Name: Strawberry Macarons Recipe
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: French
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)

Introduction

These delicate strawberry macarons combine crisp, airy shells with a creamy, flavorful buttercream filling. Perfect for a special treat or elegant dessert, they showcase the vibrant taste of freeze-dried strawberries. With a bit of patience and careful technique, you can master these charming French confections at home.

The image shows several pale pink macarons stacked and scattered on a white marbled surface, with soft light creating a gentle glow. Each macaron has two smooth, round shells with a slightly rough textured edge where they meet, sandwiching a creamy, light pink filling that looks smooth and soft. The macarons are close together, some overlapping, and there is a beige cloth partially visible on the right side adding a cozy touch. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper.

Step 2: In a food processor, pulse the powdered sugar and almond flour until well combined and lump-free. Sift this mixture into a large bowl for extra smoothness. If you don’t have a processor, simply sift the ingredients together. Set aside.

Step 3: In a medium bowl, beat the egg whites on low speed until foamy. Gradually add the granulated sugar while increasing the speed. Continue whipping until stiff peaks form and the meringue holds its shape firmly.

Step 4: Gently fold the meringue into the dry mixture using a silicone spatula. Add the food coloring and mix until the batter is smooth and evenly colored. The batter should flow off the spatula in a thick ribbon without running.

Step 5: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch diameter disks onto the prepared baking sheet, spacing them well apart.

Step 6: Tap the baking sheet firmly 5 or 6 times against the counter to release any air bubbles. Use a toothpick to gently pop any bubbles that appear on the surface.

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.

Step 8: Bake the macarons on the center rack for 15 minutes, rotating the pan every 5 minutes to ensure even baking and coloring.

Step 9: Remove from the oven and allow the macarons to cool completely on the baking sheet before gently peeling them off.

Step 10: Pair the cooled shells by size, preparing them for filling.

Step 11: To make the strawberry buttercream, beat the softened butter until smooth and creamy. Add half of the powdered sugar and mix well.

Step 12: Add the remaining powdered sugar, salt, vanilla extract, and crushed freeze-dried strawberries. Mix thoroughly.

Step 13: Gradually pour in 3 tablespoons of milk and beat for 5 minutes until the buttercream is fluffy and spreadable. Add additional milk as needed to reach the desired consistency.

Step 14: Transfer the buttercream to a piping bag and pipe onto one macaron shell. Sandwich with the matching shell and gently press together to form a completed macaron.

Tips & Variations

Use aged egg whites (separated and refrigerated for 24 hours) for more stable meringue and better macaron feet.

Freeze-dried strawberries add concentrated flavor without moisture; grind them finely to avoid a gritty texture in the buttercream.

Experiment with food coloring intensity to create soft pastel or bold pink macarons.

For a dairy-free version, substitute butter with coconut oil and use a plant-based milk in the buttercream.

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 2 days. Macarons also freeze well; freeze them in a single layer, then transfer to a sealed bag or container for up to 1 month. Thaw in the refrigerator before assembling or serving.

FAQs

Why are my macarons cracked or hollow inside?

Cracked shells often result from under- or over-mixing the batter or insufficient resting time before baking. Hollow macarons can be caused by over-mixing the batter or baking at too high a temperature. Be sure to fold just until the batter flows in a thick ribbon and allow the shells to form a dry skin before baking.

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture, which can make the buttercream too soft and cause the macarons to become soggy. Freeze-dried strawberries are recommended to keep the filling flavorful yet stable.