Thursday, April 2, 2015

Springime in Paris Strawberry Macarons

Happy Thursday, friends! This week has really flown by! This exciting news first, we got the keys to our house late Tuesday night! I've started writing down all the decorating ideas I want to do in each room, I can't wait to get started!

It has come to my attention that the correct spelling of these delightful cookies is Macaron, with only one O. When my husband asked me what they were called I said macaroon with a suave and sophisticated French accent, and all he did was looked at me, raised one eyebrow, shrugged his shoulders, and stuffed one whole cookie in his mouth and inhaled it!

This is the second time I've made Macarons. I am equating my love of all things French for enjoying these lovely cookies. While these cookies may not be the simplest of cookies to make, and require patience and a gentle touch, the result is beyond amazing! These cookies melt in your mouth with all their decadent goodness.

These cookies reminded me of Spring in Paris, with their lovely, pastel pink color and how one day I would love to stroll down the Champs-Elysee. Do a lot  some shopping; stop in a café for some lunch, enjoy a café au lait with a couple of these beauties, and I'd be in heaven.

Strawberry Macarons (adapted from Sandra Lee)
For the macarons:
1 cup almond flour
1 2/3 cup powdered sugar
1 1/2 tsp. strawberry JELLO
3 egg whites at room temperature
1/4 cup of granulated sugar
For the strawberry buttercream filling:
1/4 cup butter, not chilled, but not at room temperature
2 tsp. pure vanilla extract
3 cups. powdered sugar
2 Tbls. fresh strawberry puree
For the strawberry puree:
1 1/2 cups. fresh strawberries, quartered
1 Tbls. granulated sugar
1 tsp. lemon juice (optional)
1. Preheat oven to 350F.  Line a cookie sheet with parchment paper.
In a separate bowl, sift together the almond flour, powdered sugar and Jello.
2. Separate eggs, placing the whites in a stand up mixer, fitted with a wire whisk. On medium high speed, whip egg whites until they are at soft peaks. Continue whipping eggs, adding the granulated sugar gradually, until stiff peaks form, and the egg whites are nice and shiny.
3. This is a tip I got from my pastry chef, when folding in meringue. Fold half the meringue into the almond flour mixture, gently. You want to preserve as much air in the egg whites as possible. My pastry chef instructed us to NOT cut or chop the meringue, rather using the spatula to scrape around the edges and gently fold in. The almond flour will soften, and the meringue will loose some of its airiness, but not to worry.
4. In a pastry bag fitted with Wilton tip #12, (I like to fold the top of the bag down, creating a cuff, to keep the top of the bag from getting all sticky and messy), spoon the macaron dough into the pastry bag. Kneed the air out of the bag.
5. Pipe round circles out onto the parchment lined cookie sheet. Bake for about 5 minutes. I check mine after 3 minutes. The first sight of browning, take the cookies out. Set aside to cool.
6. For the strawberry puree: Halve and quarter strawberries. Sprinkle them with the granulated sugar and macerate them, for about 5 minutes, then puree them. Store unused puree in the refridgerator for up to 3 to 5 days.
7. For the buttercream: In a stand up mixer, beat butter, until creamy, on medium high speed. Add the pure vanilla extract and the strawberry puree. Slowly add the powdered sugar, and beat until, stiff, but not too stiff to be piped out. If it is too stiff, add 1 tsp. of milk. Store unused frosting for up to one week in the refrigerator.
8. Pipe buttercream onto one cookie half, and top with another cookie. Enjoy right away, as the meringue softens with the frosting.
Here are a few more inspiring Springtime Macaron recipes to check out!

Egg Shaped Macarons via @MarthaStewart by @butterbakedgoods Photo by: @kateberryberry
Enjoy your Easter Weekend! Until next time! xo Christine


  1. Hmm! I've never tried using Jello in my macarons. What a fun idea!

  2. I love strawberries, I eat them almost every day.Thank you for sharing this yumminess at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo

  3. Making macarons from scratch isn't simple, so chapeau Madame for making your own. I guess I'm spoilt by having so many amazing patisseries in my area where I can indulge my love of macarons without stepping foot in the kitchen!
    When you get to Paris (and I know that one day you will!) be sure go to Angelina's, the best patisserie in town.

  4. Congratulations on the house CB! Looking forward to seeing the great decor you have planned! Happy Easter to you and your family.
    PS - I thought macaroon was the correct spelling too!

  5. Hello my dear! It was such a joy to find your post among the others at Roses of Inspiration - thank you so much for sharing with us - I hope you're able to join the party again sometime soon.

    Your macarons look so tasty! I have never made fact, I have never even tried them {sad, I know}. I would love to try your recipe :) Have a blessed Easter!

  6. Love the folding tip. Another is to put the bag in a tall glass - fold over the outside to fill the bag. I have not made these yet. They have been on my to-do list forever, I just need to get brave enough to make them. You inspire me.


  7. Your Strawberry Macaron's are just beautiful! Thanks so much for sharing with Full Plate Thursday and have a wonderful week.
    Come Back Soon!
    Miz Helen

  8. Hello, my dear! Just dropping in to let you know that you and your Macarons have been featured at Roses of Inspiration. Thanks for joining the party last week! Happy Tuesday!

  9. I must admit that I love macaroons but have never been successful in making them on my own. Thank you for linking at Snickerdoodle! Hope to see you again.

  10. These look amazing! Thanks for sharing at Home Sweet Home!

  11. Oh this look delish and looks like an easy recipe to convert to low carb. YUM! #laceyslegacy

  12. These are my favorites! It can be rather challenging to make. it looks so delicious!

  13. Hello Christine, it is lovely visiting your blog this morning - I found you through Roses of Inspiration:)
    I simply love, love, love macarons! Hmmm...:) However, I have never made them before - I think it is time to remedy that, though! Yours look so very good and delicious!
    Much love and blessings to you!

  14. This looks so good! I’m drooling right now. Pinned and tweeted. We appreciate you being a part of our party. Please stop by on Monday at 7 pm. Happy Saturday! Lou Lou Girls

  15. I would never get them made, but sure would enjoy some of yours.