Strawberry Macarons

Strawberry macarons are elegant, bite-sized treats that are perfect for any special occasion. With delicate almond shells and a creamy strawberry filling, these classic French cookies combine crisp, chewy, and sweet-tangy flavors in every bite.

Why You’ll Love This Recipe

• Light and delicate with a chewy texture.
• Sweet and tangy strawberry flavor in the filling.
• Perfect for holidays, celebrations, or gifting.
• A great recipe to practice the art of macaron making.
• Visually stunning and endlessly customizable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Macaron Shells:

• Almond flour
• Powdered sugar
• Egg whites (at room temperature)
• Granulated sugar
• Pinch of cream of tartar
• Pink or red gel food coloring (optional)

For the Strawberry Filling:

• Unsalted butter (softened)
• Powdered sugar
• Strawberry jam or preserves
• Freeze-dried strawberries (ground into powder for extra flavor)

Directions

this recipe

1. Make the Macaron Shells:

1. Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper or silicone baking mats.
2. Sift almond flour and powdered sugar together into a bowl to ensure a fine, lump-free mixture.
3. In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
4. Add a few drops of pink or red gel food coloring to the meringue for a strawberry-inspired color.
5. Gently fold the dry ingredients into the meringue using a spatula. Mix until the batter flows like lava and forms ribbons when dropped from the spatula.
6. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
7. Tap the baking sheets firmly on the counter a few times to release air bubbles. Use a toothpick to pop any remaining bubbles.
8. Let the piped macarons sit at room temperature for 30–60 minutes, or until a skin forms on the surface and they are no longer sticky to the touch.
9. Bake for 15–18 minutes, or until the shells are firm and lift easily from the parchment. Cool completely before filling.

2. Make the Strawberry Filling:

1. In a medium bowl, beat the softened butter until creamy.
2. Add powdered sugar and mix until smooth.
3. Fold in strawberry jam and ground freeze-dried strawberries. Adjust the consistency with more powdered sugar or a splash of milk if needed.

3. Assemble the Macarons:

1. Pair the macaron shells by size.
2. Pipe or spoon the strawberry filling onto the flat side of one shell.
3. Top with the other shell to create a sandwich. Gently press together.
4. Store in an airtight container in the refrigerator for 24 hours to mature before serving.

Servings and Timing

• Servings: 12–15 macarons
• Prep Time: 30 minutes
• Resting Time: 30–60 minutes
• Cook Time: 15–18 minutes
• Total Time: 1 hour 45 minutes

Variations

• Chocolate strawberry: Add cocoa powder to the macaron shells and pair with the strawberry filling.
• Zesty twist: Add lemon or orange zest to the filling for a citrusy burst.
• White chocolate filling: Combine melted white chocolate with strawberry jam for a rich twist.
• Heart shapes: Pipe the macarons into heart shapes for Valentine’s Day.
• Different flavors: Swap strawberry for raspberry, cherry, or even vanilla.

Storage/Reheating

• Storage: Store assembled macarons in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze unassembled macaron shells for up to 3 months. Thaw before filling and assembling.
• Reheating: Macarons are best enjoyed chilled or at room temperature and do not require reheating.

FAQs

1. Why did my macarons crack?

Cracks can result from insufficient resting time, overmixing, or oven temperature issues. Ensure the batter rests properly before baking.

2. Can I use liquid food coloring?

Liquid food coloring may affect the batter’s consistency. Gel food coloring is recommended for vibrant color without thinning the batter.

3. How do I know when the macarons are ready to bake?

The macarons should have a matte surface and not stick to your fingers when touched lightly.

4. Can I make macarons without almond flour?

Macarons traditionally require almond flour, but you can try substituting with sunflower seed flour for a nut-free option.

5. Why didn’t my macarons form feet?

This can occur if the oven temperature is too low, the batter is overmixed, or the resting period is skipped.

6. Can I use fresh strawberries in the filling?

Fresh strawberries can be pureed and used, but they may make the filling thinner. Adjust with powdered sugar to thicken.

7. How can I achieve perfectly round macarons?

Use a macaron template or trace circles on parchment paper for consistent sizing.

8. Do I have to let macarons mature?

Maturing macarons for 24 hours in the refrigerator improves their texture and flavor, but they can be eaten immediately if desired.

9. What’s the best way to grind freeze-dried strawberries?

Use a food processor or blender to grind freeze-dried strawberries into a fine powder.

10. Can I add flavor to the shells?

Yes, you can add a small amount of freeze-dried strawberry powder or a drop of strawberry extract to the macaron batter.

Conclusion

Strawberry macarons are a delightful, elegant treat that combines the perfect balance of sweet and tangy flavors. Whether you’re making them for a special event or as a fun baking project, these macarons are sure to impress with their delicate texture and stunning appearance. Try this recipe and bring a touch of French elegance to your dessert table!

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