Strawberry Macarons

Savor the natural strawberry flavor in crunchy pink shells with this easy strawberry macaron recipe, complete with creamy strawberry ganache and foolproof tips for success.

this recipe

Jump to:

• What you'll love this recipe
• If you love strawberry desserts
• Ingredients notes
• Materials Needed
• How to make strawberry macarons recipe
• Storage instructions
• Successful tips for macarons
• Recipe Variations
• FAQ- Frequently Asked Questions
• More Macaron Recipes
• Strawberry Macarons

What you'll love this recipe

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 strawberry 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.

• Easy recipe: Accessible to beginners and more experienced bakers alike, with all my tips and the recipe on video.
• Italian meringue method: gives crisp, shiny, smooth macaron shells with their pretty colerettes (feet), and all with no resting time compared with the French macarons.
• Delicious flavor: a fragrant ganache with a real, natural strawberry flavor.
• Pretty treats: perfect for any occasion a birthday, st Valentine's day, to give to loved ones for the holidays or for special occasions.

If you love strawberry desserts

Ingredients notes

*You will find the quantities and instructions in the recipe card at the end of the page.

Pink Macaron shells

• Powdered Sugar: Finely ground for a smooth batter, acts as a sweetener and structure builder.
• Almond Flour: Use blanched, finely ground almonds for a fine, consistent texture in the shells.
• Egg Whites: Aged at room temperature for better volume when whipped; they provide structure and leavening.
• Sugar Syrup: a blend of granulated sugar and water cooked to soft-ball stage, it stabilizes the egg whites for a strong Italian meringue.
• Cream of Tartar: Optional, but it can help stabilize the egg whites and give more elasticity to the meringue.
• Pink Food Coloring: Use gel food coloring or powder for an intense, vibrant color without altering the consistency of the batter. Gel gives a deep shade with less product, while powder is best for avoiding moisture.
• Strawberry flavor: As an option, you can add extra strawberry flavor with strawberry extract or strawberry powder obtained by blending freeze-dried strawberries, but only a very small amount, as this can affect the texture and make the recipe fail.

Strawberry ganache filling

• White Chocolate: Opt for high-quality white chocolate with a higher cocoa butter content for a richer flavor and less sweetness, usually above 30% cocoa content.
• Heavy Cream: Full-fat heavy cream is essential for the ganache to set properly, lending a creamy and velvety texture.
• Strawberry: Use my homemade strawberry puree made from fresh strawberries or frozen strawberries for a more intense and natural flavor, as it tends to be less sweet and more flavorful than store-bought strawberry sauces. 
• Vanilla extract: optional to enhance the flavor of the strawberries.

Materials Needed

Stand mixer

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Perforated baking sheet

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Piping bag

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Silicone macaron baking mat

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Kitchen Thermometer

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How to make strawberry macarons recipe

Mix dry ingrdients

• 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.

Make the sugar syrup

• 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

Whip up the Italian meringue

• 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.

Make the macaron batter

• 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.

Baking

• 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.

Strawberry ganache

• 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.

Assembling the macarons

• 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.

Storage instructions

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.

Successful tips for macarons

• Aged Egg Whites: Use aged egg whites (left out at room temperature for 24-48 hours) for a more stable meringue.
• Fine Almond Flour: Ensure your almond flour is finely ground; coarse almonds can lead to lumpy shells.
• Sift Thoroughly: Sift the almond flour and powdered sugar together multiple times to remove any lumps.
• Precise Measurement: Use a digital kitchen scale for all ingredients to ensure accuracy.
• Stable Sugar Syrup: Cook the sugar syrup until it reaches the soft-ball stage (235-240°F) for a stable meringue.
• Macronage Technique: Mix the batter (macronage) until it flows like lava and a figure-eight can be drawn without the batter breaking and you get that thick ribbon.
• Consistent Oven Temperature: Use an oven thermometer to ensure the temperature is steady. Fluctuating temperatures can cause cracks.
• Dry Environment: Make macarons on a dry day; humidity can affect how they rise and develop feet.

Recipe Variations

Strawberry buttercream filling:  use directly this delicious whipped strawberry buttercream , or another buttercream frosting such as Swiss meringue buttercream or Italian meringue buttercream.

Add a strawberry jam center: Add a dollop of strawberry jam or my homemade strawberry compote to the center of the macarons for even more flavor and fruitiness.

Strawberry Chocolate Macarons: Use my chocolate macaron shells in this chocolate macaron recipe and a dark chocolate ganache with a strawberry heart for even more gourmandize.

FAQ- Frequently Asked 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

More Macaron Recipes

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