Fraisier Macarons
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After posting a recipe for Fraisier cake, I wanted to make Frasier Macarons. This idea came while I was making a cake. Fraisier macarons are made with white chocolate ganache and fresh strawberries. This is a simple and fast dessert that can be assembled right before serving.
Why you’ll love this recipe
- Fraisier Macorons are gluten free dessert, like Zephyr or Meringue Cookies.
- It can be served as a separate dessert, not as cookies.
- Loaded with strawberries, like Strawberry Macarons, Strawberry Panna Cotta, or Strawberry Cupcakes.
Ingredients Note
- Chocolate. White chocolate 32%-34%, use good quality chocolate.
- Cream. Heavy cream, do not substitute with half and half or milk.
- Butter. Unsalted butter was used in this recipe.
- Vanilla bean paste, you can also use vanilla extract.
- Fresh strawberries.
How to make this recipe
- Bake macaron shells– I use a basic French Meringue recipe for the shells. The shells I made are much bigger than the regular size. Fraisier macarons is a small dessert that can be served separately. I made a template that you can download and use to pipe macaron shells down below. To color shells, I used Haute Emerald Green and brown food coloring, both water-soluble. Check also the online video lesson on how to make macaron shells using the NO REST method.
- Make the white chocolate ganache
- Prepare fresh strawberries
- Assemble Fraisier macarons
Cut soft unsalted butter into small pieces. Set aside. In the small saucepan, bring to boil (but do not boil) heavy cream and vanilla paste. Add the warm mixture to the white chocolate. Let it set for 2-3 minutes. Emulsify with a hand blender. Add butter and emulsify again. Transfer the ganache to a flat plastic container. Cover with the plastic wrap “to contact.” Let the ganache set in the refrigerator for 6-8 hours or overnight. Cream cheese whipped cream will also work for this recipe and taste great with strawberries. When you are ready to assemble Fraisier macarons, lightly whip the ganache with a hand mixer. Do not overmix! Transfer the ganache into a piping bag with a round tip.
Tip from Marina: if you do not have a round pipping tip, you can cut the pipping bag at the end and fill macarons.
How to assemble
Wash and dry fresh strawberries. Make sure strawberries are about the same size. Cut strawberries into two pieces. Arrange strawberry halves on top of one macaron shell tightly. Pipe white chocolate ganache in the middle and fill the gaps between the strawberry halves.
Tip from Marina: in the center, you can add whole strawberries or small pieces of strawberries.
Cover Frasier macaron with another macaron shell and press lightly. Pipe more ganache on top of the shell with an Ateco 882 pipping tip, and decorate with edible gold leaf and fresh mint.
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Expert Tips
- Use fresh strawberries. Make sure they are washed and dry before assembling dessert.
- Do not over-whip ganache!
- Use good quality white chocolate.
- Emulsify the ganache with an immersion blender.
Recipe FAQs
Store Fraisier macarons in an airtight container in the fridge 1-2 days.
I would not recommend freezing macarons with this filling and fresh fruits.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are not stable meringue, incorrect folding technique, or wrong oven temperature.
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If you make these Fraisier Macarons, please tag me on social media and leave a rating below. I would love to see your creations!
Recipe
Fraisier Macarons
Equipment
- 1 immersion blender
- 1 spatula
- 1 stand mixer or electric hand mixer
- 1 silat baking mat
- 1 baking tray
Ingredients
White Chocolate Ganache
- 150 gr white chocolate 32%-34%
- 200 gr heavy cream
- 20 gr unsalted butter
- 5 gr Vanilla beans paste
- 2 cup fresh strawberries
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 gr green food coloring
Instructions
How to make White Chocolate Ganache
- Cut soft unsalted butter into small pieces. Set aside.
- In the small saucepan, bring to boil (but do not boil) heavy cream and vanilla bean paste.
- Add the warm mixture to the white chocolate. Let it set for 2-3 minutes.
- Emulsify with an immersion blender.
- Add unsalted butter and emulsify again.
- Transfer the ganache into a flat container. Cover with plastic wrap “to contact.” Let the ganache set in the refrigerator for 6-8 hours or overnight.
- Whip ganache with a hand mixer and transfer into a pipping bag with a round tip.
To assemble Fraisier Macarons
- Bake macaron shells.
- Make white chocolate ganache.
- Wash and dry fresh strawberries. Make sure strawberries are about the same size. Cut strawberries into two pieces.
- Arrange strawberry halves on top of one macaron shell tightly.
- Pipe white chocolate ganache in the middle and fill the gaps between the strawberry halves.
- Cover Frasier Macaron with another macaron shell and press lightly.
- Pipe more ganache on top of the shell and decorate it with edible gold and fresh mint leaves.
How to make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add green food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava,” transfer it into a piping bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.
Great idea for macarons! Love this recipe! Highly recommend!