Picture this: a delicate bite into a crisp, glossy shell that gives way to a chewy, almond-scented center, all wrapped around a dreamy strawberry buttercream. Strawberry Macarons are the ultimate elegant treat, fusing the romance of French patisserie with a burst of berry flavor. Whether you’re looking to impress guests or simply treat yourself, these beautiful little cookies are your ticket to a Parisian moment at home.
Ingredients You’ll Need
Even though macarons have a reputation for being tricky, their ingredient list is delightfully short and simple. Each component plays a starring role in creating the signature taste, color, and texture that makes Strawberry Macarons so special.
- Almond Flour: Finely ground almonds give macarons their classic chewy texture and subtle nutty flavor. Sift well for the smoothest shells.
- Powdered Sugar: Blends with the almond flour for a perfectly sweet, melt-in-your-mouth cookie.
- Large Egg Whites (at room temperature): Whipping these to stiff peaks is key for light, airy shells.
- Granulated Sugar: Stabilizes and sweetens the meringue, helping those lovely peaks hold their shape.
- Cream of Tartar: A tiny pinch ensures your egg whites whip up glossy and strong.
- Pink or Red Gel Food Coloring (optional): Adds a playful, berry-hued blush—just a drop or two goes a long way!
- Unsalted Butter (softened): The rich base for the dreamy strawberry buttercream filling.
- Powdered Sugar (for the filling): Sweetens and thickens the buttercream, making it ultra smooth.
- Freeze-Dried Strawberry Powder: The secret to vibrant, real strawberry flavor in the filling without extra moisture.
- Heavy Cream or Milk: Just a splash makes the buttercream irresistibly fluffy.
- Vanilla Extract: Adds warmth and depth to the filling, rounding out the berry notes.
- Pinch of Salt: Balances the sweetness and amplifies the strawberry flavor.
How to Make Strawberry Macarons
Step 1: Sift the Almond Flour and Powdered Sugar
Start by sifting almond flour and powdered sugar together into a large bowl. This step is crucial for creating ultra-smooth, lump-free macaron shells. Don’t skip the sifting—any large bits can cause your shells to crack or become bumpy, so be diligent and discard any coarse pieces left in the sieve.
Step 2: Whip the Egg Whites
In a separate, spotlessly clean bowl, beat the egg whites on medium speed until they’re foamy. Sprinkle in the cream of tartar, then gradually add the granulated sugar while continuing to whip. When the mixture thickens and forms stiff, glossy peaks, you’re ready. If you’re going for that iconic Strawberry Macarons blush, add a touch of pink or red gel food coloring here.
Step 3: Fold and Macaronage
Now for the magic: gently fold the dry mixture into the whipped egg whites in thirds. Use a spatula and a light hand—overmixing leads to flat macarons, while undermixing will leave them lumpy. The batter is perfect when it flows slowly in thick ribbons and you can draw a figure eight without it breaking. This is called the macaronage stage and is the secret to those coveted “feet” on your Strawberry Macarons.
Step 4: Pipe the Macarons
Transfer the batter into a piping bag fitted with a round tip. Pipe 1-inch rounds onto parchment- or silicone-lined baking sheets, spacing them an inch apart. Tap the trays firmly on the counter a few times—this releases trapped air bubbles and helps the macarons bake evenly. Let them rest at room temperature for 30 to 60 minutes, or until they form a skin and no longer feel sticky.
Step 5: Bake and Cool
Preheat your oven to 300°F. Bake the macarons for 14 to 16 minutes, rotating the trays halfway through for even color and rise. The shells should have lifted “feet” and a subtle shine. Once baked, let them cool completely on the tray before attempting to remove them—warm macarons are fragile and may break.
Step 6: Make the Strawberry Buttercream
Beat the softened butter until creamy and fluffy. Add powdered sugar, freeze-dried strawberry powder, vanilla extract, and a pinch of salt. Beat until the mixture is light and smooth, then drizzle in the heavy cream or milk as needed for a spreadable consistency. The result is a vibrant, berry-packed buttercream that makes these Strawberry Macarons irresistible.
Step 7: Assemble and Mature
Pair up shells of similar size. Pipe or spoon a dollop of strawberry buttercream onto one shell, then gently press another on top to create a sandwich. Repeat with the remaining shells. For the best texture and flavor, refrigerate the assembled macarons for 24 hours—this “maturing” step allows the shells to soften slightly and the flavors to meld beautifully. Bring to room temperature before serving for maximum enjoyment!
How to Serve Strawberry Macarons
Garnishes
For a truly show-stopping presentation, try dusting your Strawberry Macarons with a light sprinkle of powdered sugar, a few edible dried rose petals, or even a tiny piece of freeze-dried strawberry on top. These finishing touches make each macaron feel like a jewel box treat.
Side Dishes
Pair your Strawberry Macarons with a pot of fragrant tea—Earl Grey and jasmine work beautifully—or a flute of sparkling rosé for a touch of luxury. A bowl of fresh berries or a light fruit salad on the side balances the sweetness and highlights the strawberry flavor.
