Strawberry Colada Macarons – Delightfully light and airy coconut French macarons, expertly crafted and filled with a vibrant, fresh strawberry buttercream, creating an exquisite meringue cookie experience.
My culinary journey, much like life itself, has unfolded with unexpected twists and delightful turns over the past seven years. When I first embarked on this blogging adventure, it began as a personal diary, a simple space to document and review the various recipes I attempted in my kitchen. This early approach meant that if you were to delve into the archives of my first few years, you’d uncover a candid mix of successes and, yes, a few less-than-perfect creations that didn’t quite meet my expectations or presented unforeseen challenges.
However, my blog has since evolved into something more refined, a dedicated platform committed to sharing only the absolute best. Today, every recipe featured here undergoes rigorous testing, careful modification, and meticulous perfection. If a dish doesn’t earn our enthusiastic approval, it simply doesn’t make the cut. This commitment ensures that what you find on these pages is consistently reliable, delicious, and truly exceptional.
Somewhere amidst those formative years, a strong desire to challenge my culinary skills began to blossom. This led me to join groups like the Daring Bakers, where monthly challenges pushed my boundaries, expanded my repertoire, and ensured I learned something profoundly new with each passing month. Yet, after those structured challenges concluded, I noticed a subtle shift. While I continued to explore new recipes and diligently work on honing existing skills, the drive to venture into entirely novel culinary territories, to tackle a truly intimidating new technique, had somewhat waned. That is, until recently.
The spark was dramatically reignited by an exciting email from Sucré. For those familiar with the vibrant culinary scene of New Orleans, the name Sucré likely rings a bell. Even if you haven’t had the pleasure of visiting the Big Easy, you might still recognize their prestigious reputation. Visiting Sucré is, in fact, high on my personal culinary and travel bucket list! This esteemed boutique specializes in macarons—not macaroons, but the delicate, elegant French meringue cookies that have captivated dessert enthusiasts worldwide. Their email presented an incredible opportunity: a chance to engage in a friendly competition with fellow bloggers, creating my very own unique macaron flavor combination.
Before I started blogging, the very concept of a macaron was entirely foreign to me. It wasn’t until a bit into my online journey that I stumbled upon these exquisite cookies through the stunning work of Helen from Tartelette. Immediately, I was enchanted by their beauty but also intimidated by the growing whispers of their notorious difficulty and finicky nature. To be perfectly honest, the fear of failure loomed large from the outset. Since I had no idea what these ethereal treats even tasted like, Helen, with incredible generosity, offered a cookie swap. Receiving her meticulously crafted macarons in the mail was a revelation; with just one bite, I was completely captivated and utterly in love.
Over the years, macarons have become much more accessible, appearing in bakeries and cafes far and wide. I’ve sampled both excellent examples and those that fell short of perfection. Yet, through all these years of appreciation, I remained too apprehensive to attempt making them myself. The challenge felt monumental, a baking Everest I wasn’t quite ready to climb.
Despite a calendar overflowing with commitments and a perpetually busy schedule, I recognized this as a unique chance to push my boundaries. The call to challenge myself, to truly embrace something new and demanding, was simply too strong to ignore. And looking back, I am profoundly glad I answered that call. It was precisely the kind of exhilarating culinary adventure I needed.
One of the most significant lessons I gleaned from this journey is that the widespread apprehension surrounding macaron making likely stems from the sheer volume of information available. The internet is awash with countless blog posts, articles, and videos, each proclaiming its method as the definitive best. This abundance of often contradictory advice can quickly become confusing, overwhelming, and ultimately paralyzing for aspiring bakers. What one expert advocates, another might explicitly advise against.
My key takeaway from this immersive experience is that when it comes to macarons, you absolutely must discover what truly works for *you*. I am far from an expert; in fact, I’m still very much a student of the macaron. Under normal circumstances, I might have waited until I had achieved absolute perfection before sharing these delicate cookies. However, this post isn’t solely about the flawless end product; it’s a testament to the journey itself—the learning, the experimenting, and the sheer joy of the process. And let’s be honest: even when a batch of macarons doesn’t turn out perfectly, perhaps with a few cracks or less-than-ideal feet, they are almost always still incredibly delicious!
Sucré graciously provided me with a recipe, thoughtfully adapted from their professional version for the home baker. My initial intention was to follow it precisely. However, being my very first attempt at macarons, I felt a tremor of apprehension about diverging from the widely recommended practice of weighing ingredients, especially given the notoriously finicky nature of these cookies. Sucré’s recipe, while wonderful, was provided in volume measurements, not weight. I attempted to convert it, but found a bewildering array of conflicting opinions online regarding the precise weight of a cup of almond flour. Unsurprisingly, my first batch was a complete flop. A valuable lesson learned: I probably should have just stuck with their volume measures as written!
But I refused to be defeated. With renewed determination, I decided to seek out a new recipe. Several fellow bloggers had highly recommended a method from BraveTart, and after thorough research, her approach struck me as the least intimidating of all the countless resources I had consulted. It felt like a promising path forward after my initial setback.
Armed with BraveTart’s recipe, I set to work. One of the most significant departures from the conventional wisdom I encountered in her method was the assertion that there’s no need to “rest” macarons before baking. Most recipes explicitly instruct bakers to leave piped macaron shells on the counter for 30 minutes to an hour, allowing a delicate skin to form on the meringue. Intrigued by her unconventional approach, I decided to put it to the test.
My batch yielded enough batter for two baking sheets. Knowing I rarely have optimal results when baking two sheets simultaneously, I placed the first sheet directly into the preheated oven. The second sheet, by default, was left to rest on the counter. When I pulled the first tray out, my heart sank. Every single macaron was cracked, and to my dismay, there were no signature “feet” – that delicate ruffle at the base that is the hallmark of a perfectly baked macaron. Despite the disappointment, I placed the second tray into the oven. To my utter surprise, when those macarons emerged, they looked absolutely amazing! Almost every single one boasted a smooth top and beautifully formed feet, with only one solitary shell showing a slight crack. I was utterly confused; how could two trays from the exact same batch of batter yield such drastically different results?
This perplexing outcome propelled me back into deeper research. A wealth of information pointed to the critical role of resting macarons. The puzzle pieces began to fit: my second tray had inadvertently rested for approximately 25 minutes before it went into the oven. This strong correlation led me to believe resting was indeed essential in my baking environment. To confirm, I prepared a third batch, following the same procedure but deliberately resting the macarons. The results were almost identical to the successful second batch, reinforcing my conclusion. While many other bloggers have achieved fantastic results without resting, perhaps it’s an altitude factor, or some other environmental variable beyond my immediate control. For me, the evidence is clear: my macarons thrive with a resting period, and a mere 30 minutes of patience is a small price to pay for those coveted smooth tops and delicate feet. I’ve definitely caught the macaron bug now, and the learning process is truly addictive!
While these macarons are certainly not perfect, and some developed hollow centers which I’m determined to fix in future attempts, I am absolutely hooked. The joy of creating these delicate confections and the continuous quest for perfection have completely captivated me. I eagerly anticipate my next session in the kitchen, experimenting further to uncover the precise techniques that will consistently yield flawless results for me.
For this inaugural macaron adventure, I chose a delightful Strawberry Colada theme. The delicate shells were infused with the sweet, tropical essence of coconut, perfectly complemented by a luscious buttercream filling made with fresh, ripe strawberries. The combination evokes the refreshing taste of a classic summer drink, transformed into an elegant dessert. I’ve already begun dreaming up a multitude of exciting new flavor combinations I’m eager to try, but I won’t lie—these Strawberry Colada Macarons were truly spectacular!
Strawberry Colada Macarons
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Ingredients
For the Coconut Macarons
- 115 grams almond flour
- 230 grams powdered sugar
- 144 grams egg whites
- 72 grams sugar
- 1/2 teaspoon salt
- 3/4 teaspoon coconut extract
For the Strawberry Buttercream*
- 1 heaping cup diced strawberries
- 1 cup butter softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
To make the macarons:
- Sift together the almond flour and powdered sugar. (You may have to work at getting all of the almond flour through the sieve. I ended up using a spatula to press it all through.)
- Combine the egg whites, sugar and salt in a large bowl (if using a hand mixer) or in the bowl of a stand mixer. Beat on low until the egg whites are frothy. Increase the speed and beat for a few minutes, then turn the speed to high and beat until the whites are very stiff and dry. Add in the coconut extract and beat another minute or so.
- Pour the dry ingredients into the egg whites and using a rubber spatula, start folding in the dry ingredients. Keep folding until the mixture starts to come together. When the batter is ready, it will flow together in a lava-like consistency.
- Working with half of the batter at a time, transfer it to a pastry bag fitted with a large round tip. Pipe the batter into a parchment lined baking sheet in 1 1/2-inch rounds.
- Holding the sides of the pan, tap the pan firmly on the counter, then turn the pan and tap again. (This will help any air bubbles dislodge from the cookies.)
- Let the pans sit on the counter for 30-45 minutes.
- Meanwhile, preheat the oven to 300F. Bake the macarons for 15-18 minutes, or until you can cleanly peel the macaron away from the paper. Allow to cool completely on the pans.
To make the buttercream:
- Place the strawberries in a blender or food processor and process until smooth. Use a sieve to strain out the seeds and place the strawberry puree in a small pan. Bring to a simmer over medium heat, and stirring frequently, cook until it reduces by half. Remove from the heat and cool completely.
- Beat the butter until light and fluffy. Add in 1 cup of the powdered sugar and the vanilla and beat on low until combined. Add in 1/3 of the strawberry puree and beat to combine, followed by 1 more cup of powdered sugar. Repeat with another 1/3 of the puree and 1 cup of powdered sugar. Add in the remaining 1/3 of the strawberry puree, beating until combined, and then the remaining 1/2 cup of powdered sugar. Beat until light and fluffy. Add a few drops of red food coloring if desired to enhance the color.
To assemble the macarons:
- Take 2 similar sized macarons and pipe or spread some of the buttercream onto the flat side of one of the cookies. Place the flat side of the second cookie down on the buttercream. Repeat with the remaining cookies.
- Macarons are best once they have aged at least a day. Store in an airtight container in the fridge. Let them come to room temperature, about 20-30 minutes, before eating. They also freeze very well.
Recipe Notes:
*You will probably not need the full amount of buttercream for filling the macarons.