Strawberry Macarons – little pink clouds of strawberry meringue and buttercream delight. These cookies are perfect for gifting on Mother’s Day or serving at a baby or bridal shower. If you’ve tried making these beauties without success, join the club. This recipe may be just the solution for you to enjoy macaron success.
If you aren’t sure you want to start with the macarons, Dream Bars or Snickerdoodles are great cookies, to begin with.
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Have you tried making Strawberry Macarons or any macarons and been disappointed time after time when they didn’t turn out? I think I’ve had every fail possible. They were flat. They looked beautiful but were hollow; they spread out into big puddles. You name it; my macarons experienced it. In frustration, I searched for a foolproof, no-fail macaron method and came across Broma Bakery’s website. They use a swiss meringue method that stabilizes the meringue by warming the egg whites before you make the meringue. This is now the only method I’ll use, and thank you, Broma Bakery, for saving me from any more Macaron disasters.
SIS Tip (simple is smart):
Use the extra strawberry sauce/puree on ice cream, waffles, pancakes, or French toast. Put it in lemonade, milkshakes, or yogurt. Spread it on toast and biscuits. The ideas are endless. You can also substitute strawberry jam for the puree in the filling.
What ingredients do I need for the Macarons?
Strawberry Macaron Ingredients: The macarons have six ingredients, granulated and powdered sugar, egg white, almond flour, salt, and optional food coloring.
Strawberry Sauce Ingredients: There are only three ingredients in the strawberry sauce. Fresh or frozen strawberries, sugar, and water.
ButterCream Strawberry Filling: Butter, powdered sugar, and strawberry puree.
Make the Meringue for the Strawberry Macarons:
The secret to success with strawberry macarons is to warm the egg whites with a bit of sugar before whisking them into peaks. Warming them with a bit of sugar stabilizes the macaron base, thus avoiding almost all of the reasons macarons fail.
Use the bowl of your stand mixer as the top of the double boiler. Place the egg whites and three tablespoons of granulated sugar in the bowl. Place the bowl over a pot of steaming water.
Whisk continuously until the sugar melts and the egg whites are white and frothy.
Place the warmed egg whites on the stand mixer and whisk on high while slowly adding the rest of the granulated sugar. Add 1-2 drops of red food coloring and whisk on high until still peaks form.
Make the Strawberry Macarons:
Triple sift the almond flour with powdered sugar and salt. Then shake the mixture into the meringue bowl. Whisk for a few seconds to just combine.
Using a large spatula, gently fold the mixture until you can make a figure eight out of the dripping batter without it breaking. Watch the video for clarity. This takes several minutes of folding.
Once the batter is the correct consistency, fill a large pastry bag with a one-inch tip. Pip silver dollar size circles onto a parchment-lined baking sheet. Leave one to two inches between the meringue circles.
Bang the baking sheet on the counter two times to remove air bubbles and let the Strawberry Macarons dry for 15 – 30 minutes while the oven is preheating to 300-degrees F. The macarons should be dry to the touch.
Bake for 13 minutes turning around halfway through. Let the strawberry macarons cool completely before removing them from the parchment paper.
Fill the Strawberry Macarons:
Make the Filling:
Add the softened butter to a clean bowl of your stand mixer. Beat until smooth with the whisk attachment.
Drizzle one to two tablespoons of the strawberry puree into the butter. Continue beating until combined.
Add the powdered sugar and beat on medium until smooth.
Fill a piping bag fitted with a medium star tip—pipe filling on the bottom side of a macaron. Add a second macaron on top of the filling to create a sandwich. Continue until all of the Strawberry Macarons are filled.
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- large piping bag with a 1-inch open tip and a star tip.
- 100 grams egg white
- 100 grams granulated sugar
- 100 grams almond flour
- 100 grams powdered sugar
- pinch of salt
- red food coloring
Strawberry Puree for Filling
- 12 ounces frozen or fresh strawberries (340g)
- ½ cup granulated sugar (100g)
- ½ cup water (118ml)
- ½ cup butter (114g)
- 2½ cups powdered sugar (325g)
- 1-2 tbsp strawberry sauce save the rest for waffles or ice cream
Make the Strawberry Puree
- Add the strawberries, water, and sugar to a saucepan.
- Heat on medium until the strawberries are soft. About 5 to 10 minutes depending on if you use fresh or frozen strawberries.
- Let cool. Once the strawberries are cool, puree them into a smooth puree.
- Set aside.
Make the Macarons
- Make a double boiler using a small pot of water and the bowl of your stand mixer. Heat the water until steaming.
- In the bowl of your stand mixer, put the egg whites and about three tablespoons of granulated sugar. Place this over the steaming pot of water.
- Whisk continuously until the sugar melts completely and the egg whites become white and frothy. This takes about one minute. Remove the bowl and place it back on your stand mixer. This process stabilizes the egg whites resulting in a more stable base for what is otherwise very finicky macarons.
- Fit the whisk attachment to the stand mixer and whisk the warmed egg whites on high speed while slowly adding the granulated sugar. Add 1-2 drops of the red food coloring to create a delicate pink.
- Continue to whisk for another 3-4 minutes until stiff meringue peaks form.
- Triple sift the almond flour with powdered sugar and salt. Then gently dust or shake the mixture into the meringue bowl.
- On medium speed, whisk for five seconds, just enough to combine the almond flour with the meringue. Stop the mixer and remove the bowl.
- Using a large spatula, mix the batter by hand. Gently fold the mixture with your spatula. To fold the batter, scoop up the batter from the outside of the bowl and gently twist it into the center in a circle-like motion.
- The folding is done when you can make a figure eight out of the dripping batter without it breaking. (see the video) The batter is the consistency of slow-moving molten lava.
- Once the batter is the correct consistency, scoop it into a large pastry bag fitted with a one-inch tip. Pipe silver dollar size circles onto a parchment-lined baking sheet. Leave about 1-2 inches between the meringue circles.
- Bang the baking sheet on the counter two times to remove any air bubbles.
- Preheat the oven to 300°F ( ) while the macarons dry for 15 - 30 minutes. They should be dry to the touch.
- Bake them for 13 minutes turning around halfway through.
- Let them cool completely before removing them from the parchment paper.
Make the Filling
- While the macarons are cooling, make the filling.
- Attach a clean whisk to the stand mixer. In a clean stand mixer bowl, beat the softened butter until creamy.
- Drizzle the 1 to 2 tablespoons of strawberry puree into the butter, beating until combined.
- Slowly add the powdered sugar, beating on medium until all the powdered sugar is incorporated. The filling should be soft enough to pipe but still firm enough to hold its shape.
- Once the macarons are completely cool to the touch, carefully remove them from the parchment paper. Pipe the filling onto a macaron and sandwich with another macaron. Repeat with all of the macarons. I used a star tip to pipe the filling.