Delectable Strawberry Rhubarb French Macarons: Your Guide to Perfect Summer Treats (Taste Over Perfection!)
These elegant Strawberry Rhubarb French Macarons are the epitome of summer indulgence, beautifully capturing the season’s best flavors. Each delicate bite bursts with the sweet juiciness of fresh strawberries and the delightful, tickling tartness of rhubarb, delivering an abundance of vibrant flavor in a tiny, exquisite package. This comprehensive guide provides everything you need to successfully master the art of macaron making, including access to a full French Macaron video masterclass to walk you through every step.
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Ever since launching my macaron video class back in January, I’ve found myself continuously inspired to create new macaron flavors and techniques. This challenge isn’t just about feeding the appetites of fellow macaron enthusiasts looking for fresh inspiration (pun absolutely intended!); it’s also about my own journey to continually hone my pastry and macaron-making skills. I genuinely feel like I learn something new with every single batch of macarons I make. Instead of simply relying on my tried-and-true recipe, I deliberately venture out to test new ingredients, explore alternative techniques, or address common pitfalls that others have faced. My ultimate goal is to keep gathering invaluable information, accumulating both successes and “failures,” to empower aspiring macaron-makers. In essence, I hope that by embracing my own learning curve, I can help you avoid some of the frustrations and achieve success more quickly.
Through countless experiments—from trying different types of almond flour and various baking sheet finishes to perfecting the consistency of whipped egg whites, whether stiffer or softer—I’ve come to realize that not every macaron batch will look “perfect.” For a long time, I obsessively strived for visual perfection, believing that flawlessly formed shells were the ultimate measure of success. However, a pivotal taste test I conducted during a real-life macaron-making class completely shifted my perspective. It was during this eye-opening experience that I definitively concluded that taste is, without a doubt, the single most important factor when it comes to truly enjoying a macaron.
During that memorable taste test, I presented two types of macarons to my students. First, I offered them visually perfect macarons sourced from a very popular and highly-regarded pastry shop in Quebec City. Many of the students had already tasted these before, and for some, these impeccably crafted macarons were their only reference point. Alongside these, I introduced macarons from another local pastry shop that, by all traditional macaron standards, were decidedly “ugly.” Their shells were uneven in size, their characteristic “feet” had spread sideways, and some even appeared a bit “wet.” Despite their aesthetic flaws, the results were astonishingly unanimous: everyone agreed that the “ugly” macarons were significantly better. The perfect-looking macarons, though beautiful, were dry and brittle, offering a disappointingly thin layer of filling that delivered minimal flavor. In stark contrast, the “ugly” macarons provided a surprisingly delightful texture—a perfect balance of crisp exterior and chewy interior—and their flavors were incredibly bright, generous, and satisfying. This experience cemented my belief that beauty is secondary to the true joy of flavor.
This revelation led me to relax my macaron standards considerably. I confess that there was a time when I would discard macarons I made if I deemed them slightly crooked, cracked, or otherwise imperfect. Now, if I’m confident in the delicious flavors hidden within, I keep them all. This shift in perspective also made me realize how unnecessarily high the standards I had set for myself, regarding macaron perfection, truly were. My friends and loved ones are always perfectly happy to devour a macaron, even if its shell is a bit cracked or crispier than usual. Macarons, as delightful pastry creations, will always be a treat savored with both the eyes and the taste buds. However, embracing a certain level of imperfection is incredibly freeing, allowing for more joy in the baking process. It’s a valuable lesson that I’m now consciously striving to apply to other areas of my life as well.
These Strawberry Rhubarb French Macarons brilliantly package the iconic bounty of early summer into a single, irresistible bite. They are truly special, bursting with the natural sweetness and juiciness of fresh strawberries, perfectly balanced by the signature tangy zing of rhubarb. The recipe for these particular macarons is a little more technical than some, primarily because it incorporates a homemade *pâtes de fruits* filling—another of my current culinary obsessions. For those unfamiliar, *pâtes de fruits* are delightful fruit jellies or gummies made with fresh fruit puree. These elegant candies are often sold at somewhat prohibitive prices in high-end pastry and gourmet shops, especially in places like Paris. However, they are surprisingly straightforward and rewarding to make at home, particularly using this clever shortcut recipe inspired by the legendary Jacques Pépin. The strawberry and rhubarb *pâtes de fruits* recipe yields a generous amount, far more than you’ll need to garnish these macarons. But trust me, once you taste a square of this vibrant, chewy confection, you’ll be absolutely thrilled to have leftovers! In other words, your efforts will be doubly rewarded, lending you not just one, but two delightful treats that serve as the perfect, most delicious way to celebrate the much-anticipated arrival of summer.
First Time Making French Macarons? Start Here!
If you’re embarking on your first macaron-making adventure, careful preparation, thorough reading, and visual learning are your best allies before you even begin. Macarons have a reputation for being finicky, but with enough dedicated time and a calm, unhurried approach, you absolutely can master them. To ensure your success, I’ve compiled a variety of invaluable resources just for you:
- A detailed step-by-step tutorial complete with accompanying photos to visually guide you through each critical stage of the process, ensuring clarity and precision;
- A thorough troubleshooting guide that will help you understand and rectify common mishaps, should they occur, turning potential failures into learning opportunities;
- And, most highly recommended, a comprehensive 30-minute French Macaron Video Masterclass. There is truly no substitute for watching an expert demonstrate the techniques to learn how to make macarons properly. This is precisely how I learned over a decade ago, and it’s the proven method that thousands of my students have successfully followed to create their own perfect macarons!
