*This is not a sponsored post. Content and opinions belong to jenny at dapperhouse.

There is something so delicately and beautifully delicious about macrons. My daughter is really good at making all colors and flavors and she freezes them so we can spread the pleasure out over time instead of indulging all at once. I like to eat mine while dreaming that I am lying on a chaise lounge in a room with Marie Antoinette and friends while we discuss the wigs and shoes we will wear to the event that night… (ha ha). This recipe is extra special because it is a natural flavor and color. . . strawberry! Perfect as a special treat and gift for your Valentine!

Natural Strawberry Macron Recipe - jenny at dapperhouse

My tip for this recipe is to work slowly enough to not over work the meringue. Otherwise you will have to start over. These are definitely finicky and delicate to make but they are not so hard that you can’t make them yourself. It may take a batch or two to get it right and once you do, you will be the envy of all.

2 cups powdered sugar
1 cup almond flour or almond meal
1/4 tsp Sea Salt
3 large egg whites, room temperature
Pinch cream of tartar
3 Tablespoons granulated sugar
1-2 Tablespoons strawberry puree, compote or jam
Filling Ingredients:
1 stick unsalted butter, softened
1 1/2 C powdered sugar
1/2 tsp vanilla extract
1-1 1/2  TBSP strawberry puree/compote (jam in a pinch)
1.) Preheat oven to 350°F
2.) line 2 large baking sheets with parchment  paper or silicone baking mats
3.) Put powdered sugar, almond flour, and salt in a food processor and pulse several times until all of the ingredients are fine and well combined. Set aside.
4.) Place the whisk attachment on your mixer, and beat the eggs on medium speed until opaque and foamy. Add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk.
 5.) With the mixer running, slowly add the granulated sugar, and strawberry puree/compote until combined, the peaks are stiff, and the whites are shiny, about 1 minute.
 6.) Using a silicone spatula, gently fold the dry mixture with the egg whites in 1 cup increments until the dry ingredients are just combined.
7.) Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. (Or a large plastic bag which you can cut the corner off of.) Pipe batter onto each prepared sheet in 12 walnut-size mounds, spaced 3″ apart because cookies will spread slightly.
8.) Tap the cookie sheets flat against the counter – you want to get any possible air bubbles out of the cookie batter before baking.
9.) Bake cookies, 1 sheet at a time, until firm to touch in center, about 14 minutes. You may want to rotate your cookie sheets midway through baking to ensure even cooking (imperative with macarons).
10.) Immediately slide the parchment paper off of the baking sheet to cool. Leaving the cookies on the hot baking sheet will continue to cook them past taking them out of the oven.
Raspberry Filling:
1.) Using a mixer, cream butter until smooth.
2.) Add the powdered sugar and beat until light and fluffy.
3.) Add the vanilla and raspberry jam. Beat until combined. 4.) Place in a piping bag with a small round tip, like a #5.
Assemble your cookies by matching cookies with similar sizes (diameters). Pipe a small amount of raspberry buttercream into the center of one cookie, and sandwich with it’s other half.
You did it!!
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