These strawberry rhubarb macarons are sweet, delicate and pretty in pink.
Back to macarons — but this time they actually worked. My first attempt was a disaster, so I owe these perfectly formed shells to Audra. We met at an event in New York City in March, and after my macaron misadventure she kindly brought a scale, pastry bags and a candy thermometer out to help me redeem myself.
I’ll admit I didn’t earn the success entirely — Audra did the technical work. I did manage to make grilled cheese while she handled the precise egg-white separation, piping and timing. For me, panini makers are safe; pastry bags and candy thermometers are not.
After a couple of hours of prep (one hour spent stubbornly sifting almond flour), the first tray went into the oven. Fifteen nerve-wracking minutes later we peered through the grease-streaked door and saw feet — glorious, pink, spongy feet with smooth tops. There was cheering.
We initially planned to fill the macarons with Audra’s strawberry rhubarb compote — it’s a fantastic way to use rhubarb and would have looked vivid between the pink shells. The compote tasted great, but it was too loose to hold between delicate shells while we photographed them.
Instead we mixed a small amount of the compote into buttercream. That preserved the strawberry‑rhubarb flavor while creating a thicker filling that stayed put. If I hadn’t been taking photos, I probably would’ve preferred straight compote — fruit fillings are less sweet and more vibrant than buttercream — but the buttercream made assembly and photography much easier.
Five hours, a messy kitchen and plenty of trial-and-error later, I finally reclaimed some dignity in the macaron department. That said, next time I might just buy them from a bakery — they can be worth the price.
Strawberry Rhubarb Macarons
Ingredients
- 300 grams almond meal, or ground blanched almonds, sifted
- 300 grams powdered sugar sifted
- 110 grams egg whites
- 300 grams white sugar
- 75 grams water
- 110 grams egg whites
- drop of red gel food coloring
For the filling
- 4 tablespoons butter
- 1/2 cup powdered sugar
- 3-4 tablespoons strawberry rhubarb compote
Instructions
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Whisk the sifted almond meal and powdered sugar together in a large bowl, breaking up any lumps.
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Make a well in the almond-sugar mixture and add 110 g of egg whites. Fold gently until combined into a thick, paste-like batter.
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Place the remaining 110 g egg whites in the bowl of a stand mixer fitted with the whisk attachment and set aside while you prepare the sugar syrup.
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Combine white sugar and water in a small saucepan and stir until dissolved. Attach a candy thermometer to the pan.
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When the syrup reaches 225°F, begin whipping the egg whites on high until they reach soft peaks, then reduce the mixer to low. The egg whites can wait, but the hot syrup cannot.
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When the syrup hits 239°F, carefully pour it down the side of the mixing bowl while the mixer runs. Aim the syrup where the egg whites meet the bowl so it doesn’t cool prematurely.
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Whip on high for about one minute, then reduce to low and continue until the bowl cools slightly and glossy, stiff peaks form.
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Fold half the meringue into the almond mixture until smooth, then gently fold in the remaining meringue until the batter is smooth and ribbons off the spoon.
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Add a drop of red gel food coloring if desired and fold until the batter is uniform, shiny and ribbons off the spoon.
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Fill a piping bag with a round tip and preheat the oven to 300°F.
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Line baking sheets with parchment paper. If your oven has strong airflow, pipe small batter dots in the corners to hold the parchment in place.
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Pipe small rounds with the bag held perpendicular to the sheet.
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Let piped shells sit until a thin skin forms, about 20–30 minutes. This helps them keep their shape while baking.
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Bake about 15 minutes. To test doneness, open the oven and gently wiggle a shell’s top. If it’s very wobbly, bake longer; properly baked shells will be slightly springy but mostly firm.
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Remove from the sheet, cool for 5 minutes, then peel parchment and cool completely before filling.
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Macarons improve after resting in the refrigerator for 24–48 hours, but they can be stored airtight in the fridge for up to one to two weeks.
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For the filling, beat butter and powdered sugar with the paddle attachment until combined.
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With the mixer on low, add the strawberry rhubarb compote one tablespoon at a time until the buttercream reaches a thick but spreadable consistency — enough compote for flavor without making it runny.
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Spoon the filling into a pastry bag, pipe onto cooled shells, and sandwich with a second shell. Press gently to seal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.