Strawberry macarons with delicate pink shells and a creamy strawberry white chocolate ganache filling for a fruity French macaron recipe with a smooth filling and perfect texture.
This strawberry macaron recipe is made with crisp French macaron shells, a smooth strawberry ganache, and a fresh strawberry center for a bright berry flavor in every bite.
I love making these homemade strawberry macarons for spring and summer because the pink shells, creamy filling, and real strawberry taste make them feel both pretty and special.
This strawberry macarons recipe is perfect if you’re looking for easy French macarons with strawberry filling and a smooth white chocolate ganache.
Why you'll love this recipe
- Real strawberry flavor with creamy white chocolate ganache
- Smooth pink shells with a soft chewy center
- Perfect for parties gifts, birthdays, and spring desserts
Ingredients You Need
You'll need these ingredients to make strawberry French macarons:
- Almond flour: use finely ground blanched almond flour.
- Sugar: powdered sugar for the shells, and granulated sugar for the meringue.
- Eggs: room temperature egg whites.
- Food coloring: Pink gel food coloring or powder food coloring, in pink or strawberry red.
- White chocolate: choose high-quality white chocolate for a less sweet ganache.
- Heavy cream: use full-fat cream with at least 30% fat.
- Strawberry powder (optional): freeze-dried strawberries finely ground for a stronger flavor.
- Vanilla: use pure vanilla extract for a subtle touch of flavor.
- Strawberry filling: extra strawberry purée for the center of the macarons.
Tips for perfect strawberry macaron shells
- Use fine almond flour: ensures smooth macaron shells with no bumps
- Whip egg whites properly: stiff peaks are key for stable French meringue
- Master the macaronage: batter should flow slowly like lava
- Rest before baking: helps form a skin and create perfect macaron feet
- Use thick strawberry ganache: prevents runny filling and keeps clean layers
How to Make Strawberry Macarons Step By Step
These strawberry macarons are made using my classic French macaron shells, filled with a strawberry ganache.
Cook strawberries with sugar and lemon juice until soft, then blend and strain into a smooth strawberry purée. Let cool completely.
This strawberry ganache for macarons is smooth, creamy, and stable, making it the perfect macaron filling for delicate shells.
Melt white chocolate, then mix with warm cream, strawberry purée, strawberry powder, and vanilla to make the strawberry ganache. Cover and chill until set.
Sift or blend almond flour, powdered sugar, and strawberry powder into a fine mixture.
Whip egg whites until foamy, then add sugar gradually and beat to stiff peaks (French meringue). Add pink coloring.
Fold dry ingredients into the meringue until the batter flows like lava (macaronage).
Pipe rounds onto a lined baking sheet, tap to remove air bubbles, then rest 30–45 minutes until a skin forms.
>> For perfectly round shells: Use a macaron mat or print out my macaron template.
Bake at 290–300°F (145–150°C) for 14–15 minutes until shells are set. Let cool.
Fill shells with strawberry ganache and a center of strawberry filling, then sandwich together.
Storage
Store strawberry macarons in an airtight container in the fridge for up to 3–4 days.
Recipe variations
- Strawberry buttercream macarons
- Strawberry white chocolate macarons
- Chocolate dipped strawberry macarons
- Strawberry lemon macarons
- Strawberry shortcake macarons
Recipe Questions
Can I make strawberry macarons ahead of time?
Yes, they taste even better after 24 hours in the fridge.
Why are my macarons cracked?
Usually from under-resting or oven temperature too high.
Can I use frozen strawberries?
Yes, for the purée, but always cook and strain them.
How do I get smooth macaron shells?
Use fine almond flour and sift the dry ingredients well.
Can I freeze strawberry macarons?
Yes, freeze filled macarons for up to 1 month.
What is the best filling for strawberry macarons?
A white chocolate strawberry ganache is one of the best fillings because it is smooth, stable, and enhances the strawberry flavor.
More Macaron Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Print
Strawberry Macarons
- Total Time: 1 hour 15 minutes
- Yield: 30 macarons
Description
Strawberry macarons filled with white chocolate ganache infused with strawberry purée and a fruity strawberry center. Yields about 25–30 macarons.
Ingredients
Pink Macaron Shells
- 100 g egg whites (about 3 large egg whites), room temperature
- 125 g almond flour (blanched)
- 125 g powdered sugar
- 125 g granulated sugar
- 5 g freeze-dried strawberry powder (optional)
- Pink or red gel food coloring
Homemade Strawberry Purée
- 250 g fresh or frozen strawberries
- 1 tbsp sugar
- 1 tsp lemon juice
Strawberry Ganache
- 200 g white chocolate
- 60 g strawberry purée
- 40 g heavy cream
- 5 g freeze-dried strawberry powder (optional)
- 1 tsp vanilla extract
Instructions
Strawberry Purée
- Place strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for about 8 to 10 minutes, stirring occasionally, until the strawberries are very soft and release their juices.
- Blend the mixture until smooth, then strain through a fine mesh sieve to remove seeds. Let the purée cool completely before using.
Strawberry Ganache
- Finely chop the white chocolate and place it in a bowl.
- Heat the cream until hot but not boiling, then pour it over the chocolate. Let sit for 1 minute, then stir until smooth.
- Add the strawberry purée, strawberry powder, and vanilla extract, then mix until fully combined.
- Cover with plastic wrap touching the surface and let it set at room temperature or in the fridge until thick enough to pipe.
Macaron Shells
- Blend or sift the almond flour, powdered sugar, and strawberry powder until you get a very fine mixture with no lumps.
- Place egg whites in a clean mixing bowl and beat until foamy.
- Add the granulated sugar gradually, one spoon at a time, while continuing to mix.
- Increase speed and whip until stiff peaks form (the meringue should hold its shape when you lift the whisk).
- Add a small amount of pink gel food coloring and mix just until combined.
- Add the dry ingredients to the meringue and gently fold using a spatula.
- Mix until the batter becomes smooth and flows slowly like a ribbon when lifted. Do not overmix.
- Transfer the batter to a piping bag and pipe small rounds onto a lined baking sheet.
- Tap the tray firmly on the counter to release air bubbles, then pop any visible bubbles with a toothpick.
- Let the shells rest at room temperature for 30 to 45 minutes, until the surface is dry to the touch.
Baking
- Preheat the oven to 145–150°C (290–300°F) for at least 20 minutes.
- Bake one tray at a time for 14 to 15 minutes. Do not open the oven during baking.
- The shells are ready when they no longer move when gently touched. Let cool completely before removing.
Assembly
- Transfer the strawberry ganache to a piping bag. Pipe a ring onto half of the shells.
- Fill the center with a small amount of strawberry purée.
- Top with another shell to form a sandwich.
- Refrigerate the macarons for at least 2 hours before serving for the best texture and flavor.
Notes
Storage: Store strawberry macarons in an airtight container in the fridge for 3 to 5 days or freeze for up to 1 to 2 months.
Tips:
- Let shells rest before baking to get smooth tops and feet.
- Refrigerate macarons 24 hours before serving for best texture.
- Use a kitchen scale for accurate results.
- Sift dry ingredients to avoid lumps.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: cookies, macarons
- Method: Baking
- Cuisine: French
Lesli
These macarons are delicious and even with the white chocolate you can taste the strawberry flavor, thank you for the recipe.
Danielle
très bon facile a faire avec toutes vos explications sur les macarons merci j'adore vos recettes