Why You’ll Love Strawberry Macarons Recipe
These wonderfully airy and slightly chewy macarons have a lovely strawberry flavor thanks to the freeze‑dried strawberries in the buttercream. They’re perfect for anyone who loves elegant desserts and wants to impress friends or family with something beautiful and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shells
1 ⅔ cup (200 grams) powdered sugar
1 cup (110 grams) almond flour
3 large egg whites (about 100 grams)
¼ cup (50 grams) granulated sugar
Red or pink food coloring (optional)
For the Buttercream
4 tablespoons unsalted butter, softened
¼ cup freeze‑dried strawberries
1 cup powdered sugar
1 tablespoon heavy cream or milk
Directions
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Prepare Dry Ingredients: Line a cookie sheet with a silicone baking mat or parchment paper. In a food processor, combine powdered sugar and almond flour, then sift into a large bowl to remove lumps.
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Make the Meringue: In a medium bowl, beat the egg whites on low speed until frothy. Slowly add granulated sugar and increase speed, beating until stiff peaks form. Add food coloring if desired.
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Combine: Gently fold the meringue into the dry ingredients with a spatula until the batter is smooth and thick, but still flows slowly (macaronage).
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Pipe Shells: Transfer batter to a piping bag fitted with a round tip and pipe 1‑inch disks onto the prepared baking sheet. Tap the sheet to release air bubbles.
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Rest: Let piped shells rest for about 1 hour until a dry skin forms on top.
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Bake: Preheat oven to 280°F (138°C). Bake shells for roughly 15 minutes. Allow to cool completely.
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Make Buttercream: Grind freeze‑dried strawberries in a food processor. Beat softened butter until creamy, then add ground strawberries and half the powdered sugar. Mix, then add the rest and beat for 5–6 minutes. Add heavy cream if needed for consistency.
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Assemble: Pipe buttercream onto one shell and sandwich with another shell of similar size. Repeat with remaining shells.
Servings and timing
Makes about 30 macarons.
Prep Time: 20 minutes
Resting Time: 1 hour
Cook Time: 15 minutes
Total Time: About 1 hour 35 minutes
Variations
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Chocolate Strawberry Macarons: Add a bit of cocoa powder to the shell mixture and keep the strawberry buttercream filling.
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Strawberry Lemon Macarons: Add lemon zest or a small amount of lemon extract to the buttercream for a bright twist.
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Vegan Strawberry Macarons: Use aquafaba in place of egg whites and dairy-free butter for a plant-based version.
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Strawberry Jam Center: Add a dollop of strawberry jam in the center of the buttercream for extra fruitiness.
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Heart-Shaped Macarons: Pipe the batter in heart shapes for holidays or romantic occasions.
Storage/Reheating
Store macarons in an airtight container in the refrigerator for up to 3 days.
They can also be frozen in an airtight container for up to two weeks.
To serve, thaw at room temperature for about an hour for best texture.
FAQs
How do I know when the macaron shells are ready to bake?
They’re ready when a dry “skin” forms on top and your finger doesn’t stick when gently touching them.
Can I make the macarons ahead of time?
Yes — you can bake the shells ahead and store or freeze them before adding the filling.
Why did my shells crack?
Cracked shells can be caused by overmixing, undermixing, or incorrect oven temperature.
Can I use fresh strawberries in the buttercream?
Fresh strawberries contain too much moisture. Freeze‑dried strawberries work best.
Do I need special equipment to make macarons?
While not required, a kitchen scale, piping bag, and silicone mat or parchment paper help ensure consistent results.
Why didn’t my macarons get feet?
Feet may not form if the batter wasn’t rested long enough or the humidity was too high.
Can I add flavor extracts?
Yes, you can add a small amount of strawberry or vanilla extract to boost flavor.
What’s the difference between French and Italian macarons?
French macarons use whipped egg whites with sugar, while Italian macarons use a hot sugar syrup.
How should I serve macarons?
Macarons should be served at room temperature for the best flavor and texture.
Can I color the shells?
Yes — use gel food coloring for vibrant color without altering the texture.
Conclusion
These strawberry macarons — with their crisp shells and fruity buttercream filling — are a delightful and impressive dessert for any occasion. With a little patience and practice, you’ll create bakery-quality treats right in your own kitchen.
