What’s sweet, pink and fruity; strawberry macarons of course. If you’re a fan of macaron recipes and love experimenting with new recipes, these little treasures are sure to delight.
Their delicate strawberry flavor comes from freeze-dried strawberries, adding a sweetness to both the shells and the creamy filling. Paired with a fresh, smooth strawberry buttercream filling adding a tangy sweetness.
What is a Macaron?
A macaron is a delicate, French meringue-based cookie made from egg whites, powdered sugar, granulated sugar, and almond flour. It is typically filled with a sweet filling, such as buttercream, ganache, or jam, and has a smooth, crisp shell with a soft, chewy interior.
Macarons come in a variety of colors and flavors, such as chocolate, vanilla, raspberry, pistachio, and more. They are known for their distinctive appearance, with smooth tops, ruffled edges (called “feet”), and a slightly dome-shaped top.
Macarons should not be confused with macaroons, which are coconut-based cookies. The process of making macarons requires precise techniques, such as whipping egg whites to stiff peaks, sifting dry ingredients, and piping the batter into uniform shapes before baking.
Table of contents
Pink Strawberry Macarons
These macarons are perfect for a baby shower, a special occasion, or just an indulgent treat for any day.
These are a scrumptious treat any time of the year. However, if you are hosting a baby shower for a baby girl, the pink macaron is such a pretty sweet dessert for your guests.
Valentine’s Day is full of hues or red and pink. If you are looking for a fancy food gift for someone special, this is a deliciously welcomed treat.
Strawberry Macarons Recipe: Sweet, Pink Fruity Delights
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Kitchen Essentials
Ingredients
For the Strawberry Macaron Shells:
- 1 Cup Almond Flour (96g) Bob’s Red Mill works great
- 1 1/2 Cups Powdered Sugar 180g
- 1/4 Cup Freeze-Dried Strawberries (24g) powdered in a bowl of a food processor
- 3 Large Egg Whites (100g) at room temperature
- 1/2 Cup Granulated Sugar 100g
- 1/4 Teaspoon Cream of Tartar
- A pinch Salt
- 1-2 Drops Gel Food Coloring optional for a pretty pink hue
For the Strawberry Buttercream Filling
- 1 Cup Unsalted Butter at room temperature (225g)
- 2 Cups Powdered Sugar (240g)
- 1/4 Cup Strawberry Preserves or homemade strawberry jam
- 2 Tablespoons Cream Cheese for added tang
- 1-2 Tablespoons Freeze-Dried Strawberry Powder
- 1 Teaspoon Vanilla Extract
Instructions
Prepare the Macaron Batter
- Start by sifting your dry ingredients: almond flour, powdered sugar, and the freeze-dried strawberries using a fine mesh sieve. I found it is best to grind them in a food processor to combine the powdered sugar and the almond flour. This ensures the almond flour mixture is free of clumps, which will help achieve smooth, perfect macarons.1 Cup Almond Flour, 1 1/2 Cups Powdered Sugar, 1/4 Cup Freeze-Dried Strawberries
- In a separate large bowl, whisk your egg whites with a hand mixer or in the bowl of a stand mixer using the whisk attachment. Begin on medium-low speed to gently start whipping the egg whites, and gradually increase the speed to medium-high as they begin to form soft peaks. Add the granulated sugar and cream of tartar once the egg whites have reached this stage, and continue whipping until stiff peaks form and the meringue holds its shape.3 Large Egg Whites, 1/2 Cup Granulated Sugar, 1/4 Teaspoon Cream of Tartar, A pinch Salt
- Add the gel food coloring if you’d like a subtle pink color and whisk gently. Stiff peaks are key here—they should stand straight up when the whisk is lifted.1-2 Drops Gel Food Coloring
- Incorporate your dry ingredients into the egg whites using a silicone spatula. This process, known as macaronage, requires folding the mixture gently. Scoop the almond flour mixture and fold it in with a circular motion, scraping the sides of the bowl and bottom of the bowl as you go. The goal is to achieve a smooth batter with a lava-like consistency. Not too thick or too runny, but just right. When lifted, the batter should fall in a thick ribbon, breaking only slightly. Do something called a J Fold to start folding our meringue into our dry ingredients. Go down the center and then fold up to the left and over. Turn the bowl 90 degrees and repeat the J fold. Keep doing this until your batter oozes off the spatula like a ribbon and makes a v shape.
