CATEGORIES

Fruit, Baking, Strawberry

Serves:

Prep time:

Cook time:

Ingredients

  • FOR THE SHELLS: 100g egg whites
  • 100g white granulated sugar
  • ¼ tsp cream of tartar
  • 105g almond flour
  • 100g powdered sugar
  • 5g freeze-dried strawberries, finely ground into powder
  • A few drops of pink gel food coloring
  • FOR THE BUTTERCREAM: ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 2 tbs coconut milk
  • 1/8 tsp coconut extract
  • 2 tbs freeze dried strawberries, finely ground
  • FOR THE JAM: 1 cup freeze dried strawberries
  • ¼ cup granulated sugar
  • FOR THE CHOCOLATE DRIZZLE: ½ cup dark chocolate chips
  • ½ tbs of coconut oil

Instructions

  • 1
    Prep dry ingredients: Grind freeze-dried strawberries to a fine powder using a coffee grinder. Sift together with almond flour and powdered sugar into a large bowl. Set aside.
  • 2
    Make meringue: In a stand mixer, whip egg whites, granulated sugar, and cream of tartar on medium-high until stiff peaks form.
  • 3
    Add half of the dry mixture to the meringue and gently fold. Once mostly combined, add the remaining dry mixture and a few drops of pink food coloring. Fold until the batter flows off the spatula in thick ribbons.
  • 4
    Pipe batter into evenly spaced circles on parchment-lined baking sheets. Tap the baking sheets firmly on the counter to release air bubbles. Let sit at room temperature for 45 minutes to 2 hours until a dry skin forms on top.
  • 5
    Preheat oven to 325°F. Bake macarons for 15–20 minutes. Cool completely before removing from parchment.
  • 6
    Prepare the buttercream: In a stand mixer with paddle attachment, whip softened butter until smooth.
  • 7
    Add powdered sugar, coconut milk, coconut extract, and ground freeze-dried strawberries. Mix until fully combined and creamy.
  • 8
    Prepare the Strawberry Jam: Soak freeze-dried strawberries in water for 5–10 minutes. Drain.
  • 9
    Add to a small pot with granulated sugar and mix well. Bring to a boil, then reduce heat and simmer for 6–7 minutes, stirring occasionally. Blend until smooth, then refrigerate until chilled and thickened.
  • 10
    For the Chocolate Drizzle: Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
  • 11
    ASSEMBLY: Pipe a ring of buttercream on the flat side of one macaron shell. Fill the center with strawberry jam. Top with a second macaron shell to form a sandwich. Drizzle melted chocolate across the tops of the assembled macarons.
  • 12
    Once all assembled, Store in the fridge for 24 hours to mature. Bring to room temp before serving.

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