• Skip to main content
  • Skip to primary sidebar

Rezel Kealoha

menu icon
go to homepage
  • Recipes
  • About
  • My Portfolio
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • My Portfolio
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Blog » Recipes » Cookies

    Published: Jan 15, 2018 · Modified: Oct 20, 2023 by Rezel Kealoha · This post may contain affiliate links · 8 Comments

    Strawberries and Cream Macarons with Champagne Filling

    Jump to Recipe Print Recipe

    Bribing a Toddler with Strawberries and Cream Macarons

    Guys.  I made strawberries and cream macarons.  It's been a good 3 or 4 years since I've made them and I'm glad I still haven't lost the method!  It was like riding a bike.   I wasn't sure if I should post these or not because this blog focuses on healthy recipes.  Thinking about it some more I thought why not.  Macarons are a big part of our life right now because it's the treat my daughter gets when she goes to potty.  Yup.  It was the only treat that would consistently get her to use the potty and now she is out of diapers, but going through our money by buying her all the macarons. Her uncle even sent her some via FedEx from New York!

    Strawberries and Cream Macaron with Champane Filling

    Last week it was a rainy week in the Bay Area and we stayed home a lot because of this yucky flu that has been going around.  So I decided - let's make some macarons!  I asked my daughter what she wanted to make and she said strawberry and lucky enough we were at Trader Joe's last week and had some freeze dried strawberries.

    Strawberries and Cream Macaron with Champane Filling

    5 Tips on how to make Successful Macarons

    I learned how to make macarons successfully from attending a Sur La Table class.  These are the tips the instructor she gave me that I still remember to this day:

    1.  Always use a macaron recipe that has weight in the recipe not cups or spoons.  The ratios of almond flour/egg/sugar are very important, so invest in a scale and weigh out the ingredients.
    2. You don't need to age your eggs.
    3. Sift your almond flour and powdered sugar twice.
    4. Make sure your egg whites are very stiff before adding in the granulated sugar.
    5. The last step in making a macaron is called the macaroonage where you scrape the batter on the side of the bowl to loosen it up.  Many recipes tell you to do it 20 times.  Don't do that.  After each scrape check the consistency of the batter.  If it starts doing that slow drip off the spatula like molten lava it's ready to go.  Some times it only takes one swipe depending on the humidity of your kitchen.

    Strawberries and Cream Macaron with Champane Filling

    I have to say they did turn out pretty good.  Oh and the ones I gave my daughter had a plain coco whip filling with out the champagne.

    Strawberries and Cream Macaron with Champane Filling

    Strawberries and Cream Macarons with Champagne Filling

    Print Recipe Pin Recipe Rate Recipe
    Total Time: 45 minutes minutes
    Course: Dessert
    Cuisine: French
    Servings: 20 Macarons
    Author: Rezel Kealoha

    Ingredients

    Strawberries and Cream Shells

    • 3 Egg Whites
    • 55 g Superfine Sugar
    • 200 g Powdered Sugar
    • 90 g Amond Flour
    • 25 g Freeze Dried Strawberries

    Champane Filling

    • ½ Cup Simple Mills Vanilla Icining
    • ¼ Cup Room Temperature Champane

    Garnishes

    • Dried Rose Petals
    • Pink Sprinkles

    Equipment

    • 2 Sheet Pans
    • 2 Silpat Sheets
    • 1 Piping Bag
    • 1 ½ Inch Piping Tip
    • Food Scale
    • Coffee Grinder
    • Food Processor
    • Stand Mixer or Hand Held Mixer
    • Mesh Strainer
    • Spatula

    Instructions

    Make the Strawberry Powder

    • Using a coffee grinder place freeze dried strawberries in batches in the grinder and grind until it's fine powder.  Set aside 25g of the powder.

