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–+ servings

Strawberry Macarons

Delicate French strawberry macarons made with almond flour shells and a real-berry strawberry buttercream. Crisp edges, chewy centers, and a bright strawberry finish.
Amanda
Prep Time 45 minutes
Cook Time 16 minutes
Resting & cooling time 1 hour
Total Time 2 hours 1 minute
Serving Size 20 macarons

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowl (grease-free)
  • rubber spatula
  • Fine mesh sieve
  • Food processor or blender
  • Kitchen scale
  • Piping bag
  • Round piping tip (Wilton 2A or similar)
  • Silicone macaron mat or parchment paper
  • baking sheets
  • Oven thermometer (optional)
  • Cooling rack

Ingredients

  • 1 3/4 cups confectioners' sugar for the macaron shells
  • 1 cup super-fine almond flour also called almond meal; process finer if needed
  • 3 large egg whites room temperature
  • 1/4 cup caster sugar also called baker’s sugar
  • 1/4 tsp cream of tartar
  • 2 tbsp freeze-dried strawberry powder for the shells
  • 2–3 drops pink gel food coloring optional
  • 1/2 cup unsalted butter softened (for filling)
  • 2 cups confectioners' sugar for filling
  • 2 tbsp freeze-dried strawberries crushed into powder (for filling)
  • 1–2 tbsp heavy cream to thin filling as needed
  • 1/2 tsp vanilla extract for filling
  • pink gel food coloring optional, for filling

Instructions

  • Prep: Separate egg whites and bring them to room temperature (about 30 minutes). Line baking sheets with a silicone macaron mat or parchment paper. Preheat the oven to 300°F (150°C).
  • Process & sift: Pulse the almond flour with the confectioners’ sugar in a food processor for 10–15 seconds. Sift the mixture twice through a fine mesh sieve into a bowl (discard any large bits).
  • Make the meringue: In a clean, grease-free bowl, whip egg whites until foamy. Add cream of tartar. Slowly sprinkle in the caster sugar while mixing, then whip to stiff, glossy peaks. Mix in strawberry powder and gel coloring (if using) until evenly tinted.
  • Macaronage: Add the sifted dry mixture to the meringue in 2–3 additions. Fold with a spatula, pressing batter against the bowl and sweeping underneath, until it flows like thick lava. A ribbon of batter should disappear back into the bowl in about 10 seconds.
  • Pipe: Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles on the prepared trays, spacing about 1.5 inches apart. Tap trays firmly on the counter 3–5 times to release air bubbles; pop any visible bubbles with a toothpick.
  • Rest: Let shells sit at room temperature until dry to the touch and a skin forms, 30–45 minutes (longer in humid weather).
  • Bake: Bake at 300°F (150°C) for 14–16 minutes, rotating once halfway through. Shells are done when they have “feet” and do not slide when gently nudged. Cool completely before removing from the mat/parchment.
  • Make filling: Beat softened butter until creamy. Mix in confectioners’ sugar and powdered freeze-dried strawberries. Add vanilla and 1 tablespoon cream; beat until smooth, adding more cream only as needed for a pipeable consistency. Add gel coloring if desired.
  • Fill & sandwich: Match shells by size. Pipe buttercream onto the flat side of half the shells, then top with remaining shells and gently twist to seal.
  • Mature (best texture): Chill macarons in an airtight container for 12–24 hours, then bring to room temperature for about 20–30 minutes before serving.

Notes

Humidity matters: On rainy or very humid days, shells may need extra resting time to dry. If shells crack, the oven may be too hot—use an oven thermometer and reduce temperature by 25°F if needed. If shells stick, they’re likely underbaked; bake 1–2 minutes longer next time and cool fully before peeling. Storage: Refrigerate in an airtight container up to 7 days; freeze up to 2 months.

Nutrition

Calories: 120kcal | Protein: 2g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 20mg