Soft and chewy on the inside and crisp on the outside, these Strawberry Macarons are easier to make than they look. This pretty pink variation of the classic French macaron pairs delicate almond shells with a bright strawberry buttercream for a stunning dessert perfect for Valentine’s Day, gifts, or special occasions.
If you’ve been tempted to buy pink macarons for a celebration, try making them at home. French macarons can seem intimidating, but with clear steps and a little patience you can make consistent shells and a flavorful strawberry filling from scratch.
Why You’ll Love These Strawberry Macarons
- Cost-effective: Homemade macarons are often cheaper than store-bought, so they’re great for parties, anniversaries, or gifts.
- Delicious filling: The strawberry buttercream uses freeze-dried strawberries for an intense fruit flavor without extra moisture.
- Make-ahead friendly: Shells freeze well, letting you prepare components in advance and assemble later.
What You’ll Need
For the macaron shells
- Powdered sugar
- Almond flour
- Egg whites
- Granulated sugar
- Red or pink food coloring
For the strawberry buttercream
- Unsalted butter, softened
- Powdered sugar
- Pinch of salt
- Vanilla extract
- Freeze-dried strawberries, finely crushed
- Milk, to adjust consistency
How to Make Strawberry Macarons
Make the shells
- Prepare pans: Line a baking sheet with a silicone mat or parchment paper.
- Mix dry ingredients: Pulse powdered sugar and almond flour in a food processor to remove lumps, then sift into a bowl.
- Make the meringue: Whip egg whites on low until foamy, gradually add granulated sugar and increase speed until stiff peaks form. Add food coloring and mix gently.
- Macaronage: Fold the meringue into the dry ingredients with a silicone spatula until the batter flows off the spatula in a thick ribbon—smooth but not runny.
- Pipe shells: Transfer batter to a piping bag and pipe 1-inch rounds onto the prepared sheet. Tap the sheet firmly several times to release air bubbles and pop any remaining bubbles with a toothpick.
- Rest: Let shells rest at room temperature for at least 1 hour, or until the surface is no longer tacky when touched.
- Bake: Preheat oven to 325°F (163°C). Bake on the center rack for about 15 minutes, rotating the pan every 5 minutes for even color.
- Cool: Cool completely on the baking sheet, then gently peel shells from the mat and pair similar sizes.
Make the strawberry buttercream
- Beat butter: In a bowl, beat softened butter until smooth. Add half the powdered sugar and mix until combined.
- Add flavor: Add remaining powdered sugar, salt, vanilla, and crushed freeze-dried strawberries. Mix until fully incorporated.
- Adjust texture: Add milk and beat for 4–5 minutes until the buttercream is light and fluffy. Add milk a little at a time if the frosting is too thick.
- Assemble: Pipe buttercream onto one shell and sandwich with a matching shell. Chill briefly if needed to set.
Troubleshooting: Why don’t my macarons have feet?
Macarons without feet are usually over-mixed or insufficiently rested. Over-mixing makes the batter too loose so shells spread and fail to form feet. Make sure you rest the piped shells until the surface is dry to the touch—this helps trapped air escape at the base and encourages proper foot formation. Resting time can vary depending on your kitchen’s humidity and temperature.
FAQs
Use silicone mats printed with circles or slide a paper template under parchment to guide your piping. Pipe straight down, not at an angle, for uniform rounds.
Cracks often result from under-mixed batter that contains too much trapped air. Achieve proper macaronage so the batter falls in a ribbon and the surface dries before baking.
Freeze-dried fruit powder is ideal for buttercream: it provides concentrated flavor without adding moisture that could ruin texture.
Yes. Add nonpareils or sprinkles before the shells rest and bake, or drizzle melted chocolate over assembled macarons.
Store assembled macarons in an airtight container in the fridge for up to a week. For longer storage, freeze shells or assembled macarons following proper freezing guidance.
No. Almond flour is essential for the classic macaron texture; regular wheat flour will not produce the same results.
More Desserts to Try
- Lemon French Madeleines
- Strawberry Jam Linzer Cookies
- Cheesecake Brownie Fudge Bars
- Chocolate Chip Cheesecake
- Coconut Cheesecake Bars
I hope you enjoy this Strawberry Macarons recipe. If you make it, share photos and feedback—homemade macarons are a rewarding project and a lovely treat to share with friends and family.
Strawberry Macarons
Ingredients
For Shells:
- 1 2/3 cup powdered sugar
- 1 cup almond flour
- 3 large egg whites
- 1/4 cup granulated sugar
- 1–2 drops red or pink food coloring
For Buttercream:
- 1 stick unsalted butter, softened
- 2 cups powdered sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1/3 cup freeze-dried strawberries, finely crushed
- 3 tbsp milk, more as needed
Instructions
- Preheat oven to 325°F (163°C).
For Shells:
- Line a baking sheet with a silicone mat or parchment paper.
- Pulse powdered sugar and almond flour in a food processor to combine and remove lumps, then sift into a bowl.
- Beat egg whites on low until foamy, slowly add granulated sugar and increase speed until stiff peaks form.
- Fold meringue into dry ingredients and add food coloring. Mix until batter falls in a thick ribbon from the spatula.
- Pipe 1-inch rounds onto the prepared sheet. Tap firmly to release air bubbles and pop any remaining bubbles with a toothpick.
- Let shells rest at room temperature for at least 1 hour, until the surface is dry to the touch.
- Bake on the center rack for 15 minutes, rotating the pan every 5 minutes for even coloring.
- Cool completely on the baking sheet, then pair similar-sized shells.
For Buttercream:
- Beat softened butter until smooth, add half the powdered sugar and mix.
- Add remaining powdered sugar, salt, vanilla, and crushed freeze-dried strawberries; mix until combined.
- Add milk and beat for 4–5 minutes until light and fluffy. Adjust milk as needed for consistency.
- Pipe buttercream onto one shell and sandwich with a matching shell.
Notes
- Use printed macaron mats or a paper template under parchment for evenly sized shells.
- Pipe straight down for uniform rounds and avoid over-mixing the batter.
- Allow shells to rest until dry to the touch to promote feet formation.