Description
This delicate macaron recipe features crisp shells and a chewy center, filled with a creamy lemon thyme cream cheese frosting and a roasted strawberry compote. It’s a rewarding baking project that yields a sophisticated, aromatic dessert.
Ingredients
- 120 g blanched almond flour, sifted
- 360 g powdered sugar, sifted (120 g for shells, 240 g for frosting)
- 90 g aged egg whites (3 large), room temperature
- 120 g granulated sugar (90 g for shells, 30 g for compote)
- Pinch red food coloring (gel or powder)
- 250 g fresh strawberries, hulled and quartered
- 4–6 sprigs fresh lemon thyme, divided
- 15 ml fresh lemon juice (1 tbsp)
- 115 g unsalted butter, softened
- 115 g full-fat cream cheese, softened
- 5 ml vanilla extract (1 tsp)
Instructions
- Roast Strawberry Compote: Toss quartered strawberries with 30g granulated sugar, lemon juice, and 2 lemon thyme sprigs. Roast at 300°F (150°C) for 25-30 minutes until soft. Cool completely, discard sprigs, and mix in finely chopped fresh thyme.
- Prepare Macaron Shell Batter: Preheat oven to 325°F (160°C). Sift almond flour and 120g powdered sugar together. In a clean stand mixer bowl, beat aged egg whites until foamy, then gradually add 90g granulated sugar until stiff, glossy peaks form. Mix in food coloring.
- Perform Macaronage and Pipe: Fold the sifted dry ingredients into the meringue in three additions. Perform macaronage by gently folding until the batter flows like lava from the spatula in a continuous ‘figure 8’ stream. Pipe 3.5cm rounds onto baking sheets lined with silicone mats.
- Rest and Bake Shells: Tap baking sheets on the counter 2-3 times to release air bubbles. Rest shells for 30-60 minutes until a dry skin forms and they are no longer sticky to the touch. Bake one sheet at a time for 12-15 minutes, rotating halfway through, until ‘feet’ develop and shells are firm. Cool completely before peeling off mats.
- Make Lemon Thyme Frosting: In a clean mixer bowl, beat softened butter and cream cheese until smooth. Gradually add 240g powdered sugar and vanilla extract, beating until light and fluffy. Fold in finely chopped fresh lemon thyme.
- Assemble Macarons: Pair macaron shells of similar size. Pipe a ring of frosting around the edge of one shell, leaving the center hollow. Spoon a small amount of roasted strawberry compote into the center of the ring. Top with a second shell and gently press together.
- Maturation Period: Place assembled macarons in an airtight container and refrigerate for at least 24 hours before serving. This allows the shells to soften and the flavors to meld for optimal texture and taste.
Notes
Aging egg whites and sifting dry ingredients precisely are essential for stable shells. Ensure proper macaronage and rest the shells until a dry skin forms before baking. The final maturation period (24 hours) allows the flavors to meld and achieves the signature chewy texture.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: baking
- Cuisine: french
Nutrition
- Serving Size: 1 macaron
- Calories: 195 kcal
- Sugar: 25 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg