Strawberry Shortcake Macarons
Pretty macaron cookie sandwiches are the best teatime treat. Bet you can't have just one of these strawberry shortcake macarons!
Servings 30 macarons
Calories 77kcal
Ingredients
For 60 macaron shells
- ½ cup egg whites from 3 or 4 large eggs
- 138 grams almond flour
- 180 grams powdered sugar
- 75 grams granulated sugar
- ¼ teaspoon vanilla extract
- 1 pinch salt
- red food color powder as much as desired
For the filling:
- ½ cup strawberry jam warmed in a double boiler
Instructions
- Separate egg whites ahead of time into a glass container. Cover with plastic wrap, pierce the wrap with a fork to make a few small holes, and refrigerate. Take egg whites out of the fridge and remove the plastic wrap, 6-8 hours before you make your macaron shells.
- Preheat oven to 325°F (165°C).
- Combine dry ingredients in a food processor to get a finer texture. Combine egg whites, food color and vanilla.
- Fit a mixer with the wire whip attachment and fold the whipped egg whites and vanilla with the dry ingredients. Pour in your egg whites, and add a pinch of salt.
- Fill your piping bag with batter. Smack the pan on the counter 3 times on each side of the pan to smooth out peaks and eliminate trapped air bubbles. Let sit for 15 minutes.
- Bake for 12-14 minutes, turning the pan halfway through. Let cool completely.
- To assemble macarons, spread 1-2 teaspoons of jam between the cookies.
Nutrition
Serving: 1macaron | Calories: 77kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Monounsaturated Fat: 0.002g | Sodium: 10mg | Potassium: 11mg | Fiber: 1g | Sugar: 11g | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 0.2mg
