These strawberry macarons are a quintessential treat for teatime. I love enjoying a few with a hot cuppa or as dessert after an indulgent meal. Made with real strawberry jam in the filling, they’re perfect for Valentine’s Day, too! I love their pretty pale pink color, and the flavor is utterly amazing.
Strawberry Macaron Recipe
If you’ve ever tried and failed at making macarons, don’t worry – you’re not alone! These little treats can be very daunting to make, and that’s why I created this recipe. If you follow these carefully numbered steps with precision, you’re guaranteed to have the most brag-worthy homemade macarons ever!
I love all kinds of macarons, but these strawberry ones have a special place in my heart. The strawberry filling is perfectly sweet and creamy, and I think it goes so well with the almondy macaron shells.
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How to Store
Store leftover strawberry macarons in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Allow the macarons to come to room temperature before enjoying them. Macarons can be left at room temperature for up to 24 hours.
Tips for Success
- Since macarons are quite delicate, I recommend using a kitchen scale to measure ingredients for best results.
- Your oven must be at 325°F. I recommend using an oven thermometer!
- I recommend making these macarons at least 12 hours before you plan to enjoy them so that they have time to age. Place them in the refrigerator.
- The process of folding the dry ingredients into the meringue is one of the most important steps when making macarons. You should be able to draw a figure 8 with the meringue without the stream breaking. There are lots of great videos online if you aren’t 100% sure what the meringue should look like.
- To get evenly round macarons, hold the piping bag perpendicular to the tray while you pipe the shells. Don’t try to draw a circle!
- When they’re resting, the meringue shells are hardening up just a bit. That way, when they bake, the shells will have the perfect consistency and not spread out.
- To avoid hollow shells, don’t over-mix the meringue, and always bake for the right amount of time!
- Unfilled macaron shells can be frozen in an airtight container with layers of parchment paper between them for up to 4 months. Allow the shells to defrost fully at room temperature for 30 minutes before filling and decorating.
Strawberry Macarons Recipe
These strawberry macarons are equal parts pretty and delicious. Filled with strawberry buttercream, they're perfect for Valentine's Day!
Prep: 15 minutes
Cook: 30 minutes
Total Time
: 1 hour 15 minutes
Rest: 30 minutes
Servings: 24 macarons
Ingredients
For the Shells
- 3 large egg whites
- ½ cup granulated sugar
- ⅘ cup powdered sugar
- 1 cup almond flour
For the Filling
- ½ cup unsalted butter room temperature (1 stick)
- 2¼ cups powdered sugar
- ½ cup strawberry jam or preserves
Equipment
- Baking Sheet
- Silpat Mat (optional)
- Kitchen Scale (optional, but recommended!)
- Stand Mixer
- Piping Tip Set
- Oven Thermometer (optional, but recommended!)
Instructions
For the Shells
- Line two large baking sheets with parchment paper or Silpat mats.
- Heat a small pot of simmering water over medium-low heat. Add the egg whites and granulated sugar to a heatproof bowl and set it over the simmering water.3 large egg whites, ½ cup granulated sugar
- Whisk constantly until the sugar has fully dissolved, about 2 minutes.
- Transfer the egg mixture to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form.
- Using a fine-mesh sieve, sift the powdered sugar and almond flour into the egg white mixture. Discard any large lumps; don’t force them through the sieve.⅘ cup powdered sugar, 1 cup almond flour
- Gently fold the dry ingredients into the egg whites, making sure not to deflate them too much.
- Once all of the dry ingredients have been incorporated, continue to fold the meringue but this time gently smush the batter against the sides of the bowl before folding it back together.
- Continue to smush and fold the meringue a few times before testing to see if it has reached the Figure 8 stage. If you can draw a figure 8 with the meringue without the stream breaking, it’s ready to pipe.
- Transfer the meringue to a piping bag fitted with a small round tip (I like a Wilton #10). Pipe 1-inch macaron shells onto the tray, making sure to pipe them at least 2 inches apart. Once you’ve finished piping the first tray, hold it a few inches off the counter and drop it straight down. Drop the tray another 5-6 times, or until it looks like any large air bubbles have popped. Repeat with the second tray.
- Set the trays aside to rest for 25 minutes. They’re ready to bake when you can touch them gently without the meringue sticking to your finger.
- While the macarons rest, preheat your oven to 325°F.
- Bake the macarons, one tray at a time, for 13 minutes. Make sure to turn the tray halfway through baking so the feet rise evenly.
- Allow the macarons to cool to room temperature before trying to remove them from the pan.
For the Filling
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until it has become airy. Turn the mixer to low speed and add the powdered sugar slowly followed by the strawberry jam. If the filling is too dry, add a tablespoon of milk or cream.½ cup unsalted butter, 2¼ cups powdered sugar, ½ cup strawberry jam or preserves
- Turn the mixer to high speed and beat until the buttercream becomes light and fluffy, about 2 minutes.
- Transfer the mixture to a piping bag and set aside until ready to use.
Assemble and Age
- Place the macarons in similar-sized pairs. Pipe a small dollop of filling onto one of the macaron shells and place another shell on top. Press down gently, just until the filling reaches the edges.
- (Optional) Decorate with a drizzle of white chocolate and sprinkles, if desired.
- Transfer the macarons to an airtight container and place them in the fridge to age overnight. Bring to room temperature before enjoying.
Notes
- I recommend using a kitchen scale and gram measurements for this recipe since macarons are a pretty specific recipe. Click on the “metric” button above (below the ingredients) to change to gram measurements.
Nutrition Facts
Strawberry Macarons Recipe
Amount Per Serving (1 macaron)
Calories 157
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 9mg0%
Potassium 13mg0%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 23g26%
Protein 1g2%
Vitamin A 118IU2%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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