All the bright flavors of Spring coming to you in a crispy, chewy cookie! These strawberry lemonade macarons make the perfect treat for Mother’s Day!
Sunshine, bright colors, and all things pretty. That is the hallmark of Spring. When the earth awakens from it’s winter slumber, and brings forth the new life, with all shades of every color imaginable.
Spring is probably my favorite time of year, for the reason of color. I love the bright colors, the blue of the sky, the flowers that bloom. It’s a wonderland out there, that can only be seconded by the explosion of deep colors come fall.
My love for Spring was the inspiration behind these strawberry lemonade macarons.
When my kids were younger, Spring meant that we could spend hours at the strawberry farm, picking the ripe juicy berries and loading them into our baskets. At home, we would make all sorts of strawberry preserves, and gallons of strawberry lemonade. Oh, the sweet, juicy tang of it! No wonder we had to enjoy it to the fullest-it never lasted long enough.
Strawberry and lemon-they were made for each other. Like 2 peas in a pod. Peanut butter and jelly. Peas and carrots.
What I love about these strawberry lemonade macarons is not only how delightful they taste, they are a beautiful gift as well. My neighbors love when I test new macaron flavors, as they get to test them right along with us. My next door neighbor fully enjoyed the beauty of this cookie, and she thought they were a great flavor, too.
Learning how to make French macarons takes some time, and patience. It takes getting the batter just right and piping it in equalish circles, and getting the oven temp at the perfect level. But, it’s worth the effort.
Tips to make the best French Macarons:
- let your eggs get to room temperature. They will whip into stiff peaks faster and easier.
- Grind, grind, grind your flour and powdered sugar. Run the mixture through a blender or food processor to help remove chunks. Chunks=no bueno, as they will overpower the egg whites and your cookies will fail.
- Sift that flour and sugar mixture at least 2 times as well. Remember, chunks are NOT your friend.
- Let your macarons dry on the cookie sheet for at least 20 minutes before you put them in the oven. Some say you don’t need to do that, but when I didn’t, they were a failure for me. I found I achieved a crispy texture on the outside far more consistently when I let them dry out before baking.
- Don’t be afraid to put them BACK into the oven. You are wanting to “hear” your cookies. Tap them on the top gently and if they sound crunchy and hollow, they are done.
- Be okay with failure. Just DON’T give up. French macarons can take a couple times to really get the technique down. Hang in there, you CAN do this!
- 50 grams almond flour
- 125 grams powdered sugar
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 75 grams granulated sugar
- 1 teaspoon lemon extract
- lemon and pink gel food coloring
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 2 teaspoons strawberry extract, divided