Strawberry Macarons with Strawberry Buttercream Recipe

Introduction

Delight in the delicate charm of homemade strawberry macarons. These light, crisp shells filled with a creamy strawberry buttercream offer a perfect balance of sweetness and fruity flavor—ideal for special occasions or a sweet treat anytime.

Ingredients

• 1⅔ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites
• ¼ cup granulated sugar
• 1-2 drops red or pink food coloring
• 1 stick (8 tablespoons) unsalted butter, softened
• 2 cups powdered sugar (for filling)
• 1 pinch salt
• 1 tsp vanilla extract
• ⅓ cup freeze-dried strawberries, finely crushed
• 3 tablespoons milk (plus more as needed)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper.
2. Step 2: Combine the powdered sugar and almond flour in a food processor and pulse until well mixed and lump-free. Sift this mixture into a large bowl to ensure smoothness. If you don’t have a processor, sift the ingredients together manually.
3. Step 3: In a medium bowl, beat the egg whites on low speed until foamy. Gradually add the granulated sugar while increasing the speed, whipping until stiff peaks form.
4. Step 4: Gently fold the meringue into the almond flour mixture using a silicone spatula. Add the food coloring and mix until the batter is smooth and evenly colored. The batter should fall off the spatula in a thick ribbon that doesn’t run.
5. Step 5: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch diameter circles onto the prepared baking sheet, spacing them apart.
6. Step 6: Tap the baking sheet firmly 5 or 6 times on the counter to release air bubbles. Use a toothpick to gently pop any remaining bubbles on the surface.
7. Step 7: Let the piped shells rest at room temperature for at least 1 hour until they form a thin, dry skin that doesn’t stick when lightly touched.
8. Step 8: Bake the macarons on the center rack for 15 minutes, rotating the pan every 5 minutes to ensure even baking and color.
9. Step 9: Allow the macarons to cool completely on the baking sheet before carefully peeling them off.
10. Step 10: Pair the cooled shells by size to prepare for filling.
11. Step 11: For the buttercream, beat the softened butter in a medium bowl until creamy. Add half of the powdered sugar and mix until combined.
12. Step 12: Add the remaining powdered sugar, salt, vanilla extract, and crushed freeze-dried strawberries. Mix thoroughly.
13. Step 13: Pour in 3 tablespoons of milk and beat for 5 minutes until the buttercream is smooth and fluffy. Add more milk gradually if needed for spreading consistency.
14. Step 14: Transfer the buttercream to a piping bag. Pipe a desired amount onto one shell, then sandwich it with its matching shell. Repeat until all macarons are assembled.

Tips & Variations

• Use a fine sieve to sift the dry ingredients to avoid lumps and achieve a smooth macaron surface.
• If you don’t have freeze-dried strawberries, you can substitute with natural strawberry extract and reduce the milk slightly for balance.
• Allow assembled macarons to rest overnight in the fridge for the flavors to meld and texture to improve before serving.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. For best texture, bring them to room temperature before serving. Unfilled shells can be kept in an airtight container at room temperature for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macarons without a food processor?

Yes, you can carefully sift the powdered sugar and almond flour together multiple times to combine and remove lumps if you don’t have a food processor.

How do I know when the meringue is ready?

When whipped, the meringue should hold stiff peaks—meaning it stands up firmly when you lift the whisk without drooping or collapsing.

Strawberry Macarons with Strawberry Buttercream Recipe

Print Recipe

★★★★★

4.5 from 87 reviews

This Strawberry Macarons recipe combines delicate almond meringue shells with a luscious strawberry buttercream filling. The process includes carefully whipping egg whites, folding in dry ingredients, piping and resting the shells before baking, and finally sandwiching them with a creamy freeze-dried strawberry buttercream. Perfect for special occasions or a sweet indulgence, these colorful macarons deliver a delightful balance of crisp exterior and chewy interior with a fresh strawberry twist.

• Author: Mick
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: Approximately 24 macarons (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells Ingredients

• 1⅔ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites
• ¼ cup granulated sugar
• 1–2 drops red or pink food coloring

Strawberry Buttercream Filling Ingredients

• 1 stick (8 tablespoons) unsalted butter, softened
• 2 cups powdered sugar
• 1 pinch salt
• 1 tsp vanilla extract
• ⅓ cup freeze-dried strawberries, finely crushed
• 3 tablespoons milk (plus more as needed)

Instructions

1. Preheat Oven: Set your oven to 325°F (163°C) and prepare a baking sheet lined with a silicone baking mat or parchment paper to prevent sticking.
2. Combine Dry Ingredients: Using a food processor, pulse the powdered sugar and almond flour together until well combined and free of lumps. Sift the mixture into a large bowl to ensure smoothness. If you don’t have a food processor, simply sift the powdered sugar and almond flour together thoroughly. Set aside.
3. Whip Egg Whites: In a medium bowl, beat the egg whites on low speed until foamy. Gradually add the granulated sugar while increasing the speed. Continue whipping until stiff peaks form—this means the mixture should hold its shape firmly without collapsing.
4. Fold Ingredients: Gently fold the meringue into the dry ingredient mixture using a silicone spatula. Incorporate the 1-2 drops of red or pink food coloring and mix until the batter is smooth and has an even color. The batter should fall off the spatula in a thick ribbon that slowly settles back into the bowl.
5. Pipe Macaron Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch diameter disks of batter onto the prepared baking sheet, spacing them evenly to allow for spreading during baking.
6. Remove Air Bubbles: Firmly tap the baking sheet 5 or 6 times on the countertop to bring any trapped air bubbles to the surface. Use a toothpick to gently pop any remaining bubbles to ensure smooth shells.
7. Rest the Shells: Let the piped macarons rest at room temperature for at least 1 hour. This step allows the shells to form a thin, dry skin that prevents cracking during baking. You can test the skin by lightly touching the surface—it should not stick to your finger.
8. Bake the Macarons: Place the baking sheet in the center rack of the oven and bake for 15 minutes, rotating the pan every 5 minutes for even cooking and color development.
9. Cool Macarons: Remove the baking sheet from the oven and allow the macarons to cool completely on the sheet before carefully peeling them off.
10. Pair Shells: Match the cooled shells in pairs according to similar size to prepare for filling.
11. Prepare Buttercream: In a medium bowl, beat the softened butter using a hand mixer until creamy and smooth. Add half of the powdered sugar, mixing until well combined.
12. Add Remaining Ingredients: Incorporate the remaining powdered sugar, a pinch of salt, vanilla extract, and crushed freeze-dried strawberries. Mix thoroughly to combine all flavors uniformly.
13. Adjust Consistency: Pour in 3 tablespoons of milk and beat for 5 minutes until the buttercream is fluffy and smooth. Add more milk gradually if needed to reach a spreading consistency that is easy to pipe.
14. Assemble Macarons: Transfer the strawberry buttercream to a piping bag and pipe an adequate amount onto one macaron shell. Sandwich with the matching shell to complete each macaron.

Notes

• Resting the macaron shells before baking is crucial to develop the characteristic smooth tops and avoid cracking.
• Freeze-dried strawberries provide a concentrated strawberry flavor without adding moisture, which is important to maintain the texture of the buttercream.
• You can substitute almond flour with superfine almond meal but be sure to sift well to ensure smooth shells.
• Macarons are sensitive to humidity; avoid making them on a very humid day if possible.
• Store assembled macarons in an airtight container in the refrigerator for up to 3 days, and bring to room temperature before serving for best texture.

Keywords: Strawberry macarons, French macarons, almond meringue cookies, strawberry buttercream, delicate desserts, baking recipe