Rhubarb season doesn’t last nearly as long as it should, but while we have it readily available in our local grocery stores, you should definitely buy some and use it to make these strawberry rhubarb macarons! I’ve actually bought a bunch of rhubarb already this year. I’ve chopped it up and frozen it so I can use it any time I want, even when its out of season.
For these macarons, we’re using some burgundy food colouring in the shells and filling them with a ring of vanilla bean buttercream and a dollop of homemade strawberry rhubarb jam.
Guys. Make the jam yourself. It’s so, so easy and 100% worth it. All you need is a few stalks of rhubarb, some strawberries, sugar, and a little lemon juice. Throw it all in a pot, then cook it until the fruit breaks down and you have a nice, thick, jam-like consistency. I put it in a mason jar and store it in the fridge. Then I have jam on hand whenever I want it!
These macarons might be one of my favourite fruity variations. Strawberry and rhubarb is one of my favourite combinations and this is the perfect way to put them together in a slightly unexpected way.
The ring of vanilla bean buttercream helps prevent the macarons from getting too soggy and adds a nice, subtle vanilla flavour.
If you like the classic strawberry rhubarb combination, do yourself a favour and make these!
Strawberry Rhubarb Macarons
Ingredients
- Shells:
- 275g almond flour
- 250g powdered sugar
- 210g egg whites
- 210g sugar
- Burgundy gel food colouring, optional
- Vanilla Bean Buttercream:
- 1 cup (2 sticks) unsalted butter
- 2 tsp. vanilla extract
- 2 cups powdered sugar
- 1 tbsp. heavy whipping cream
- Strawberry Rhubarb Jam:
- 3 large stalks rhubarb, chopped
- 2 cups chopped strawberries
- 2 cups sugar
- Juice of 1/2 lemon
Directions
- Step 1 Shells:
- Step 2 To start, put the almond flour and powdered sugar in a food processor and blend thoroughly. Sift into a bowl to ensure there are no lumps.
- Step 3 In the bowl of a stand mixer (make sure it’s clean and dry), beat the egg whites until foamy. Slowly add the sugar, about 2 tbsp at a time, beating on a medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms (if adding food colouring, add it now). The mixture should form stiff peaks and you should be able to tip the bowl over your head with none of the mixture coming out.
- Step 4 With a large, flat rubber spatula, gently fold 1/3 of almond flour/powdered sugar mixture into egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until you see no streaks of almond flour in the batter. The batter should be pretty fluid, a lot of people describe as a lava-like consistency. It should run smoothly off the spatula when you pull it out. This part comes with practice. Once you know the consistency, you’ll just be able to feel when it’s ready.
- Step 5 Pipe the batter into circles onto parchment or silicone lined baking sheets. Bang the tray a few times on a table to remove air bubbles and allow to sit for about 30 minutes before baking. To see if they’re ready for baking, touch your finger to them. If you get batter on your finger, they need to rest longer.
- Step 6 While resting, preheat your oven to 300°F with a rack placed in the lower third of the oven. Bake, one sheet at a time, for 15-18 minutes (this depends on your oven, my old one was fine at 15 minutes, this one needs 17-18). The shells should cool completely before you remove them from the parchment/silicone.
- Step 7 Vanilla Bean Buttercream:
- Step 8 To make the buttercream, cream together the butter and vanilla extract. Add the powdered sugar and heavy cream and beat until combined.
- Step 9 Strawberry Rhubarb Jam:
- Step 10 Combine the ingredients in a pot and place over medium heat. Stir occasionally, to help break down the fruit.
- Step 11 Once the mixture is bubbling, reduce heat to medium low. You want the mixture to still be bubbly slightly, but not jumping out of the pot.
- Step 12 Continue cooking for about an hour, stirring occasionally, until the mixture is thick and jam-like. Pour into a mason jar, let it cool, then store it in the fridge.
- Step 13 Assembly:
- Step 14 Pair up macaron shells and pipe a ring of buttercream on one half of each pair. Fill with a little strawberry rhubarb jam, place the other half of each macaron pair on top and sandwich together slightly.
- Step 15 Store in the fridge and allow to mature for 24 hours before eating. Allow to sit for 15-30 minutes before eating.
