These strawberry macarons are crisp on the outside, chewy in the center, and filled with strawberry buttercream. They look fancy, but you can make them at home if you follow a few key texture cues. Go slow, trust the batter, and you’ll get that smooth top and cute little “feet.”
The secret is freeze-dried strawberries for real strawberry flavor without extra liquid. If you’ve wanted to bake a bakery-style treat, these strawberry macarons are it.
Why You’ll Love These Strawberry Macarons
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- Bakery-style look and texture.
- Real strawberry flavor (no watery filling).
- Perfect for gifting and parties.
- Make-ahead friendly (best after a day in the fridge).
- Customizable with different fillings and drizzles.
Ingredients for Strawberry Macarons
Shells
- 1 1/4 cups almond flour
- 1 3/4 cups powdered sugar
- 2 tablespoons freeze-dried strawberry powder
- 3 large egg whites (about 3 ounces), room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar (optional)
- Pink gel food coloring (optional)
Strawberry Buttercream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons freeze-dried strawberry powder
- 1–2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Helpful aside: Macarons are sensitive to humidity—resting may take longer on damp days.
How to Make Strawberry Macarons
- 1. Line baking sheets and prep a piping bag with a round tip.
- 2. Sift almond flour, powdered sugar, and strawberry powder.
- 3. Beat egg whites until foamy, then slowly add sugar and whip to stiff glossy peaks (add color if using).
- 4. Fold in dry mix until batter flows like thick lava and ribbons settle in 10–15 seconds.
- 5. Pipe 1 1/2-inch circles, tap trays, and pop bubbles.
- 6. Rest 25–45 minutes until tops feel dry.
- 7. Bake at 300°F for 15–18 minutes; cool completely.
- 8. Make buttercream and sandwich shells. Chill 24 hours for best texture.
Tips for Perfect Strawberry Macarons
- Use a grease-free bowl for meringue.
- Watch the batter texture (most important step).
- Rest until dry so “feet” form.
- Cool fully before filling.
Make-Ahead & Storing
- Refrigerate up to 5 days.
- Freeze up to 1 month; thaw overnight in fridge.
Reader Review: I finally got smooth tops and feet! The strawberry flavor was so real and not artificial.
If you make these strawberry macarons, leave a rating and comment. What filling did you choose?