There’s something truly magical about a perfect strawberry macaron. It’s not just a cookie; it’s a tiny, edible work of art.

Imagine a delicate, crisp shell that gives way to a uniquely chewy center, all wrapped around a cloud of the most intense, silky strawberry buttercream. That’s the dream, right?

And the best part? The strawberry flavor isn’t just in the filling. We’re packing it into every single layer for a punch of sweet, tart berry in every single bite.

Why This Recipe is a Game Changer

Let’s be honest, macarons can be intimidating. They have a reputation for being fussy, and it’s a reputation they’ve honestly earned. But this method is different.

We use a secret weapon: strawberry powder made from freeze-dried berries. It gives us an incredible, concentrated flavor without adding any extra liquid that could ruin the delicate shells.

The result is a macaron that’s soft and chewy on the inside with that perfect, crisp exterior. It’s everything a good macaron is supposed to be, but with a beautiful pink hue and a flavor that sings.

Ingredients Needed for the Recipe

Precision is key here. Using a kitchen scale for grams is highly recommended for the best, most consistent results.

For the Macaron Shells:

• Confectioners’ Sugar (260g): This is your icing sugar. Make sure it contains cornstarch, as this acts as an anti-caking agent and helps create the perfect texture.

• Almond Flour (150g): Use a finely ground, high-quality almond flour. This is the heart of the macaron, providing its signature nutty flavor and structure.

• Strawberry Powder (10g): This is our flavor hero! You can buy it or make your own by blitzing freeze-dried strawberries in a food processor until it’s a fine dust.

• Egg Whites (150g): These must be at room temperature. Cold egg whites won’t whip up to their full, glorious volume, and that air is what gives macarons their lift.

• Cream of Tartar (¼ tsp): A tiny but mighty ingredient. It stabilizes the egg whites, making your meringue strong and less likely to collapse.

• Granulated Sugar (52g): We use this to sweeten and stabilize the meringue, creating those stiff, glossy peaks.

• Red Gel Food Coloring (1-2 drops, optional): Gel color is best because it’s highly concentrated without adding liquid. The color will fade a bit while baking, so go slightly darker than you’d like the final shell to be.

For the Strawberry Buttercream Filling:

• Granulated Sugar (100g): This gets dissolved with the egg whites to create a safe, cooked meringue base for the buttercream.

• Egg Whites (70g): These form the base of our Swiss meringue buttercream, which is less sweet and incredibly silky compared to American buttercreans.

• Unsalted Butter (169g): Use room temperature butter, cut into pieces. It should be soft but not melty. This creates the lush, creamy body of the filling.

• Strawberry Powder (20g): We’re doubling down on the strawberry flavor here. This gives the buttercream a beautiful natural color and an intense fruit taste.

• Salt (⅛ tsp): A pinch of salt is essential to balance all the sweetness and make the strawberry flavor pop even more.

The Best Way to Flavor Macarons

This is where many macaron recipes stumble. You can’t just add strawberry extract or puree to the shell batter. It’s a chemistry thing.

Adding liquid throws off the delicate balance, often resulting in flat, gummy shells that lack the characteristic “feet”—the ruffled bottom edge. It’s a heartbreak we’ve all experienced.

That’s why strawberry powder is so brilliant. It’s pure, concentrated flavor in a dry form. You get that incredible strawberry taste without compromising the structure of the shell.

It’s a little trick that makes a world of difference, turning a good macaron into an unforgettable one.

How to make Strawberry Macarons?

Take a deep breath. Read through all the steps first. Gather your tools. This is a process, but it’s a deeply satisfying one. You can do this.

Step 1: Preparation is Everything

Before you touch your ingredients, get your workspace ready. Move your oven rack to the lower third position and place an empty baking sheet on it.

Line four additional baking sheets with silicone macaron mats or traced parchment paper. Preheat your oven to 300°F (150°C). Now, make sure your egg whites are at room temperature.

Step 2: The Sifting Ritual

In a large bowl, combine the confectioners’ sugar, almond flour, and strawberry powder. Now, sift them together.

And then sift them again. Do this two to four times total. This might feel tedious, but it’s non-negotiable. You want an incredibly fine, light powder.

Step 3: Creating the Meringue

In the super-clean bowl of a stand mixer fitted with the whisk attachment, combine the room-temperature egg whites and cream of tartar.

Whip on medium speed until the mixture is foamy and looks like a light bubble bath. Now, with the mixer running, gradually rain in the granulated sugar.

Step 4: Taking the Meringue to Stiff Peaks

Once all the sugar is in, increase the mixer speed to high. Whip until the meringue holds soft peaks. This is when you’d add the gel food coloring if you’re using it.

Continue whipping on high until you have a thick, glossy, and bright white meringue that holds stiff peaks. Be careful not to over-whip, or it can become grainy.

Step 5: The Macaronage

This is the most critical step. Using a flexible spatula, dump about half of your sifted dry ingredients onto the meringue.

Fold them in. Be a bit assertive here—you’re deflating the meringue a little on purpose. Once it’s mostly combined, add the rest of the dry ingredients.

Step 6: Finding the Perfect Flow

Now, switch to a gentler hand. Fold the batter, scraping from the bottom up and over itself. After a few folds, test the batter.

