Just about this time 9 years ago, I experienced my first foray into baking French confections when I made Cherry Vanilla French Macarons for Kelly. It took me five tries to obtain the desired end product, but I finally got the technique down. And while those macarons were delicious, they were relegated to the “only for a VERY special occasion” file. But with time, one can forget the challenges of even the most persnickety of baking endeavors. So, when I found this classic summer dessert that is Kelly’s favorite wrapped up in a tasty French macaron, I decided to make them.

Strawberry Shortcake Macarons are indeed delicious and reminiscent of Summer. Even going over my notes and following the procedure I used all those years ago, it still took me 2 attempts to get uniform shells. But again, the results were worth the effort. This one is for you, Kelly!

This is the site I visited for more detailed directions on piping and the template I used: Macaron Tips & Template.

Strawberry Shortcake French Macarons (adapted from thebeachhousekitchen.com) Total Time Required: 2 hours 45 minutes, Prep Time: 30 minutes, Resting Time: 2 hours, Cook Time: 15 minutes, Makes: about 24 macarons

Ingredients:

Macaron Shells:

• 2/3 cup almond flour
• 1-1/2 cups confectioners sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla

Buttercream:

• 1/2 cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1-1/2 cups confectioners sugar
• 2 – 3 tablespoons milk
• 1/2 cup thinly sliced strawberries

Directions:

Line two large baking sheets with parchment paper. To facilitate uniformly sized shells, draw 24 1-1/2-inch circles in rows on the papers, about 1 inch apart or put a master template under the parchment paper. If drawing the circles onto the parchment paper, flip the paper over before piping the macaron shells onto it. If using a template, remove it from underneath the parchment paper after the shells have been piped onto it.

In a medium bowl sift together the almond flour and confectioners sugar. Set the mixture aside.

Beat the egg whites in the bowl of a standing mixer using a whisk attachment until soft peaks form, about 2 minutes.

Slowly add the granulated sugar and vanilla and continue to beat on high for 2 minutes until stiff peaks form.

Add the almond flour mixture to the egg whites and fold it in slowly by hand until well incorporated.

Scoop the macaron mixture into a quart sized Ziploc bag with 1/2 inch snipped off a corner or a pastry bag fitted with a #806 tip. Pipe quarter size circles (1 to 1-1/2 inch) on the parchment lined baking sheets about 1 inch apart, holding the bag perpendicular to the paper, about 1/2-inch above it. Fill the circles with batter about 1/4-inch high. When the baking sheet is filled, firmly bang the sheet on the work surface 5 – 6 times to release trapped air bubbles. Repeat with the second baking sheet. After piping, allow the shells to rest on the counter at room temperature for 2 hours.

Preheat the oven to 300ºF. Bake the shells for 12 – 15 minutes, one tray at a time, until they are set but not browned. Cool completely on the baking sheet before frosting.

For the Buttercream Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla extract on medium speed until light and fluffy, about 2 minutes.

Turn the mixer to low and slowly add the 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 spreading consistency and continue to beat for 3 – 4 minutes.

Gently spread buttercream onto the flat side of one of the shells and top it a slice of strawberry. Spread buttercream onto the flat side of another shell and set it atop the first with the strawberry slice. Continue sandwiching strawberry slices between two buttercream covered shells until all the macaron sandwiches are made.

Store the macarons in the refrigerator on their sides and consume within 3 days. Allow to come to room temperature before serving.

Practice leads to perfection!  ~Linda

Strawberry Shortcake French Macarons (adapted from thebeachhousekitchen.com) Total Time Required: 2 hours 45 minutes, Prep Time: 30 minutes, Resting Time: 2 hours, Cook Time: 15 minutes, Makes: about 24 macarons

Ingredients:

Macarons:

• 2/3 cup almond flour
• 1-1/2 cups confectioners sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla

Buttercream:

• 1/2 cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1-1/2 cups confectioners sugar
• 2 – 3 tablespoons milk
• 1/2 cup thinly sliced strawberries

Directions:

Line two large baking sheets with parchment paper. To facilitate uniformly sized shells, draw 24 1-1/2-inch circles in rows on the papers, about 1 inch apart or put a master template under the parchment paper. If drawing the circles onto the parchment paper, flip the paper over before piping the macaron shells onto it. If using a template, remove it from underneath the parchment paper after the shells have been piped onto it.

In a medium bowl sift together the almond flour and confectioners sugar. Set the mixture aside.

Beat the egg whites in the bowl of a standing mixer using a whisk attachment until soft peaks form, about 2 minutes. Slowly add the granulated sugar and vanilla and continue to beat on high for 2 minutes until stiff peaks form. Add the almond flour mixture to the egg whites and fold it in slowly by hand until well incorporated.

Scoop the macaron mixture into a quart sized Ziploc bag with 1/2 inch snipped off a corner or a pastry bag fitted with a #806 tip. Pipe quarter size circles (1 to 1-1/2 inch) on the parchment lined baking sheets about 1 inch apart, holding the bag perpendicular to the paper, about 1/2-inch above it. Fill the circles with batter about 1/4-inch high. When the baking sheet is filled, firmly bang the sheet on the work surface 5 – 6 times to release trapped air bubbles. Repeat with the second baking sheet. After piping, allow the shells to rest on the counter at room temperature for 2 hours.

Preheat the oven to 300ºF. Bake the shells for 12 – 15 minutes, one tray at a time, until they are set but not browned. Cool completely on the baking sheet before frosting.

For the Buttercream Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla extract on medium speed until light and fluffy, about 2 minutes.

Turn the mixer to low and slowly add the 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 spreading consistency and continue to beat for 3 – 4 minutes.

Gently spread buttercream onto the flat side of one of the shells and top it a slice of strawberry. Spread buttercream onto the flat side of another shell and set it atop the first with the strawberry slice. Continue sandwiching strawberry slices between two buttercream covered shells until all the macaron sandwiches are made. Store the macarons in the refrigerator on their sides and consume within 3 days. Allow to come to room temperature before serving.