Fresh Strawberry Macarons Recipe + Strawberry Macaron Filing

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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 this recipe! 

Strawberry Macarons

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

We love making strawberry recipes when strawberries are in season locally. They are extremely reasonably priced and if we have any left over, we just freeze them. You can go strawberry picking during season in Florida. It is a fun family activity.

Here are some other macaron recipes that we have made and love: Coffee Macarons , Raspberry Macarons, Salted Caramel Macarons, and. Lemon Macarons.

Here are our Top 10 Best Macaron Recipes including The BEST Keto Macarons Recipe.

Fresh Strawberry Macarons Recipe

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.

Ingredients List

  • Powdered sugar
  • Almond flour or almond meal
  • Salt
  • Egg Whites
  • Granulated sugar
  • Strawberry reduction
  • Red food coloring

Strawberry Reduction Ingredients

  • Strawberries
  • Water
  • Sugar

Strawberry Buttercream Ingredients

  • Strawberry reduction
  • Butter
  • Powdered sugar
  • Red food coloring
  • 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

Blend Almond Flour

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 large 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.

Whisk Egg whites together

Whisk Egg Whites

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 12 to 20 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 with a pastry bag, 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 strawberry flavored 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.

Strawberry Macaron Recipe
Strawberry Macarons

More Strawberry Recipes  

  • This strawberry red wine cocktail is a must try for all wine and strawberry lover. It is a refreshing flavor combination for summer.
  • This Lemon Strawberry Poke Cake is a fun easy cake option for the family to make together. It is super simple since it is made with box cake and Jello Pudding!
Strawberry Macarons
Print

Strawberry Macarons

Make these absolutely gorgeous  Strawberry macarons from scratch in your kitchen with these simple to follow steps. You will fall in LOVE with this recipe!
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 Facts
Strawberry Macarons
Amount Per Serving
Calories 503 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g55%
Cholesterol 45mg15%
Sodium 344mg14%
Potassium 26mg1%
Carbohydrates 79g26%
Fiber 1g4%
Sugar 76g84%
Protein 3g6%
Vitamin A 522IU10%
Vitamin C 4mg5%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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