Strawberry Macarons – The classic meringue cookie baked to perfection with a strawberry buttercream filling. A white chocolate drizzle add the finishing flair to these French cookies!
Once you learn how to make macarons, there’s no end to the flavor variations you can create! This delicious strawberry macaron recipe is a new favorite. Try our lemon macarons next, they have a homemade lemon curd filling!
Why this Recipe Works
Macaron recipes have a reputation for being finicky. Like any delicate dessert made with meringue, they require a bit more precision than your average cookie.
This recipe makes it easier by including cream of tartar. This handy ingredient helps stabilize the egg whites.
The cream of tartar make it easier to whip air into the egg whites, resulting in higher stiffer meringue peaks. It also adds a little leavening power to the macarons, holding everything together.
As a result, the macarons bake up with a perfect texture. A bit of crispiness on the edges that yields to a light, melt-in-your mouth crumb.
To make Strawberry Macarons, freeze dried strawberries are added to beaten egg whites to create a strawberry meringue filling. You spread a layer of strawberry meringue between two baked macaron cookies.
Each bite is filled with delicate strawberry flavor and all the great taste you love in a classic macaron!
Don’t confuse today’s macaron cookie with macaroons! Two very different treats.
Ingredient Notes
Cream of Tartar. You can find this in powdered form in the baking aisle. If you don’t have it, you can make the recipe without cream of tartar. It just might take longer to beat the egg whites.
Freeze dried strawberries. These have a higher concentration of natural sugars than fresh or frozen berries, with much less moisture. You’ll pulse them in the food processor to make a powder before adding them to the filling. (You may recall me using these in my favorite Strawberry Frosting recipe)
Almond flour. Not to be confused with almond meal. I use superfine almond flour found in the baking aisle, or sometimes the gluten free section of the store. Do not substitute with wheat flour, you do not want to develop gluten with the egg whites.
Gel food coloring. This ingredient is optional but can be used to add a pretty pink hue to your strawberry macarons.
Step by Step Instructions
STEP 1. Make the macaron batter
Whisk egg whites in a stand mixer on low speed. When they become frothy, add the cream of tartar and whisk on medium speed.
Add in the sugar a spoonful at a time and continue whisking. Beat on medium high speed until the egg whites form stiff peaks.
In a separate bowl, sift together the almond flour and powdered sugar. Gently fold the sifted mixture into your egg whites.
If you’re using gel food coloring, add it once the dry ingredients have been completely incorporated.
Now you’ll “smush” he batter against the sides of the bowl with a spatula to deflate it slightly. Keep folding until the macaron batter is thick and stretchy, like lava.
Test the meringue by drawing a figure 8 with the batter. The stream of batter should flow without breaking. If it breaks, smush and fold it again and repeat until the right consistency is achieved.
Transfer it to a piping bag fitted with a round tip.
STEP 2. Bake the macaron shells
Pipe macarons in round shapes onto a parchment lined baking sheet. Let the unbaked macarons rest until a thin “skin” forms on top. Meanwhile, preheat the oven to 325 degrees F.
Bake for 7 minutes. Rotate the baking sheet in the oven and bake for another 7 minutes. Remove from the oven and let the macarons cool completely on the baking tray.
STEP 3. Make the strawberry macaron filling
Pulse the freeze dried berries in the food processor to form a powder. Heat water to medium-high heat in a sauce pan then place a heat safe bowl over the water.
Whisk eggs whites and sugar in the bowl over the saucepan until the sugar dissolves. Transfer the egg whites to the stand mixer and beat to form stiff peaks.
Add butter one tablespoon at a time to incorporate it with the meringue. Then stir in the freeze dried strawberries. Place the filling in a frosting bag.
STEP 3. Assemble the Strawberry Macarons
Match the macarons into equally sized pairs. Pipe a dab of strawberry filling onto one of the macarons. Press the second cookie gently onto the first.
Repeat until all the macarons have been assembled. Drizzle melted white chocolate over the macarons and add sprinkles if you like!
Let the chocolate harden for a few minutes, then transfer to an airtight container.
STEP 4. Age the macarons
Store the macarons in the fridge overnight before serving. This step helps soften the macarons making them even more delicious!
Tips and Tricks
- Use an electric mixer. A stand mixer is my preferred tool for whipping egg whites to make meringue. You can use the whisk attachment for beat the egg whites, then switch to a paddle attachment when mixing butter into the filling.
- How to keep strawberry filling from breaking. If your filling begins to break when adding the butter, microwave 1/4 cup of the filling to melt it. Then, add the melted filling back to the rest while mixing until it comes together.
- Bring strawberry macarons to room temperature before serving. This gives them the best consistency and flavor.
Recipe FAQs
The lava consistency or lava stage of macaron batter means it’s ready to bake. It will flow off of your spatula in ribbons without breaking or plopping. The amount of folding needed to achieve this consistency depends on factors like climate, air moisture, and meringue stiffness. That’s why it may take different amounts of folding and smushing each time you make the macarons.
I added 1/8 of a teaspoon of Wilton Pink Gel coloring to make the Strawberry Macarons pink.
No, regular flour will not work in macaron recipes. Regular flour will interact with the egg whites and develop gluten. Almond flour creates that light and crisp texture.
