Strawberry Basil Rhubarb Mini Macarons may just be the perfect macaron in my humble opinion 🙂 These delicate, tiny cookies are positively bursting with flavor! Why don’t you try them and see for yourself!
And if you love macarons make sure to try my Cardamom + Blood Orange Macarons!
How to Make Mini Macaron Shells
Begin by gathering the almond flour, sugars and egg to weigh the appropriate amounts. Macarons depend on exact measurements so a kitchen scale is best for this recipe. Weight out 100g of each almond flour, confectioner’s sugar, granulated sugar and egg whites.
To create a perfect mini macaron the almond flour and confectioner’s sugar must be well sifted to remove any large pieces. If the mixture isn’t sifted it can cause lumps and air bubbles. Mix the confectioner’s sugar, almond flour and a pinch of salt in a large bowl. Now sift this mixture three times, tossing any pieces left behind.
Macarons gain their light texture from the meringue that is folded in. They can be made with either a French or Swiss Meringue, but the Swiss Meringue will be more stable and a bit easier to work with. It also doesn’t require you to condition the egg whites like many other recipes.
Create a double boiler over medium-low heat with a small pot of water and the bowl from your stand mixer. Add the egg whites and 1/2 of the granulated sugar to the bowl of your stand mixer. Whisk this mixture constantly until the sugar has dissolved and the egg whites become frothy and light, about 3 minutes.
Move the bowl to your stand mixer and mix on medium, adding the remaining granulated sugar slowly. (If you are dying them you can add the gel food color at this point.) Then turn the speed to high and continue to mix until you achieve stiff peaks when you pull up the beater. When you rub a bit of the mixture between your fingers your shouldn’t be able to feel the granules of sugar any longer.
Make the Batter
Add the sifted flour and sugar mix to the bowl with the meringue and mix on medium for just a few seconds. The mix will not be uniform.
Remove the bowl from the mixer and continue the next steps by hand. Using a rubber spatula gently fold the flour mix into the meringue, twisting as you do.
Now continue to fold the batter until it reaches a lava-like consistency. You will know it has reached the right consistency when you can draw a figure-eight in the batter without it breaking and it dissolves back into the batter within about 15 seconds.
How to Pipe Mini Macarons
Add the batter to a piping bag fitted with a large round tip. Line your baking trays with silicon macaron templates or you can create your own on parchment paper. I made these mini macarons, but you can certainly make them any size. Pipe the macarons onto the prepared sheets, making sure to tamp down the baking sheets to release any air bubbles in the batter. You can pop any large bubbles with a toothpick.
Let Them Dry
Once the macarons are piped it’s important to allow them to air dry for at least 30 minutes. This will help them achieve their shiny top and keep them from falling as they bake. They should be dry to the touch before you bake them. You may need to let them dry longer in humid climates.
Bake + Cool
Meanwhile, preheat your oven to 300 degrees. Once the macarons are dry bake them for 12 – 15 minutes, turning the tray halfway through. Remove from the oven and allow to cool completely. They will be shiny and have developed “feet.”
How to make Strawberry Basil Rhubarb Compote
This Strawberry Basil Rhubarb Compote is delightfully tart, slightly herbaceous and ever so easy to make! You will likely have some left over and I love to use this on pancakes or over ice cream.
Begin by dicing the strawberries and rhubarb into small pieces. Add the strawberries, rhubarb, basil, lemon juice and honey to a small sauce pot. I personally love Local Hive Honey!
Cook over medium heat for 3 – 5 minutes until the strawberries and rhubarb have started to soften. Then mash the mixture and continue to cook until thickened, another 5 – 10 minutes. Set aside and allow the mixture to cool.
Buttercream + Compote
Make a simple buttercream and mix in a bit of the cooled Strawberry Basil Rhubarb compote. This delicious flavored buttercream will keep the compote nicely in the middle of the mini macarons.
