Strawberry Macarons with Strawberry Buttercream Recipe

Introduction

These strawberry macarons are delicate, colorful, and perfect for any special occasion or a sweet treat at home. Made with a crisp almond shell and a creamy strawberry-infused buttercream, they combine texture and flavor beautifully.

Ingredients

• 1⅔ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites
• ¼ cup granulated sugar
• 1-2 drops red or pink food coloring
• 1 stick (8 tablespoons) unsalted butter, softened
• 2 cups powdered sugar
• 1 pinch salt
• 1 tsp vanilla extract
• ⅓ cup freeze-dried strawberries, finely crushed
• 3 tablespoons milk (plus more as needed)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper.
2. Step 2: In a food processor, pulse powdered sugar and almond flour until well combined and lump-free. Sift the mixture into a large bowl to ensure smoothness. If you don’t have a food processor, sift both ingredients together. Set aside.
3. Step 3: In a medium bowl, beat the egg whites on low speed until foamy. Gradually add granulated sugar and increase the speed, whipping until stiff peaks form.
4. Step 4: Gently fold the meringue into the dry ingredients using a silicone spatula. Add food coloring and mix until the batter is smooth and the color is uniform. The batter should fall in a thick ribbon from the spatula without running.
5. Step 5: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch diameter discs onto the prepared baking sheet, spacing them well.
6. Step 6: Firmly tap the baking sheet on the counter 5 or 6 times to release air bubbles. Use a toothpick to gently pop any remaining bubbles on the surface.
7. Step 7: Let the piped macarons rest at room temperature for at least 1 hour. They should form a thin, dry skin that does not stick when lightly touched.
8. Step 8: Bake the macarons in the oven’s center rack for 15 minutes, rotating the pan every 5 minutes for even cooking and color.
9. Step 9: Remove from the oven and let the macarons cool completely on the baking sheet before gently peeling them off.
10. Step 10: Match cooled shells of similar size in pairs for filling.
11. Step 11: To make the buttercream, beat softened butter in a medium bowl until creamy. Add half the powdered sugar and mix until combined.
12. Step 12: Add remaining powdered sugar, salt, vanilla extract, and crushed freeze-dried strawberries. Mix thoroughly.
13. Step 13: Pour in 3 tablespoons of milk and beat for 5 minutes until fluffy and smooth. Add more milk gradually if needed to reach desired consistency.
14. Step 14: Transfer the buttercream to a piping bag and pipe a small amount onto one shell. Sandwich it with the matching shell to form the macaron.

Tips & Variations

• Use finely ground almond flour and sift it well to avoid lumps in your shells.
• Allow the macarons to form a skin before baking to prevent cracking.
• Freeze-dried strawberries add intense flavor without watering down the buttercream.
• For a different fruit variation, substitute freeze-dried strawberries with raspberries or blueberries.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture and flavor. Unfilled shells can be stored in an airtight container at room temperature for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular strawberries instead of freeze-dried?

Fresh strawberries contain moisture which can affect the buttercream’s texture, making it runny. Freeze-dried strawberries are preferred for their concentrated flavor and low moisture.

How can I tell if my egg whites are whipped enough?

When stiff peaks form, the meringue holds its shape firmly and does not collapse when you lift the whisk. This is key for stable macaron shells.

Strawberry Macarons with Strawberry Buttercream Recipe

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★★★★★

4.7 from 69 reviews

• Author: Andria
• Total Time: 1 hour 45 minutes
• Yield: Approximately 20–25 macarons (10–12 pairs) 1x
• Diet: Vegetarian

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Description

This strawberry macaron recipe offers delicate, crisp almond meringue shells filled with a luscious strawberry buttercream, perfect for elegant desserts or special occasions. Mastering this French confection involves precise whipping, folding, and baking techniques for the perfect texture, combined with a vibrant, fruity filling made from freeze-dried strawberries.

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Ingredients

Scale 1x2x3x

Macaron Shells

• 1⅔ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites
• ¼ cup granulated sugar
• 1–2 drops red or pink food coloring

Strawberry Buttercream Filling

• 1 stick (8 tablespoons) unsalted butter, softened
• 2 cups powdered sugar
• 1 pinch salt
• 1 tsp vanilla extract
• ⅓ cup freeze-dried strawberries, finely crushed
• 3 tablespoons milk (plus more as needed)

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Instructions

1. Preheat Oven: Set your oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a food processor, pulse powdered sugar and almond flour until combined and lump-free. Sift the mixture into a large bowl; if no processor is available, sift the ingredients together manually. Set aside.
3. Whip Egg Whites: Beat egg whites on low speed until foamy, then gradually add granulated sugar. Increase speed and whip until stiff peaks form and the meringue holds its shape firmly.
4. Fold Ingredients: Gently fold the meringue into the sifted dry ingredients with a silicone spatula. Add food coloring and mix until the batter is smooth and uniformly colored, with a texture that falls off the spatula in a thick ribbon without running.
5. Pipe Macaron Shells: Transfer batter into a piping bag fitted with a round tip. Pipe 1-inch diameter circles onto the prepared baking sheet, spacing them evenly.
6. Remove Air Bubbles: Firmly tap the baking sheet 5-6 times on the counter to release air bubbles. Use a toothpick to gently pop any remaining bubbles on the surface.
7. Rest the Shells: Allow the piped macarons to rest at room temperature for at least 1 hour until a dry, thin skin forms, which should not stick to your finger when touched lightly.
8. Bake the Macarons: Bake on the center rack for 15 minutes, rotating the pan every 5 minutes to ensure even coloring and cooking.
9. Cool Macarons: Remove from oven and let the shells cool completely on the baking sheet before carefully peeling them off.
10. Pair Shells: Match shells of similar size into pairs to prepare for filling.
11. Prepare Buttercream: In a medium bowl, beat softened butter with a hand mixer until creamy and smooth. Add half the powdered sugar and combine well.
12. Add Remaining Ingredients: Add the rest of the powdered sugar, salt, vanilla extract, and finely crushed freeze-dried strawberries to the butter. Mix thoroughly to blend all flavors.
13. Adjust Consistency: Pour in 3 tablespoons of milk and beat the buttercream for 5 minutes until fluffy and smooth. Add more milk gradually as needed for a spreadable consistency.
14. Assemble Macarons: Transfer buttercream into a piping bag and pipe onto one shell of each pair. Sandwich with the matching shell gently to complete each macaron.

Notes

• Resting the macaron shells is crucial for their characteristic smooth tops and feet—do not skip this step.
• Use room temperature egg whites for better meringue volume and stability.
• If your buttercream is too thick, add milk gradually to reach desired consistency; if too thin, add more powdered sugar.
• Freeze-dried strawberries add intense flavor without additional moisture that can affect filling texture.
• Store assembled macarons in an airtight container in the refrigerator for up to 3 days for best freshness.

• Prep Time: 1 hour 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: strawberry macarons, French macarons, almond meringue, strawberry buttercream, delicate dessert, party sweets