These Strawberry Daiquiri Macarons are the latest recipe in my cocktail-inspired bakes. They have a bright red almond shell and are filled with Strawberry Daiquiri Buttercream.
I don’t know about you, but Strawberry Daiquiri is one of my absolute favourite cocktails. It just reminds me of summers spent with friends in the garden in the sun.
If you haven’t tried a Strawberry Daiquiri Cocktail before, oh my goodness! Don’t worry, we will change that soon. A Strawberry Daiquiri Cocktail is made using rum and strawberries with a tiny hint of lime. They are so refreshing and so summery.
How to Make the Macaron Shells
Okay, so these can be a little faffy but just go with it because they are so worth it. If you haven’t tried a macaron before they are meringue-based cookies. Made using egg whites, ground almonds and icing sugar. They should be crunchy on the outside but soft and mallowy on the inside.
There are different methods to making macarons I use the French method but there is also the Swiss and Italian
To start with add your ground almonds and icing sugar to a food processor and whizz it for 2 minutes. Remove and sieve into a large bowl. Don’t force any lumps through the sieve if you have any bits that won’t go through the sieve pop them into a separate bowl.
With the large bowl of mix that you have just sieved put this back into the food processor for one minute. Remove and sieve again into the large bowl. Again, don’t force any of the mixture through the sieve. Leave the almond mixture to one side.
In a separate large bowl add your egg whites. It is very important that your bowl and whisk are super clean you can wipe it down with vinegar to ensure that there is no fat or residue left on the bowl and whisk.
Whisk the egg whites to soft peaks. Now add in the caster sugar 1 tablespoon at a time. Leaving a minute or so in between each addition to ensure that the sugar is completely combined. Once the sugar has all been added whisk the mixture until it forms stiff peaks. It should also be shiny and glossy.
Next, you need to add your food colouring. I would recommend using a powder, gel or oil-based food colouring. I wouldn’t recommend using food colouring from the supermarket. These tend to be water-based so you need a lot to get the desired colour and it can also have a funny aftertaste.
I have always used Pro Gel Food Colouring, especially for red as I think you get such a lovely vibrant colour from it.
Add the food colouring a little at a time mixing in between each addition. One thing I will say is that when you add your almond mixture the colour will lessen slightly. I always make it a little brighter than I want to begin with and then when I add the almond mixture I get the perfect colour.
Now add the egg whites to the almond mixture and gently fold it through until is all incorporated.
I go into a little bit more detail about Macaronage in my Ultimate Guide to Macarons Post, but I will quickly go over the basics.
Macaronage is where you press and wipe the mixture around the edges of the bowl. You are basically trying to smooth the mixture out and soften it slightly. This will also knock some of the air out of the mixture that we have just spent so long trying to incorporate.
You shouldn’t have to do it for too long but I recommend using a silicone spatula for this as it has the perfect amount of firmness for macaronaging (is that even a word? I am unsure, but hopefully you know what I mean) compared with a wooden spoon.
You will know the mixture is ready when it flows like molten lava from your spatula.
Put the mixture into a piping bag with a small round nozzle and we can pipe the mixture onto your mats.
Piping the Strawberry Daiquiri Macarons
I put my mats onto my baking trays, but I turn the baking trays upside down first. This sounds a bit weird, but it helps the air circulate around the macarons. Most baking trays have an edge or a lip that can stop the air from getting to the macarons.
I pipe the batter onto my macaron mats and gently tap the tray on the worktop around 5-6 times. This is just to ensure that there are no air bubbles in your batter. If there are any air bubbles, they should come to the surface now you just need to pop them with the end of a cocktail stick or skewer.
Leave the macarons to rest for 45 minutes to 1 hour before baking. This way they will have developed a skin. When you gently touch the top of the macaron is should be completely dry and nothing should come away on your fingers. Once you reach this stage pop them into the oven.
I normally preheat my oven around 10-15 minutes before the end of the resting time.
How Do I Know My Macarons Are Baked?
