Neapolitan Macarons
These pretty little French macarons are inspired by the iconic ice cream flavor: Neapolitan. With a chocolate shell on one side, an intensely flavored strawberry shell on the other, and a sweet and silky vanilla buttercream in between, these gorgeous little pastries are as delicious as they are beautiful!
Hey everybody!
It’s Thursday and my family vacation is winding down. We are leaving to come back home on Saturday morning, so at this point we are definitely doing our best to make the most of every second!
So far I feel like we have thoroughly explored every nook and cranny of the little beach town we’re staying in, as well as quite a bit of some of the other towns nearby. It feels so good to just do fun stuff all the time. I’m really loving all the Q.T. I’m sharing with my kids and husband. It’s been great to unplug and I appreciate you guys’ patience with me as I’ve been posting so much less on Pinterest and Instagram this week. Things will get back to normal soon enough!
Once we return home we’ll be diving headfirst into back-to-school season. I’m talking new shoes, backpacks, pencil boxes and notebooks. But for now I still have ice cream on the brain.
Specifically, Neapolitan ice cream. I just love that combination of chocolate, vanilla, and strawberry!
I told you my most recent post would probably be the last ice cream post of the season, and while these Neapolitan macarons are not ice cream, they are most certainly ice cream inspired.
Could there be an ice cream flavor more perfect than Neapolitan? I mean, I am definitely a chocolate person, but I love combining it with vanilla because I feel like it makes the chocolate taste even more chocolate-y. And then when you throw in a little tart and fruity strawberry it just rounds everything out in the most delicious way. Truly the best of all possible worlds!
Can we talk about the strawberry element a little bit here? I had the idea to throw a bit of freeze-dried strawberry into the macaron batter, and once it took hold in my mind I just couldn’t let it go. Here’s the thing: freeze-dried strawberries are not the easiest thing for everyone to get their hands on, and I know that. I picked up a couple bags at my local Trader Joe’s, but it’s not exactly the kind of ingredient you can get just anywhere. So I wasn’t really sure if I should even share this idea, but then it occurred to me that there’s another way to get that strawberry flavor in there, if need be. I’ll get to it in just a sec.
First I want to tell you how fabulous those freeze-dried strawberries are in this macaron recipe. They are fabulous! The flavor and aroma is so super-concentrated. You only need a couple of tablespoons of ground strawberry powder, and it brings the most incredibly intense strawberry-ness. Combined with the cocoa-infused chocolate macaron shells, and the silky sweet vanilla buttercream, it’s unmistakably Neapolitan.
So, definitely head to Trader Joe’s for freeze-dried strawberries if you can. Or, check out this page for a list of mail-order sources. But if you’re really in a pinch, another option would be to just tint the macaron shells pink, without flavoring them at all, and drop about a half a teaspoon of strawberry preserves in the center of each sandwich cookie. Similar to what I did here. I think that would be another great option!
If you’ve never made French macarons before, you are in for quite the experience! They’re notorious for being tricky to make, but if you’re anything like me, you’ll get totally sucked in to the challenge of it all. It’s so incredibly satisfying when you finally get the hang of it and achieve success. I’ve got tons of fun macaron recipes you can browse here, and definitely check out this video post for lots of helpful tips and tricks, and a full tutorial on how to nail it just right.
Good luck and I hope you have fun and enjoy!
Some of the tools/ingredients used for this recipe:
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Neapolitan Macarons
Ingredients
For the strawberry macaron shells
- 60 grams egg whites
- .6 ounce (17.01 g) freeze-dried strawberries
- 100 grams powdered sugar
- 85 grams almond meal
- 1/4 teaspoon (0.25 teaspoon) cream of tartar
- 1/8 teaspoon (0.13 teaspoon) kosher salt
- 36 grams granulated sugar
- 1 drop rose pink gel-paste food coloring
For the chocolate macaron shells
- 60 grams egg whites
- 100 grams powdered sugar
- 85 grams almond meal
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon (0.25 teaspoon) cream of tartar
- 1/8 teaspoon (0.13 teaspoon) kosher salt
- 36 grams granulated sugar
For the vanilla buttercream
- 1 egg white
- 1/3 cup (66.67 g) granulated sugar
- 6 tablespoons unsalted butter,, softened but cool
- 1/2 teaspoon (0.5 teaspoon) vanilla bean paste, (1 teaspoon vanilla extract can be substituted)
Instructions
To make the strawberry macaron shells:
- Set the egg whites aside to come to room temperature. Place the freeze-dried strawberries in the bowl of a food processor or mini-chopper, and process to a fine powder.
- Measure the almond meal, powdered sugar, and 2 tablespoons of the strawberry powder into the bowl of a food processor. Process the mixture finely, then sift, discarding any large bits. Set aside.
- Measure the granulated sugar in a small bowl. Add the cream of tartar and salt to the whites, and mix on medium-high speed, using the whip attachment. When the whites hold soft peaks, start adding the granulated sugar, very slowly, while continuing to whip. When all the granulated sugar has been incorporated, continue to whip until stiff. Stir in the rose pink color until evenly combined.
- Add the almond meal mixture to the meringue, and fold together, until the batter drops from the spatula in a long ribbon. Transfer to a piping bag fitted with a large round tip, and pipe 1 1/2-inch diameter rounds onto parchment-lined baking sheets. Allow to dry for 45-60 minutes, or until thin, dry membrane forms on the surface.
