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Fresh Strawberry Macarons Recipe

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Make these absolutely gorgeous  Strawberry macarons from scratch in your kitchen with these simple to follow steps. You will fall in LOVE with them! 

Strawberry Macarons

You know what I love most about macarons? How beautiful they are. Not only do these amazing macarons show off nicely, but they taste like strawberry!

Strawberry Macarons Recipes

These Strawberry Macarons are delicate and oh-so-amazing. The first bite is a light and flaky cookie. As you continue to eat them, you discover the sugary filling which is basically sugar, egg whites, and strawberry. These are pure perfection. I love making them for Valentine’s Day for the Cookies for Kids’ Cancer event hosted by Julie of The Little Kitchen. 

I’m so excited to participate in this Valentine’s event (again). This is the fourth year for our event and we want to continue to make a difference in the fight against pediatric cancer.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.

Help us make a difference by donating to Cookies for Kids’ Cancer!

Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine, and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!

Donate here today.

We will continue to accept donations so you can tell your readers they can donate until March 6th! 

Strawberry Macarons Shopping List

  • 2 Cup powdered sugar
  • 1 Cup almond flour or almond meal
  • 1 tsp Salt
  • 3 egg whites large, room temperature
  • 1/4 cup granulated sugar
  • 3 tsp of strawberry reduction
  • Dash of red food coloring

Strawberry Reduction

  • 6 strawberries, cut lengthwise
  • 1 cup of water
  • 3 tablespoons of sugar

Strawberry Buttercream

  • 4 teaspoons of strawberry reduction
  • 2 sticks of butter (approximately 230g)
  • 3 cups of powdered sugar
  • dash of red food coloring
  • 3 Tabl spoons of Heavy Whipping Cream

How to Make Strawberry Macarons?

Macarons can be a bit tricky to make, but with these steps they will be a bit simpler. Start by taking the ingredients (eggs, butter, and heavy whipping cream) out of the fridge and allow them come to room temperature before you start mixing. 

Line a few trays with parchment paper. For this I drew pre-measured circles so that it helped me pipe the macarons later. You will need at least two, depending on the size of your trays. Normally I use silicon baking mats however, after a few tests I found that they tend to trap too much moisture. The goal is to have a perfectly dried out macaron.

parchment paper for macarons

First, put six strawberries sliced lengthwise, two tablespoons of sugar, and 1 cup of water into a pan over medium heat. This will create a strawberry reduction. Keep stirring and pulping the strawberries until boiled down a bit then use a sieve to strain out the pulp. Set aside and let cool.

Strawberry Puree

Start by placing the almond flour, powdered sugar, and a half teaspoon of salt into a food processor or blender. Although your almond flour might say that it is “finely ground” it still needs further processing. This helps avoid lumpy macarons. Pulse a couple dozen times and you should be able to tell that the mixture is more powdered than it was.

Blend Flour

Using a sifter, tip the contents of the food processor out and gradually sift the dry ingredient mixture into a bowl. This step is very important and also helps with getting a smooth top on the macaron. Once you are done, set the dry ingredients aside.

Sift flour

Carefully crack three eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk. I tried using a carton of egg whites for this step, however it can be difficult to figure out the exact volume of three egg whites. Although some information lists it as 30mL per egg white, I found it to be just over 40ml per egg white with the eggs I was using. 

Add a half teaspoon of salt to the egg whites and begin to whip. Cream of tartar is also traditionally used as a stabilizer.

Whip the egg whites until they get fluffy and add the granulated sugar and three teaspoons of strawberry reserve and a dash of red food coloring. Gel is best. Continue to whip them until you get stiff peaks. Sometimes you will get peaks that appear stiff, but if they tip over at all, they are not stiff enough. Properly whipped, the egg whites, now a meringue, will not come out of a bowl even if you tip it upside down.

Whipped Egg Whites

Grab a spatula and begin adding the dry mixture to the meringue a quarter at a time. When adding it, make sure to fold the merginue and dry mix together by scooping from the bottom of the bowl upwards and folding it over. Continue this until all is incorporated and keep folding. You will know it is ready by doing the figure 8 test. This means you can dip the spatula and pick it up and to a complete, continuous figure as the batter drips off.

Use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.

Pipe the Strawberry Macarons

Fill a piping bag with a half inch tip and begin piping small, walnut sized circles of batter onto the parchment paper. Give each bit of piped batter space in case it spreads slightly. Depending on the size of your baking tray, you may be able to fit 6-8 per tray. Once you finish one tray, set it aside, and start on the next.

