Dive into our strawberry macaron recipe to get that perfect burst of strawberry in every bite! Crisp, pink shells and a creamy strawberry ganache make this more than just a treat—it's an experience. Plus, we've got super easy tips to help you make them perfect every time.
Jump to:
Dive into the sweet world of French treats with these easy-to-make strawberry macarons. They're little bites of heaven with a fresh strawberry flavor that's just right for a sweet snack or a fancy dessert.
Mastering the art of macaron making can be intimidating, but there are two popular techniques—the Italian method and the French method—that can simplify the process for beginners. While they may seem challenging at first, these methods offer a rewarding way to create these delicate pastries at home.
In this macaron recipe, I use the Italian method which may seem technical at first but yields better results when followed meticulously, as I outline in this recipe.
Why you'll love this recipe
Craving for more Strawberry desserts? Give these a try, Strawberry coffee cake, Strawberry swirl cheesecake, Strawberry filled cupcakes, Strawberry whipped cream cake and No bake strawberry cheesecake.
Ingredients You Need
- Pink Italian Macaron shells: Powdered sugar, almond flour, egg whites, sugar syrup and pink food coloring.
- Strawberry ganache filling: White chocolate, heavy cream, strawberry purée and vanilla extract.
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!
- Blend the almond meal with the powdered sugar in a food processor or sieve through a fine mesh sieve until the mixture is fine enough to produce smooth shells.
- Add the egg whites and mix with a spoon until you have a homogeneous and compact paste.
- Add the food coloring powder into the almond flour mixture and mix again until the mixture is red and set aside.
- In a saucepan put the water with the caster sugar and heat over a low heat.
- Check the temperature of the syrup with a kitchen thermometer, the temperature should rise to 244°F/118°C
- While the syrup is heating, place the other half of the egg whites in the mixing bowl of a stand mixer fitted with the whisk attachment.
- Beat at medium speed until the whites begin to foam.
- As soon as the syrup reaches 244°F/118°C, reduce the speed of the stand mixer and pour the syrup over the whites.
- Then start again at high speed and beat until the mixture is shiny and until stiff peaks form.
- First, add a small amount of Italian meringue to the bowl containing the almond and powdered sugar mixture.
- Add a small amount of meringue and mix quickly to loosen the mixture.
- Stir vigorously with a silicone spatula, scraping down the sides of the bowl until the mixture is smooth and gives the famous ribbon effect when you lift the batter with the spatula.
Bake macarons
- Preheat the oven to 320°F/160°C and line a perforated baking sheet with parchment paper or a silicone mat.
- Using a piping bag fitted with a small round tip, pipe a small ball of batter on the lined baking sheet, leaving a space of about 5 cm between each shell.
- Tap the baking sheet with your hand on the underside to release the air bubbles..
- Immediately bake one sheet at a time in the oven for about 13 to 15 minutes without opening the oven door.
- Allow the shells to cool slightly before removing them from the baking sheet, then let them cool completely at room temperature.
- Place the fresh or frozen strawberries, sugar and lemon juice in a saucepan and cook for approx. 5-10 minutes until the mixture is liquid and chunky.
- Blend with a blender or immersion blender and pass the mixture through a fine sieve to remove the seeds and obtain a smooth, lump-free mixture, cover and leave to cool completely in the fridge.
- Chop the white chocolate finely in a bowl and place it in a large bowl.
- Heat the heavy cream in a saucepan until it simmers, then pour the hot cream over the chopped chocolate and add the strawberry coulis.
- Mix with a spatula or wooden spoon until you have a smooth ganache.
- Cover and let cool completely in the refrigerator for about 4 hours.
- When the strawberry ganache is completely cold, add the cold heavy cream and the strawberry flavor and whip with a hand mixer, whip the mixture at medium speed for 2 to 3 minutes until you have a fluffy strawberry ganache.
- Fill a large piping bag with the strawberry ganache.
- Assemble together the shells of the same diameter to form macarons.
- Fill the inside of one shell with the strawberry ganache then cover with a second shell to form the macarons.
Tips for this recipe
Storage
In the fridge: The macarons with the strawberry ganache can only be stored in the refrigerator for about 2-4 days because the ganache has been whipped and must be kept cold.
You can make the shells ahead of time and keep them in an airtight container for about 1 week.
Can I freeze macarons?
Yes, you can freeze macarons by placing them in an airtight container or freezer-safe bag, separating layers with parchment paper, and sealing them tightly. Label with the freezing date and store in the freezer. Thaw in the refrigerator before enjoying.
Recipe Variations
Variations & Substitutions
Recipe Questions
Can I add Freeze-dried instead of strawberry puree to the strawberry ganache?
Yes, it's possible to replace the raspberry puree with freeze-dried strawberries, pre-blended into a fine powder in a food processor. Add a small amount during preparation, which will give a strawberry flavor and pink color to your filling.
