Strawberry Vanilla Bean Macarons

Delicate strawberry and vanilla bean macarons with a luscious strawberry buttercream filling. These elegant French treats are perfect for special occasions.

Ingredients:

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla bean paste
• 1/2 teaspoon strawberry extract
• Pink food coloring optional
• For the filling:
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla bean paste
• 1/4 cup strawberry jam

Instructions:

Line two baking sheets with parchment paper

In a food processor, combine almond flour and powdered sugar

Pulse until finely ground

Sift the mixture into a bowl and discard any large almond pieces

In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks

Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form

Add vanilla bean paste and strawberry extract, and mix until incorporated

If desired, add pink food coloring and mix until the desired color is achieved

Gently fold the almond flour mixture into the egg white mixture until fully combined

Be careful not to overmix, as the batter should be thick and ribbon-like

Transfer the macaron batter to a piping bag fitted with a round tip

Pipe small rounds onto the prepared baking sheets, spacing them about 1 inch apart

Tap the baking sheets on the counter to remove any air bubbles, and let them sit at room temperature for about 30 minutes to form a dry skin

Preheat your oven to 300F 150C while the macarons are resting

Bake the macarons in the preheated oven for 15-18 minutes, or until they lift easily off the parchment paper

Allow them to cool completely on the baking sheets

To make the filling, beat the softened butter, powdered sugar, vanilla bean paste, and strawberry jam together until smooth and creamy

Pair up the macaron shells that are similar in size

Spread a small amount of the strawberry filling on one shell and sandwich it with another

Repeat for all the macarons

Store the filled macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld

Enjoy your homemade strawberry vanilla bean macarons!