If you have a sweet spot for delicate, melt-in-your-mouth treats, this Strawberry Macarons Recipe is an absolute game-changer. These airy yet crisp little cookies sandwich a luscious strawberry buttercream that bursts with vibrant flavor and just a hint of tang. Whether it’s your first time making macarons or you’re looking to add a new favorite to your repertoire, this recipe offers that perfect balance of elegance and approachability. Get ready to impress your friends and family with these gorgeous, pink-hued delights that taste as dreamy as they look!
Ingredients You’ll Need
Ingredients You’ll Need
Creating perfect strawberry macarons might seem fancy, but the ingredients are refreshingly simple. Each item plays a vital role in building the texture, flavor, and that signature macaron sheen that makes these pastries so irresistible.
- Powdered sugar (1 3/4 cups): Adds sweetness while keeping the shells smooth and crack-free.
- Almond flour, finely ground (1 cup): Gives macarons their delicate, nutty foundation and tender crumb.
- Egg whites, room temperature (3 large): Key to creating the magnificent meringue that lifts these cookies to perfection.
- Cream of tartar (1/4 teaspoon): Stabilizes the egg whites to achieve those stiff, glossy peaks.
- Granulated sugar (1/4 cup): Sweetens and strengthens the meringue structure.
- Vanilla extract (1/2 teaspoon): Adds a subtle warmth to the shells’ flavor.
- Gel food coloring (pink or red, optional): For that classic strawberry blush that’s as pretty as the taste.
- Unsalted butter, softened (1/2 cup): The base of the luscious strawberry buttercream filling.
- Powdered sugar (1 1/2 cups): Sweetens the buttercream to a silky smooth finish.
- Strawberry jam or puree (2 tablespoons): Brings authentic strawberry flavor and fruity brightness to the filling.
- Freeze-dried strawberries, powdered (1-2 tablespoons, optional): Boosts the strawberry aroma and adds a natural, vibrant intensity.
- Vanilla extract (1 teaspoon): Deepens the filling’s flavor complexity.
How to Make Strawberry Macarons Recipe
Step 1: Prepare the Dry Ingredients
Start by sifting together the powdered sugar and finely ground almond flour into a large bowl. This step is crucial to remove lumps and ensure the batter remains smooth and light, contributing to the shells’ delicate texture.
Step 2: Whip the Egg Whites
In a clean, dry mixing bowl, whisk your room-temperature egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until you reach firm, glossy peaks. This meringue is what makes your macarons rise and develop their iconic texture.
Step 3: Combine and Color
Fold the dry ingredients gently into the meringue in stages using a spatula, mixing carefully to preserve the airiness but ensuring a consistent batter flow. If you want that classic pink tint, add your gel food coloring now and fold until evenly incorporated.
Step 4: Pipe the Macarons
Transfer the batter to a piping bag fitted with a round tip. On baking sheets lined with parchment paper, pipe small, uniform circles about an inch and a half in diameter. Tap the trays lightly on the counter to release any air bubbles that could create imperfections.
Step 5: Rest Before Baking
Let your piped shells rest at room temperature for 30-40 minutes until they form a firm skin that no longer sticks to your finger when lightly touched. This resting phase is essential for developing those signature “feet” during baking.
Step 6: Bake the Shells
Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheets halfway through to ensure even cooking. The shells should be firm and easily peel away from the parchment.
Step 7: Prepare the Strawberry Buttercream Filling
Using an electric mixer, beat the softened butter until creamy. Gradually add powdered sugar, then mix in the strawberry jam or puree and vanilla extract. For a more intense strawberry kick, gently fold in the powdered freeze-dried strawberries. This luscious filling will elevate your macarons to a whole new level of flavor.
Step 8: Assemble the Macarons
Match shells of similar size and pipe or spread the buttercream onto the flat side of one shell before sandwiching it with its partner. Give the macarons a gentle press to spread the filling evenly.
How to Serve Strawberry Macarons Recipe
Garnishes
Delight your guests by sprinkling a touch of powdered freeze-dried strawberry over the top or delicately dusting each macaron with a fine layer of powdered sugar for a refined look. You can also add a tiny fresh strawberry slice on the side for that extra pop of freshness.
Side Dishes
Strawberry macarons pair beautifully with a cup of light, floral tea or a delicate sparkling rosé to complement their subtle sweetness. For an indulgent afternoon treat, serve alongside fresh berries or a scoop of vanilla bean ice cream.
Creative Ways to Present
Stack these pretty treats on a tiered dessert stand for an elegant party display or arrange them in colorful gift boxes for charming homemade gifts. You could even sandwich a mini chocolate disk inside for a surprise layer of richness.
Make Ahead and Storage
Storing Leftovers
If you have any macarons left over, store them in an airtight container in the refrigerator for up to 3 days. They actually taste better after resting a day in the fridge because the flavors meld beautifully.
