Strawberry Macarons look fancy, but you can absolutely make them at home. These little sandwich cookies have crisp edges, chewy centers, and a bright strawberry filling that tastes like a bakery treat. They’re perfect for Valentine’s Day, showers, birthdays, and just-because dessert boards.
The standout trick for Strawberry Macarons is the combo of proper macaronage (folding) and resting the piped shells until they form a dry skin. That’s what helps you get smooth tops and those cute ruffled feet. Once you learn the feel of the batter, you’ll be amazed how doable it is.
These Strawberry Macarons are a fan-favorite because they’re pretty, they taste fresh, and everyone thinks you worked way harder than you did. Make Strawberry Macarons once, and you’ll want to try every flavor next.
Why You’ll Love These Strawberry Macarons
- Better than bakery: Crisp-chewy texture and a real strawberry filling that tastes bright, not fake.
- Show-stopping dessert: Strawberry Macarons instantly level up any party tray.
- Make-ahead friendly: They taste even better after a day in the fridge.
- Real strawberry flavor: Freeze-dried strawberry powder gives big flavor without watery filling.
- Fun to decorate: Add sprinkles, drizzle, or a dusting of strawberry powder.
- Perfect for gifting: Pack them in a treat box and they look professional.
Ingredients for Strawberry Macarons
Macaron Shells
- Almond flour (1 1/4 cups, finely ground): Gives macarons their signature chewy texture.
Tip: If it’s clumpy, sift well for smoother shells.
- Powdered sugar (1 cup): Sweetens and helps create smooth tops.
- Egg whites (3 large, room temperature): Whip into a stable meringue for lift.
Tip: Separate carefully—any yolk can prevent whipping.
- Granulated sugar (1/4 cup): Stabilizes the meringue so it holds peaks.
- Cream of tartar (1/4 teaspoon, optional): Helps the meringue stay stable.
Sub: A small squeeze of lemon juice.
- Pink gel food coloring (a few drops): Gives a pretty strawberry look without thinning batter.
Tip: Gel works better than liquid.
Strawberry Filling
- Unsalted butter (1/2 cup, softened): Base for a smooth, pipeable filling.
- Powdered sugar (1 3/4 cups): Thickens and sweetens the buttercream.
- Freeze-dried strawberry powder (1/3 cup): Strong strawberry flavor without extra moisture.
Sub: Use 2–3 tablespoons strawberry jam and add extra powdered sugar if needed.
- Strawberry jam (1–2 tablespoons): Adds extra strawberry pop and color.
- Vanilla extract (1/2 teaspoon): Rounds out the flavor.
- Pinch of salt: Balances sweetness.
How to Make Strawberry Macarons
- 1. Prep your pan and tools: Line 2 baking sheets with parchment or a silicone mat. Fit a piping bag with a round tip.
- 2. Sift the dry mix: Sift almond flour and powdered sugar together into a large bowl. Discard any bigger bits for smoother shells.
- 3. Whip the meringue: In a clean bowl, beat egg whites on medium until foamy, about 45 seconds. Add cream of tartar, then slowly add granulated sugar. Increase to medium-high and whip 3–5 minutes until you have stiff, glossy peaks. Add pink gel coloring and mix just until tinted.
- 4. Fold to the right batter texture: Add the dry mix to the meringue in 2 additions. Fold until the batter flows off the spatula in a thick ribbon and a figure-eight sinks back in after 10–15 seconds.
- 5. Pipe and tap: Pipe 1 1/2-inch circles. Tap trays on the counter 8–10 times to pop bubbles. Pop any visible bubbles with a toothpick.
- 6. Rest until matte: Let shells sit 25–45 minutes, until the tops look dry and don’t stick to your finger.
- 7. Bake gently: Bake one tray at a time at 300°F for 14–17 minutes, rotating halfway. Cool completely on the tray.
- 8. Make strawberry buttercream: Beat butter until smooth. Add powdered sugar, strawberry powder, vanilla, and salt. Beat until fluffy, then add jam 1 tablespoon at a time if desired.
- 9. Fill and mature: Pipe filling onto half the shells and sandwich. Refrigerate 24 hours for best chewy texture. Bring to room temp 10–15 minutes before serving.
