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Strawberry Shortcake Macarons
Course: 2 1/2 hours
Author: Mary Ann Dwyer
  • Macarons:
  • 2/3 cup almond flour
  • 1 1/2 cups confectioners sugar
  • 4 oz. egg whites about 3 large eggs, room temperature
  • 1/4 cup granulated sugar
  • 1/2 tsp. vanilla
  • Buttercream:
  • 1/2 cup unsalted butter one stick room temperature
  • 1 tsp. vanilla extract
  • 1 1/2 cups confectioners sugar
  • 3-4 tsp. whole milk
  • 1/2 cup strawberries finely chopped
  1. Line two baking sheets with parchment paper. Set aside.
  2. In a medium bowl sift together almond flour and confectioners sugar. Set aside.
  3. Beat egg whites in the bowl of a standing mixer using a whisk attachment until soft peaks form. (about 3 minutes) Slowly add granulated sugar and vanilla and continue to beat on high for 2 minutes until stiff peaks form. Add almond flour mixture to egg whites and fold in slowly by hand until well incorporated.
  4. Scoop macaron mixture into a pastry bag fitted with a #806 tip. Pipe quarter size circles (1 - 1 1/2 inch) on parchment lined baking sheets about 1 inch apart. After piping leave out to rest on your counter at room temperature for 2 hours.
  5. Preheat oven to 300 degrees. Bake macarons for 15-17 minutes. I only baked one tray at a time. Cool on tray before frosting.

  6. Buttercream Frosting: In the bowl of a standing mixer fitted with a paddle attachment beat butter and vanilla extract on medium speed until light and fluffy. (about 2 minutes) Turn mixer to low and slowly add confectioners sugar. Beat for 2 minutes scraping down the bowl after 1 minute. Add the milk one teaspoon at a time until the frosting is at a good piping consistency and continue to beat for 3-4 minutes. Scoop the buttercream frosting into a pastry bag fitted with the #806 tip and pipe the buttercream onto the flat side of one of the macarons, top with 4 to 5 finely chopped pieces of strawberry and then sandwich together.