Pick up each tray and drop them onto the counter lightly to knock any loose air out from under the macarons.

When all the batter has been piped, let it sit on the counter for at least 30 minutes. This is an important step! It causes a film to form over top of the macaron, and will help it retain its shape while it is baking. If you don’t do this, the result might not look as close to what you envision when you picture a macaron.

While waiting, preheat the oven to 300 degrees F. 

Place the first tray in and bake for 15-18 minutes. Do not be tempted to open the over door while it is baking, because this can result in an uneven bake. 

Take the macarons out. If they are not perfectly dried out, then you can pop them back into the over for a few more minutes. You will be able to tell when they are ready because they will come off the parchment without sticking at all.

Let them cool completely before adding any filling.

Pipe Strawberry Buttercream

Strawberry Macaron Filing

You can use any number of fillings for your strawberry macarons, including piping a layer of butter cream.

Make sure all the ingredients are at room temperature before mixing. 

To make the this strawberry macaron filing, you will start with two sticks of softened butter and put it into the stand mixer with a whisk attachment.

Cream the butter for a few minutes until it has been properly whipped. Then, add three cups powdered sugar and three tablespoons of heavy whipping cream and whip more until creamy.

Add the rest of the strawberry reserve from before, which should only be 3-4 teaspoons worth, and a dash of red food coloring and continue to whip until fully mixed.

Use a small tip to pip the butter cream onto the macarons and top.

Pipe Strawberry Buttercream

Strawberry Macarons

Strawberry Macarons Recipe

Strawberry Macarons

Strawberry Macarons

4.75 from 4 votes
Print Pin Rate
Course: Desserts
Cuisine: French
Keyword: Cookies
Prep Time: 1 hour
Cook Time: 17 minutes
Resting: 30 minutes
Total Time: 1 hour 47 minutes
Servings: 12 cookies
Calories: 503kcal

Ingredients

  • Cup  powdered sugar
  • 1 cup almond flour  or almond meal
  • 1 tsp salt
  • 3 egg whites  large, room temperature
  • 1/4 cup granulated sugar
  • 3 tsp strawberry reduction
  • * Dash of red food coloring

Strawberry Reduction

  • 6 strawberries cut lengthwise
  • 1 cup water
  • 3 tbsp Sugar granulated

Strawberry Butter Cream

  • 4 tsp Strawberry Reduction
  • 16 tbsp Butter aka 2 sticks of butter ~ approximately 230g, room temperature
  • 3 cups powdered sugar
  • red food coloring room temperature
  • 3 tbsp Heavy Whipping Cream room temperature

