Strawberry macarons that have real strawberry flavor throughout. The inside is soft and chewy, while the exterior is crisp. This is how a good Macaron should be.
My strawberry macarons have a lot of strawberry flavor. The strawberry flavor is in both the shell and the filling, so each bite has a strong strawberry punch.
I used my macaron recipe to make the shells and added ground freeze-dried strawberry’s for the strawberry flavor. The ground strawberries were also added to the filling. This results in a strawberry taste that is sweet, tart and intense.
Flavoring the shells can be a challenge. The shells are very finicky, and any flavoring you add can make them bake incorrectly.
I have used freeze-dried ground fruit to make strawberry frosting, and a pineapple frosting. This method is great because it uses a small amount of fruit powder.
It’s perfect for flavoring macaron shells. It doesn’t take much to make a big difference.
The combination of the crisp, chewy cookie and the rich strawberry buttercream is simply amazing!
Try my Easter Macarons as a spring treat after you’ve made these.
Why this recipe works
- My tried and true macarons recipe is used to make the base of the shells. It’s a great recipe!
- I always get great results when I use Bob’s Red Mill Almond flour to make the shells.
- The flavor of freeze-dried strawberry powder is intense without the need to use much. When it comes to macrons, less is more.
- The filling, a Swiss Meringue Buttercream is so smooth and delicious that you will want to eat it straight from the spoon.
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How to flavor macarons
You can flavor French macarons in many different ways. Some recipes call for purees or essences. They are perfect for flavoring the filling, but not the shells.
It is impossible to add liquid flavors to macaron shells and not mess up the chemistry. The result is gummy shells without feet. They may not puff up at all.
I wanted the strawberry flavor to be in both the shell and the filling. Strawberry powder worked best for me.
Strawberry powder can be purchased or made. You can finely grind freeze-dried strawberry in a food processer by pulsing them. Both options work, but the homemade version is less expensive.
Few ingredients are needed to make homemade strawberry macarons. Some of the ingredients are used in both the shell and the filling.
- Use Bob’s Red Mill Almond flour . This almond flour is finely ground using the finest California grown almonds.
- Sugar: Add a little sugar to the filling and shells.
- Powdered Sugar: Check to see if the powdered is cornstarch. Macarons don’t react well to other anti-caking agents.
- Strawberry Powder: You may buy strawberry powder, but you can easily make it by grinding freeze-dried berries in a food processer.
- Egg Whites: The base of the shells and the filling is made from egg whites. When making the shells, make sure that they are at room temperatures.
- Cream tartar: Helps stabilize the egg whites when whipping meringue to make macron shells.
- Butter I use sweet cream butter unsalted in all my frostings. Butter that is unsalted will also work.
Optional-> To enhance the color, I like to add one drop of red food coloring gel. This is entirely optional. Remember that the color will fade during baking if you choose to use this. Go a shade darker than what you want the macarons.
Can I use regular flour for macarons?
The short answer to this question is no. The macaron recipe cannot be made with wheat flour.
You can also use other types of nut flour. Make sure that the nut flour you use is finely ground. Sift the nut flour with powdered white sugar to remove any larger pieces which can damage the surface of your cookie.
Can I use a different flavor than strawberry to make my ice cream?
Yes! Yes, you can absolutely choose a flavor other than vanilla for these macarons. You can make macarons with any flavor you like. Simply grind the freeze-dried fruits into powder and follow the recipe.
- Stand mixer For macarons, I use a stand-mixer with whisk attachment. The Swiss buttercream can be made with a handheld mixer, but I prefer the stand mixer.
- Baking sheet 2 large baking sheets are required.
- Silicone Mat: My favorite silicone mat is made for macarons. You will save time by not having to draw your template on parchment paper.
- Piping Bag: Use a large pastry bag to pipe the shells or filling.
- Piping tip Wilton 2A is the perfect tip for piping shell batter. This tip is also great for filling macarons.
How to make strawberry macarons
Step 1 Make sure that the egg whites have reached room temperature before you begin. Your pans should be lined with parchment paper or silicone mats.
