Description
Strawberry Shortcake Macarons are a delightful twist on the classic macaron, inspired by the flavors of strawberry shortcake. These elegant treats feature light and airy almond shells filled with a luscious strawberry jam and vanilla cream cheese frosting. The combination of sweet strawberries and creamy vanilla will transport you straight to a summer picnic with every bite. Perfect for celebrations, gifts, or when you want to treat yourself to something special, these macarons are as delicious as they are beautiful.
Ingredients
Scale
For the Macaron Shells:
- 1 ¾ cups (175 g) powdered sugar
- 1 cup (110 g) almond flour
- 3 large egg whites (room temperature)
- ¼ cup (50 g) granulated sugar
- ½ teaspoon vanilla extract
- Pink food coloring (optional)
For the Fillings:
Strawberry Jam Filling:
- ½ cup strawberry jam
- 1 teaspoon lemon juice (optional, for brightness)
Vanilla Cream Cheese Filling:
- ½ cup (115 g) cream cheese, softened
- ¼ cup (55 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 ½ cups (180 g) powdered sugar
Ingredient Highlights
- Almond Flour: Provides the base for the macaron shells, giving them a light, nutty flavor and a smooth texture.
- Strawberry Jam: Adds a sweet, fruity filling that complements the creamy frosting and delicate shells.
- Cream Cheese: Creates a rich, tangy contrast to the sweet strawberry filling, enhancing the overall flavor balance.
- Vanilla Extract: Adds warmth and depth to the cream cheese filling.
Instructions
Prepare the Macaron Shells:
- Sift the Dry Ingredients: In a large bowl, sift the powdered sugar and almond flour together to remove lumps and ensure a smooth shell. Set aside.
- Whip the Egg Whites: In a clean mixing bowl, whip the egg whites with an electric mixer until foamy. Gradually add the granulated sugar, continuing to beat until stiff, glossy peaks form. Add the vanilla extract and a few drops of pink food coloring, if using.
- Fold in the Dry Ingredients: Gently fold the sifted almond flour mixture into the whipped egg whites in batches. Use a folding motion, scraping around the bowl and cutting through the center. The batter should be smooth and flow like thick lava.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper or a silicone mat. Tap the baking sheet firmly on the counter to release any air bubbles.
- Rest the Macarons: Let the piped shells rest at room temperature for 30-45 minutes, or until they form a skin and are no longer sticky to the touch.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through. The macarons are done when they have risen with a visible “foot” and don’t jiggle when touched.
- Cool: Let the macarons cool completely on the baking sheet before removing them.
Prepare the Fillings:
- Make the Vanilla Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and gradually mix in the powdered sugar until the frosting is thick and pipeable.
- Assemble the Macarons: Pair the macaron shells by size. Pipe a small ring of vanilla cream cheese frosting on the flat side of one shell, leaving a small space in the center. Fill the center with a dollop of strawberry jam. Top with another shell to create a sandwich.
- Mature the Macarons: Place the assembled macarons in an airtight container and refrigerate for 24 hours. This allows the flavors to meld and the texture to soften to perfection.
- Prep Time: 45 minutes
- Cook Time: 15-18 minutes per batch
Nutrition
- Calories: 120-140 kcal
- Fat: 5g
- Carbohydrates: 18g
- Protein: 3g