Go Back Email Link

Delicate Strawberry Macarons

Strawberry Macarons are light almond meringue cookies with crisp shells, soft centers, and a fresh strawberry buttercream filling that balances sweetness with real fruit flavor.
Print Recipe Pin Recipe

Ingredients
  

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites at room temperature
  • Pinch of cream of tartar
  • ¼ cup granulated sugar
  • A few drops of pink food coloring optional

For the Strawberry Buttercream Filling

  • 1 cup ripe strawberries hulled and pureed
  • 1 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a round tip about ½ inch wide and set it aside.
  • Pulse the almond flour and powdered sugar in a food processor until fine and evenly blended. The mixture should feel light and powdery, not grainy.
  • Beat the egg whites with a pinch of cream of tartar on medium speed until foamy. Add the granulated sugar gradually, then continue beating until stiff, glossy peaks form.
  • Gently fold the dry mixture into the egg whites using a spatula. Stop once the batter flows slowly and smoothly, similar to thick lava.
  • If using, fold in a few drops of pink food coloring just until evenly mixed.
  • Transfer the batter to the piping bag and pipe small circles onto the prepared baking sheets, leaving space between each. Tap the trays firmly on the counter to release air bubbles, popping any visible bubbles with a toothpick.
  • Let the piped shells rest at room temperature for about 30 minutes, until the tops feel dry to the touch.
  • Cook the strawberry puree in a saucepan over medium heat for 5 to 7 minutes, stirring often, until slightly thickened. Set aside and let cool completely.
  • Beat the softened butter until smooth and pale. Gradually mix in the powdered sugar, then add the cooled strawberry puree and vanilla extract. Beat until light and fluffy.
  • Preheat the oven to 300°F. Bake the macaron shells for 15 to 18 minutes, until set and easily lifted from the parchment. Let them cool completely on the baking sheets.
  • Pair similar-sized shells. Pipe strawberry buttercream onto the flat side of one shell, then gently sandwich with another. Refrigerate for at least 30 minutes before serving to allow the flavors to settle.