Are you looking for how to make Strawberry Macaron? I will teach you this recipe in 3 different ways, such that they are all easier, faster, and tastes better. This will be your new favorite cake recipe ever!
One of the things I love to do most is bake! My boyfriend often teases me that I have a sweet tooth. But I don’t think it’s a bad thing! When I have time to spare and want something sweet, I whip up a batch of strawberry macarons.
Strawberry macarons with real strawberry flavor in every layer. They’re soft and chewy on the inside with crisp exteriors, just the way a good macaron is supposed to be.
This post is brought to you by Bob’s Red Mill.
My strawberry macarons are loaded with strawberry flavor. It’s in the shell and filling so you get a punch of strawberry in each bite.Strawberry Macarons♪Play Video
The shells are made with my classic macaron recipe and I infused the strawberry flavor by adding ground freeze-dried strawberries. I also added the ground berries to the filling. The result is a sweet, tart, intense strawberry flavor in every bite.
It can be challenging to flavor the shells. They are so finicky and anything you add to them can cause them to bake improperly.
I’ve used ground freeze-dried fruit to make raspberry frosting and pineapple frosting. I like this method because a little of the fruit powder goes a long way.
This is perfect for flavoring the macaron shells. You don’t need to add a lot in order to get big flavor.
And the luscious strawberry buttercream filling paired with the chewy, crisp cookie is phenomenal!
After you make these, try my easter macarons for a fun spring treat.
Why this recipe works:
- The base of the shells is made with my tried and true macaron recipe. It works beautifully!
- The shells use Bob’s Red Mill almond flour and it always gives me great results.
- Freeze-dried strawberries ground into a fine powder yields intense flavor without having to use a lot. Less is more when it comes to macarons.
- The filling is a Swiss meringue buttercream that’s so silky and flavorful, you’ll want to eat it with a spoon.
The best way to flavor macarons
There are so many ways to flavor French macarons. Some recipes use purees, emulsions, or essences. These are great for flavoring the filling but not the shells.
You can’t add liquid flavorings to macaron shells without throwing off the chemistry. This results in gummy shells that lack feet. Or they simply won’t puff up.
I really wanted to have the strawberry flavor for these macarons in the shell as well as the filling. I found that strawberry powder was the best way to achieve that.
You can buy strawberry powder or you can make it. Simply pulse freeze-dried strawberries in a food processor until they’re finely ground. Either option works but making it yourself isn’t as heavy on your wallet.
Homemade strawberry macarons require few ingredients. some of the ingredients are repeated in the shells and filling.
- Almond flour: Use Bob’s Red Mill almond flour. It’s finely ground from the best California-grown almonds.
- Sugar: A little granulated sugar goes in both the shells and filling.
- Powdered sugar: Make sure the powdered sugar has cornstarch in it. Other anticaking agents don’t work as well with macarons.
- Strawberry powder: You can buy strawberry powder but it’s easy to make by grinding freeze-dried strawberries in a food processor.
- Egg whites: Egg whites make up the base for the shells and filling. Make sure they are at room temperature when making the shells.
- Cream of tartar: This helps stabilize the egg whites when whipping the meringue for the macron shells.
- Butter: I prefer to use unsalted sweet cream butter in all of my frostings. Regular unsalted butter will work also.
Optional –> I also like to add a drop of red gel food coloring to enhance the color of the macarons. This is completely optional. If you decide to use it, remember the color fades during baking. So go a little darker than you’d like the macarons to be.
Can I use regular flour for macarons?
The short answer is no. Using wheat flour in a macaron recipe will not work.
However, you can use other nut flours. Just be sure the nut flour is finely ground. And sift it with the powdered sugar to remove larger pieces that can mar the surface of the cookie.
Can I make a flavor other than strawberry?
Yes! You absolutely can choose a different flavor for these macarons. Simply grind your preferred freeze-dried fruit into a powder and make the recipe as instructed.
- Stand mixer: I prefer to use a stand mixer with whisk attachment for macarons. You can use a handheld mixer but I find they’re powerful enough to make the Swiss buttercream filling.
- Baking sheet: You’ll need 2 large baking sheets.
- Silicone mat: I love to use a silicone mat made specifically for macarons. This saves time since you won’t need to draw your own template on parchment paper.
