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Strawberry Macarons
4.1 from 84 votes

Strawberry Macarons

Strawberry Macarons combine a delicate almond meringue shell with a smooth strawberry buttercream filling. The texture is characterized by a crisp exterior and a chewy interior, complemented by the sweetness and subtle fruitiness of the strawberry puree in the buttercream. The method involves carefully folding sifted almond meal and confectioners sugar into whipped egg whites, resting the shells before baking, and assembling with a fresh strawberry-flavored buttercream.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 25 cookies
Calories: 87 kcal
Course: Dessert
Cuisine: French

Ingredients

For Macarons
  • 3 egg white, large, room temperature
  • 1/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 2 cups confectioners sugar
  • 1 cup almond meal
  • 2-3 red food coloring optional, gel drops
For Strawberry Buttercream
  • 1 cup butter softened, unsalted, 2 sticks
  • 3/4 cups confectioners sugar more if needed
  • 1/4 cup Strawberry Puree strained, fresh, 2 tablespoons

Instructions

    Cup of Yum
  1. Line 2 cookie sheet pans with parchment paper
  2. Sift almond meal and confectioners sugar together. Discard the bigger bits of almond leftover on the strainer
  3. On the bowl of a mixer, add the egg whites and cream of tartar. Mix using the whisk attachment on medium speed for 5 minutes or until soft peaks form
  4. Slowly add the granulated sugar and the food coloring. Mix on high speed until hard peaks form
  5. Gently fold in the dry ingredients into the egg whites with a spatula. Make sure batter is completely incorporated but do not OVERMIX
  6. Place batter into the piping bag and spoon equal mounds of batter that resemble a circular shape
  7. Let the macarons rest UNBAKED for 30-40 minutes
  8. Preheat oven to 300 degrees Farenheit
  9. Bang the cookie sheets 3-4 times against the counter. This will release the air bubbles inside the cookies
  10. After the macarons have rested, bake for 15-20 minutes or until tops are solid
  11. Remove from oven and let them cool
  12. For Strawberry Buttercream
  13. Mix the butter and confectioners sugar together until creamy
  14. Add the strawberry juice and mix until combined and creamy. Test for flavor, if sweetness is needed, add 1-2 tablespoons of confectioners sugar
  15. Assembly
  16. Place buttercream in a piping bag
  17. Spoon mounds of cream into the center of half of the cookies
  18. Sandwich the other cookie halves into the cookies with the cream
  19. Store in an airtight container in the refrigerator

Notes

  • Use room temperature egg whites to improve meringue stability.
  • Allow macarons to rest for 30-40 minutes before baking to develop a skin that helps prevent cracking.
  • Be careful not to overmix the batter to maintain the proper texture and rise.
  • Adding 1-2 additional drops of food coloring can help offset any discoloration during baking.

Nutrition Information

Calories 87kcal (4%) Carbohydrates 16g (5%) Protein 1g (2%) Fat 2g (3%) Sodium 6mg (0%) Potassium 14mg (0%) Sugar 15g (30%) Vitamin C 1.4mg (2%) Calcium 9mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 25 cookies

Amount Per Serving

Calories 87

% Daily Value*

Calories 87kcal 4%
Carbohydrates 16g 5%
Protein 1g 2%
Fat 2g 3%
Sodium 6mg 0%
Potassium 14mg 0%
Sugar 15g 30%
Vitamin C 1.4mg 2%
Calcium 9mg 1%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.