Step 2 Combine the almond flour, powdered powder sugar and strawberry powder. The large pieces can be thrown away. Use a fine-mesh Sieve or a Flour Sifter.
Step 3 Use the stand mixer’s whisk attachment to whip up the cream of tartar and egg whites until they foam. Add the sugar gradually and continue whipping until soft peaks form. If using food coloring, add 1-2 drops and continue whipping until a glossy, thick meringue is formed.
Step 4 Using a silicone spatula, fold the half of the almond mixture in the meringue. Fold in the remaining almond mixture until it flows like lava. The batter will be thick enough to allow you to draw an 8 without it breaking.
Step 5 Transfer batter into a piping syringe fitted with Wilton 2A tip. Pipe 1-2 inch mounds onto the baking sheet.
Tap the baking tray on the counter several times to release air bubbles. Allow the macarons to sit until they are no longer sticky. This could take up to an hour.
Step 6 Bake 15-18 minutes at 300degF on the lower third of the rack. Double up the baking sheets to prevent the bottoms from browning too much. Allow the macarons to cool completely on the baking sheet before removing.
Step 7 Sandwich together two cookies with strawberry buttercream. Refrigerate macarons at least for 1-3 days, then bring to room temperature right before serving.
How to make strawberry filling for macarons
Step 1 In a large bowl, combine the egg whites, sugar, and salt.
Step 2 Place the bowl on top of a pot with barely simmering water. Continue to whisk until the mixture reaches a temperature of 150degF, and the sugar has been dissolved.
Step 3 Whip up the heated mixture to the consistency of shaving crème. The bottom of the bowl must feel cool.
Step 4 Add the butter slowly while mixing on medium speed. Add one tablespoon of butter at a time, and allow it to fully blend in before adding another. Beat the mixture on medium speed for a few minutes until it is light and fluffy.
Step 5 Add strawberry powder and mix well.
How to make macarons successfully?
Many people have difficulty making macarons. Most people don’t read the recipe and end up failing.
The recipe must be followed exactly. Before you start, take the time to read through the recipe. Take your time as you follow the recipe.
You can also watch a video which shows exactly how to do each step. You should definitely watch it.
You can also try my macaron basic recipe. You will become more familiar with the process, and you will learn what the batter should feel like.
Strawberry macarons can be made in advance.
Shells – Shells can be prepared up to three days in advance. Separate the shells using layers of parchment and store in an airtight box. Refrigerate until ready to serve.
Macarons filled: Store the macarons once they are filled in an airtight container for up to three days in the fridge.
Filling The filling can easily be prepared a day in advance. Refrigerate in an airtight container. Bring it to room temperature, and then re-whip the product before you use it.
You can freeze the filling for up to two months. It can be thawed in the fridge overnight. Allow it to come up to room temperature before using.
Have you tried this recipe? I would love to hear from you. Please leave a comment or rate it 5 stars. So I can better understand which recipes you enjoy and create more.
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Homemade Strawberry Frosting with Real Strawberries
yield: 40 MACARONS Preparation time 2 HOUR 30 MINUTES Cook time 30 MINUTES Total time: 3 HOUR
This recipe for Strawberry Macaron is delicious! The cookies have a soft, chewy middle and a crisp exterior. The strawberry flavor is derived from freeze-dried ground strawberries. It packs a powerful punch.
4.6 Stars (183 Reviews)
- 260 grams confectioners sugar is about 2 cups plus 2 tablespoons.
- About 1 cup of Bob’s Red Mill Almond flour is 150 grams.
- 10 g Strawberry Powder, approximately 2 tablespoons (Note 2)
- About 4 large eggs whites can be obtained from 150 grams of egg whites at room temperature
- 1/4 teaspoon cream tartar – Note 3
- 52 grams of granulated Sugar is about 1/4 cup
- 1-2 drops red gel food coloring, optional
- 100 g of granulated Sugar
- About 2 large eggs whites or 70 g of egg whites
- 1/8 teaspoon of salt
- Unsalted Butter 169g, or 3/4 cup (cut at room temperature).