- Piping bag: A large pastry bag is needed to pipe the shells and filling.
- Piping tip: A Wilton 2A piping tip is perfect for piping the shell batter. It also works well for filling the macarons.
How to make strawberry macarons
Step 1. Before you do anything, make sure the egg whites are at room temperature. And your pans are lined with silicone mats or parchment paper.
Step 2. Sift the almond flour, powdered sugar, and strawberry powder together 2-4 times. Discard the large pieces. You can use a fine-mesh sieve or a flour sifter.
Step 3. Use a stand mixer with the whisk attachment to whip the egg whites and cream of tartar until foamy. Gradually add the sugar and continue to whip to soft peaks. Add 1-2 drops of food coloring if using then continue to whip until a thick, glossy meringue forms.
Step 4. Use a silicone spatula to fold half the almond mixture into the meringue until fully combined. Add the remaining almond mixture and fold until the batter flows like lava. You’ll be able to draw a figure 8 without the batter breaking.
Step 5. Transfer the batter to a piping bag fitted with a Wilton 2A piping tip. Pipe 1-2 inch mounds on the prepared baking sheet.
Tap the baking sheet on the counter a few times to bring air bubbles to the surface. Let the macarons sit until they no longer feel sticky. This can take up to 1 hour.
Step 6. Bake for 15-18 minutes on the lower third rack at 300°F. I like to double up the baking sheets so the bottoms to not brown too much. Let the macarons cool completely before removing them from the baking sheet.
Step 7. Sandwich two cookies together with strawberry buttercream. Refrigerate the macarons for at least 1-3 days then bring them to room temperature just before serving.
These delightful Strawberry French Macarons are filled with bright and creamy strawberry buttercream. Perfect for a tea party, Mother’s Day brunch, or anytime sweet treat.
Strawberry French Macarons are tender, chewy sandwich cookies filled with bright strawberry-flavored buttercream.
They only have a handful of ingredients and are naturally gluten free, which means their success relies on how you execute the technique. A little practice goes a long way and once you’ve mastered the art of making the shells the flavor possibilities are endless.
I encourage you to set aside a weekend to try this recipe because they are both delicious and fun to make, but they do require time to cure the shells, cool, and assemble the cookies.
Macarons make a beautiful addition to a holiday cookie tray, a Mother’s Day brunch, bridal or baby shower or even to decorate the top of a birthday cake!
What is a French Macaron?
French macarons are delicate, sweet meringue-based sandwich cookies with a smooth, crisp shell and chewy inside. The meringue is made up of egg whites and sugar whipped until it looks like billowy clouds, which gives the cookies height and a super chewy texture.
The shell, what the unfilled cookies are called, is almost never flavored but often tinted with food coloring. Flavors are added to the filling. You can have fun matching the color of the shell to the flavors in the filling, like these soft pink macarons with strawberry filling. Once you learn how to make the shell, the color and flavor combinations are endless.
When making macarons, there are certain key ingredients you’ll need:
- Use blanched almond meal or superfine almond meal made with blanched almonds. Blanched almond meal is made with skinless almonds, it is pale yellow, and has a super fine texture.
- Use fresh egg whites at room temperature to make the meringue.
- Powdered sugar sweetens the shells and granulated sugar is added to the meringue for stability (meaning it will stay light and fluffy) and sweetness.
- Use gel food coloring instead of liquid food coloring in the batter so that its consistency doesn’t change. I think Americolor makes the best quality gel food coloring.
- Cream of tartar also helps the meringue stabilize.
The Tools You’ll Need
You’ll need a full day to make the macarons, so it’s important to work with the right tools for the best chance at a successful bake:
- Use clean glass or metal bowls to make macarons. Plastic bowls can hold onto grease, which can ruin the macaron batter. When the egg whites are whipped, any fat clinging to the bowl will prevent the shells from rising as they bake.
- Use a kitchen scale to measure the ingredients. I’ve provided you with the measurements in grams. Weighing the ingredients will give you the most consistent and accurate amounts and will ensure success every single time!
- I use a Kitchen Aid stand mixer to make the meringue. Although not impossible, it’s harder to make it with a handheld mixer.