Creative Ways to Present
Stack your macarons in a pretty tower for a party centerpiece, arrange them in delicate boxes as gifts, or nestle a few onto each dessert plate alongside other petite sweets. For a birthday or baby shower, try spelling out a message or forming a heart shape with your Strawberry Macarons for an extra-special touch.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Macarons in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to five days, and the flavor only gets better as they mature. To enjoy them at their best, let macarons sit at room temperature for about 20 minutes before serving.
Freezing
If you want to make Strawberry Macarons ahead, you can freeze them with great results. Place assembled macarons in a single layer in an airtight container, using parchment paper between layers. They’ll keep for up to a month. Thaw in the fridge overnight, then bring to room temperature before serving.
Reheating
Macarons are best enjoyed at room temperature, so there’s no need to reheat. In fact, microwaving can cause them to become soggy or lose their delicate texture. If your macarons are chilled or frozen, simply let them warm up naturally on the counter before eating.
FAQs
Why did my macaron shells crack or become hollow?
Cracked shells or hollow centers are usually caused by under-mixing the batter, over-whipping the egg whites, or not allowing the piped shells to rest and form a skin before baking. Take your time with each step, and be sure to tap the trays to release air bubbles.
Can I use fresh or frozen strawberries in the buttercream?
It’s best to stick with freeze-dried strawberry powder, as fresh or frozen berries add too much moisture and can make the buttercream runny. The freeze-dried version packs concentrated flavor without affecting the texture.
What’s the best way to get even-sized macarons?
Use a piping bag fitted with a round tip, and try drawing circles on your parchment paper as a guide. Hold the bag vertically and pipe straight down, stopping when the batter just fills the circle for uniform cookies.
Can I make Strawberry Macarons without food coloring?
Absolutely! The food coloring is purely for looks. Your macarons will taste just as delicious without it—think of it as a fun optional touch for a classic pink hue.
How do I know when the macarons are done baking?
They’re ready when the shells are set and can be gently lifted from the parchment or silicone mat without sticking. The bottoms should be smooth and the shells should have developed ruffled “feet.”
Final Thoughts
I hope you feel inspired to whip up a batch of Strawberry Macarons and bring a little Parisian sweetness into your kitchen. With a bit of patience and these helpful tips, you’ll soon be sharing these beautiful, berry-filled treats with family and friends—and savoring every delicate, delicious bite!
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Strawberry Macarons Recipe
- Total Time: 1 hour 30 minutes
- Yield: 20–24 macarons 1x
- Diet: Vegetarian
Description
Delight in these delicate French strawberry macarons featuring crisp almond flour shells filled with a luscious freeze-dried strawberry buttercream. Perfect for special occasions or an elegant treat, these gluten-free, vegetarian macarons balance sweetness and light berry flavor in every bite.
Ingredients
For the Shells:
- 1 cup (100g) almond flour
- 1 1/2 cups (150g) powdered sugar
- 3 large egg whites (room temperature)
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon cream of tartar
- Pink or red gel food coloring (optional)
For the Strawberry Buttercream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/4 cups powdered sugar
- 2 tablespoons freeze-dried strawberry powder
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Macaron Shells: Sift almond flour and powdered sugar together into a large bowl, discarding any large bits. In a separate bowl, beat egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar while continuing to beat. Increase speed to high and whip until stiff, glossy peaks form. Add gel food coloring if desired.
- Fold Batter (Macaronage): Gently fold the dry ingredients into the whipped egg whites in thirds with a spatula. Continue folding until the batter flows in ribbons and forms a figure 8 without breaking, indicating the correct macaronage stage.
- Pipe and Rest: Transfer batter into a piping bag fitted with a round tip. Pipe 1-inch rounds onto parchment or silicone-lined baking sheets. Tap trays on the counter a few times to release air bubbles. Let macarons rest at room temperature for 30–60 minutes until a skin forms and they are no longer sticky.
- Bake: Preheat the oven to 300°F (150°C). Bake macarons for 14–16 minutes, rotating the tray halfway through. Allow to cool completely before removing from the baking sheet.
- Make Strawberry Buttercream: Beat softened butter until creamy. Add powdered sugar, strawberry powder, vanilla extract, and salt. Beat until fluffy, then add cream or milk gradually to reach the desired consistency.
- Assemble: Pair macarons of similar size. Pipe or spoon a small amount of buttercream onto one shell and sandwiched with another. Repeat for all shells. Refrigerate assembled macarons for 24 hours for best flavor and texture. Bring to room temperature before serving.
Notes
- Use freeze-dried strawberries, not fresh or frozen, to prevent moisture in the buttercream.
- Allow macarons to mature in the refrigerator to improve texture and flavor.
- Store macarons in an airtight container for up to 5 days.
- Macarons can be frozen for up to 1 month for longer storage.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 13g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
