If there’s a single treat that feels like a sweet sip of spring and a little Parisian adventure in every bite, it has to be this Strawberry Macarons Recipe. Elegant, dainty, and bursting with bright berry flavor, these delicate French cookies pair chewy, almond-rich shells with a luscious strawberry buttercream filling. Whether you’re a longtime macaron lover or ready to tackle your very first batch, making strawberry macarons at home is as rewarding as it is delicious!
Ingredients You’ll Need
Macarons have a reputation for being fussy, but with the right ingredients, any home baker can succeed! Each element here is thoughtfully chosen to achieve those signature crisp-yet-tender shells and a dreamy berry filling. Don’t skip or swap out these essentials—they’re the keys to vibrant color, airy texture, and unforgettable flavor.
- Powdered sugar: Ensures your macaron shells turn out smooth and sweet, not grainy.
- Super fine almond flour: Gives a classic nutty flavor while keeping the shells light and chewy.
- Large egg whites (room temperature): The base of the meringue; aged whites hold more volume and make better macarons.
- Granulated sugar: Stabilizes whipped egg whites for glossy, sturdy peaks.
- Cream of tartar: Helps create a firmer, more stable meringue for picture-perfect shells.
- Pink gel food coloring (optional): Delivers that iconic playful blush without thinning the batter.
- Unsalted butter (softened): Whips into a creamy, rich filling that carries the strawberry flavor beautifully.
- More powdered sugar (for filling): Sweetens and fluffs up the buttercream.
- Strawberry jam: Lends fruity sweetness and real berry flavor to the filling.
- Vanilla extract: Rounds out the berry notes with warmth and depth.
- Pinch of salt: Enhances all the sweet flavors and keeps the buttercream from tasting flat.
- Freeze-dried strawberries (optional): Adds concentrated strawberry zing and a fun pop of color to the buttercream.
How to Make Strawberry Macarons Recipe
Step 1: Prepare Your Baking Sheets
Start by lining two baking sheets with parchment paper or silicone baking mats. This helps the delicate shells release easily after baking and encourages even heat for perfect “feet.” If you want uniform macarons, you can draw circles on the backside of the parchment as a piping guide.
Step 2: Sift Dry Ingredients
In a large bowl, sift together the powdered sugar and super fine almond flour. Sifting isn’t just a fussy step—it ensures your shells are baby-smooth and lump-free. If you see stubborn bits left in the sieve, just discard them to keep your batter velvety.
Step 3: Whip the Meringue
In a separate, squeaky clean bowl, beat your room-temperature egg whites with the cream of tartar until frothy. Gradually sprinkle in the granulated sugar as you whip, until stiff, glossy peaks form that hold their shape. If you’re after a pop of color, gently incorporate a few drops of pink gel food coloring at this stage for that gorgeous strawberry hue.
Step 4: Combine and Fold
Using a spatula, gently fold the sifted dry mixture into the glossy meringue in batches. This process, called macaronage, is the key dance of making perfect macarons! Fold patiently until the batter flows off your spatula in thick, lava-like ribbons and settles back into itself after several seconds. Be careful—not over or under-mixed for best results.
Step 5: Pipe and Rest the Shells
Transfer the batter into a piping bag fitted with a round tip and pipe small, even rounds onto your prepared baking sheets, leaving space between each. Give the trays a few firm taps on the counter to pop any air bubbles—this prevents hollow or cracked shells. Now, let the shells rest at room temperature for 30 to 45 minutes, until the tops are dry and not sticky to the touch. This step is your secret to crack-free, glossy shells!
Step 6: Bake and Cool
Preheat your oven to 300°F (150°C). Bake one tray at a time for 15 to 18 minutes, until the shells are set and you see the iconic ruffled “feet” at their base. Let the macarons cool completely before very gently removing them from the parchment or mat—patience pays off here!
Step 7: Make the Strawberry Filling
While your shells are cooling, beat the softened butter until creamy. Add powdered sugar, strawberry jam, vanilla, salt, and the optional freeze-dried strawberries if you’re craving extra berry punch. Whip until the filling is as smooth and fluffy as a spring cloud—luscious, sweet, and full of fresh strawberry flavor.
Step 8: Assemble the Strawberry Macarons Recipe
Fill a piping bag with the strawberry buttercream and swirl a generous amount onto the bottom of half the shells. Top with the remaining shells to create perfect sandwiches. For the true melt-in-your-mouth experience, gently refrigerate the filled macarons for at least 24 hours before serving—this gives the flavors time to meld and the centers to get that sought-after chewy texture.
How to Serve Strawberry Macarons Recipe
Garnishes
For an elegant touch, gently press a few extra crushed freeze-dried strawberries onto the buttercream edges or dust a little powdered sugar over the tops. You can also drizzle with melted white chocolate or add an edible flower for show-stopping presentation—just be sure whatever you use is food safe!
