If you have a sweet tooth and love delicate, melt-in-your-mouth treats, you are going to adore this Strawberry Macarons Recipe. These charming pink French cookies boast crisp, airy shells with that signature “feet” at the base, sandwiched around a luscious strawberry buttercream filling that bursts with fresh, fruity flavor. It’s a beautiful balance of elegance and whimsy, perfect for celebrations or simply treating yourself to a moment of pure bliss. Once you get the hang of the technique, these delightful confections become an all-time favorite you’ll want to recreate again and again.
Ingredients You’ll Need
Making these strawberry macarons may seem fancy, but the ingredients are refreshingly simple and each plays a vital role in creating that iconic texture and flavor. From the nutty almond flour that gives structure to the shells, to the silky egg whites whipped to perfection, every item is essential in bringing this recipe to life.
- Powdered sugar: Ensures a smooth, sweet base and helps create that delicate shell texture.
- Almond flour (super fine): Adds a tender, nutty crunch and is key to gluten-free macarons.
- Egg whites (3 large, room temperature): Whipped to form the meringue that makes the shells light and airy.
- Granulated sugar (1/4 cup): Stabilizes the meringue and adds sweetness.
- Cream of tartar (1/4 teaspoon): Helps stabilize the egg whites for better volume.
- Pink gel food coloring (optional): Gives those shells a charming, rosy hue.
- Unsalted butter (1/2 cup, softened): The richness in the creamy strawberry filling.
- Powdered sugar (1 1/2 cups for filling): Sweetens and smooths the buttercream.
- Strawberry jam (1/4 cup): Provides natural fruit flavor and sweetness.
- Vanilla extract (1 teaspoon): Deepens the flavor profile of the filling.
- Pinch of salt: Balances the sweetness and enhances flavor.
- Freeze-dried strawberries (1/4 cup, optional): Adds an extra burst of strawberry flavor and subtle crunch.
How to Make Strawberry Macarons Recipe
Step 1: Prepare Your Dry Ingredients
Begin by sifting together the powdered sugar and almond flour in a large bowl. This step is absolutely critical because it removes any lumps and blends the two into one smooth mixture, making sure your shells turn out perfectly smooth and delicate.
Step 2: Whip the Egg Whites to Perfection
In a clean bowl, start beating the room temperature egg whites with the cream of tartar until they become foamy. Then gradually add the granulated sugar while continuing to whip until stiff, glossy peaks form. This luscious meringue is what gives your macarons their signature light texture. If you love a hint of color, mix in a few drops of pink gel food coloring now for that classic strawberry macaron look.
Step 3: Fold the Dry Mixture into the Meringue
Gently fold your dry ingredients into the meringue in batches using a spatula. The key here is to be patient and tender—fold just enough until the batter flows slowly like warm lava and ribbons fall off the spatula smoothly without breaking. This “macaronage” step decides if your shells will have that perfect glossy, smooth surface.
Step 4: Pipe and Rest the Shells
Transfer your batter into a piping bag fitted with a round tip, then pipe small rounds about 1 inch apart onto baking sheets lined with parchment paper or silicone mats. To pop any air bubbles that could cause cracks, firmly tap the trays on your countertop a few times. Let these rounds rest at room temperature for 30 to 45 minutes until their tops feel dry to the touch—this sets the stage for those iconic ruffled feet to form during baking.
Step 5: Bake Until Just Right
Preheat your oven to 300°F (150°C) and bake the macarons one tray at a time for about 15 to 18 minutes. You’ll know they’re done when the shells are firm, have developed their signature feet, and don’t stick when gently lifted from the parchment. Let them cool completely before handling to avoid any breakage.
Step 6: Make the Strawberry Buttercream Filling
Beat softened butter until creamy and smooth. Then add powdered sugar, strawberry jam, vanilla extract, salt, and freeze-dried strawberries if you’re using them for an extra punch. Continue mixing until the filling is fluffy and evenly blended—the perfect luscious partner to the crisp shells.
Step 7: Assemble Your Strawberry Macarons Recipe
Pipe a generous dollop of the strawberry buttercream onto half of the macaron shells, then gently sandwich with the remaining shells, pressing lightly to spread the filling evenly. For best flavor and texture, refrigerate your assembled macarons for at least 24 hours before serving—patience truly pays off here!
How to Serve Strawberry Macarons Recipe
Garnishes
Want to add a little extra pizzazz when serving? Consider dusting your macarons with a light sprinkle of powdered sugar, or decorating the tops with tiny dried strawberry pieces or edible flowers. These subtle touches elevate the visual appeal and hint at the delightful flavors inside.
