Strawberry Macarons are like little French cookies sent straight from heaven! This recipe only calls for seven simple ingredients and produces the most perfect macarons every time.
Best Strawberry Macaron Cookies
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. To me, strawberry always tastes like summertime, and these macarons are no exception. They taste like sunshine and happy days!
The macaron shells are crunchy and glossy on the outside, while being oh-so soft and chewy on the inside. The strawberry filling is what brings it all together, as it’s equal parts fruity and creamy.
If you love a good macaron that you’re used to paying way too much for, this recipe has come to save the day… and your wallet!
Why You’ll Love this Strawberry Macaron Recipe:
- Simplified: I only believe in doing the essential steps when making macarons, and this tried and true recipe has never failed me.
- Summer-y: Surprise and impress everyone at your next summer bash or sunny picnic in the park when you show up with a batch of homemade strawberry macarons!
- Perfect gifts: Giving someone a homemade macaron is the easiest way to say “I love you!” Valentine’s Day, birthdays, or any other occasion is the perfect excuse to make and gift these macarons.
How to Make Strawberry Macarons from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
Start by making the shell.
- Heat a pot of water. Add egg whites and sugar to a bowl, then set the bowl above the water. Whisk.
- Transfer the mixture to a stand mixer. Beat until stiff peaks form.
- Sift the almond flour and powdered sugar into the mixture.
- Fold the dry ingredients into the egg whites.
- Smush the batter against the sides of the bowl before folding it back together.
- Use the figure 8 test to see if the meringue is ready to pipe.
- Pipe the shells onto prepared trays, then drop the trays onto the countertop until all the bubbles are gone.
- Let the shells rest.
- Bake the trays, making sure to turn them halfway.
Time to make the strawberry filling!
- Beat the butter in a stand mixer. Add the powdered sugar and strawberry filling slowly.
- Beat until fluffy. Transfer the buttercream to a piping bag.
- Assemble and age the macarons.
- Decorate with white chocolate and sprinkles.
Do NOT skip this step, or your macarons won’t have the desired shape! 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.
If the insides of your macaron shells are hollow, chances are you overmixed the meringue. However, collapsed macarons also occur when you don’t bake the shells for long enough before aging them, which could also cause them to be hollow inside. To avoid hollow shells, don’t over mix the meringue, and always bake for the right amount of time!
In an airtight container in the refrigerator, strawberry macarons will stay fresh for up to 3 days.
Recipe Tips and Tricks
- Prep: Macarons are pretty time-sensitive. When mixing the ingredients, you need to have everything laid out and measured in advance, that way you can grab it as soon as you need it.
- Clean: I’m sure your kitchen is already sparkling clean. However, double-check your mixing bowl first, just in case! The tiniest amount of residue can alter the consistency of the macarons.
- Filling: The filling will only be as good as the preserves or jam you use. Use a strawberry preserve or jam you know you’ll like!
This is the easiest, most delicious strawberry macaron recipe that you need to try!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Best Strawberry Macarons Recipe
For the Shells
- 3 large egg whites 90 grams
- ½ cup granulated sugar 90 grams
- ⅘ cup powdered sugar 95 grams
- 1 cup almond flour 95 grams
For the Filling
- ½ cup unsalted butter 113 grams, softened (1 stick)
- 2¼ cups powdered sugar 254 grams
- ½ cup strawberry jam or preserves 170 grams
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.
- Storage: Store any leftover macarons in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Temperature: Your oven must be at 325°F. Use an oven thermometer!
- Shape: 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!
- Macaronage: 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.
- I recommend using a kitchen scale and gram measurements for this recipe since macarons are a pretty specific recipe.