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