Yes, you can change up the flavors of macarons by using different freeze dried fruit. Run it through your food processor to form a powder and add to the recipe as directed.
Yes, you can eat these right away after cooling, however the texture will be more crispy. Aging helps the macaron cookies soften.
More Cookie Recipes
- Chocolate Macarons
- Pistachio Macarons
- Pecan Sandies
- Coconut Macaroons
- Doubletree Chocolate Chip Cookies
- Snickerdoodle Cookies
- Peanut Butter Cookies
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Strawberry Macarons
Ingredients
For the Shell
- 2 large egg whites
- ⅛ teaspoon cream of tartar
- ¼ cup granulated sugar
- 1 ¼ cups powdered sugar
- ¾ cup fine almond flour
- ¼ cup white chocolate candy melts
- Sprinkles and Gel Food Coloring (optional, see notes)
For the Filling
- 2 large egg whites
- ¾ cup granulated sugar
- ½ cup unsalted butter softened to room temperature
- ½ cup freeze dried strawberries
Instructions
For the Shell
- Line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, whisk the egg whites on low speed until they become frothy using a hand or stand mixer. On medium speed, add in the cream of tartar.
- On medium-high speed, add in the granulated sugar 1-2 tablespoons at a time until all of it is incorporated. Continue mixing on medium-high speed until stiff peaks form.
- Using a fine mesh sieve, sift in the almond flour and powdered sugar. Discard any large lumps. Gently fold the dry ingredients into the egg white mixture by making a "J shape" with your spatula. Once all of the dry ingredients have been incorporated, add in the gel food coloring, if using.
- Continue to fold the meringue, smushing the batter against the sides of the bowl to deflate it slightly. Test the meringue by drawing a figure 8 with the batter. If the stream of meringue breaks while drawing the 8, continue to smush-and-fold the meringue a few more times. When the meringue flows smoothly, transfer it to a piping bag fitted with a round tip
(Wilton #10-12). - Pipe 1.5” macarons on the baking sheet. Make sure to hold the piping bag straight up and down so you don’t end up with lopsided macarons.
- Allow the macarons to rest for 30 minutes or until a skin develops. When the macarons are ready to bake, you should be able to touch them gently without the meringue sticking to your finger.
- While the macarons rest, preheat your oven to 325F. When the macarons have rested, bake them for 14 minutes, turning them halfway through. Once they have finished baking, allow them to cool fully on the tray.
Make the Filling
- Pulse the freeze dried strawberries in the food processor until they are powder— about 2 minutes. Set aside.
- Add water to a small saucepan and place over medium-high heat. Using a heatproof bowl placed over the saucepan,
add in the egg whites and sugar. - Whisk continuously until the sugar has dissolved– about 4 minutes. Transfer the mixture to a large mixing bowl and beat the eggs with a hand or stand mixer on high until stiff peaks form and the mixture is no longer warm– about 10 minutes.
- If using a stand mixer, switch to the paddle attachment. Add in the butter 1 tablespoon at a time, allowing it to fully incorporate before adding another piece.
- Stir in the freeze dried strawberries until evenly distributed in the filling and transfer mixture to a piping bag. Store in the fridge until ready to use.
Assemble & Age
- Place the macarons in similar sized pairs and pipe a small amount of filling onto the center of one of the macarons
in each pair. Press the second macaron onto the first gently until the filling gets to their edges. - Melt the white chocolate wafers according to the package directions and drizzle it over the macarons. Decorate
with sprinkles, if desired. - Once the chocolate hardens, place the macarons in an airtight container and store them overnight in the fridge.
- Before serving, bring them to room temperature.
Notes
- Cream of tartar is used to stabilize the egg whites and can be omitted if you don’t have any.
- I used 1/8 teaspoon of Wilton Pink Gel Food Coloring.
- Aging the macarons helps soften them— if you have the time, I highly recommend it!
- If your filling breaks while adding the butter, place 1/4 cup into a small bowl and microwave it. Then, with the mixer on medium speed, add the melted filling back in and continue mixing until the it comes back together. If the mixture seems soupy, place it in the fridge for chill for 20 minutes and then try mixing it again.
- I use BESTI brand super fine almond flour for best results!
Nutrition
You’ll love the amazing sweetness and texture of this Strawberry Macarons recipe! The perfect elegant treat to impress all your family and friends.
Used my own freeze dried strawberries and boy did they ever come out great. My daughter tried one and said it is the best macaron she ever had, even beating out about 15 different kinds from a Macaron shop. This was my second time ever making a macaron and its easy to make and tastes great.
Wow, what a compliment! Thank you for sharing!
Is there another nut free flour that can be used?
Such a beautiful cookie for Spring!
good, but I didnt come out like they wanted to. I had a easy time finding out y you made this and its cuz it waz very pretty g-o-o-d. thx for sharing this and I cant wait to try it out. The strawberry ice cream was soooo good too thx for sharing all your ideas with us and you hope to read more an what u do to help us became better at cooking vegtables.
Today was the first time I made them and I used your recipe. It was so easy to follow and I’m so happy with how they turned out. Thank you for sharing!
Thank you so much for all recipes you post. I liked everything and make them too.more power ❤️
Delish! Using freeze dried strawberries in the filling is a genius idea, it adds so much flavor without making it too thin.
These look so delicious and yummy! I can’t wait to give this a try! So excited!