Strawberry peach giant French macarons filled with wild strawberry and peach American buttercream. Topped with fresh strawberries on top, a bunny made out of fondant and a splash of cuteness.
Hello! It has been a while since I have created my first big macaron and I absolutely loved how it turned out. Since the first macaron was blue, deep red and purple, I love the warm colors in this dessert with red, pink, yellow and white.
Strawberry Peach Assembly
- Pipe a dollop of buttercream on bottom shell in four corners. Then placed sliced strawberries in between each frosting pile.
- For the top shell, pipe and spread a thin layer of strawberry peach buttercream.
- Place top shell on top and lightly press down to make it stick.
- Decorate the top with your centerpiece and call it a day.
You will have four strawberries showing on the outside and if you want, a whole strawberry piece in the center.
What I Used
- Recipe: Macarons by Tiffany (YouTube)
- Macaron Templates: 3.5″ macaron shells from Indulge with Mimi.
- Flavoring: Wild Strawberry and Peach from Amoretti.
- Inspiration: jennillustrations
- Wilton: White Fondant, Edible Food Color Markers, and Pink Sparkle Dust
You can find all the giant macarons using her hashtag #bigmacarondreams on Instagram.
Keep in mind that a little goes a long way.
So here is a side view of what the finished product looks like. Most noteworthy, I am pleasantly surprised that the giant macaron is able to stand on its side like that.
While I have not taken a small nibble out of the strawberry peach macaron yet, I’d highly advice sharing it. Because this is a giant macaron with lots of frosting to hold the pieces together, it contains lots of sugar inside. As a result, sharing is caring and ummm don’t get diabetes?
You may have noticed the slow down of macaron blog posts and that is mainly because I do not enjoy eating macarons. Due to the texture, the crumble and the taste, I’d much prefer eating a moist slice of warm cake instead. With that said, it is still my baking weapon of choice. However, I will be taking a break and focusing on other desserts. Until then, happy baking.