I always do a wiggle test on my macarons. If you remove the tray from the oven and gently try and wiggle the macaron if they move quite a bit, then they aren’t ready. Pop them back into the oven for 2-3 minutes and repeat.
If they barely move, then they are ready.
Once the macarons have baked leave them to cool fully on the baking tray.
There are so many different filling options for macarons, but I prefer a simple buttercream.
To make the filling I start by mixing the icing sugar and butter together. For the buttercream, please use unsalted butter, if you are in the UK this is the type that comes in a block and is normally wrapped in foil. If you use a baking spread like Stork, then it will make your buttercream too soft.
The buttercream might to a little thick but that is okay because next, we are going to add in some strawberry flavouring and some rum.
Mix again, if it is still too thick you can add a little more rum, strawberry flavouring or milk and mix again.
Pop the buttercream into your piping bag and leave it to one side.
I prefer to match my macarons up before I start piping the filling into them. Once you have matched all your macarons into pairs, pipe the buttercream onto the top of one and sandwich them together.
You could add a seedless strawberry jam to the buttercream instead of a flavouring.
If you want to flavour the shells you could use Sugar and Crumbs Flavoured Icing Sugars instead of regular icing sugar.
Why not add a white chocolate drizzle to the top of the macarons, just melt 50g of white chocolate in the microwave on 20-second bursts until it is smooth. Pop it into a piping bag either with a small round nozzle or if you are using disposable piping bags if you snip the tip of the bag off and drizzle away. You could even finish by decorating with some sprinkles.
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Strawberry Daiquiri Macarons
For the Macaron Shells
- 200 g Icing Sugar
- 100 g Ground Almonds
- 3 Large Egg Whites
- 75 g Caster Sugar
For the Filling
- 100 g Icing Sugar
- 50 g Unsalted Butter
- 1/2 tsp Rum
- 1/2 tsp Strawberry Flavouring
To Make the Macaron Shells
- Add the icing sugar and almonds to a food processor and whizz for 2 minutes.
- Sieve the mixture into a large bowl.
- Put the almond mixture back into the food processor and whizz for a further minute.
- Re-sieve the mixture into the large bowl and leave to one side.
- Whisk the egg whites until they start to form soft peaks. I did this using the whisk attachment on my KitchenAid but you could use a hand mixer too.
- Gradually add in the caster sugar 1 tablespoon at a time. Leaving a minute or so in-between each addition.
- Once all the caster sugar has been added continue to whisk the meringue until they form stiff peaks and are glossy and shiny.
- Gently fold the egg whites into your almond mixture until it is fully incorporated.
- Press the mixture into the sides of the bowl. This is called macaronage and you are trying to get the mixture to be as smooth as possible. You know it is ready when the it flows like molten lava from your spatula.
- Add the mixture to your piping bag with a small round nozzle and pop to one side.
- Line your baking trays with a macaron mat or baking parchment.
- Pipe the batter onto the mats or baking parchment. You need to hold the piping bag completely vertical or you will end up with wonky feet. Pipe the macarons around an inch or so apart so that they don't touch.
- Tap the trays on your work top to knock out any air bubbles. If you see any air bubbles on top gently pop these with a skewer.
- Leave the macarons for 45 minutes to 1 hour so that a skin is formed and they are completely dry to touch.
To Bake the Macarons
- Towards the end of the 45 minutes – 1 hour rest time preheat your oven to 150C (130C Fan).
- Bake the macarons for around 20-25 minutes until they have risen and have 'feet'. You can tell when they are ready if you touch them they are just starting to peel away from the mat or are a little wobblily if you move them from side to side.
- Leave the macarons to cool fully on the mat.
To Make the Filling
- Once the shells have cooled, carefully remove them from the tray and make your filling.
- Mix together the icing sugar, butter, strawberry flavouring and rum until thick and creamy. If the mixture is too thick add 1tsp of milk and mix again. Repeat until the mixture is the desired consistency.
- Pipe the buttercream onto the shell.
- Sandwich the macarons together.
If you do have any questions about these Strawberry Daiquiri Macarons or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page