Strawberry Macarons Recipe

Introduction

Strawberry macarons are delightful French cookies known for their delicate, crisp shells and luscious strawberry-flavored buttercream filling. These elegant treats are perfect for special occasions or just a sweet indulgence.

Ingredients

• 260 grams confectioners’ sugar
• 150 grams Bob’s Red Mill Almond Flour
• 10 grams strawberry powder
• 150 grams egg whites (at room temperature)
• ¼ teaspoon cream of tartar
• 52 grams granulated sugar
• 1–2 drops red gel food coloring (optional)
• 100 grams granulated sugar (for filling)
• 70 grams egg whites (for filling)
• ⅛ teaspoon salt
• 169 grams unsalted butter (cut into pieces, at room temperature)
• 20 grams strawberry powder (for filling)

Instructions

1. Step 1: Set the oven rack to the lower third position, just below the center. Place an empty baking sheet on the rack and line 4 more baking sheets with silicone macaron mats. Preheat the oven to 300°F.
2. Step 2: Sift the almond flour, confectioners’ sugar, and 10 grams strawberry powder into a large bowl using a fine-mesh sieve. Repeat sifting 2-4 times and discard any clumps without forcing them through.
3. Step 3: In a stand mixer fitted with the whisk attachment, whip 150 grams egg whites and cream of tartar on medium speed until foamy. Gradually add 52 grams granulated sugar and increase speed to high. Whip until soft peaks form, then add food coloring if using.
4. Step 4: Continue whipping until the meringue is thick and glossy, being careful not to over whip.
5. Step 5: Using a silicone spatula, fold half of the almond mixture into the meringue until combined but still a bit rough to knock some air out.
6. Step 6: Add the remaining almond mixture and fold gently. After a few stirs, check the batter’s consistency. It should be shiny, flow like lava, and the figure 8 you draw with the spatula should hold its shape without sinking.
7. Step 7: Transfer batter to a large pastry bag fitted with a medium round tip. Pipe 1 to 2-inch rounds onto the prepared baking sheets. Tap the sheets gently to release air bubbles.
8. Step 8: Let macarons sit for 30 to 60 minutes until a dry skin forms and they are not sticky to the touch.
9. Step 9: Bake one sheet at a time for 15–18 minutes. They are done when you can gently press the shell, and it does not move or wiggle.
10. Step 10: Cool shells completely on the baking sheet placed on a wire rack before removing them from the silicone mats.
11. Step 11: To make the filling, combine 100 grams sugar, 70 grams egg whites, and salt in a heatproof bowl set over simmering water. Whisk continuously until the mixture reaches 150°F and sugar dissolves.
12. Step 12: Transfer to a stand mixer and whisk on medium speed until the mixture cools to the texture of shaving cream, about 1–2 minutes.
13. Step 13: Gradually add the butter one tablespoon at a time, mixing well after each addition until smooth and creamy.
14. Step 14: Scrape down the bowl, then mix on medium-high speed until light and fluffy, about 30 seconds. Add 20 grams strawberry powder and mix until incorporated.
15. Step 15: Sandwich two shells together with the strawberry buttercream and refrigerate filled macarons for 1–3 days before serving. Bring to room temperature for best flavor.

Tips & Variations

• Ensure egg whites are at room temperature for better meringue volume.
• Sift the dry ingredients multiple times to avoid lumpy shells.
• Let macarons rest until a dry skin forms to help develop the signature “feet” and prevent cracking.
• Use gel food coloring sparingly to avoid affecting the batter’s consistency.
• Store macarons in an airtight container to keep them fresh longer.
• Try substituting strawberry powder with other fruit powders like raspberry or blueberry for different flavors.

Storage

Store filled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 20 minutes before serving to enjoy the best texture and flavor. Unfilled shells can be kept in a sealed container at room temperature for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why did my macarons crack during baking?

Cracks usually happen when the macarons haven’t formed a proper skin before baking or if the oven temperature is too high. Make sure to let the piped shells rest until dry to the touch and check your oven temperature with an oven thermometer.

Can I make the macarons without strawberry powder?

Yes, you can omit the strawberry powder and make classic macarons, or substitute with other flavor powders. Just keep the same quantities and adjust the filling flavor accordingly.

