Best Strawberry Macarons Recipe

Course: Dessert

Cuisine: French

Prep Time: 15

Cook Time: 30

Rest: 30

Total Time: 1 15

Servings: macarons

Calories: 157kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

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Equipment

Baking Sheet
Silpat Mat (optional)
Kitchen Scale (optional, but recommended!)
Stand Mixer
Piping Tip Set
Oven Thermometer (optional, but recommended!)

Ingredients

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

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

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.

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