Side Dishes
Pair your strawberry macarons with a cup of fragrant herbal tea, a frothy cappuccino, or a glass of bubbly rosé for a truly French-inspired treat. A platter of fresh berries or a bowl of vanilla bean ice cream can round out your dessert spread beautifully.
Creative Ways to Present
To make your Strawberry Macarons Recipe the centerpiece of any gathering, arrange them on a tiered cake stand, tuck a few into pretty gift boxes tied with ribbon, or serve alongside other pastel-hued macarons for a rainbow effect. Mini bouquets or mint leaves tucked between the cookies add extra flair for weddings, showers, or birthday parties.
Make Ahead and Storage
Storing Leftovers
The beauty of the Strawberry Macarons Recipe is that they actually improve with a little rest! Store filled macarons in an airtight container in the refrigerator, layered with parchment if stacked, for up to 5 days. They’ll stay soft and chewy while the flavors deepen.
Freezing
If you want to get ahead or savor your batch over time, macarons freeze splendidly. Place assembled macarons in a single layer in an airtight container; they can be frozen for up to 2 months. Thaw in the refrigerator overnight to maintain the perfect texture and taste.
Reheating
Macarons don’t need traditional reheating, but to enjoy them at their best, set them out at room temperature for about 30 minutes before serving. This takes the chill off and brings back their delicate texture and vivid flavors.
FAQs
Why are my macaron shells cracked?
Cracked shells are often the result of not letting the piped batter rest long enough. Resting is crucial for forming the skin that ensures glossy, smooth tops. Also, make sure your oven temperature isn’t too high, and tap those trays to release air!
Can I make this Strawberry Macarons Recipe without food coloring?
Absolutely! Food coloring is optional and only adds a visual touch. The macarons will taste just as delightful without it—just skip to keep things natural, or try a bit of beet powder for a hint of pink.
How do I know if I’ve folded the batter enough?
The batter should flow slowly and smoothly off your spatula in thick ribbons. It’s ready when you can lift your spatula and the batter falls off, then settles back into itself within about 10 seconds. If it’s too stiff or too runny, you may have under- or over-mixed.
What’s the best way to get evenly sized macarons?
Use a piping template under your parchment, or draw circles spaced evenly apart for guidance. Holding your piping bag straight up as you pipe and using a consistent pressure makes a huge difference, too.
Can I change the filling flavors for this Strawberry Macarons Recipe?
Of course! While strawberry is perfect for that classic spring vibe, feel free to use raspberry, lemon, or chocolate spreads for endless macaron creativity. Just keep the buttercream base and play with your favorite jam or add-ins.
Final Thoughts
Baking the Strawberry Macarons Recipe is an experience that’s as joyful as sharing the finished cookies with friends and family. These little gems turn any day into a celebration and make every bite feel like a special occasion. Don’t be shy—give them a try, and you’ll discover just how delightful homemade macarons can be!
Print
Strawberry Macarons Recipe
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 30 minutes (including resting)
- Yield: 24 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delicate and flavorful, these Strawberry Macarons are a delightful treat that combines crisp almond shells with a luscious strawberry buttercream filling. Perfect for special occasions or as a sweet indulgence.
Ingredients
For the shells:
- 1 3/4 cups powdered sugar
- 1 cup almond flour (super fine)
- 3 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- pink gel food coloring (optional)
For the filling:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/4 cup strawberry jam
- 1 teaspoon vanilla extract
- pinch of salt
- 1/4 cup finely chopped freeze-dried strawberries (optional for extra flavor)
Instructions
- Line baking sheets: Prepare baking sheets with parchment paper or silicone mats.
- Prepare dry ingredients: Sift powdered sugar and almond flour together.
- Whip egg whites: Beat egg whites with cream of tartar and granulated sugar until stiff peaks form.
- Color the batter: Add pink food coloring if desired.
- Fold in dry ingredients: Gently incorporate the dry mixture into the meringue.
- Pipe the batter: Transfer the batter to a piping bag and pipe rounds onto baking sheets.
- Rest the macarons: Let them sit at room temperature until a skin forms.
- Bake: Bake the shells until set.
- Make the filling: Prepare a buttercream with butter, powdered sugar, jam, vanilla, salt, and strawberries.
- Fill the macarons: Pipe the filling onto shells and sandwich them together.
- Chill: Refrigerate the macarons for optimal texture before serving.
Notes
- Aged egg whites provide better stability.
- Sift dry ingredients for smooth shells.
- Store macarons in the fridge for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 macaron
- Calories: 95
- Sugar: 12 g
- Sodium: 20 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
