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Natural Pink Strawberry Macarons

Three perfectly piped pink strawberry macaroon cookies filled with white cream stacked on a white surface.
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Make these bright pink strawberry macarons using freeze-dried strawberries for intense flavor and vibrant color. This recipe focuses on simple steps for reliable results.

Ingredients

Scale
  • 100 g almond flour
  • 100 g powdered sugar
  • 100 g granulated sugar
  • 75 g aged egg whites (about 2 large eggs)
  • 10 g freeze-dried strawberries, finely ground
  • Pinch of salt
  • Pink gel food coloring (optional, for extra color)

Instructions

  1. Prepare the dry ingredients: Sift the almond flour and powdered sugar together into a bowl. Add the finely ground freeze-dried strawberries and whisk to combine thoroughly.
  2. Make the meringue: In a clean, grease-free bowl, beat the aged egg whites and salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. If using, add a drop of pink gel food coloring now and mix until incorporated.
  3. Combine the batter (macaronage): Gently fold the dry ingredient mixture into the meringue in three additions. Fold until the batter flows like lava and falls off the spatula in a slow ribbon. Do not overmix.
  4. Pipe the shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto baking sheets lined with parchment paper or silicone mats. Tap the trays firmly on the counter several times to release air bubbles.
  5. Rest the shells: Let the piped shells sit at room temperature until a dry skin forms on top (about 30 to 60 minutes). They should not stick to your finger when lightly touched.
  6. Bake: Preheat your oven to 300°F (150°C). Bake for 12 to 15 minutes, rotating the tray halfway through. The feet should be set and the shells should not wobble when gently touched.
  7. Cool: Let the shells cool completely on the tray before attempting to remove them.
  8. Fill: Match shells by size and fill with your preferred buttercream or jam filling.

Notes

  • Aging egg whites in the refrigerator for 24 hours before use helps create a more stable meringue.
  • For the best color, use high-quality freeze-dried strawberries.
  • If you want a stronger strawberry flavor, add 1/4 teaspoon of strawberry extract to the meringue.

Nutrition

Find it online: https://dishicious.com/strawberry-macaroon-natural-pink-summer-sweets/