Irresistible Galentine’s Strawberry Rosé Macaron Tray Recipe Easy Homemade Delight
Delicate macarons with crisp edges and chewy centers paired with a luscious strawberry rosé buttercream filling, perfect for celebrations and special occasions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: About 24 macarons (12 sandwiches) 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 100 grams (about 1 cup) almond flour, finely ground
- 150 grams (1 1/4 cups) powdered sugar
- 4 large egg whites, aged at room temperature
- 150 grams (3/4 cup) granulated sugar
- Pinch of cream of tartar
- Pink gel food coloring
- 113 grams (1/2 cup) unsalted butter, softened
- 200 grams (1 2/3 cups) powdered sugar
- 1/2 cup fresh strawberries, pureed and strained
- 2 tablespoons rosé wine
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Sift together almond flour and powdered sugar twice into a large bowl to ensure smoothness. Set aside. Separate egg whites and let them sit at room temperature for at least 30 minutes.
- Whisk egg whites with cream of tartar until foamy. Gradually add granulated sugar while whipping on medium-high speed until stiff, glossy peaks form. Add pink gel food coloring and mix just until combined.
- Gently fold almond flour mixture into the meringue in three additions using a spatula. Batter should flow like lava and fall off the spatula in thick ribbons.
- Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto prepared baking sheets, spacing about 1 inch apart. Tap baking sheet to release air bubbles.
- Let piped shells sit at room temperature for 30-60 minutes until a dry skin forms on top.
- Preheat oven to 300°F (150°C). Bake shells on middle rack for 14-16 minutes until shells lift easily and are slightly crisp. Let cool completely.
- Beat softened butter until creamy. Gradually add powdered sugar. Mix in strawberry puree, rosé wine, vanilla extract, and salt. Beat until smooth and fluffy.
- Pair shells of similar size. Pipe buttercream onto one shell and sandwich with its partner. Avoid overfilling.
- Refrigerate assembled macarons for at least 1 hour to let flavors meld and texture soften. Bring to room temperature before serving.
Notes
Age egg whites for stronger meringue. Do not skip resting phase to form dry skin for macaron feet. Use a food scale for precision. Fold batter gently but thoroughly. Oven temperatures vary; adjust as needed. Practice improves results. For dairy-free, substitute butter with plant-based margarine. Variations include different berry purees or floral liqueurs.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 100
- Sugar: 10
- Sodium: 30
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: macarons, strawberry rosé, Galentine's Day, homemade macarons, French dessert, buttercream filling, almond flour, party treats