Floral Macarons + Strawberry Buttercream

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Whew! I’ve taken quite a long break from blogging, but I’m back. I hope to bring you guys some new recipes on here and maybe a few DIY projects I’ve been working on lately.

As you guys probably know by now, I’m obsessed with making French Macarons. I probably make a variation of these treats 4-5 times a week. **Insert joke about needing to go to Macaron Rehab**

In general, my baking focuses on different designs rather than flavors. I’m starting to be a little bolder with my recipes, but for now, I like to stick to the basic macaron recipe. I started using Martha Stewart’s basic French Macaron method when I was first learning and haven’t strayed too far from it. Of course I have tweaked it to fit my kitchen/style, but it’s a fairly reliable recipe.

For these floral macarons, I decided to focus on pastel colors to create a peaceful vibe. I filled them with a strawberry buttercream to give them an added boost of summertime fun.

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French Macaron Recipe

Ingredients:

-2 egg whites (room temperature if possible)

-pinch of cream of tartar

-1/4 cup superfine sugar or regular sugar

-1 cup confectioners sugar

-3/4 cup almond flour

-pink and yellow food coloring (optional)

-silpat mat, cookie tray, sieve, piping tip #2A, piping bag

Directions:

Preheat your oven to 330F if you have convection. If you do not, bake at 350F. Convection ovens are going to work better with macarons because the will evenly bake the shells and allow them to rise properly. Don’t worry if you don’t have a convection setting, your macarons will still turn out ok!

In mixer with your whisk attachment, beat egg whites for 3 minutes until the mixture begins to foam. Add a pinch of cream of tartar and mix for another 2 minutes. Add the superfine sugar (or regular sugar) and beat on high for 7-8 minutes. The mixture will be glossy and fluffy. For coloring the macarons, I added a little bit of yellow + pink food coloring to create a nice peach.

Sift together your almond flour and confectioners sugar in a large bowl and then combine with the egg white/sugar mixture. You will fold the ingredients about 50 times before the batter is ready to be piped.

With your piping bag and piping tip #2A begin filling it with your peach macaron batter. Once filled, start to pipe the shells onto your silpat mat (or parchment paper) on a cookie try. Pipe the shells in one solid motion and make them about an inch an a half wide. After you piped all of your shells, gently tap the cookie try on a hard surface to release the air bubbles and let the macarons get completely flat.

You will need to let the macarons sit for 15-20 minutes so they develop a matte finish. The shells will no longer shine.

Bake the macarons for 8-10 minutes. I’ve noticed my macarons bake best for 9 minutes on the convection setting. Let the macarons cool for 20 minutes and then peel them off the cookie trays. Now we are ready to fill these babies!

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Strawberry Buttercream Filling for Macarons

-1 stick unsalted butter at room temperature

-3 cups confectioners sugar

-1 cup fresh strawberries

-2 Tbsp of heavy cream

Directions:

Beat the butter on medium speed until the mixture is fluffy. Slowly add the confectioners sugar in. Beat in heavy cream. Mix the ingredients until they are fully combined. Slowly add the strawberries to the mixture and beat until the buttercream is fluffy and smooth.

Now you can fill your macarons (with any desired piping tip or just use a spoon). I decided to place a small slice of strawberry inside each macaron to give it an extra punch of flavor.

Decorating Ingredients:

-3 cups confectioners sugar

-2 Tbsp meringue powder

-1 tsp vanilla

-5 Tbsp water of water

In your mixer with a whisk attachment, combine confectioner sugar, meringue powder, vanilla and water, and beat for 5 minutes on high. The royal icing should have a stiff peak (does not move from whisk attachment).

For these macarons, I made different color macarons and used different piping tips to create each flower. In 3 small bowls, mix together a yellow, green and purple royal icing and fill piping bags by the following (you can just scoop the white icing into the bag for the last one):

Purple flowers: piping tip #59S

Yellow flowers: piping tip #224

Green flowers: piping tip #32

White Dots: piping tip #4

Now for the fun part–decorate your macs! You can play around with your own designs here or stick to what I did. Either way these macs are delicious + beautiful!

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Would love to see your creations! Tag me on Instagram @nutmegandhoneybee!

Meg x

About meghanrosko

Owner and Founder of Nutmeg & Honeybee. A social media driven dessert boutique. Follow me on Instagram, Facebook, Pinterest and YouTube for my sweet inspiration.

10 thoughts on “Floral Macarons + Strawberry Buttercream

  1. I’m sure I’m missing it but I don’t see a site to place an order…

    Your work is beautiful!

    Thank you,
    Joyce

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