- A pastry bag fitted with a round pastry tip will make piping the macarons easy. I use a #12 Wilton pastry tip. It’s the perfect size for piping without the batter leaking. If you don’t have a pastry bag, use a large zip top bag. Cut a bottom corner and place the pastry tip into it.
Strawberry Macaron Recipe
These tasty little cookies never go out of style! Light and crisp on the outside, soft and chewy in the center. Color them, flavor them and fill them! I decorated my cookies with some sprinkles before baking for some extra color.Time: 1 hr 8 minsServes: 18 cookies
A strawberry macaron that is soft and chewy on the inside, crisp on the outside, and has just the right amount of strawberry flavor.
I admit that I was nervous about learning how to make French macarons but once I learned how to make them, I could not stop! I immediately had to make a strawberry version because strawberry anything is a winner in my book!
There are a bunch of ways to get that strawberry flavor into your macarons. I’ve seen people use freeze-dried strawberries ground up into a powder, or you can use strawberry puree like I use in my strawberry cake recipe.
I think the easiest and most convenient thing to use to get great strawberry flavor into your strawberry macarons is to use strawberry emulsion. Just a tsp adds tons of strawberry flavor, a nice light pink color and it doesn’t affect the consistency of the macaron batter.
Strawberry Macaron Recipe
What Is Strawberry Emulsion?
Strawberry Emulsion is basically a super concentrated flavoring made from natural ingredients. It has a very strong flavor and typically takes less to flavor your recipes than using extract alone.
Strawberry Emulsion is great for flavoring cakes, frostings, fillings, and more. Use it in place of strawberry extract to give your baked goods a stronger flavor and richer aroma. Emulsions are the preferred choice of professional bakers for their exceptional taste and more potent flavor.
You can switch out the strawberry emulsion for any emulsion and make any flavor you like!
How To Make An Easy Strawberry Macaron
To make your strawberry macaron, we start with the basic macaron recipe. For a printable version, jump to the recipe card below. Make sure all your tools, bowl, and whisk attachment are completely clean and oil-free or your egg whites won’t whip up. I highly recommend using a stand mixer for macarons, it takes a very long time for the meringue to whip with a hand mixer. I like to use a KitchenAid or a Bosch Universal Plus mixer.
Start with room temperature egg whites. Whip for 30 seconds or so until they get some bubbles. Add in your cream of tartar and slowly sprinkle in the sugar. Continue whipping on high to STIFF glossy peaks. We want to make tiny air bubbles in our meringue, small bubbles will pop slower than large bubbles.
After you get your egg whites to stiff peaks form, go ahead and add in your strawberry emulsion.
You can also use strawberry extract if you don’t have emulsion but also add in a drop of pink food coloring. I used 1 tsp of strawberry emulsion… kinda looks like blood splatter in this pic. Maybe we should have re-thought this one lol.
Sift together your powdered sugar and almond flour. Remove and discard any large lumps. Sift a second time to just make sure everything is blended well. Some people like to use a food processor, but it’s not necessary.
Add 1/3 of your flour mixture to the egg whites and fold in gently. Follow my easy macaron video for more visuals on folding properly.
Once your mixture is cohesive, go ahead and add in the remaining dry ingredients.
Continue folding gently until the batter falls in ribbons from the spatula and you can draw a figure 8 with the batter without it breaking. The batter should flow like lava.
Place your batter into a piping bag fitted with a #14 round piping tip and then pipe onto parchment paper
Make sure you hold your piping bag straight up and down while squeezing to ensure the cookies are all the same size and in a circle. I pipe about a tablespoon at a time for small-sized macarons.
Once you have finished piping, tap the pan a few times on the counter to pop any surface bubbles. You can also use a toothpick to pop any bubbles below the surface.
If you want to add some sprinkles to your macarons, now is the time to do it. Just don’t use anything too heavy like metallic sprinkles or they will sink through the top of your macarons during baking.
Now let your strawberry macaron cookies sit at room temperature for 30-60 minutes until a skin forms over the surface and you can touch them without feeling anything sticky. If you don’t let the macarons develop a skin, they will not have feet when they bake. Now is a good time to preheat the oven to 300ºF.
I bake my macarons in the oven at 300ºF for 15 minutes. The cookies should be left to cool fully before trying to peel them from the parchment paper. If they stick then they were not finished baking and you’ll have to remember to bake them for longer next time.