Lift your spatula and let the batter drip back into the bowl. You’re looking for it to flow slowly and continuously, like thick lava.

Step 7: The Figure 8 Test

Here’s the real test. As the batter drips, try to draw a figure “8” with the stream of batter falling from your spatula.

If you can draw the entire figure without the stream breaking, your batter is ready. If it breaks, fold a few more times and test again.

Step 8: Piping the Shells

Transfer the batter to a piping bag fitted with a medium round tip. Hold the bag perpendicular to the baking sheet, about half an inch above it.

Pipe steady, consistent rounds, about 1 to 2 inches in diameter. Once piped, firmly tap the baking sheets on your counter several times to release any trapped air bubbles.

Step 9: The Resting Period

Let the piped macarons sit out at room temperature. This can take anywhere from 30 to 60 minutes.

They are ready when you can gently touch the surface and it feels dry and not sticky. This skin is what helps them rise up and form their “feet” in the oven.

Step 10: Baking with Care

Place one prepared baking sheet on top of the empty one already in your oven. This “double-pan” method prevents the bottoms from browning too quickly.

Bake for 15 to 18 minutes. They’re done when you can gently wiggle the top of a shell and it feels set, not wobbly. Let them cool completely on the sheet before moving them.

Step 11: Making the Strawberry Buttercream

For the filling, combine the sugar, egg whites, and salt in the clean bowl of your stand mixer. Place this bowl over a pot of gently simmering water, creating a double boiler.

Whisk continuously until the mixture reaches 150°F and the sugar has completely dissolved. It should feel smooth, not gritty, between your fingers.

Step 12: Whipping the Meringue Base

Transfer the bowl to your stand mixer. Fit it with the whisk attachment and whip on medium-high speed until the meringue cools down and becomes thick, white, and glossy.

The outside of the bowl should feel cool to the touch. This is crucial before adding the butter.

Step 13: Building the Buttercream

Switch to the paddle attachment. With the mixer on medium speed, begin adding your room-temperature butter, one tablespoon at a time.

Let each piece incorporate fully before adding the next. The mixture might look curdled at one point—don’t panic! Just keep mixing; it will become smooth and creamy.

Step 14: The Final Flavor

Once all the butter is in and the mixture is light and fluffy, add the strawberry powder. Mix on medium-high until it’s fully incorporated and the buttercream is a beautiful, uniform pink.

Step 15: The Grand Finale: Assembly

Pair up your cooled macaron shells by size. Pipe a small dollop of the strawberry buttercream onto the flat side of one shell.

Gently press its matching shell on top, creating a perfect little sandwich. And just like that, you’ve done it.

How to Store and Reheat

This might surprise you, but macarons get better with a little rest. Once assembled, store them in an airtight container in the refrigerator for at least 1 to 3 days.

This process, called “maturing,” allows the flavors to meld and the shells to soften slightly, becoming even more chewy and delicious.

Always bring them to room temperature for about 30 minutes before serving. The flavor and texture are at their absolute peak this way.

You can also freeze filled macarons for up to 3 months! Thaw them overnight in the refrigerator before bringing them to room temperature to serve.

Tips

• Watch the Weather: Humid or rainy days are a macaron’s nemesis. The shells can struggle to form a skin. If it’s humid, you might need to let them rest longer, or even use a fan on a low, cool setting nearby.

• Don’t Rush the Process: Every single step matters. Rushing the sifting, the macaronage, or the resting period is the fastest way to less-than-perfect results. Patience is your secret ingredient.

• Practice Makes Progress: If your first batch isn’t perfect, don’t be discouraged. Even experienced bakers have off days. Each attempt teaches you something new about the feel and flow of the batter.

• Double-Pan for Sure: Never skip placing your baking sheet on top of the preheated empty one. This simple trick is the best insurance against burnt bottoms and ensures an even bake.

Flavor Variations

The beauty of this method is its versatility. Once you’ve mastered the strawberry, a whole world of flavors opens up.

Simply swap the strawberry powder for an equal amount of another freeze-dried fruit powder. Raspberry, blueberry, or pineapple would be absolutely stunning.

You could even mix and match the shells and filling. How about a strawberry shell with a vanilla bean buttercream? Or a plain shell with a double-strawberry filling? The possibilities are endless and entirely yours to explore.

Best Time to Serve This Dish

Strawberry macarons feel inherently special. They are the perfect star for a bridal or baby shower, their delicate pink hue adding a touch of elegance to any dessert table.

Of course, they are a show-stopping Valentine’s Day treat, a much more personal and impressive gesture than a box of chocolates. Package a few in a beautiful box for a truly memorable gift.

But don’t relegate them only to fancy occasions. A batch of these on a lazy Sunday afternoon, paired with a cup of tea or coffee, is a simple luxury everyone deserves.

Ingredient Substitutions

While sticking to the recipe is best, a few substitutions are possible. If you can’t find cream of tartar, you can omit it, but your meringue may be slightly less stable. Just be extra gentle during folding.

For a different nutty flavor, you can try using another finely ground nut flour, like hazelnut or pistachio. Just make sure it’s just as finely ground as almond flour and sift it thoroughly.

Remember, regular wheat flour is an absolute no-go. The structure of a macaron relies entirely on the almond flour and meringue. Using wheat flour will result in a completely different, and not very good, cookie.