Side Dishes
Strawberry macarons are fantastic on their own as a sweet treat, but they also pair wonderfully with a cup of high-quality tea like Earl Grey or a fruity white wine. For brunch or a special occasion, complement them with fresh berries or a dollop of whipped cream.
Creative Ways to Present
For a party or gift, present your strawberry macarons in a pretty box lined with tissue paper or nestle them in cupcake liners arranged on a tiered dessert stand. You can also get playful by sandwiching different flavored fillings or even creating mini macaron towers for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your strawberry macarons in an airtight container in the refrigerator. They stay fresh and tasty for up to five days, giving you plenty of time to savor each bite without worrying about dryness or loss of flavor.
Freezing
If you want to make these ahead of time, macarons freeze exceptionally well. Place them in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. They can be frozen for up to a month and thawed in the fridge overnight while maintaining their delicate texture.
Reheating
Reheating macarons is simple—just bring them to room temperature before eating to allow the filling to soften slightly. Avoid microwaving, which can cause the shells to lose their crispness and become chewy.
FAQs
Can I use regular food coloring instead of gel food coloring?
While you can, gel food coloring is preferred because it provides vibrant color without altering the batter’s consistency or adding extra liquid, which can affect the macaron texture.
How do I know when I’ve folded the batter enough?
The batter should flow slowly off your spatula, forming ribbons that settle back onto the surface smoothly without breaking. Over-folding leads to runny batter, and under-folding results in lumpy shells.
What’s the purpose of letting macarons rest before baking?
Resting allows the shells’ surfaces to dry and form a ‘skin,’ which helps the macarons develop their signature feet and prevents cracks during baking.
Can I substitute almond flour with another type of flour?
Almond flour is essential for the texture and flavor of macarons. Substituting it will likely change the structure and taste, so it’s best to use super fine almond flour for this recipe.
How long is the strawberry buttercream filling good once mixed?
The buttercream will last several days refrigerated in an airtight container but is best used within 3 to 4 days for optimal freshness and flavor.
Final Thoughts
Whipping up this Strawberry Macarons Recipe is like inviting a special French patisserie right into your home kitchen. It’s wonderfully rewarding to master the technique, and the result is a stunning, delicious treat that’s sure to impress yourself and anyone you share it with. Give it a try—you might just find yourself hooked on these pretty pink delights that make each occasion feel that much sweeter.
Print
Strawberry Macarons Recipe
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Description
Learn how to make classic French strawberry macarons with delicate almond meringue shells and a luscious strawberry buttercream filling. These elegant pink macarons are perfect for special occasions, combining a crisp exterior with a chewy, flavorful interior and a sweet fruity center.
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)
Instructions
- Prepare the Baking Sheets: Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Sift Dry Ingredients: Sift together powdered sugar and almond flour into a large bowl to remove lumps and create a fine mixture for smooth shells.
- Whip Egg Whites: In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and whip until stiff, glossy peaks form. Add pink food coloring if desired for color.
- Fold Dry Ingredients Into Meringue: Gently fold the powdered sugar and almond flour mixture into the meringue in batches using a spatula. Continue folding until the batter flows like lava and ribbons fall off the spatula without breaking.
- Pipe Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds about 1 inch apart onto the prepared baking sheets. Tap the trays firmly on the counter to release air bubbles.
- Rest Macarons: Let the macarons rest at room temperature for 30 to 45 minutes, until the tops are dry to the touch to develop the characteristic shell crust.
- Preheat Oven and Bake: Preheat oven to 300°F (150°C). Bake one tray at a time for 15 to 18 minutes until shells are set and the characteristic “feet” have formed.
- Cool Shells: Allow the baked shells to cool completely on the baking sheet before gently removing them to avoid cracking.
- Prepare Filling: Beat softened butter until creamy. Add powdered sugar, strawberry jam, vanilla extract, salt, and freeze-dried strawberries if using. Mix until smooth and fluffy.
- Assemble Macarons: Pipe the filling onto half of the macaron shells, then sandwich with the remaining shells to create pairs.
- Chill for Best Texture: Refrigerate assembled macarons for at least 24 hours before serving to allow flavors to meld and texture to perfect.
Notes
- Aged egg whites work best for stability and volume when whipping the meringue.
- Always sift dry ingredients to avoid lumpy, rough shells and achieve a smooth finish.
- Macarons should be stored in an airtight container in the refrigerator for up to 5 days for freshness.
- For longer storage, macarons can be frozen and thawed in the refrigerator before serving.