Introducing: The Ultimate French Macaron Video Masterclass – Now FREE!
Unlock the secrets to making perfect French macarons right in your own kitchen with my detailed video masterclass, now proudly available to everyone for FREE and unlimited viewing! This acclaimed masterclass was previously hosted behind a paywall on an educational platform where it garnered thousands of 5-star ratings from satisfied students worldwide. I’m incredibly excited to now offer it to all macaron lovers globally, completely free of charge ❤️.
My meticulously designed French Macaron Video Masterclass is intelligently divided into 14 easy-to-digest lessons, crafted to transform you into a macaron expert in no time. I developed this masterclass with both novice bakers in mind—those eager to acquire impressive new skills—and experienced bakers who aspire to truly master this elegant and often challenging dessert. Allow me to personally guide you through every essential aspect: from understanding the fundamental equipment you need, to mastering the important steps to follow, perfecting the intricate techniques required, and crucially, identifying and avoiding potential pitfalls that can derail your efforts. You have the flexibility to watch these videos at your convenience, practice at your own pace, share this valuable resource with other budding macaron makers, and of course, ask me any questions you might encounter along your baking journey.
I am genuinely confident that this comprehensive video class will provide you with the knowledge and skills necessary to create absolutely perfect French macarons. Don’t wait—watch the class now and begin your macaron journey!
If you find my French Macaron Masterclass helpful and enjoyable, please consider giving it a “like” on YouTube. Your support helps other passionate macaron lovers discover this valuable free resource. Thank you immensely, and happy baking!
Pin Recipe
Strawberry Rhubarb Macarons
Ingredients
For the surprise filling
- 1 batch strawberry and rhubarb pâtes de fruits
For the rhubarb buttercream
- 250 ml thinly sliced rhubarb stalks (greener tops discarded and/or reserved for another use)
- 125 ml water
- 12 g granulated sugar
- 113 g unsalted butter, room temperature (1 stick)
- Pinch kosher salt, or fine sea salt
- 600 g powdered sugar, sifted
For the macaron shells
- 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
- 210 g powdered sugar
- 125 g almond flour
- 30 g granulated sugar
- Pink gel food coloring
- Strawberry-flavored sugar, for dusting (optional)
Instructions
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At least 24 hours in advance, make the strawberry and rhubarb pâtes de fruits. Refrigerate until ready to use.
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For the rhubarb buttercream: In a small saucepan, combine the rhubarb, water, and granulated sugar. Bring to a boil over medium heat and cook until the rhubarb breaks apart, about 5 minutes. Use a stick blender to puree the rhubarb mixture to a super smooth consistency. Transfer to a shallow bowl and refrigerate to cool completely.
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Place the butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, and beat for a minute to soften. Add half the powdered sugar and beat on low speed to moisten the sugar, then increase the speed to incorporate fully.
Add ¼ cup (60 ml) of the cooled rhubarb puree and beat to incorporate fully. Incorporate the remaining powdered sugar. At this point, the buttercream should be fairly thick, so add more rhubarb buttercream to reach a creamy, but not too loose consistency (you will probably have a bit of puree leftover). Beat on medium speed until the buttercream is smooth and fluffy.
Transfer to a pastry bag fitted with a round tip and set aside until ready to assemble the macarons.
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For the macaron shells: *Return the egg whites to room temperature at least an hour before making the macaron shells.*
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In the bowl of a food processor, add the powdered sugar and almond flour, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of almonds are left.
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In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in a few drops pink gel food coloring, to your liking.
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Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and comes back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 times until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing early to make sure not to overfold.
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Stack two baking sheets and line the top sheet with parchment paper. If you’re not using parchment paper sheets, cut out the parchment paper so it fits precisely over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
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Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
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Carefully slide the macaron templates off the baking sheets, if you used them. Lightly sprinkle the macaron shells with a pinch of strawberry-flavored sugar, if using. Let the shells rest on the baking sheets for 20 to 30 minutes.
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Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake each sheet of macaron shells for 18 to 20 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
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Let the shells cool completely to room temperature before assembling them, about an hour.
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To assemble the macarons: Take the pâtes de fruits out of the refrigerator. Pull the mixture out of the baking dish using the overhanging wax paper and set over a cutting board. Detail about 28 small, thin squares of pâtes de fruits: each piece should be about 0.4-in cm) square and 0.2-in (0.5 cm) thick. Cut the rest of the pâtes de fruits into bite-sized cubes and store them in an airtight container in the refrigerator to enjoy later.
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Pair same-sized shells together and set them side by side on a work surface. Transfer the honey orange filling to a pastry bag fitted with a round tip. Pipe some filling over half of the shells. Tuck a tiny piece of honeycomb into the filling of each macaron, if using. Close the macarons, gently pressing the second shell over the filling.
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Store the assembled Strawberry Rhubarb French Macarons in an airtight container and refrigerate overnight before indulging.
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Always bring these Strawberry Rhubarb French Macarons back to room temperature before serving.
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NOTE: This recipe makes about twice the amount of frosting you need to fill the macarons. Use the remaining frosting to garnish a cake or cupcakes, or freeze it in an airtight container until you make a new batch of macaron shells. Simply defrost the buttercream by placing the container in the fridge overnight, or an hour at room temperature. Whisk vigorously to soften before using.
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