Strawberry Macarons with Strawberry Buttercream Recipe

Introduction

These delicate strawberry macarons combine light almond shells with a creamy, fruity buttercream filling. Perfect for special occasions or a sweet treat, this recipe guides you through each step for beautiful, bakery-quality results at home.

Ingredients

• 1⅔ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites
• ¼ cup granulated sugar
• 1-2 drops red or pink food coloring
• 1 stick (8 tablespoons) unsalted butter, softened
• 2 cups powdered sugar
• 1 pinch salt
• 1 tsp vanilla extract
• ⅓ cup freeze-dried strawberries, finely crushed
• 3 tablespoons milk (plus more as needed)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and prepare a baking sheet lined with a silicone baking mat or parchment paper.
2. Step 2: Using a food processor, pulse the powdered sugar and almond flour together until well combined and lump-free. Sift the mixture into a large bowl and set aside.
3. Step 3: In a medium bowl, beat the egg whites on low speed until foamy. Gradually add granulated sugar while increasing speed, whipping to stiff peaks that hold their shape.
4. Step 4: Gently fold the meringue into the dry ingredients with a silicone spatula. Add the food coloring and fold until the batter is smooth, uniform in color, and falls off the spatula in a thick ribbon without running.
5. Step 5: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch diameter disks onto the prepared baking sheet, spacing them evenly.
6. Step 6: Firmly tap the baking sheet 5 or 6 times on the counter to release air bubbles. Use a toothpick to pop any remaining bubbles gently.
7. Step 7: Let the piped macarons rest at room temperature for at least 1 hour, until they form a thin, dry skin that does not stick to your finger when touched.
8. Step 8: Bake the macarons on the center rack for 15 minutes, rotating the pan every 5 minutes for even cooking and color.
9. Step 9: Remove the macarons from the oven and allow them to cool completely on the baking sheet before gently peeling them off.
10. Step 10: Pair cooled shells of similar size to prepare for filling.
11. Step 11: In a medium bowl, beat the softened butter until creamy. Add half of the powdered sugar and mix until combined.
12. Step 12: Add the remaining powdered sugar, salt, vanilla extract, and crushed freeze-dried strawberries to the butter. Mix thoroughly.
13. Step 13: Pour in 3 tablespoons of milk and beat for 5 minutes until the buttercream is fluffy and smooth. Add more milk gradually if needed to reach a spreadable consistency.
14. Step 14: Transfer the buttercream to a piping bag, pipe a desired amount onto one shell, then sandwich with the matching shell to form each macaron.

Tips & Variations

• Ensure egg whites are at room temperature for better volume when whipped.
• Sift dry ingredients thoroughly to create smooth shells.
• Resting the piped shells is crucial to develop a skin that prevents cracking during baking.
• For a stronger strawberry flavor, fold in a teaspoon of freeze-dried strawberry powder into the batter.
• Substitute the freeze-dried strawberries in the buttercream with fresh strawberry puree for a softer texture but be aware it may affect consistency.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. For best texture, remove them from the fridge about 20 minutes before serving to allow the buttercream to soften. Unfilled shells can be kept in an airtight container at room temperature for up to 3 days or frozen for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake and store the shells in an airtight container for a few days or freeze them. Assemble with buttercream just before serving for the freshest taste.

What if my macarons don’t develop feet?

Feet form when the shells rest long enough before baking and the oven is at the correct temperature. Make sure to let the shells dry for at least an hour and use a reliable oven thermometer to maintain 325°F (163°C).

Strawberry Macarons with Strawberry Buttercream Recipe

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★★★★★

4.5 from 55 reviews

This delightful Strawberry Macarons recipe guides you to create delicate, airy almond meringue cookies sandwiched with a fluffy, strawberry-flavored buttercream. Perfect for special occasions or an elegant treat, these macarons feature a crisp shell with a tender interior and a vibrant strawberry filling made with freeze-dried strawberries for a natural fruity flavor.

• Author: Isabella
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 55 minutes
• Yield: 24 macarons (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 1⅔ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites
• ¼ cup granulated sugar
• 1–2 drops red or pink food coloring

Strawberry Buttercream Filling

• 1 stick (8 tablespoons) unsalted butter, softened
• 2 cups powdered sugar
• 1 pinch salt
• 1 tsp vanilla extract
• ⅓ cup freeze-dried strawberries, finely crushed
• 3 tablespoons milk (plus more as needed)

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) and prepare a baking sheet by lining it with a silicone baking mat or parchment paper to prevent sticking.
2. Combine Dry Ingredients: Use a food processor to pulse the powdered sugar and almond flour together until smooth and lump-free. Sift the mixture into a large bowl to ensure fine texture. If you don’t have a food processor, simply sift them together carefully. Set aside.
3. Whip Egg Whites: In a medium bowl, beat the egg whites on low speed until they become foamy. Gradually add the granulated sugar while increasing the speed, and continue whipping until stiff peaks form, which means the mixture holds a firm shape.
4. Fold Ingredients: Gently fold the meringue into the dry almond flour mixture using a silicone spatula. Incorporate the red or pink food coloring and mix until the batter is smooth and uniformly colored. The batter should fall from the spatula in a thick ribbon without running.
5. Pipe Macaron Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch diameter disks onto the prepared baking sheet, spacing them well to avoid sticking.
6. Remove Air Bubbles: Firmly tap the baking sheet 5 or 6 times on the counter to release trapped air bubbles. Use a toothpick to carefully pop any remaining bubbles on the surface.
7. Rest the Shells: Allow the piped macarons to rest at room temperature for at least 1 hour. They should form a thin, dry skin on the surface that doesn’t stick to your finger when touched lightly.
8. Bake the Macarons: Place the baking sheet on the center rack of the oven and bake for 15 minutes. Rotate the pan every 5 minutes for even baking and browning.
9. Cool Macarons: Remove the macarons from the oven and let them cool completely on the baking sheet before gently peeling them off.
10. Pair Shells: Match the cooled macaron shells into pairs of similar size to prepare for filling.
11. Prepare Buttercream: In a medium bowl, beat the softened butter with a hand mixer until creamy and smooth. Add half of the powdered sugar and mix until combined.
12. Add Remaining Ingredients: Add the remaining powdered sugar, a pinch of salt, vanilla extract, and crushed freeze-dried strawberries. Mix thoroughly to incorporate the strawberry flavor evenly.
13. Adjust Consistency: Pour in 3 tablespoons of milk and beat for about 5 minutes until the buttercream is light, fluffy, and spreadable. Add more milk gradually if needed to achieve desired consistency.
14. Assemble Macarons: Transfer the buttercream to a piping bag. Pipe a desired amount onto one macaron shell and sandwich it with its matching shell to complete each cookie.

Notes

• Ensure the egg whites are at room temperature for better volume when whipped.
• Resting the macarons before baking is crucial to develop their signature smooth tops and feet.
• Use a silicone mat or parchment paper to prevent macarons from sticking.
• Handle the batter gently to maintain the airiness essential for macarons.
• Store assembled macarons in an airtight container in the refrigerator for up to 3 days for best freshness.
• Bring refrigerated macarons to room temperature before serving for optimal texture and flavor.
• Freeze-dried strawberries provide intense flavor without adding moisture; avoid using fresh strawberries in the filling.

Keywords: strawberry macarons, almond meringue cookies, French macarons, strawberry buttercream macarons, homemade macarons, delicate dessert, almond flour dessert