of powdered sugar and 3/4ths cup almond flour into a large bowl. whisk to combine, then set aside.
add the egg whites to a metal mixing bowl and start whisking on one of the lower settings (I start with a 4 on my Kitchenaid) until the egg whites start to look frothy. add half of the granulated sugar to the egg whites, then increase the speed to a medium (7 for me) until whites start to foam. add the remaining granulated sugar, then increase the speed to high (9 works well) and continue to whisk until stiff peaks form.
remove the bowl containing the meringue from the stand mixer. add half of the dry ingredients directly into the bowl containing the meringue, then use a spatula to gently fold meringue around and over until the dry ingredients are well incorporated. add the remaining dry ingredients and continue to fold the batter. avoid over-mixing by going slowly. the batter is ready when it falls off the spatula in ribbons, but isn’t runny.
transfer the batter to a piping bag with a large round tip. pipe small, uniform circles onto cookie sheets lined with parchment paper by holding the piping bag at a 45 degree angle to sheet. make sure not to overcrowd the sheets.
once finished with piping the batter, take each cookie sheet and carefully but forcefully bang the bottom of each corner on the countertop, to help release air bubbles in the batter! let the cookies sit for 35 minutes. preheat the oven to 305 F while you wait.
bake the cookies on the top shelf of the oven for 15 minutes. remove from the oven but let the cookies cool completely before touching them.
while the cookies cool, make your vanilla buttercream by creaming the butter in a clean mixing bowl. add the sugar, and mix on low until the sugar is incorporated into the butter but there are still small clumps present. add the remaining ingredients, and mix on medium until the buttercream is smooth and fluffy.
transfer the buttercream to a piping bag fitted with a round tip, and pipe onto half of the macaron cookies. top the frosting with one slice of strawberry or a couple of chopped pieces then sandwich with another, clean macaron shell. enjoy immediately!