- Fit a piping bag with a small round tip and fill it with the macaron batter. On a prepared baking sheet lined with parchment paper or silicone mats, pipe uniform circles of batter, about 1.5 inches in diameter. Be sure to pipe with a steady, circular motion to form smooth tops.
- For achieving the same size macaron, print a template with circles on it and line a baking sheet. Then place parchment paper on top of that. You can also use a silicone baking mat with the circle outlines already printed to use as a template.
- Using a piping bag align in the center of the small circle and push the batter out without moving your piping bag until it reaches the dotted line. Stop pushing and make a quick little C shape to detach the batter.
- Tap the baking sheet firmly on the counter a couple of times to release any remaining air bubbles. Allow the piped shells to rest at room temperature for about 30-60 minutes, until skin forms on the surface of the batter. You should be able to gently touch the tops without the batter sticking to your fingers.
- Preheat your oven to 300°F (150°C) and check your oven temperature with an oven thermometer for accuracy. Bake the strawberry macaron shells for about 15-18 minutes. Keep the oven door closed and avoid opening it during baking, as the sudden temperature change can cause the macarons to crack. The shells are ready when they have formed a nice foot at the bottom and easily lift off the baking sheet. The bottoms are set and they’re not quite browning.
- Let the shells cool completely on the baking sheet before removing them.
Prepare the Strawberry Buttercream Filling
- In the bowl of a stand mixer, beat the room temperature butter until light and fluffy. Gradually add the powdered sugar and cream cheese, beating on medium speed. Once incorporated, add the strawberry preserves, freeze-dried strawberry powder, and vanilla extract. Continue mixing until smooth and creamy.1 Cup Unsalted Butter, 2 Cups Powdered Sugar, 1/4 Cup Strawberry Preserves, 2 Tablespoons Cream Cheese, 1-2 Tablespoons Freeze-Dried Strawberry Powder, 1 Teaspoon Vanilla Extract
Assemble the Macarons
- Once the macaron shells are completely cool, flip half of the shells over and pipe a generous dollop of strawberry buttercream on top. Gently press the remaining shells on top to form sandwiches.
- Store the strawberry macarons in an airtight container in the refrigerator for at least 24 hours before eating to let the flavors meld. Bring to room temperature before serving for the best flavor and texture.
Your Own Private Notes
Nutrition
Tips for Perfect Strawberry Macarons
Clean the bowl and the whisk attachment with a little white vinegar or lemon juice to make sure that there is no fat residue on anything. Any trace of dish soap, fat (such as egg yolk or butter), or residue can prevent the egg whites from whipping up properly.
Use a kitchen scale to measure ingredients accurately, especially for almond flour and powdered sugar.
If you’re making macarons for the first time, try practicing with a few batches of piping on parchment paper before using your actual batter.
Add a little extra batter on each corner under the parchment paper so that the paper doesn’t lift during the baking process and distort the macaroons while baking.
Let the macaron shells cool completely before assembling them to avoid a sticky, gooey mess. Let the macaroon shells dry until they get a nice dry skin on top, about 45 minutes.
Tips for the Perfect Whipped Egg Whites
Room temperature egg whites are crucial for achieving a stable meringue. Let your eggs sit out for at least 30 minutes before whipping.
Separate egg whites in advance, at least a couple of days. So that it gives time for the extra liquid in the egg whites to evaporate and for the proteins to relax.
Mix egg whites on Speed 6 if using a Kitchenaid Mixer or medium-high for other mixers. This makes for a smaller bubble structure and a stronger meringue.
If your meringue is still soft after a few minutes, you need to keep whipping. When your meringue clumps in the center of the whisk and stands up straight, it’s ready to go.
How to Add Strawberry Flavor to Macarons
Adding liquid flavorings to macaron shells can disrupt the delicate chemistry, leading to gummy shells that lack feet or fail to puff up properly.
For these strawberry macarons, I wanted to infuse the shell with strawberry flavor, as well as the filling. I found that strawberry powder was the best way to achieve that perfect flavor without compromising the texture of the shells.
Freeze-dried strawberries give the best flavor without adding excess moisture, ensuring a crisp, perfect macaron shell.
Then fill them with ganache, buttercream, or even jam.
With this strawberry macaron recipe, you’re sure to impress with both the flavor and the beautiful presentation.
The vibrant pink strawberry macaron shells, paired with the smooth and tangy strawberry buttercream filling, make for the best macarons you’ll ever taste.
References
I learned a few tips and tricks from Sugar Geek Show. Making Macarons.
My family loved this!