Freezing
Macarons freeze wonderfully. Simply place them in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. They’ll keep for up to one month. Thaw overnight in the refrigerator before serving.
Reheating
Let refrigerated or thawed macarons come to room temperature before enjoying to revive their tender shells and creamy filling. Avoid microwaving, which can make them rubbery or cause the filling to melt.
FAQs
What makes macarons so delicate?
Their unique texture comes from a combination of finely ground almond flour, a precise meringue, and patient resting time before baking. This balance creates a crisp exterior with a soft, chewy interior that can be sensitive to humidity and handling.
Can I use fresh strawberries instead of jam or puree?
Fresh strawberries have high water content, which can make the buttercream runny. It’s best to use strawberry jam, puree cooked down to reduce moisture, or freeze-dried strawberry powder for the ideal consistency and flavor.
Why did my macarons crack or not develop feet?
Common causes include not letting the shells rest long enough before baking, oven temperature too high or uneven, or batter over- or undermixed. Resting creates a dry surface for feet to form, while proper mixing ensures the right batter flow.
Is it necessary to use almond flour? Can I substitute it?
Almond flour provides the signature nutty flavor and texture essential for classic macarons. Other nuts might alter the taste and texture, and wheat flour is not recommended as it won’t give the delicate crumb or smooth shells macarons are known for.
How long can I keep assembled strawberry macarons?
Once assembled, macarons can be refrigerated for up to 3 days. They’re best served within this timeframe for optimal freshness and texture, as their delicate shells can soften over time.
Final Thoughts
I can’t encourage you enough to dive into this Strawberry Macarons Recipe and give your baking skills a sweet boost. The process is rewarding, and the end result is nothing short of stunning — light, flavorful, and perfect for sharing. Trust me, once you make these, they’ll become your go-to showstopper dessert for every special occasion.
Print
Strawberry Macarons Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes plus 24 hours chilling
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Delight in these delicate and beautifully pink Strawberry Macarons, featuring crisp shells and a sweet, creamy strawberry buttercream filling. Perfect for an elegant treat or special occasion, this recipe offers a detailed step-by-step process for creating the classic French almond meringue cookies filled with luscious strawberry-flavored buttercream.
Ingredients
Macaron Shells
- 1 3/4 cups powdered sugar
- 1 cup almond flour (finely ground)
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Gel food coloring (pink or red, optional)
Strawberry Buttercream Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons strawberry jam or puree
- 1–2 tablespoons freeze-dried strawberries, powdered (optional, for enhanced flavor)
- 1 teaspoon vanilla extract
Instructions
- Prepare the dry ingredients: Sift together the powdered sugar and almond flour into a large bowl to ensure there are no lumps, combining the two dry ingredients uniformly for a smooth macaron shell texture.
- Beat the egg whites: In a clean, grease-free mixing bowl, whisk the egg whites with cream of tartar until they become foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy.
- Add color and vanilla: Gently fold in the vanilla extract and gel food coloring to the meringue, being careful not to deflate the whites. Mix until the color is even.
- Combine dry and wet ingredients: Fold the sifted dry ingredients into the meringue in batches using a spatula. Use a gentle folding motion until the batter flows smoothly but is not too runny, aiming for a consistency that can form ribbons.
- Pipe the macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe uniform small rounds about 1.5 inches in diameter on parchment-lined baking sheets, spacing them evenly to prevent sticking.
- Rest the shells: Let the piped shells sit at room temperature for 30-60 minutes, or until they develop a skin and are no longer sticky to the touch. This helps create the characteristic feet during baking.
- Bake the shells: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through for even baking. The shells should rise and form “feet” with a crisp exterior.
- Cool the shells: Remove from oven and allow macarons to cool completely on the baking sheet before attempting to remove them to avoid cracks or breakage.
- Prepare the buttercream filling: In a bowl, beat softened butter until creamy. Gradually add powdered sugar and mix until smooth. Stir in strawberry jam or puree, powdered freeze-dried strawberries (if using), and vanilla extract for enhanced flavor and color. Beat until light and fluffy.
- Assemble the macarons: Pair shells of similar size. Pipe or spread a dollop of strawberry buttercream onto the flat side of one shell, then sandwich with its matching shell. Gently press together to spread the filling evenly.
- Chill and serve: Refrigerate assembled macarons for at least 24 hours to allow the flavors to meld and the texture to soften slightly. Bring to room temperature before serving for the best taste and texture.
Notes
- Ensure egg whites are at room temperature to achieve better meringue stability.
- Be patient during the resting period as this step prevents cracked shells and develops feet.
- The macaron batter’s consistency is key: too thick and the shells will be dense, too thin and they will spread too much.
- Freeze-dried strawberry powder is optional but significantly enhances the strawberry flavor in the filling.
- Store macarons in an airtight container in the refrigerator for up to 5 days.
- Bring macarons to room temperature before eating for perfect texture.