Strawberry Macarons Recipe

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Delight in homemade Strawberry Macarons featuring crisp, chewy shells flavored with strawberry powder and a luscious strawberry buttercream filling. Perfectly baked and elegantly sandwiched, these French-style treats deliver a beautiful balance of sweetness and strawberry goodness.

• Author: Elena
• Prep Time: 45 minutes
• Cook Time: 15 minutes per tray (approximately 45 minutes total)
• Total Time: 1 hour 30 minutes
• Yield: Approximately 24 macarons (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Macaron Shells

• 260 grams confectioners’ sugar
• 150 grams Bob’s Red Mill Almond Flour
• 10 grams strawberry powder
• 150 grams egg whites (at room temperature)
• ¼ teaspoon cream of tartar
• 52 grams granulated sugar
• 1–2 drops red gel food coloring (optional)

For the Strawberry Buttercream Filling

• 100 grams granulated sugar
• 70 grams egg whites
• ⅛ teaspoon salt
• 169 grams unsalted butter (cut into pieces at room temperature)
• 20 grams strawberry powder

Instructions

1. Make the shells: Preheat your oven to 300°F (150°C) and position the oven rack to the lower third. Place an empty baking sheet on this rack and prepare 4 more baking sheets lined with silicone macaron mats.
2. Sift dry ingredients: Using a fine-mesh sieve, sift the almond flour, confectioners’ sugar, and strawberry powder together into a large bowl, repeating 2-4 times. Discard any lumps that don’t pass through the sieve.
3. Whip egg whites: In a stand mixer bowl with the whisk attachment, whip egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Increase speed to high and whip until soft peaks form. Add red gel food coloring if using.
4. Form meringue: Continue whipping on high until a thick, glossy meringue forms. Be careful not to overwhip.
5. Fold in dry ingredients – first half: Using a silicone spatula, fold half of the almond mixture into the meringue until fully combined, knocking out some of the air but keeping a good volume.
6. Fold in dry ingredients – second half: Add remaining almond mixture and gently fold to combine. Test batter consistency by folding carefully until it flows like lava; it should slide off spatula in a thick ribbon without breaking or sinking.
7. Pipe the macarons: Transfer batter to a pastry bag fitted with a medium round tip. Pipe 1 to 2-inch rounds onto the lined baking sheets. Tap sheets gently on the countertop to release air bubbles.
8. Rest the shells: Allow piped macarons to sit at room temperature for 30 to 60 minutes until a dry skin forms and they’re no longer sticky to the touch.
9. Bake: Bake one tray at a time for 15 to 18 minutes. The macarons are done when pressing lightly on the shell allows a gentle rocking without movement. If still wobbly, bake 1-2 more minutes.
10. Cool shells: Transfer baking sheets to a wire rack and allow macarons to cool completely before removing from mats to prevent sticking or breaking.
11. Make the buttercream filling: Combine sugar, egg whites, and salt in a stand mixer bowl. Place this bowl over a saucepan of barely simmering water, whisking gently until mixture reaches 150°F and sugar is dissolved.
12. Whip meringue: Move bowl to stand mixer and beat with whisk attachment on medium speed until mixture is thick, fluffy, and slightly cooled (about 1-2 minutes).
13. Add butter: Gradually add the softened butter, one tablespoon at a time, beating fully after each addition until smooth and creamy.
14. Finish buttercream: Scrape down bowl sides and beat on medium-high speed for about 30 seconds until fluffy. Mix in strawberry powder until fully incorporated.
15. Assemble macarons: Sandwich two cooled shells together with generous amounts of strawberry buttercream. Refrigerate filled macarons for 1 to 3 days to allow flavors to meld. Bring to room temperature before serving for the best taste and texture.

Notes

• Ensure egg whites are at room temperature for better volume when whipping meringue.
• Be careful not to overmix or undermix the batter; the texture should resemble flowing lava.
• Resting the piped shells is crucial to form a dry skin to achieve the classic macaron ‘feet’.
• Use silicone mats to prevent sticking and breaking during removal.
• Buttercream should never be added to warm meringue to prevent melting.
• Store completed macarons in the refrigerator; bringing them to room temperature improves flavors and texture.

Keywords: Strawberry Macarons, French Macarons, Strawberry Buttercream, Almond Macarons, Dessert Recipe