If you want your strawberry macarons to have a strawberry filling you can fill them with a strawberry reduction. You can also mix some strawberry reduction in with your buttercream and pipe that into the center.
All that’s left to do is fill your strawberry macarons with buttercream and serve them up!
This week we’re making strawberry macarons! They’re decorated to look just like a freshly picked strawberry and are filled with my favorite buttercream and homemade strawberry jam.
Making Macarons with the French Method
There are quite a few different ways to make macarons, including the Italian, Swiss, and French Method!
I’m a fan of the French method, mostly because of its simplicity! The French method whisks egg whites together with a bit of sugar to create a French meringue with stiff peaks.
This meringue is then folded into a mixture of finely ground almonds and powdered sugar. This process of folding the meringue into the dry ingredients is called macaronage.
No matter what method you use, macarons require expertise to mix the batter the perfect amount to achieve that elusive, lava-like consistency.
Equipment You’ll Need to Make These Strawberry Macarons
Like I mentioned above, these strawberry macarons don’t require a ton of equipment!
However, I find they turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat. As macarons bake, they usually spread less on silpat mats than parchment paper.Strawberry Macarons
Making Strawberry Macarons – Step by Step Process
While the recipe below is quite detailed, I find visual cues to be super helpful!
Below are some photos and a video tutorial of the process to help guide you through this recipe for strawberry macarons.
Step #1: Prep Your Ingredients and Equipment to Make These Strawberry Macarons
After weighing your ingredients, wipe down your mixing bowl and whisk attachment with a bit of vinegar or lemon juice. This removes any traces of grease and helps the meringue whip up properly.
Step #2: Sift Your Dry Ingredients
Sift your superfine almond flour and powdered sugar. This ensures your macaron shells turn out nice and smooth.
Step #3: Make French Meringue
Next, it’s time to make the French meringue! Whisk the egg whites and cream of tartar on a medium speed until the surface is covered with small bubbles and looks opaque.
Next, add in the granulated sugar and mix on a medium speed for 30 seconds to help the sugar incorporate into the egg whites.
Once the sugar is incorporated, mix on a medium high speed (speed 6 on a KitchenAid mixer) until stiff peaks form. This can be done with a stand mixer or hand mixer.
Keep a close eye on your mixer to avoid over mixing your meringue. Stop the mixer once you notice texture as the meringue mixes, and the meringue begins to gather in the whisk.
Step #4: Mix the Dry Ingredients into the Meringue
Add a generous squirt of red food coloring then fold the dry ingredients into the meringue.
Mix until the batter forms a thick ribbon that flows off your spatula when it’s lifted.
A great way to test the consistency of your batter is the figure 8 test. This is when you lift your spatula and see if you can draw a figure 8 with the batter running off your spatula in one consistent stream.
You should be able to draw a couple figure 8s once your macaron batter is the right consistency.
Step #5: Pipe the Macaron Shells
Fill a large piping bag with the macaron batter and use this template to pipe the strawberry shaped macaron batter onto the prepared baking sheets. You can also pipe regular circular macaron shells, or you can do a combination of both!
To give you macarons more dimension and definition, let each strawberry rest for 5-10 minutes before piping the leaves and stem. Sprinkle yellow nonpareil sprinkles over the top of each shell to look like little strawberry seeds.
Firmly bang or drop your pans on the counter a few times to bring any trapped air bubbles to the surface and pop them with a toothpick. This can help you avoid hollow or cracked shells.
Step #6: Rest Your Piped Macaron Shells
Next let the macarons rest for about 30 minutes, or until they form a skin.
They should be mostly dry to the touch and look matte once they’re ready to be baked! While the shells rest preheat your oven.
Step #7: Bake the Strawberry Macaron Shells
Bake one tray of macarons at a time and rotate the pan half way through to help them bake evenly.
Let the macarons cool fully on the pan then gently remove them from the silpat mat.
Step #8: Assembling These Strawberry Macarons
Pipe a ring of strawberry buttercream onto one macaron shell and fill the center with your favorite strawberry jam. Top it with a second shell. Repeat with the remaining shells.
Place the finished macarons in the fridge in an airtight container or Ziploc bag to mature overnight then enjoy!