Strawberry-Macadamia French Macarons

Strawberry-Macadamia French Macarons

Strawberry-Macadamia French Macarons provide a perfect, simple sweetness.

Strawberry-Macadamia French Macarons
Yield: 20
  • 3 large egg whites
  • 1½ cups salted whole macadamia nuts
  • 1½ cups confectioners’ sugar, divided
  • 2 tablespoons granulated sugar
  • ¼ teaspoon vanilla extract
  • ⅓ cup strawberry preserves
  1. Place egg whites in a large bowl, and let stand at room temperature for exactly 3 hours. (Aging egg whites in this manner is essential to creating the perfect macaron.)
  2. Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 40 (2-inch) circles 2 inches apart on parchment paper. Turn parchment paper over.
  3. In the work bowl of a food processor, combine macadamia nuts and 2 tablespoons confectioners’ sugar, pulsing until very finely ground. (Don’t overprocess or a nut butter will be created. The nut particles should stay dry and separate, not clump together.) Add remaining confectioners’ sugar, and process just until combined.
  4. In a large bowl, beat egg whites at medium-high speed with a mixer until frothy. Gradually add granulated sugar and vanilla extract, beating at high speed until stiff peaks form, approximately 5 minutes. (Egg whites will be thick, creamy, and shiny.)
  5. Add macadamia mixture to egg whites, folding until well combined. (Batter should flow off the spatula in thick ribbons.) Let batter stand for 15 minutes.
  6. Transfer batter to a pastry bag
  7. fitted with a medium round tip (Wilton #12). Pipe batter onto drawn circles on prepared baking sheets. Slam baking sheets vigorously on the countertop 5 to 7 times to release air bubbles. Let stand at room temperature for 45 to 60 minutes before baking to help develop the macaron’s signature crisp exterior when baked. (Macarons should feel dry to the touch and should not stick to finger.)
  8. Preheat oven to 275°.
  9. Bake until firm to the touch, approximately 24 minutes. Let cool completely on pans.
  10. Wrap cookies in plastic wrap in groups of 4 to 6, place in an airtight container, and refrigerate until ready to fill and serve, up to 3 days.
  11. When ready to serve, stir strawberry preserves well, and break up any large pieces of strawberry. Spread preserves onto flat side of cookie and top with another cookie, flat sides together. Push down lightly so filling spreads to edges. Repeat with remaining cookies and preserves.
  12. Serve immediately.

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, May/June 2016 today!

May/June 2016


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