Instructions

  • Line a few trays with parchment paper. For this I drew pre-measured circles so that it helped me pipe the macarons later. You will need at least two, depending on the size of your trays. Normally I use silicon baking mats however, after a few tests I found that they tend to trap too much moisture. The goal is to have a perfectly dried out macaron.
  • First, put six strawberries sliced lengthwise, two tablespoons of sugar, and 1 cup of water into a pan over medium heat. This will create a strawberry reduction. Keep stirring and pulping the strawberries until boiled down a bit then use a sieve to strain out the pulp. Set aside and let cool.
  • Start by placing the almond flour, powdered sugar, and a half teaspoon of salt into a food processor or blender. Although your almond flour might say that it is "finely ground" it still needs further processing. This helps avoid lumpy macarons. Pulse a couple dozen times and you should be able to tell that the mixture is more powdered than it was.
  • Using a sifter, tip the contents of the food processor out and gradually sift the dry ingredient mixture into a bowl. This step is very important and also helps with getting a smooth top on the macaron. Once you are done, set the dry ingredients aside.
  • Carefully crack three eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk. I tried using a carton of egg whites for this step, however it can be difficult to figure out the exact volume of three egg whites. Although some information lists it as 30mL per egg white, I found it to be just over 40ml per egg white with the eggs I was using.
  • Add a half teaspoon of salt to the egg whites and begin to whip. Cream of tartar is also traditionally used as a stabilizer.
  • Whip the egg whites until they get fluffy and add the granulated sugar and three teaspoons of strawberry reserve and a dash of red food coloring. Gel is best. Continue to whip them until you get stiff peaks. Sometimes you will get peaks that appear stiff, but if they tip over at all, they are not stiff enough. Properly whipped, the egg whites, now a meringue, will not come out of a bowl even if you tip it upside down.
  • Grab a spatula and begin adding the dry mixture to the meringue a quarter at a time. When adding it, make sure to fold the merginue and dry mix together by scooping from the bottom of the bowl upwards and folding it over. Continue this until all is incorporated and keep folding. You will know it is ready by doing the figure 8 test. This means you can dip the spatula and pick it up and to a complete, continuous figure as the batter drips off.
  • Use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.
  • Fill a piping bag with a half inch tip and begin piping small, walnut sized circles of batter onto the parchment paper. Give each bit of piped batter space in case it spreads slightly. Depending on the size of your baking tray, you may be able to fit 6-8 per tray. Once you finish one tray, set it aside, and start on the next.
  • Pick up each tray and drop them onto the counter lightly to knock any loose air out from under the macarons.
  • When all the batter has been piped, let it sit on the counter for at least 30 minutes. This is an important step! It causes a film to form over top of the macaron, and will help it retain it's shape while it is baking. If you don't do this, the result might not look as close to what you envision when you picture a macaron.
  • While waiting, preheat the oven to 300 degrees F.
  • Place the first tray in and bake for 15-18 minutes. Do not be tempted to open the over door while it is baking, because this can result in an uneven bake.
  • Take the macarons out. If they are not perfectly dried out, then you can pop them back into the over for a few more minutes. You will be able to tell when they are ready because they will come off the parchment without sticking at all.
  • Let them cool completely before adding any filling.
  • Strawberry Butter Cream
  • You can use any number of fillings, including piping a layer of butter cream.
  • To make the buttercream start with two sticks of softened butter and put it into the stand mixer with a whisk attachment. Cream the butter for a few minutes until it has been properly whipped. Then add three cups powdered sugar and three tablespoons of heavy whipping cream and whip more until creamy.
  • Add the rest of the strawberry reserve from before, which should only be 3-4 teaspoons worth, and a dash of red food coloring and continue to whip until fully mixed.
  • Use a small tip to pip the butter cream onto the macarons and top.

Nutrition

Calories: 503kcal | Carbohydrates: 79g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 344mg | Potassium: 26mg | Fiber: 1g | Sugar: 76g | Vitamin A: 522IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

Strawberry Macarons

 

More Valentine Recipes Ideas 

If you love these Strawberry Macarons, check out these other blogs that are participating in the Cookies for Kid’s Cancer Event: 

Brownie Cups from Julie of The Little Kitchen
Valentine’s Day Delight Recipe from Jennifer of The Rebel Chick
Strawberry Cake Rolls from Coleen of The Redhead Baker
Perfect M&M Cookies from Carlee of Cooking With Carlee
Paleo Almond Butter Cookies from Taryn of Hot Pan Kitchen
Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
Pink Glitter Drink fo Valentine’s Day from Jenn of Ever After in the Woods
Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
Double Chocolate Chip Cookies from Faith of An Edible Mosaic
Andes Mint Cookies from Rebekah of Kitchen Gidget
Chocolate Pots from Kristin of On the Home Front
Red Velvet Cake Mix Cookie Bars from Melissa of Persnickety Plates
Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
Nutella Cookies from Raquel of Organized Island
Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
Mini Chocolate Lava Kiss Cakes from Sue of It’s Okay to Eat the Cupcake
Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
Butterscotch Cookies from Marlynn of Urban Bliss Life
Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
Cherry Cheesecake Bars from Laura of Untwisted Vintage
Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
chocolate heart cookies from Meaghan of the decorated cookie
Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
Salted Caramel Bars from Marybeth of Baby Savers
Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
Valentine’s Day Cookie Cake from Bree of Baked Bree
Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
Valentine’s Blondie Bars from Becca of The Salted Cookie
Confetti Cookies from Amy of The Nifty Foodie
Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
Ancho Chili Brownies from Dee of Meatloaf and Melodrama
Heart Shaped Spritz Cookies from Holly of A Baker’s House
Sweetheart Chocolate Pretzel Bites from Nicole of For the Love of Food
Gluten-free Peanut Butter M&M Cookies from Michelle of My Gluten-free Kitchen
Raspberry Cinnamon Rolls from Rose of Rose Bakes
Cherry Chocolate Chip Cookies from Courtney of Know Your Produce
Nutella Chocolate Cupcakes for Two from Sara of Confectionary Tales
Butter Almond Mushroom Cookies from Jamie of Southern Revivals

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