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- Kitchen scale
- Stand mixer or electric mixer
- candy thermometer
- Large piping bag
- Round piping tip
- Baking sheets
- Parchment paper
- 1 cup 150 grams powdered sugar
- 1 ½ cups 150 grams almond flour
- ¾ cups 150 grams granulated sugar
- 2 Tbsp water
- 3 egg whites 110 grams, split equally in two separate bowls
- 1 tsp strawberry emulsion
- 1/4 tsp cream of tartar
- 1 ½ cups 200 grams fresh strawberries
- 1 cup 220 grams salted butter, room temperature
- 2 ½ cups 325 grams powdered sugar, sifted
- 1/2 cup diced fresh strawberries
- Preheat oven to 235˚F.
- Combine powdered sugar and almond flour in a food processor and blend until extra fine.
- Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a small saucepan, heat granulated sugar and water until a candy thermometer reads 175°F. Do not turn heat off yet.
- Start beating the first set of egg whites using an electric mixer.
- When the syrup reaches 230°F, slowly pour into the whipped egg whites. Mix on high until stiff, glossy peaks form. Add strawberry emulsion and cream of tartar and mix until well combined.
- Add the remaining egg whites to the almond flour mixture and mix with a spatula. The mixture should be a thick paste.
- Mix the meringue into the almond/powdered sugar paste mixture in two batches. Continue to fold slowly until the batter falls into ribbons when holding the spatula above the bowl.
- Transfer the macaron batter into a piping bag fitted with a #5 round tip.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment on to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch circles, spacing at least 1-inch apart.
- Bake the macarons for 15-18 minutes, until the “feet” are well-risen, and the macarons don’t stick to the parchment paper. Let them cool completely.
- For the strawberry buttercream, add strawberries to a food processor or blender and puree until smooth.
- Transfer the strawberry puree to a small saucepan and cook over medium heat. Allow mixture to come to a slow boil until it has thickened and reduced to a puree while stirring constantly, about 10-15 minutes.
- Transfer the puree into a small bowl and allow it to cool completely.
- Place butter in a mixer fitted with the paddle attachment and beat for about 1 minute, until light and fluffy.
- Add powdered sugar in two batches and beat until fully incorporated. Add strawberry puree and keep mixing until well combined.
- Transfer strawberry buttercream to a piping bag fitted with a star tip.
- Pipe a circular edge to one macaron shell. Fill the center with diced strawberries. Top it with another macaron shell to create a sandwich.
- Repeat with remaining macaron shells and buttercream