Assembling the Mini Macarons
Lay out the macaron shells and add the compote and flavored buttercream to two piping bags. Add a ring of the flavored buttercream around the edge of the macrons and place a bit of the compote in the center.
Place the tops on the macarons and voila! Optionally, you can add crushed, freeze dried strawberries to the tops for decoration. To do this – brush the top of the macaron with a bit of water and sprinkle the strawberry dust on the top.
These can be stored in an airtight container in the fridge for up to 5 days!
How to serve?
These delicate French treats go great with coffee or tea!
Mini Strawberry Macarons with Basil and Rhubarb
- 100 grams Almond Flour
- 100 grams Confectioner's Sugar
- 100 grams Granulated Sugar
- 100 grams Egg Whites
- 1 pinch Salt
- 10-20 drops Red Food Coloring optional
- 3 tablespoons Dehydrated Strawberries crushed, optional
Strawberry Basil Rhubarb Compote
- 8 ounces Strawberries diced
- 8 ounces Rhubarb diced
- 1 tablespoon Fresh Basil Leaves chopped
- 1 tablespoon Lemon Juice
- 2 tablespoon Honey
Strawberry Basil Rhubarb Buttercream
- 1 cup Confectioner's Sugar
- 4 tablespoons Butter
- 1/2 teaspoon Vanilla
- 1 tablespoon Milk
- 3 tablespoons Strawberry Basil Rhubarb Compote cooled
- Begin by weighing 100 grams of each almond flour, confectioner’s sugar, granulated sugar and egg whites on a kitchen scale.
- Combine almond flour, confectioner’s sugar and salt in a large bowl. Sift this mixture 3 times, discarding any large pieces left behind.
- Next, combine egg whites and 1/2 of the granulated sugar in the bowl of your stand mixer. Make a double boiler with the bowl from your stand mixer and a small pot of boiling water. Whisk this constantly until the sugar dissolves and the mix becomes frothy, 2 – 3 minutes. Fit the bowl onto the mixer and turn on to medium, adding the remaining granulated sugar slowly. (If you are dying them add the gel food coloring now.) Then turn the speed to high and mix until you achieve stiff peaks. If you rub a bit of the mix between your fingers you shouldn’t be able to feel any granules of sugar.
- Add the sifted almond flour mixture to the bowl carefully and mix on low for a few seconds. The mixture will be lumpy and not uniform. Add the food coloring if using. Remove from mixer base and fold the batter carefully until you have a uniform mix. Continue to fold the batter, twisting in the middle, until it reaches a lava-like consistency. You should be able to draw a figure eight with the batter without it breaking and it will dissolve into the batter within 15 seconds or so.
- Add the batter to a piping bag fitted with a large tip. Pipe out macarons using parchment paper or a silicone template. Tamp the tray down a few times to release any air bubbles and allow to dry for 30 minutes. You should be able to lightly touch the tops of them without sticking.
- Meanwhile, preheat the oven to 300 degrees. Bake macarons for 13 – 15 minutes, turning the tray halfway through. Remove from oven and allow to cool completely.
Strawberry Basil Rhubarb Compote
- Add the diced strawberries and rhubarb to a medium pot with the basil, lemon juice and honey. Cook over medium heat for 3 – 5 minutes until the strawberries and rhubarb have started to soften. Then mash the mixture and continue to cook until thickened, another 5 – 10 minutes. Set aside and allow the mixture to cool.
Strawberry Basil Rhubarb Buttercream
- Beat until smooth confectioner’s sugar, butter, vanilla and milk in a medium bowl. Then add the cooled compote and mix well.
Assembling Mini Macarons
- Add the buttercream and compote to piping bags fitted with small round tips. Then pipe buttercream around the edges of 1/2 of the macaron shells. Then fill the center with the Strawberry Basil Rhubarb Compote and top with the remaining macaron shells.
- Optionally if you would like to decorate the tops you can brush them lightly with water and dust with crushed dehydrated strawberries.