Ingredients
Scale
- 100 grams egg whites
- 100 grams white granulated sugar
- 105 grams almond flour
- 100 grams powdered sugar
- 5 grams freeze dried strawberry powder
- One drop of fuchsia food coloring
- 4 tbsp unsalted butter softened (56 grams)
- 1 1/2 cups confectioners’ sugar sifted (187.5 grams)
- 1/3 cup freeze dried strawberry powder (about 30 grams)
- 2 to 4 tbsp milk or water as needed
- 56 grams white chocolate
- 5 grams powdered freeze dried strawberries
Instructions
- Preheat your oven to 300°F (150°C).
- In a mixing bowl, whisk together egg whites and granulated sugar until soft peaks form.
- Gradually fold in almond flour, powdered sugar, and freeze-dried strawberry powder.
- Add a drop of fuchsia food coloring and pipe the mixture onto a baking sheet lined with parchment paper.
- Let them rest for about 30 minutes, then bake for 15-20 minutes.
- In another bowl, cream together softened butter, confectioners’ sugar, and freeze-dried strawberry powder.
- Gradually add milk or water until you reach the desired consistency and mix until fluffy.
- Once the macaron shells are cool, pipe the strawberry buttercream between two shells and dust with powdered freeze-dried strawberries.
Notes
Store macarons in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg