Rhubarb Strawberry Macarons
This post may contain affiliate links.
Do you like Rhubarb? I’ve seen many pies, tarts, and cakes made with it. After visiting my local farm, I picked up some fresh stalks of rhubarb and decided to make macarons. These Rhubarb Strawberry Macarons are made with Rhubarb Strawberry ganache and confit in the center. The combination of sour rhubarb and macaron shells makes amazing flavor.
How to make this recipe
- Prepare Rhubarb Strawberry puree.
- Make Rhubarb Strawberry ganache
- Make Rhubarb Strawberry confit
- Bake macaron shells. I used my basic French meringue recipe.
- Assemble macarons.
I used my basic French Meringue recipe to make macaron shells. I also have an online video lesson on how to make macaron shells using the NO REST method. You can bake macaron shells a day or two ahead. Keep baked shells at room temperature in an air-tight container.
Wash and dry rhubarb and strawberries with a paper towel. Cut them into small pieces. In the saucepan over medium heat cook rhubarb and strawberries for 5-7 minutes or until they start falling apart. Push the warm mixture through a fine sieve with the spatula to extract seeds and pulp.
How to make ganache
Semi-melt white chocolate in the microwave or using the double boiler method. Add warm Rhubarb Strawberry puree in three parts, mixing with the spatula all the time. You have to do it fast and pressing down. Emulsify the mixture with an immersion blender. Add unsalted butter and emulsify again. Transfer the ganache into a flat container and cover it with the plastic wrap “to contact.” Refrigerate ganache for 6-8 hours. Check the ganache by pressing with your finger if it is ready to pipe. The ganache should be soft; remove the plastic wrap and check with a spatula for piping consistency. Transfer the ganache into a pastry bag with a round tip.
How to make confit
In the small saucepan, add rhubarb strawberries puree. In the small cup, mix sugar and pectin NH. Drizzle the sugar mixture over the puree and wait until it boils, mixing with the whisk all the time. When the mixture starts boiling, wait 20-30 seconds and turn off the heat. Add a pinch of citric acid and mix with the whisk. Transfer the confit into a pastry bag and place it flat on the countertop.
My Latest Video
How to assemble macarons
On the flat side of the macaron shell, pipe rhubarb strawberry ganache and confit in the center. Sandwich macaron with another macaron shell and slightly press. Make sure gauche is not coming out from the edges. Place filled macarons in an air-tight container and keep in the fridge for 12 hours. Macarons need to mature before you can enjoy them.
Expert Tips
- When picking up rhubarb from the farm or the store, it’s important to choose firm stalks. They contain more juice and will be fast to cook.
- You can add red or pink food coloring to the ganache, just make sure that the food coloring is oil-based.
- Freezing rhubarb or homemade puree will allow you to make this flavor all year round.
Recipe FAQs
Store Rhubarb Strawberry Macarons in an air-tight container in the fridge for 2-3 days.
You can freeze macarons with this filling of up to 6 months.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
This happens if macaron shells do not rest enough before baking.
More Recipes You’ll Love
If you make these Rhubarb Strawberry Macarons, please tag me on social media and leave a rating below. I would love to see your creations.
Recipe
Rhubarb Strawberry Macarons
Equipment
- 1 saucepan
- 1 immersion blender
- 1 spatula
- 1 fine mesh strainer
- 1 stand mixer or electric hand mixer
Ingredients
Rhubarb Strawberry Puree
- 250 gr washed and cut fresh rhubarb
- 250 gr washed and cut strawberries
Rhubarb Strawberry Ganache
- 250 gr white chocolate
- 80 gr rhubarb strawberries puree
- 40 gr unsalted butter
Rhubarb Strawberry Confit
- 160 gr rhubarb strawberries puree
- 40 gr white granulated sugar
- 5 gr pectin NH
- 1 gr citric acid
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 red food coloring
Instructions
How to make Rhubarb Strawberry Puree
- Wash and dry rhubarb and strawberries with paper towel. Cut them into small pieces.
- In the sauce pan over medium heat cook rhubarb and strawberries for 5-7 minutes or until they start falling apart.
- Push warm mixture through a fine sieve with the spatula to extract seeds and pulp.
How to make Rhubarb Strawberry ganache
- Semi melt white chocolate in the microwave or using double boiler method.
- Add warm Rhubarb Strawberry puree in three parts, mixing with the spatula all the time. You have to do it fast and pressing down.
- Emulsify mixture with the hand blender.
- Add unsalted butter and emulsify again.
- Transfer ganache into flat container and cover with the plastic wrap "to contact".
- Refrigerate ganache for 6-8 hours. Check ganache by pressing with your finger if it ready to pipe. When ready to fill macarons, transfer ganache into pipping bag with round tip.
How to make Rhubarb Strawberry Confit
- In the small saucepan add rhubarb strawberries puree.
- In the small cup mix sugar and pectin NH.
- Drizzle sugar mixture over puree and wait until boil, mixing with the whisk all the time. When mixture start boiling, wait 20-30 seconds and turn off the heat.
- Add pinch of citric acid and mix with the whisk.
- Transfer confit into pipping bag and place it flat on the countertop.
How to assemble Rhubarb Strawberry Macarons
- On the flat site on macaron shell pipe rhubarb strawberry ganache and confit in the center.
- Sandwich macaron with another macaron shell and slightly press. Make sure gauche in not coming out from the edges.
- Place filled macrons in air-tight container and keep in the fridge for 12 hours. Macarons need to mature before you can enjoy them.
How to make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add red 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 into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (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 baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.