Have you ever stared longingly at those delicate, colorful macarons in bakery windows and thought, “I could never make those myself”? Well, guess what? You absolutely can! Today, we’re diving into the world of Strawberry Macarons —a French dessert that’s as fun to make as it is to eat. With a little patience and the right tips, you’ll be whipping up these sweet, tangy treats in no time. Ready to impress your friends (or just treat yourself)? Let’s get started!
Why You’ll Love This Strawberry Macaron Recipe
Macarons might have a reputation for being tricky, but this recipe breaks everything down into simple, manageable steps. Here’s why these Strawberry Macarons are worth every minute of effort:
- Bursting with Flavor: Thanks to freeze-dried strawberry powder , both the shells and buttercream filling pack a punch of natural fruity goodness.
- Eye-Catching Color: A single drop of fuchsia gel food coloring gives these macarons their signature vibrant hue—perfect for celebrations or just brightening your day.
- Rich and Creamy Filling: The strawberry buttercream is silky smooth, perfectly balancing the crisp, chewy texture of the shells.
- Make-Ahead Friendly: These macarons taste even better after they’ve had time to mature, so they’re perfect for preparing ahead of time.
- Impressive Results: Whether you’re hosting a party or gifting something homemade, these macarons are sure to wow.
What Makes a Perfect Macaron?
Before we jump into the recipe, let’s talk about what makes a macaron truly stand out:
- Smooth, Shiny Shells: Proper sifting and folding are key here.
- Feet: Those ruffled edges at the base of each macaron are the hallmark of success.
- Chewy Interior: A good macaron should have a slightly chewy center beneath its delicate shell.
- Balanced Sweetness: The filling and shells should work together to create a dessert that’s sweet but not overwhelming.
With these elements in mind, you’re ready to tackle this macarons recipe like a pro!
Preparation Details: What to Expect
- Prep Time: 1 hour
- Resting Time: 20–40 minutes
- Cook Time: 15–20 minutes per tray
- Assembly Time: 20 minutes
- Total Time: 2–3 hours
- Yield: About 20 shells (10 assembled macarons)
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients You’ll Need
For the Strawberry Macaron Shells :
- 100 grams egg whites (about 3 large eggs, aged for a day if possible)
- 100 grams granulated sugar
- 105 grams almond flour (sifted to remove lumps)
- 100 grams powdered sugar
- 5 grams freeze-dried strawberry powder
- 1 drop fuchsia gel food coloring (optional, for vibrant color)
For the Strawberry Buttercream Filling :
- 4 tablespoons (56 grams) unsalted butter (softened)
- 1 ½ cups (187.5 grams) confectioners’ sugar (sifted)
- ⅓ cup (30 grams) freeze-dried strawberry powder
- 2–4 tablespoons milk or water (to adjust consistency)
For Decoration:
- 56 grams white chocolate (melted for drizzling)
- 5 grams powdered freeze-dried strawberries (for garnish)
Step-by-Step Instructions
1. Prep Your Workspace
Start by lining two baking sheets with parchment paper or silicone mats. Fit a piping bag with a ¼-inch round tip—you’ll need this for piping the batter later.
2. Sift the Dry Ingredients
If your freeze-dried strawberries are whole, blitz them in a food processor until they become a fine powder. Sift the almond flour, powdered sugar, and strawberry powder together into a bowl. This step ensures smooth, lump-free shells.
3. Make the Meringue
In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a saucepan of simmering water (make sure the bottom doesn’t touch the water). Whisk continuously until the sugar dissolves and the mixture reaches about 140°F (60°C).
Transfer the mixture to a stand mixer and whisk on medium speed, gradually increasing to high. Beat until you achieve stiff, glossy peaks.
4. Combine the Ingredients
Add the sifted dry ingredients to the meringue in three parts. Gently fold using a spatula, being careful not to deflate the meringue. Add a drop of fuchsia gel food coloring and continue folding until the batter flows like thick lava and forms ribbons when lifted.
5. Pipe the Shells
Transfer the batter to the prepared piping bag. Pipe small, evenly sized circles onto the baking sheets, spacing them about 1 inch apart. Tap the sheets firmly on the counter to release air bubbles, then use a toothpick to pop any remaining ones.
6. Rest the Shells
Let the piped shells rest at room temperature for 20–40 minutes, or until the surface feels dry to the touch.
7. Bake
Preheat your oven to 325°F (163°C). Bake one tray at a time on the middle rack for 15–20 minutes, rotating halfway through. The shells are done when they easily lift off the parchment paper. Let them cool completely before removing.
8. Make the Strawberry Buttercream
Beat the softened butter until creamy. Gradually add the sifted confectioners’ sugar and strawberry powder , mixing until well combined. Add milk or water, one tablespoon at a time, until the buttercream reaches a smooth, pipeable consistency.
9. Assemble the Macarons
Match the shells in pairs based on size. Pipe a small dollop of strawberry buttercream onto the flat side of one shell, then sandwich it with another. Repeat until all the macarons are assembled.
10. Decorate and Mature
Drizzle melted white chocolate over the tops of the macarons and sprinkle with powdered freeze-dried strawberries for an elegant touch. Store the assembled macarons in an airtight container in the fridge for 1–2 days to allow the flavors to meld.
Tips for Success
- Aging Egg Whites: Let your egg whites sit in the fridge overnight to reduce moisture. This helps create a more stable meringue.
