Strawberry, Champagne, and Rose Macarons
Strawberry and champagne macaron shells filled with rose buttercream are a delicious way to celebrate Valentine's Day or just the coming Spring.
Servings 50 Macarons
Calories 109kcal
Ingredients
Macaron Base
- 212 grams almond flour or any nut flour
- 185 grams powdered sugar
- 27 g freeze dried strawberries
- 82 grams egg whites room temperature room temperature
- ¼ tsp sparkling wine flavor
- ¼ tsp red food gel
Italian Meringue
- 90 grams egg whites room temperature room temperature
- 236 grams granulated sugar
- 90 grams water
Easy Rose Buttercream
- 4 oz pasteurized egg whites
- 16 oz powdered sugar sifted
- 16 oz unsalted butter softened
- 1 tsp vanilla
- 1 tsp rose water
- ¼ tsp salt (scant)
- Pink food gel
Instructions
Strawberry and Champagne Macarons
- Cut parchment paper to fit your baking sheet or line with silicone mats. Set aside.
- Place the freeze dried strawberries in a food processor and pulse until you have a fine powder. The strawberry powder and powdered sugar should equal 212g.
- Place almond flour, powdered sugar, and strawberry powder in a food processor and pulse to grind as finely as possible.
- Sift the almond flour, powdered sugar, and strawberry powder into a bowl, discarding any large bits, and whisk to combine. Make a well in the center of the dry ingredients. Add the 82 grams of egg whites, sparkling wine flavor, and red food gel. Stir to completely combine the ingredients. It will be a thick paste. Cover with plastic wrap and set aside.
- Place the 90 grams of egg whites for the Italian Meringue into the bowl of a standing mixer with a whisk attachment.
- In a small saucepan, combine the granulated sugar and water and place over medium- high heat. DO NOT stir once the sugar begins to boil. Stir just to combine and leave it be after that.
- When the sugar hits 203℉ begin to whip the egg whites in the stand mixer at medium speed to soft peaks. If the egg whites hit soft peaks before the syrup is ready, bump the speed to low.
- Once the syrup hits 245℉, remove from the heat. Bump the mixer's speed down to medium- low and very slowly pour the syrup into the bowl, making sure not to hit the whisk. It's best to aim for the edge of the bowl.
- Increase the speed to medium and whip for about 5- 8 minutes, or until the whites hold stiff, glossy peaks.
- Stir about ⅓ of the meringue into the flour mixture until well combined. You can be a bit rough with this first addition. Now gently fold in the remaining meringue until you reach "ribbon stage". You should be able to lift some batter and drizzle a figure 8 in the bowl before it sinks back into the mixture.
- Transfer the mixture to a large pastry bag fitted with a 1/2 inch tip. Holding the bag straight up, pipe circles onto your baking sheet by applying even pressure (don't try to draw a circle). If you are using a template, you want to fill the circles until just shy of the edge. They will spread a bit in the next step. If using the heart template, start in the top left corner, pipe down, then up to the top right, and back to the center.
- Firmly bang baking sheet on the counter several times to even the batter and loosen any air bubbles. Use a toothpick to pop any surface bubbles and even out any bumps.
- Let the macarons sit on the counter for about an hour to form a skin. When you touch the surface it should feel dry.
- About 30 minutes before the macarons are ready to bake, preheat the oven to 305°Once the macarons are dry, bake one sheet at a time for 12- 15 minutes, rotating the sheet every 5 minutes. The macarons are done when they release from the baking sheet easily. Keep an eye on them and adjust the baking temperature and time as needed.
- Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
Easy Rose Buttercream
- Place the egg whites and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high for 5 minutes.
- Add the butter about a tablespoon at a time, mixing well between additions. Once all of the butter has been combined, whisk on high for 8- 10 minutes.
- Switch to a paddle attachment and add the vanilla, rose water, salt, and pink food gel. Beat on medium- low for 3- 5 minutes, or until thoroughly combined. If making a double batch, beat on low for 10 minutes to knock out extra air.
Macaron Assembly
- Pair up the macaron shells by size and fill a piping bag fitted with a round tip.
- Pipe a blob of frosting into the center of a macaron shell, stopping before the frosting reaches the edge. Top with the other macaron shell and press lightly to spread out the buttercream.
- Place the finished macarons in the fridge overnight. Take them out about 15- 30 minutes before serving.
Notes
- To get a deep red in the shells, try adding a single drop of black food gel. I have never tried this, but it is a common tip. Otherwise, the shells will be closer to a deep pink.
- Create an interesting profile by using an open or closed star tip to fill the macarons.