Description
Delightful meringue cookies filled with creamy strawberry shortcake filling, perfect for any gathering.
Ingredients
Scale
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- 3 large egg whites (aged, if possible)
- ¼ cup granulated sugar
- A pinch of salt
- Food coloring (optional)
- ½ cup fresh strawberries, pureed
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare your workspace: Clean your mixing bowls and utensils.
- Whip the egg whites in a stand mixer, gradually adding granulated sugar until stiff peaks form.
- Add sifted almond flour and powdered sugar mixture gently into the meringue.
- Incorporate food coloring if desired, then pipe small circles of batter onto a lined baking sheet.
- Rest the shells for 30-60 minutes until they form a skin.
- Bake at 290°F (143°C) for 12-15 minutes until they don’t stick to the parchment.
- Beat the heavy cream in a separate bowl until soft peaks form.
- Mix in powdered sugar and vanilla extract until thick and fluffy.
- Fold in the strawberry puree gently.
- Pair two similar-sized macaron shells.
- Fill one shell with strawberry filling and top with the second, twisting gently.
- Refrigerate for a couple of hours before serving to meld flavors.
Notes
Store in an airtight container in the fridge for up to a week, or freeze them after thawing before filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg