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Clarion County Recipe of the Day: Strawberry Macarons

Monday, February 12, 2024 @ 12:02 AM

Posted by Haley Bauer

These strawberry macarons have a sweet surprise in the filling!


1-1/3 cups almond flour

2-1/4 cups confectioners’ sugar, divided
4 large egg whites, room temperature
1/8 teaspoon salt
2 tablespoons superfine sugar
Pink gel food coloring, optional (do not use liquid food coloring)

1/4 cup unsalted butter, softened
1 cup confectioners’ sugar
1 tablespoon strawberry powder
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Pink gel food coloring, optional
7-1/2 teaspoons seedless strawberry jam


1. Place the almond flour and 1-3/4 cups confectioners’ sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass the almond flour mixture through a fine-mesh sieve; discard any large pieces that remain.

2. Place egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining 1/2 cup confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 1-2 minutes. If desired, add enough food coloring to achieve the desired color.

3. Gently fold the almond flour mixture into meringue, a third at a time. Using the side of a spatula, smooth the batter up the sides of the bowl several times to remove air bubbles and ensure there are no lumps; do not over mix. Run the spatula down the center of the bowl; the line in the batter should remain visible for a moment before the mixture runs back into itself.

4. Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto a parchment-lined tray about 1 in. apart. Tap the tray against the counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8 in. to form “feet,” 14-16 minutes, rotating the tray halfway through baking. Remove the tray and let the macarons cool completely; repeat with the remaining trays. Once macarons have cooled completely, remove them from the parchment.

5. To make filling, cream butter in a stand mixer fitted with the whisk attachment; slowly add confectioners’ sugar until incorporated. Beat in strawberry powder. Add heavy cream, vanilla, salt, and, if desired, enough food coloring to achieve the desired color; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe a circle of buttercream onto the bottoms of half the macarons. Place 1/4 teaspoon of strawberry jam in the center of each frosting circle. Top with remaining macaron shells. Refrigerate, covered, until ready to serve.

Do you want to have your recipe featured as the Clarion County Recipe of the Day? If the answer is yes, the process is quick and easy! Simply email your recipe to with “Clarion County Recipe of the Day” as the subject. Also, we’d love for you to include a fun picture of the dish you’re sharing. Make your recipe famous today!

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