Strawberry Rose Macarons
Celebrate mom with an edible gift this Mother’s Day! Macarons make a special handmade treat, especially when paired with sweet strawberry and delicate rose.
If you are looking for a sweet way to show your mom how much you love her this weekend, look no further than these strawberry rose macarons! Macarons are such a special treat, and with good tools and the right technique, they are so much fun to make.
Aren’t they pretty? Click over to The Kitchenthusiast to check out the recipe and tutorial!
For more macaron-making tips, click over to my Basic Macaron recipe.
Check out my Mother’s Day category, for more delicious Mother’s Day recipes!
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Strawberry Rose Macarons
For the shells:
To make the shells:
- Place the egg whites in a large mixing bowl, covered, and allow to come to room temperature.
- Place the powdered sugar and almond meal into the prep bowl of the food processor. Process to a fine powder, and sift to remove any larger pieces that may remain.
- Whip the egg whites on medium high speed until foamy.
- Slowly and gradually add the granulated sugar, while whipping.
- Tint to desired color with gel paste food coloring, and continue to whip until the meringue holds stiff peaks.
- Add the almond meal/powdered sugar mixture to the egg whites, all at once.
- Fold until the batter drops from your spatula in one continuous ribbon.
- Place the batter in a pastry bag fitted with a large round tip.
- Pipe 1-inch diameter rounds on a parchment-lined baking sheet.
- Preheat the oven to 375 degrees F, and allow the macarons to dry for 20-30 minutes, or until a thin, dry membrane has formed on the surface.
- Place in the oven to bake, and immediately drop the temperature down to 325 degrees F.
- Bake for 14 minutes.
- Cool completely before filling.
To make the filling:
- Place the egg white and sugar in a large mixing bowl, and whisk to combine.
- Place the bowl over a small pot of simmering water, and cook, whisking occasionally, for about 5 minutes, or until the mixture no longer feels gritty when rubbed between the thumb and forefinger.
- Remove the bowl from the heat and whip on high speed, with the whisk attachment, until no hint of warmth is left when you place your hand against the side of the bowl.
- Whip in the butter, one tablespoon at a time. (If the mixture looks curdled, continue to whip until it comes back together, before adding more butter. If it seems runny, place it in the fridge for 15 minutes and then whip some more.)
- When the mixture is thick and fluffy, add in the fresh strawberries and rosewater.
- Whip on high speed until the frosting is fluffy and smooth.
To assemble the macarons:
- Pipe the strawberry rose buttercream in a ring around the outside (bottom) edge of one macaron shell.
- Fill the well in the middle with about 1/8 teaspoon of strawberry jam or preserves.
- Top with another macaron shell.