How do I get a strong strawberry flavor in my macarons?
To achieve a robust strawberry flavor, use concentrated strawberry puree, freeze-dried strawberry powder, or high-quality strawberry extract in your macaron batter and filling. Adjust the quantity to taste.
How do I get my macarons to have that perfect pink color?
To get that perfect pink color, just add a few drops of pink gel food coloring to your batter. Keep in mind the color might lighten up a bit when you bake them, so you might want to go a tad darker than you think you need.
Why did my macarons crack on top?
Macarons crack if the mix is overdone, the oven's too hot, or they didn't rest to form a skin. Tap the tray to remove air and let them sit for 30-60 minutes before baking.
More Macaron Recipes
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!
Print
Strawberry Macarons
- Total Time: 35 minutes
- Yield: 20 macarons
Description
Recipe for strawberry macarons with a white chocolate ganache flavored with strawberry sauce (for about 20 macarons (40 shells)
Ingredients
Macaron shell :
- 100 g (1 cup) almond flour or almond meal
- 100 g (⅔ cup) powdered sugar
- 2 x 38 g Egg whites at room temperature - about 2 + 2 tbsp
- 100 g (½ cup) caster sugar
- 25 ml (1 ⅔ tbsp) water
Strawberry ganache
- 130 g (4,6 oz) White chocolate
- 50 g (¼ cup) strawberry purée
- 50 ml (¼ cup) Heavy cream - full fat
- 1 tsp Strawberry extract - optional
- 100 ml (½ cup) Heavy cream - full fat and cold
Instructions
Macaron shells
- Preheat the oven to 320°F / 160°C and line a baking sheet with baking paper or a special silicone baking mat for macarons.
- Start by sifting together the almond flour and powdered sugar and place in a large bowl.
- Add the first part of egg whites and mix vigorously with a spoon until smooth.
- Then add the strawberry red food coloring powder and mix again until you have a compact red mixture and set aside.
- Place the water and caster sugar in a saucepan and heat over medium heat while checking the temperature with a cooking thermometer. The sugar syrup should reach a temperature of 244°F / 118°C.
- Meanwhile, place the remaining egg whites in the bowl of your stand mixer fitted with the whisk attachment and start beating the whites at medium slow speed until they are frothy and almost snowy.
- When the thermometer reads 244°F / 118°C, remove the sugar syrup from the heat, turn the mixer down to low speed and drizzle the syrup over the egg whites.
- Then continue mixing at high speed until the meringue is white, shiny and forms stiff peaks (and has cooled).
- Add a small amount of the Italian meringue to the bowl containing the almond flour and powdered sugar mixture and mix quickly to loosen the mixture.
- Add the rest of the Italian meringue and mix with a flexible spatula, making circular movements from the inside to the edges, until the mixture is homogeneous and forms the famous ribbon of paste when you lift the spatula.
- Fill a pastry bag fitted with a 2 inch / 10 mm round tip with all the macaron mixture.
- Poach balls of batter onto the baking sheet covered with baking paper, leaving a space of about 5 cm between each macaron shell.
- Gently tap the baking sheet on the work surface to release the air bubbles, then bake in the oven at half-height for about 13-15 minutes without opening the oven door.
- Remove the macaron shells and let them cool a little before peeling them off and letting them cool completely on the work surface.
Strawberry ganache
- Chop the white chocolate and place it in a medium bowl.
- Place the heavy cream in a saucepan over medium heat and heat until it simmers.
- Pour the hot cream over the white chocolate and add the strawberry coulis and mix with a spatula until well melted and homogeneous.
- Cover with plastic wrap and place in the refrigerator for about 4 to 6 hours until completely chilled.
- Add the cold heavy cream to the cooled ganache and beat with an electric mixer for 3-4 minutes at medium speed until smooth.
Assembly of macarons
- Fill a pastry bag with the whipped strawberry ganache.
- Assemble the shells together to form macarons according to the diameters.
- Fill the inside of one macaron shell with the ganache and close with a second shell.
- Place in the refrigerator for about 1 hour before serving and enjoying.
Notes
*For the best baking results, I recommend using a digital scale to measure ingredients in grams instead of cups. Precise measurements ensure consistent and perfect outcomes every time.
Conservation : Macarons can only be kept in the refrigerator for about 3 to 4 days or 3 months in the freezer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: cookies, macarons
- Cuisine: Française
Nutrition
- Serving Size: 1 macaron
- Calories: 118
- Sugar: 14.1 g
- Sodium: 13.5 mg
- Fat: 4.4 g
- Carbohydrates: 15.1 g
- Protein: 1.6 g
- Cholesterol: 5.7 mg
These macarons are delicious and even with the white chocolate you can taste the strawberry flavor, thank you for the recipe.