All the bright flavors of Spring coming to you in a crispy, chewy cookie! These strawberry lemonade macarons make the perfect treat for Mother’s Day!
Sunshine, bright colors, and all things pretty. That is the hallmark of Spring. When the earth awakens from it’s winter slumber, and brings forth the new life, with all shades of every color imaginable.
Spring is probably my favorite time of year, for the reason of color. I love the bright colors, the blue of the sky, the flowers that bloom. It’s a wonderland out there, that can only be seconded by the explosion of deep colors come fall.
My love for Spring was the inspiration behind these strawberry lemonade macarons.
When my kids were younger, Spring meant that we could spend hours at the strawberry farm, picking the ripe juicy berries and loading them into our baskets. At home, we would make all sorts of strawberry preserves, and gallons of strawberry lemonade. Oh, the sweet, juicy tang of it! No wonder we had to enjoy it to the fullest-it never lasted long enough.
Strawberry and lemon-they were made for each other. Like 2 peas in a pod. Peanut butter and jelly. Peas and carrots.
What I love about these strawberry lemonade macarons is not only how delightful they taste, they are a beautiful gift as well. My neighbors love when I test new macaron flavors, as they get to test them right along with us. My next door neighbor fully enjoyed the beauty of this cookie, and she thought they were a great flavor, too.
Learning how to make French macarons takes some time, and patience. It takes getting the batter just right and piping it in equalish circles, and getting the oven temp at the perfect level. But, it’s worth the effort.
Tips to make the best French Macarons:
- let your eggs get to room temperature. They will whip into stiff peaks faster and easier.
- Grind, grind, grind your flour and powdered sugar. Run the mixture through a blender or food processor to help remove chunks. Chunks=no bueno, as they will overpower the egg whites and your cookies will fail.
- Sift that flour and sugar mixture at least 2 times as well. Remember, chunks are NOT your friend.
- Let your macarons dry on the cookie sheet for at least 20 minutes before you put them in the oven. Some say you don’t need to do that, but when I didn’t, they were a failure for me. I found I achieved a crispy texture on the outside far more consistently when I let them dry out before baking.
- Don’t be afraid to put them BACK into the oven. You are wanting to “hear” your cookies. Tap them on the top gently and if they sound crunchy and hollow, they are done.
- Be okay with failure. Just DON’T give up. French macarons can take a couple times to really get the technique down. Hang in there, you CAN do this!
Ingredients you need:
- Almond flour
- Powdered sugar
- Egg whites
- Cream of tartar
- Granulated sugar
- Lemon extract
- Food coloring
- Strawberry extract
How to make these macarons
Other Macaron Recipes You are sure to enjoy:
- 50 grams almond flour
- 125 grams powdered sugar
- 2 egg whites
- 1/2 teaspoon cream of tartar
- 75 grams granulated sugar
- 1 teaspoon lemon extract
- lemon and pink gel food coloring
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 2 teaspoons strawberry extract, divided
- Line 2 baking sheets with parchment paper.
- Place almond flour and powdered sugar in a blender or food processor. Blend together for 2-3 minutes to remove any chunks and make sure they are super fine. Sift through sifter 2 times, removing any leftover chunks and reblending. After the second time, toss any leftover chunks that remain. Set aside.
- In a medium mixing bowl, add egg whites and cream of tarter. Slowly add the remaining sugar, 1 Tablespoon at a time while mixing on medium high speed. Continue to mix egg whites and sugar until fluffy and stiff peaks form.
- Pour the almond flour and sugar mixture in the egg whites all at once and fold until batter is well combined. This is the technique that makes French macaroons “French”, to be honest. Take 1/2 the batter each time, and fold it clockwise in one smooth motion. Fold until the batter is almost pancake batter consistency, about 50 strokes.
- Divide your batter in 1/2 and add lemon extract and 1/2 teaspoon lemon coloring to one batch. Add 1 teaspoon strawberry extract and pink food coloring to the other. Mix each batter carefully to blend, keeping them separate.
- Place yellow batter into a pastry bag with a small round tip. Make 1 1/2 inch rounds on the parchment paper, about 1 inch apart. Carefully tap the sheets on the counter to remove any air bubbles, and allow the cookies to dry.
- Repeat with pink batter.
- Preheat the oven to 325 degrees, and place an empty baking sheet on the top rack. This will keep the cookies from over browning. Set the baking sheet with the cookies, working with one sheet at a time, on the middle rack.
- Bake for 20-22 minutes. They are done when they lift easily from the baking sheet without tearing. Remove the baking sheet and allow cookies to cool fully while still on the baking sheet.
- To make the buttercream, place softened butter and powdered sugar in a mixing bowl. Whip until light and fluffy. Add strawberry extract, and 1/4 teaspoon pink food coloring and blend well.
- Fill with buttercream on one cookie, the top with another to make a sandwich.
- Store in an airtight container in the fridge for up to 7 days.
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Kirkland Signature Almond Flour Blanched California Superfine, 3 Pounds
Wholesome Sweeteners, Inc., Organic Powdered Confectioners Sugar, 16 oz (454 g) - 2pcs
Wilton Icing Colors, 12-Count Gel-Based Food Color
Beyond Gourmet 42 Unbleached Non-Stick Parchment Paper, Made in Sweden, 71-Square-Feet
Wilton 2105-7946 Ever-Glide Cookie Pan Large, 11x 7 Sheet
Nutrition InformationYield 12 Serving Size 2 macarons (1 cookie)
Amount Per Serving Calories 199Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 40mgCarbohydrates 37gFiber 1gSugar 35gProtein 2g
I do my best to make sure these numbers are accurate, however, please be your own best advocate and double check!