Following up last week’s pop tarts with a new strawberry recipe I know you’re gonna love! A summer favorite inspired by classic strawberry shortcake, but elevated, with creamy vegan coconut whip frosting and sweet french macarons. The results are even more delicious than the original summer favorite and and a perfect alternative for anyone on a dairy & gluten free diet! But you definitely don’t have to be either to enjoy! One taste of these sweet macaron shortcakes and you’ll agree!
STRAWBERRY SHORTCAKE MACARONS
All the delicious components of strawberry shortcake, with french macarons in place of shortcake and a creamy coconut whip frosting. Dairy & Gluten Free.
There is so much to love about these strawberry shortcake french macarons. The strawberries are bursting with summer flavor, and the coconut whip frosting is like a heavenly cloud. Both are sandwiched between two homemade french macarons shells which take on the shortcake flavor and are the sweetest vessel for this beautiful summer filling. Mouth watering and delicious with every single bite!
HOW TO MAKE THE MACARON SHELLS
The macaron recipe is naturally gluten free and a sweet replacement for typical shortcake or angel food cake. Maturing in the fridge is not necessary with this recipe as the macs can be eaten fresh from the oven.
Find the specific instructions in the recipe below. You can also refer to the excellent italian macaron tutorial here, for more info when making the macarons. I recommend piping the shells on the larger side (around 3-4 inches each), so they can hold all the delectable berry and coconut cream filling. One batch of batter should make roughly 16 shells, which is enough for 8 servings of dessert!
COCONUT WHIP FROSTING
This quick and easy coconut whip frosting is made with organic vegan shorting, confectioner’s sugar, gf vanilla and coconut whip. It’s not too sweet and holds up quite a bit better than coconut whip by itself, but still has the flavors of the whipped topping. Simply mix all measured ingredients together and serve with the berries and macaron shells, for a sweet and dairy free twist on classic strawberry shortcake.
HOW TO ASSEMBLE THE STRAWBERRY SHORTCAKE MACARONS
Slice the strawberries while the macarons are baking.
This will give the berries time to macerate before serving. If you have garden berries on hand, great! If not, local berries or store bought are just as delicious. Place the sliced berries in a bowl with 1 teaspoon of raw sugar or maple syrup to macerate. Set aside.
Place one macaron shell, bottom side up on a plate or serving bowl.
Add a layer of vegan coconut whip frosting. This can be piped or spooned onto the macarons. Layer with sliced berries and more frosting.
Place second macaron shell on top of berries and cream frosting.
For best flavor and the full macaron strawberry shortcake experience, serve immediately!
All the delicious components of strawberry shortcake, with french macarons and a creamy coconut whip frosting. Dairy & Gluten Free.
For the macarons shells:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
For coconut whip frosting:
- 1 cup organic shortening
- 1 tsp GF Vanilla
- 1.5 cups confectioners sugar
- 1/4 cup whipped coconut frostinG
For the strawberries:
- 2 cups sliced fresh strawberries
- Splash of vanilla
- Tsp of raw sugar or maple syrup
- Light dusting of powdered sugar for garnish
For the macarons:
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 10.
- Line 1 baking sheet with silpat.
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
- THEN, increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag.
- Pipe 3-4 inch rounds about one inch apart on the lined baking sheet.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. Continue to pipe until you’ve filled an entire baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
- Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-14 minutes.
- Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Set aside.
For the Coconut Whip Frosting:
Pour all ingredients into the bowl of a stand mixer. Mix together until fully incorporated.
Transfer to a piping bag.
For the strawberries:
- Mix sliced strawberries, vanilla and sugar/syrup together until combined. Set aside to macerate for at least 20 minutes.
Strawberry Shortcake Macaron assembly:
- Place one macaron shell, bottom side up on a plate or serving bowl.
- Add a layer of coconut whip frosting. This can be piped or spooned onto the macarons.
- Layer with sliced berries and more whipped topping.
- Place second macaron shell on top of berries and coconut whipped frosting.
- For best flavor and the full macaron strawberry shortcake experience, serve immediately!
Keywords: strawberry shortcake macarons, baking, gluten free strawberries, coconut whip, dairy free, summer recipes
The macaron shortcakes are larger than bite-sized, so serve them on dessert plates, or in small bowls. Also remember to enjoy quickly and not to make in advance to avoid sogginess.
If you love strawberry shortcake but are looking for a dairy or gluten free alternative, or just wanting to elevate the classic dessert, this is the recipe for you!
Super light and satisfying and the perfect after dinner treat!
Great for summer holidays and celebrations at home, big and small.
You can even make the macaron shells in advance and store in the fridge for up to 3 days before enjoying! Happy summer baking!
This post titled Strawberry Shortcake Macarons was seen first on Posh Little Designs. All Rights Reserved. 2020