Love strawberry macarons? This easy recipe gives you crisp pink shells, a smooth strawberry ganache, and a fruity center in every bite. Made with French meringue and a few simple tips, they’re perfect for birthdays, weddings, or just because you love sweet treats!
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Strawberry macarons are delicate sandwich cookies made with almond flour and filled with sweet, fruity strawberry flavor. Their pretty pink shells and bold taste make them a favorite for both kids and adults.
These strawberry macarons are made with a classic French meringue macaron base. The filling is a creamy white chocolate ganache blended with real strawberry purée for that true berry flavor—plus a fruity strawberry center for an extra burst!
They’re crisp on the outside, soft and chewy inside, with a rich, tangy strawberry filling. Perfect for parties, weddings, birthdays, or dressing up a cake—these strawberry macarons are always a hit!
Why you'll love this recipe
Craving for more Strawberry desserts? Give these a try, Strawberry cake pops, Strawberry cheesecake cookies, Strawberry filled cupcakes.
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 puree: homemade, using fresh or frozen strawberries. Avoid store-bought sauce.
- Strawberry powder (optional): freeze-dried strawberries finely ground for a stronger flavor.
- Vanilla: use pure vanilla extract for a subtle touch of flavor.
>> Don't throw away your egg yolks: Use them to make lemon curd, French buttercream, or these egg yolk cookies.
How To Make Strawberry Macarons Recipe
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Cook the strawberries with sugar and lemon juice in a small saucepan until soft, then blend and strain through a fine mesh sieve. Let it cool completely before using.
Melt the white chocolate in the microwave or using a double boiler. Then mix it with warm heavy cream, strawberry purée, freeze-dried strawberry powder, and vanilla extract.
Cover with plastic wrap touching the surface and let it set in the fridge or at room temperature.
Sift or blend the dry ingredients in a food processor—almond flour, powdered sugar and freeze-dried strawberry powder—together until you get a fine, even mixture.
Place the egg whites in the large mixing bowl of a stand mixer with the whisk attachment and beat on medium-low speed until foamy.
While the mixer is running, slowly add the granulated sugar, one spoonful at a time. Once all the sugar is added, increase to medium-high speed and continue whipping until you get a firm French meringue with stiff peaks. Add a bit of pink gel food coloring and mix just until combined.
Add the dry ingredients to the meringue all at once and gently fold using a spatula until the batter becomes smooth and flows in a ribbon when you lift the spatula.
Transfer the strawberry macaron batter to a large piping bag fitted with a 10 mm round tip, and pipe small rounds onto a baking sheet lined with parchment paper.
Gently tap the tray on the counter to release any air bubbles. Let the macarons sit at room temperature for about 45 minutes, or until a skin forms and the tops are dry to the touch.
Preheat the oven to 290–300°F (145–150°C) for at least 20 minutes. Bake the macarons one tray at a time for about 14 to 15 minutes, until they are fully baked and the shells lift off the parchment paper or baking mat easily.
>> For perfectly round shells: Use a macaron mat or print out my macaron template.
Once the strawberry ganache has cooled, place it in a piping bag and pipe a ring onto the center of one macaron shell. Leave a small space in the middle, then fill it with a bit of the remaining strawberry filling using another piping bag. Top with a second shell to close.
Tips for this recipe
Variations & Substitutions
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I hope you love these strawberry ganache macarons. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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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, room temperature - about 3 large egg whites
- 125 g (1 ¼ cups) almond flour - blanched
- 125 g (1 cup) powdered sugar
- 125 g (⅔ cup) granulated sugar
- 5 g (1 tbsp) freeze-dried strawberry powder – optional
- Pink or red gel food coloring
Homemade strawberry purée
- ½ portion of my strawberry purée recipe (made with 250 g strawberries)
Strawberry Ganache
- 200 g (7 oz) white chocolate
- 60 g (¼ cup) strawberry purée
- 40 g (3 tbsp) heavy cream
- 5 g (1 tbsp) freeze-dried strawberry powder – optional
Instructions
Homemade Strawberry Purée
- Make my homemade strawberry purée recipe, using half the quantity (250 g of strawberries, about 1 ¾ cups).
Strawberry Ganache
- Melt the white chocolate in the microwave in 20–30 second intervals, stirring between each, until fully melted and smooth.
- Heat the heavy cream in a small saucepan over medium heat or in the microwave until hot (but not boiling).
- Pour the warm cream over the melted white chocolate. Add the strawberry purée, freeze-dried strawberry powder, and vanilla extract. Mix until smooth and well combined.
- Cover with plastic wrap, pressing it directly onto the surface, and let the ganache set at room temperature or chill in the fridge until firm.
Macaron Shells
- In a food processor, blend the almond flour, powdered sugar, and freeze-dried strawberry powder until fine and well combined.
- In the bowl of a stand mixer, beat the egg whites until foamy.
With the mixer on medium-low speed, gradually add the granulated sugar—about 1 tablespoon every 30 seconds. Once all the sugar is added, increase to medium-high speed and whip until stiff peaks form. - Add the pink or red gel food coloring to get your desired shade.
- Gently fold in the dry ingredients using a silicone spatula. Mix until the batter flows in a ribbon when lifted.
- Pipe small circles of batter onto a baking sheet lined with parchment paper.
Let the shells rest at room temperature for 30 to 45 minutes, or until you can lightly touch the surface without it sticking to your finger.
Baking
- Preheat your oven to 290–300°F (145–150°C) for 20 minutes.
- Bake the macaron shells for 14 to 15 minutes without opening the oven door. Let them cool completely before removing them from the parchment.
- Once cooled, pipe the strawberry ganache onto half of the shells, leaving a small well in the center.
- Add a little extra strawberry purée using a piping bag.
- Top with the remaining shells to create sandwiches, then refrigerate for at least 2 hours before enjoying.
Notes
Storage: Store the coconut macarons in an airtight container in the refrigerator for 3 to 5 days.
You can also keep them at room temperature for 1 to 2 days.
They freeze really well—store them in the freezer for 1 to 2 months in a freezer-safe container.
Tips for Perfect Macarons:
- Let the shells rest and form a proper skin before baking for the best results.
- For softer, melt-in-your-mouth macarons, let them rest in the fridge for 24 hours before enjoying.
- Always sift the almond flour and powdered sugar to avoid lumps in the batter.
- Use a kitchen scale for precise measurements and consistent results.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: cookies, macarons
- Cuisine: French
These macarons are delicious and even with the white chocolate you can taste the strawberry flavor, thank you for the recipe.