Strawberry Macarons

Strawberry Macarons

Ingredients:

For the macaron shells:

1 cup powdered sugar

3/4 cup almond flour

2 large egg whites, at room temperature

1/4 cup granulated sugar

Red food coloring (optional)

For the strawberry filling:

1/2 cup fresh strawberries, finely chopped

1 tablespoon granulated sugar

1/4 cup unsalted butter, softened

1 cup powdered sugar

Directions:
Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.

Sift together powdered sugar and almond flour, ensuring there are no lumps.

In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar, continuing to beat until stiff peaks form. If desired, add a few drops of red food coloring to achieve a pink shade.

Fold the almond flour mixture into the egg whites gently until the batter is smooth and shiny.

Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.

Tap the baking sheets on the counter to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes to form a skin.

Bake for 17-20 minutes, until the macarons are set and just starting to color. Let cool completely on the baking sheets.

For the filling, mix strawberries with granulated sugar and let sit for 5 minutes. Cream the butter in a separate bowl, gradually add powdered sugar until well combined, then fold in the strawberry mixture.

Once macarons are cool, pair them up by size and fill with a dollop of strawberry filling. Sandwich them together gently.

Refrigerate filled macarons for at least one hour before serving to meld the flavors.