Reader Review: “I was nervous to try macarons, but these Strawberry Macarons turned out amazing. Smooth tops, cute feet, and the filling tasted like real strawberries!”
Tips for Perfect Strawberry Macarons
- Use a dry, clean bowl: Grease or water can ruin meringue.
- Sift well: Smooth dry ingredients = smoother shells.
- Stiff peaks matter: Your meringue should stand tall and not droop.
- Watch the macaronage: Stop folding as soon as the ribbon test passes.
- Rest until matte: If they’re sticky, they’re not ready to bake yet.
- Bake one tray at a time: More even heat gives you more consistent shells.
Variations & Substitutions
- Strawberry ganache filling: Stir 1/3 cup strawberry jam into melted white chocolate ganache for a thicker filling.
- Chocolate-strawberry: Drizzle melted chocolate over shells after baking.
- Raspberry swap: Use freeze-dried raspberry powder in the filling.
- Lemon-strawberry: Add 1 teaspoon lemon zest to the buttercream.
- Sprinkle hearts: Add sprinkles right after piping (before resting).
- Dairy-free filling: Use plant-based butter; skip jam if it softens the filling too much.
Make-Ahead & Freezing
- Make-ahead: Strawberry Macarons are best after 24 hours in the fridge.
- Fridge: Store airtight for 4–5 days.
- Freeze shells: Freeze unfilled shells up to 2 months. Thaw, then fill.
- Freeze filled macarons: Freeze up to 1 month. Thaw overnight in the fridge, then bring to room temp before serving.
Serving Suggestions
- Dessert board: Pair Strawberry Macarons with berries, chocolate treats, and cupcakes.
- Gift box: Place in a bakery box with parchment so they don’t slide.
- Party platter: Arrange by color with sprinkles for a themed tray.
- Coffee pairing: Perfect with coffee or tea.
If you make these Strawberry Macarons, leave a rating and a comment. Did you go classic pink, or did you add a drizzle or sprinkles on top?
Print
Strawberry Macarons (Easy, Chewy, Bakery-Style)
- Total Time: 1 hour 20 minutes
- Yield: 1 hour 20 minutes
- Diet: Vegetarian
Description
Strawberry Macarons have smooth, crisp-chewy shells and a bright strawberry buttercream filling made with freeze-dried strawberry powder. They’re a make-ahead dessert that tastes like a bakery treat.
Ingredients
– 1 1/4 cups almond flour, finely ground
– 1 cup powdered sugar
– 3 large egg whites, room temperature
– 1/4 cup granulated sugar
– 1/4 teaspoon cream of tartar, optional
– Pink gel food coloring, a few drops
Strawberry Buttercream Filling
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1/3 cup freeze-dried strawberry powder
– 1/2 teaspoon vanilla extract
– Pinch of salt
– 1–2 tablespoons strawberry jam, optional
Instructions
1. Line 2 baking sheets with parchment or a silicone mat. Fit a piping bag with a round tip.
2. Sift almond flour and powdered sugar together; discard any large bits.
3. Beat egg whites until foamy. Add cream of tartar, then slowly add granulated sugar. Whip to stiff, glossy peaks and tint pink.
4. Fold in dry mix in 2 additions until batter flows in a thick ribbon and the figure-eight test sinks back in 10–15 seconds.
5. Pipe 1 1/2-inch circles. Tap trays 8–10 times and pop bubbles.
6. Rest 25–45 minutes until tops are dry and matte.
7. Bake at 300°F for 14–17 minutes (one tray at a time), rotating halfway. Cool completely.
8. Filling: Beat butter smooth. Add powdered sugar, strawberry powder, vanilla, and salt. Beat fluffy. Mix in jam if desired.
9. Pipe filling onto half the shells and sandwich. Refrigerate 24 hours for best texture.
Notes
– Key tip: Stop folding as soon as the ribbon test passes—overmixing causes flat shells.
– Resting: A dry top before baking helps create feet and smooth shells.
– Storage: Refrigerate 4–5 days airtight.
– Freezing: Freeze unfilled shells up to 2 months; freeze filled macarons up to 1 month.
– Tools: Piping bag + round tip, sieve, baking sheets, parchment or silicone mat.
- Prep Time: 35 minutes
- Cook Time: Rest time: 30 minutes Cook time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French-inspired