- 20 g strawberry powder, about 1/4 cup – Note 2
Make the shells
- The oven rack should be set to the third lowest position. The oven rack should be set to the lower third position. Line 4 baking sheets with silicone mats and place an empty baking tray on the rack. Pre-heat the oven to 30degF.
- Sift almond flour, confectioners’ sugar and strawberry powder using a fine mesh sieve into a large mixing bowl. Repeat this process 2-4 times, and throw away any clumps. Do not force the clumps into the sieve.
- Whip the egg whites with cream of tartar in the bowl of an electric stand mixer equipped with a whisk attachment on medium speed, until foamy. Add the sugar granules gradually. Whip until soft peaks are formed. If using food coloring, add 1-2 drops.
- Continue whipping at high speed until you get a glossy, thick meringue. Be careful not to over-whip.
- Fold half of the almond mixture in the meringue using a silicone spatula until it is fully combined. You can be rough with the point. You’ll want to remove some air from the batter.
- Fold everything gently together. Here is where the batter could go wrong. The macarons will not bake properly if you overmix or undermix. You’ll want to check the consistency after a few stirs. Keep doing this until you get the right consistency. The batter should look shiny and be able to flow like lava. The batter will not break if you let it slide off the spatula while drawing a figure 8. You should be able to let the batter slide off the spatula as you draw a figure 8, and the batter will not break.
- Transfer the batter into a large pastry tip fitted with a round medium tip. Use as much gentleness as possible. Do not overwork the batter.
- The baking sheets are ready. Tap the baking sheet gently on the counter to release any air bubbles. Allow the macarons to sit between 30 and 60 minutes until a skin has formed on top. When they are placed in the oven, the macarons should not be sticky.
- Bake each sheet for 15 to 18 min. When you can lightly press the shell with your finger and gently rock it back and forth, they are ready. The macarons need to be baked for a few more minutes if the top is wiggled.
- The shells should be cooled completely on the wire rack set up on a baking sheet. You should not remove the shells until they have completely cooled, or else they could stick to the silicone mat and break.
- Sandwich two cookies with strawberry buttercream. The macarons can be stored in the fridge for 1-3 days. Bring them to room temp just before serving. This is the best way to eat them.
- In the bowl of an electric stand mixer, combine the egg whites and sugar. Set the bowl on top of a saucepan with just enough water to barely simmer. While heating, whisk the mixture gently and continuously. Instant-read thermometers should read 150degF. The sugar must be completely dissolved.
- Attach the whisk attachment to the stand mixer. Beat the mixture on medium speed for 1-2 minutes until it is the consistency and temperature of shaving cream. If the meringue warm, it will melt butter.
- Add the butter gradually, 1 tablespoon at time, until it is smooth and creamy. Add the next tablespoon only after the previous one is completely mixed.
- After all butter has been added, scrape the sides of bowl, mix on medium high and beat for 30 seconds until fluffy.
- Continue to mix the mixture on medium high until it is incorporated.
- Be sure to use confectioners’ sugar that contains cornstarch. This ingredient is crucial to the success of the macarons.
- You can buy strawberry powder from Amazon or freeze-dried frozen strawberries can be ground in a food grinder.
- It helps stabilize egg whites, so that they can whip up to their maximum potential. If you don’t want to use it, it is fine.
- You can trace 20 circles on parchment paper sheets cut to the size of your baking pans if you do not have a silicone mat. Place another parchment sheet over each template.
- Double up the baking sheet to prevent the macarons from getting too brown on the bottom!
- For more tips and tricks, read my posts on how to make macarons or Swiss buttercream!
Make a head tip
- Make macaron shells up to three days in advance. Separate the shells using layers of parchment and store in an airtight container. Refrigerate until ready to serve. Shells can be frozen up to three months. The shells can be thawed in the fridge overnight.
- Store the macarons once filled in an airtight container for up to three days in the fridge. You can also freeze them for up to three months. Thaw overnight in the fridge.
- Fillings can be prepared up to a day in advance. Refrigerate in an airtight container. Bring it to room temperature, and then re-whip the product before you use it.
- Fillings can be frozen up to two months. It can be thawed in the fridge overnight, then brought to room temperature before rewhipping.