- Preheat the oven to 300 degrees F, and bake the macarons (one sheet at a time) until set (approximately 10-15 minutes). Do not brown. Allow to cool on the baking sheet, then carefully peel from the parchment and sandwich with vanilla buttercream and chocolate macaron shells.
To make the chocolate macaron shells:
- Set the egg whites aside to come to room temperature.
- Measure the almond meal, powdered sugar, and cocoa into the bowl of a food processor. Process the mixture finely, then sift, discarding any large bits. Set aside.
- Measure the granulated sugar in a small bowl. Add the cream of tartar and salt to the whites, and mix on medium-high speed, using the whip attachment. When the whites hold soft peaks, start adding the granulated sugar, very slowly, while continuing to whip. When all the granulated sugar has been incorporated, continue to whip until stiff.
- Add the almond meal mixture to the meringue, and fold together, until the batter drops from the spatula in a long ribbon. Transfer to a piping bag fitted with a large round tip, and pipe 1 1/2-inch diameter rounds onto parchment-lined baking sheets. Allow to dry for 45-60 minutes, or until thin, dry membrane forms on the surface.
- Preheat the oven to 300 degrees F, and bake the macarons (one sheet at a time) until set (approximately 10-15 minutes). Do not brown. Allow to cool on the baking sheet, then carefully peel from the parchment and sandwich with vanilla buttercream and strawberry macaron shells.
To make the vanilla buttercream:
- Place the egg whites and sugar in a large mixing bowl set over a pot of simmering water. Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger. Remove the bowl from the heat and whisk on medium-high speed until fluffy and stiff, and no hint of warmth remains when you place your hand on the side of the bowl. Add the butter, a tablespoon at a time, whipping after each addition. If the mixture starts to look curdled, continue to whip on high speed until it comes back together, before adding the remaining butter. If it seems runny, place it in the refrigerator for 10 to 20 minutes, then re-whip.
Notes
For more on the filling, click here: Swiss Meringue Buttercream.
Hello Allie, Lets start by saying I am ecstatic that I found you and LOVE all the tips, tricks, secrets and recipes you share. I have signed up for your 5 free baking tutorials and can’t wait to watch them. My question is: Can you substitute regular flour or possibly cake flour for the almond flour? I am wanting to try these but dont have almond flour in my pantry. If not I will have to wait to make them until I get some. Again thanks for sharing!
Hey there! I’m so happy you’re enjoying the recipes and tutorials! To answer your question, I have never tried doing that so I honestly can’t say for sure. Macarons are traditionally made with ground almonds. I believe that I have included some links within this post where you can order some. I’m sorry I can’t be of more help!
I am curious how long these will keep in the refrigerator?
Several days at least! Hope that’s helpful- good luck and enjoy!
I use strawberry jello to make strawberry flavored macarons. Much cheaper than freeze dried strawberries & gives the perfect color.
Great tip! Thanks for sharing!
I was wondering if I can bake the macarons in a convection oven and if so what temp do I preheat the oven to?
Hey Michelle! I just gave it a quick google and came up with this handy chart: https://home.howstuffworks.com/appliances/new/calculating-convection-oven-cooking-times1.htm. Hope that’s helpful!
I actually hate Neapolitan ice cream, but I love, love, love neapolitan flavored things. Strange, right? More than anything though, I love the way these macarons look!
So I’ve always thought about putting freeze dried fruit in macaron shells, but was always afraid to try it out because of how testy macarons can be. You’ve just opened me up to a whole new world of possibilities now!
Too funny! Well I’m glad you like the flavor combo and yes! Definitely try macarons with freeze-dried fruit. You can’t add a whole lot, but there’s really no need to because the flavor is so concentrated. Good luck and enjoy!
neapolitan ice cream reminds me so much of my childhood. I loved when my dad would bring home a tub and i’d hope for that perfect scoop with equal parts of each flavor. these macarons are so pretty and i’m sure just as tasty. what a fantastic idea!
Thanks Cathy! I’m really happy you like this idea- it took me back to my childhood too. That perfect scoop is always the goal, right?
Oh I certainly hope you guys enjoyed the rest of your vacation, Allie!! These Neapolitan macarons are the prettiest!!! Such a genius idea to use the ice cream flavor as your muse for these! I could eat a dozen of these beauties in one sitting for sure! Cheers, girlfriend!
What can I say I have just had ice cream on the brain lately! Lol- it’s tough to shift gears from summer into fall but this made the transition a little easier for me. Thanks so much for the sweet comment Cheyanne!
they are so pretty and look great just as a table decoration, but I bet they taste amazing xoxo
Thanks Beverley! I really loved the combination of flavors 🙂
Oh so pretty!!! I have to try freeze dried strawberries in macarons. Enjoy the rest of your vacation dear!
Thank you so much sweetie! Hope you’re enjoying these last few moments of summer 🙂
These macarons look amazing! I’ve tried making them several times but no luck! Our oven acts always weird when baking these delicate treats – the bottom is burnt while the top and middle is raw- have already tried all the tricks without any success.
They are so delicate! I’m so sorry you’ve had trouble Julia! Maybe a lower oven temp would help, or perhaps a convection bake if you have that option. Thanks so much for the comment!
Ah,no worries. I’ll try your recipe the next time I will make them. The oven at our rented place is very basic so no convection bake. Will try to reduce the temp even more so. Thanks!
You bet! Sometimes it just takes a lot of trial and error before you have that breakthrough. That’s how it went for me!
These look fabulous Allie, like, there just aren’t words…… Also, thank you so much for taking the time to share all the helpful alternatives and tips! I can’t wait to try making them!
Thank you so much Tori! I hope you enjoy!