    Make the Strawberries and Cream Shells

    • Place the almond flour, powdered sugar and strawberry powder in the food processor and process for 30 seconds to mix.  Seive the strawberry mixture through the trainer using a wooden spoon to push through the strainer.  Do this two times.  Set aside.
    • In a stand mixer whip the egg whites until they are stiff and add in the superfine sugar and whip until the egg whites are stiff and shinny and it no longer feels grainy when you rub it in between your fingers.
    • Take the bow out of the stand mixer and scrape down the sides careful.  In 3 batches add in the strawberry mixture.  At this stage carefully fold in each batch until fully incorporated keeping the volume of the eggs intact. 
    • Once the strawberry mixture has been folded in using the spatula press the batter against the side of the bowl to flatten out the batter.  Do it once and check the flow of the batter.  Keep repeating and checking until the batter is slowly dripping down the spatula. 
    • Place in a piping bag with the ½ inch piping tube and pipe into 1 ½ inch circles on your silpat making sure they are 1 inch apart.
    • Once you finish piping bang the trays on the counter to take out any bubbles and let sit to dry for 30 minutes.  Top with the dried rose petals and/or the sprinkles.
    • While it's drying pre-heat the oven to 280 degrees F.
    • The macarons are ready to back when you tap the top of the shell and no batter sticks to your finger. 
    • Bake the macarons for 15 minutes.  To check if the are done they should peel off the silpat easily.  Leave the shells to dry on the tray completely. 

    Champagne Filling

    • While they are drying make the filling by placing the icing and champagne in a bowl and whip together until it's fully incorporated. 

    To assemble

    • Pair up a shell and fill one side with the champagne filling and top with another shell.  Repeat until all have been filled.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

    More Cookies

    • Queso de Bolla Lengua de Gato
    • Buko Pandan Cookies
    • Ube Halaya Pie Cookies
    • How Did Food For The Gods Get To The Philippines?

    Reader Interactions

    Comments

    1. Natalie Levin Sapir says

      January 16, 2018 at 6:46 am

      These macarons are simply beautiful and perfect for Valentine's day!

      Reply
    2. Alecia @CSNY says

      January 17, 2018 at 2:32 pm

      They're lovely! The pastel pink shade is perfect for strawberries and cream

      Reply
    3. Nicole Fraser says

      January 17, 2018 at 9:36 pm

      I could stare at macarons all day. Yours are so perfect and beautiful! You've definitely got the technique down! 🙂

      Reply
    4. thefoodhunter says

      January 18, 2018 at 2:59 pm

      they are beautiful and I bet they taste delicious

      Reply
    5. Homemade & Yummy says

      January 18, 2018 at 3:47 pm

      I LOVE macarons and have yet to make them at home. It is HIGH on my to make list....and I would devour these for sure.

      Reply
    6. The Fitchen says

      January 18, 2018 at 4:35 pm

      SO pretty! I've never tried making macarons at home before. These would be such a hit at a bridal shower.

      Reply
    7. Catherine Brown says

      January 18, 2018 at 6:22 pm

      Awww, perfect macarons! I haven't made these since I learned how in pastry school. I think I gained 15 lbs until I graduated! I must say, it's been nice stepping away from all that sugar. These look fantastic though Rezel, nice job! 🙂

      Reply
    8. Elle says

      January 18, 2018 at 8:48 pm

      These look so incredibly delicious! Your photos are gorgeous 🙂 Pinning this recipe for later a baby shower I'm attending.

      Reply
    3.30 from 10 votes (10 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

    My Current Favorites

    • Sans Rival Candy Bark
    • Bread Dip in an Ube Bread Bowl
    • Afritada Lasagna Recipe
    • Seafood Kare Kare with Udon
      Seafood Kare Kare with Udon Noodles Recipe
    • Kale Laing With Chili Crisp
    • Maruya (Filipino Baked Banana Fritter) Recipe
    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Panzanella with Pandesal
      Panzanella with Pandesal Recipe

    Wear Your Food!

    From Bangus to calamansi, wear our merch featuring your favorite Filipino ingredients! Hindi lang pampakain, pamporma rin!

    Get the stuff!

    Footer

    ↑ back to top

    About

    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Rezel Kealoha

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.