Macarons are one of those treats that combine technical delicacy and visual elegance, a small pastry gesture capable of conveying precision, flavor, and creativity. This time, we present our Strawberry Macaron Shell, a recipe designed to highlight the true flavor of the fruit and achieve a smooth texture, crisp on the outside and soft on the inside.

The key lies in two main ingredients:
Our Marcona Almond Flour and Albuwhip, the dehydrated albumen-based texturizer.

Marcona Almond Flour: softness and structure

The Marcona almond is renowned for its sweet and delicate flavor. Its fine texture results in a more uniform crumb, a smoother surface, and more even baking. This translates into more regular shells with well-defined feet and a subtle aroma that doesn’t overpower the strawberry flavor.

Albuwhip: efficient assembly and clean taste

Instead of liquid egg white, we have used Albuwhip as a source of whipping protein.
This texturizer offers:
– Higher whipping capacity (+25% over conventional egg white)
– More stable structure during drying and baking
– A neutral aroma profile, allowing the strawberry flavor to stand out naturally.

Thus, we achieved a shell with an authentic fruit flavor, without the ovoid note typical of many traditional formulations.

Vegetarian yes, vegan no?

Although we don’t use fresh eggs, we do use dehydrated egg white. Therefore, this recipe is vegetarian, but not suitable for vegans.