- Sift Multiple Times: Sifting the almond flour and powdered sugar ensures smooth, lump-free shells.
- Don’t Overmix or Undermix: Folding the batter properly is crucial—it should flow like thick lava.
- Resting Time: Don’t skip this step! It allows the shells to form a skin and prevents cracking.
- Bake One Tray at a Time: This ensures even baking.
Nutritional Information (Per Assembled Macaron)
- Calories: ~120
- Protein: 1g
- Carbohydrates: 14g
- Fat: 6g
- Fiber: 0.5g
Final Thoughts: Why You Should Try This Recipe
Making Strawberry Macaron Shells might feel intimidating at first, but trust me—with a little patience and the right techniques, you’ll be crafting bakery-level macarons that look as good as they taste. From perfectly smooth shells to the sweet, tangy buttercream filling , these macarons are the ultimate balance of flavor, texture, and visual appeal.
Whether you’re celebrating a birthday, hosting a bridal shower, or just indulging in an afternoon treat, these French desserts are sure to impress. Plus, they make thoughtful homemade gifts—who wouldn’t love receiving a box of handcrafted macarons?
So, don’t let the process scare you! Think of it as an enjoyable baking project with a rewarding (and delicious) outcome. And remember, macarons taste even better after they’ve matured for a day or two, so you can prepare them ahead of time and avoid last-minute stress.
When you’re done, share your creations with us! Tag us on social media or send a picture—we’d love to see how they turned out. Whether you’re a first-timer or a seasoned macaron maker, these Strawberry Macarons are bound to become a favorite.
Strawberry Macaron Shells: The Ultimate Guide to Perfect French Desserts
Ingredients
For the Strawberry Macaron Shells :
- 100 grams egg whites about 3 large eggs, aged for a day if possible
- 100 grams granulated sugar
- 105 grams almond flour sifted to remove lumps
- 100 grams powdered sugar
- 5 grams freeze-dried strawberry powder
- 1 drop fuchsia gel food coloring optional, for vibrant color
For the Strawberry Buttercream Filling :
- 4 tablespoons 56 grams unsalted butter (softened)
- 1 ½ cups 187.5 grams confectioners’ sugar (sifted)
- ⅓ cup 30 grams freeze-dried strawberry powder
- 2 –4 tablespoons milk or water to adjust consistency
For Decoration:
- 56 grams white chocolate melted for drizzling
- 5 grams powdered freeze-dried strawberries for garnish
Instructions
- Prep Your Workspace
- Start by lining two baking sheets with parchment paper or silicone mats. Fit a piping bag with a ¼-inch round tip—you’ll need this for piping the batter later.
- Sift the Dry Ingredients
- If your freeze-dried strawberries are whole, blitz them in a food processor until they become a fine powder. Sift the almond flour, powdered sugar, and strawberry powder together into a bowl. This step ensures smooth, lump-free shells.
- Make the Meringue
- In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a saucepan of simmering water (make sure the bottom doesn’t touch the water). Whisk continuously until the sugar dissolves and the mixture reaches about 140°F (60°C).
- Transfer the mixture to a stand mixer and whisk on medium speed, gradually increasing to high. Beat until you achieve stiff, glossy peaks.
- Combine the Ingredients
- Add the sifted dry ingredients to the meringue in three parts. Gently fold using a spatula, being careful not to deflate the meringue. Add a drop of fuchsia gel food coloring and continue folding until the batter flows like thick lava and forms ribbons when lifted.
- Pipe the Shells
- Transfer the batter to the prepared piping bag. Pipe small, evenly sized circles onto the baking sheets, spacing them about 1 inch apart. Tap the sheets firmly on the counter to release air bubbles, then use a toothpick to pop any remaining ones.
- Rest the Shells
- Let the piped shells rest at room temperature for 20–40 minutes, or until the surface feels dry to the touch.
- Bake
- Preheat your oven to 325°F (163°C). Bake one tray at a time on the middle rack for 15–20 minutes, rotating halfway through. The shells are done when they easily lift off the parchment paper. Let them cool completely before removing.
- Make the Strawberry Buttercream
- Beat the softened butter until creamy. Gradually add the sifted confectioners’ sugar and strawberry powder , mixing until well combined. Add milk or water, one tablespoon at a time, until the buttercream reaches a smooth, pipeable consistency.
- Assemble the Macarons
- Match the shells in pairs based on size. Pipe a small dollop of strawberry buttercream onto the flat side of one shell, then sandwich it with another. Repeat until all the macarons are assembled.
- Decorate and Mature
- Drizzle melted white chocolate over the tops of the macarons and sprinkle with powdered freeze-dried strawberries for an elegant touch. Store the assembled macarons in an airtight container in the fridge for 1–2 days to allow the flavors to meld.
Notes
- Aging Egg Whites: Let egg whites sit in the fridge overnight to reduce moisture for a more stable meringue.
- Resting Time: Don’t skip resting the shells before baking—it prevents cracks and helps form the signature “feet.”
- Storage: Store assembled macarons in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Maturation: Allow macarons to mature in the fridge for 1–2 days for the best flavor and texture.
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Tried This Recipe?
I’d love to hear how this recipe turned out! To show off your creation, leave a comment or tag @foodiecreator on Instagram and #foodiecreator.
