Description
Delicious almond macarons filled with a sweet strawberry jam, perfect for any occasion.
Ingredients
Scale
- 1 cup Almond Flour (Can substitute with sunflower seed flour for a nut-free option.)
- 1 cup Powdered Sugar (Adds sweetness and smooth texture.)
- 3 large Egg Whites (Essential for airy meringue texture.)
- 0 cup Granulated Sugar (Helps stabilize meringue.)
- 0 cup Strawberry Jam (Brings a bright, sweet taste.)
- 0 cup Unsalted Butter (Contributes creaminess to buttercream.)
- 1 drop Red Gel Food Coloring (Enhances festive visual appeal.)
Instructions
- Preheat your oven to 300°F (150°C) and prepare two baking sheets lined with parchment paper.
- Whip 3 egg whites until foamy, gradually adding 1/4 cup of granulated sugar until stiff peaks form.
- Sift together 1 cup of almond flour and 1 3/4 cups of powdered sugar in a separate bowl. Gently stir to combine.
- Carefully fold the sifted almond flour and powdered sugar mixture into the whipped meringue without deflating it.
- Transfer the batter into a piping bag fitted with a round tip and pipe small circles on the baking sheets, leaving space for spreading.
- Let the piped macarons rest at room temperature for 30 to 60 minutes to form a film on the surface.
- Bake the macarons in the preheated oven for about 15 minutes until they have smooth tops and slight feet.
- Allow the macarons to cool completely before filling them with strawberry buttercream or jam. Sandwich pairs of shells together.
Notes
- Ensure egg whites are at room temperature for best results.
- Macarons can be stored in an airtight container in the fridge for several days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 80
- Sugar: 10g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg