Strawberry Macarons with Strawberry Buttercream Filling Recipe

Introduction

Strawberry macarons are delicate French treats that combine crisp shells with a smooth, fruity buttercream filling. This recipe guides you through making perfect pastel pink macarons filled with a luscious strawberry buttercream, ideal for special occasions or a delightful everyday indulgence.

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: Pulse the powdered sugar and almond flour together in a food processor until well combined and lump-free. Sift this mixture into a large bowl and set aside.
3. Step 3: In a medium bowl, beat the egg whites on low speed until foamy. Gradually add the granulated sugar, increase speed, and whip until stiff peaks form.
4. Step 4: Gently fold the meringue into the dry ingredients using a silicone spatula. Add the food coloring and mix until the batter is smooth and evenly colored. The batter should fall off the spatula in a thick ribbon.
5. 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.
6. Step 6: Firmly tap the baking sheet on the counter several times to release air bubbles. Use a toothpick to gently pop any remaining bubbles on the surface.
7. Step 7: Let the piped shells rest at room temperature for at least 1 hour until a thin, dry skin forms (they should not stick when touched).
8. Step 8: Bake the macarons on the center rack for 15 minutes, rotating the pan every 5 minutes to ensure even cooking and color.
9. Step 9: Remove from the oven and allow the macarons to cool completely on the baking sheet before carefully peeling them off.
10. Step 10: Pair macarons of similar size together to prepare for filling.
11. Step 11: Beat the softened butter in a medium bowl until creamy. Add half of the powdered sugar and mix until combined.
12. Step 12: Add the 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 the buttercream is fluffy and smooth. Add more milk little by little if needed for spreading consistency.
14. Step 14: Transfer the buttercream to a piping bag and pipe onto one macaron shell. Sandwich with its paired shell to complete each macaron.

Tips & Variations

• Use a silicone mat for more even baking and easier removal of macarons.
• If you don’t have freeze-dried strawberries, substitute with strawberry jam mixed into the buttercream, but reduce milk accordingly.
• Resting the shells before baking is crucial for developing the characteristic smooth top and “feet”. Don’t skip this step.
• For a more vibrant color, add an extra drop of food coloring, but avoid overmixing the batter.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture and flavor. Unfilled shells can be stored in an airtight container at room temperature for 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular strawberries instead of freeze-dried?

Fresh strawberries have too much moisture for the filling, which can make the buttercream runny. Freeze-dried strawberries provide intense flavor and a dry texture perfect for the filling.

Why are my macarons cracking or not forming feet?

Cracking or missing feet usually happens if the shells are not rested long enough before baking or if the oven temperature is incorrect. Ensure the shells develop a dry skin and bake at the right temperature for best results.

Strawberry Macarons with Strawberry Buttercream Filling Recipe

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★★★★★

4.6 from 142 reviews

This Strawberry Macarons recipe guides you through creating delicate, airy shells with a smooth, fruity strawberry buttercream filling. Combining almond flour, egg whites, and powdered sugar for the perfect macaron shell, these treats offer a beautiful pop of pink color and irresistible flavor, ideal for special occasions or an elegant dessert.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 20 macarons (40 shells) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

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)

Instructions

1. Preheat Oven: Set your oven to 325°F (163°C) and prepare a baking sheet lined with a silicone baking mat or parchment paper to prevent sticking.
2. Combine Dry Ingredients: Pulse powdered sugar and almond flour together in a food processor until well combined and lump-free. Sift the mixture into a large bowl for extra smoothness. If no processor is available, sift both ingredients together.
3. Whip Egg Whites: Beat the egg whites on low speed until foamy. Gradually add the granulated sugar while increasing speed, whipping to stiff peaks where the mixture holds firm shapes.
4. Fold Ingredients: Gently fold the meringue into the dry ingredient mixture using a silicone spatula. Add the food coloring and mix until the batter is smooth, uniform in color, and thick enough to fall off the spatula in a ribbon without running.
5. Pipe Macaron Shells: Transfer the batter to a piping bag with a round tip. Pipe 1-inch diameter disks onto the prepared baking sheet, spacing them well to allow for expansion.
6. Remove Air Bubbles: Firmly tap the baking sheet 5-6 times against the counter to release bubbles. Pop any remaining surface bubbles with a toothpick to ensure smooth shells.
7. Rest the Shells: Let the piped macarons rest at room temperature for at least 1 hour to form a dry, thin skin on the surface that won’t stick when touched.
8. Bake the Macarons: Bake in the center rack of the oven for 15 minutes, rotating the pan every 5 minutes to ensure even cooking and browning.
9. Cool Macarons: Remove from the oven and allow the shells to cool completely on the baking sheet before gently peeling them off.
10. Pair Shells: Match cooled shells of similar size into pairs, ready for filling.
11. Prepare Buttercream: Beat softened butter with a hand mixer until creamy and smooth. Gradually add half of the powdered sugar and mix until fully incorporated.
12. Add Remaining Ingredients: Add the rest of the powdered sugar, salt, vanilla extract, and the finely crushed freeze-dried strawberries. Mix thoroughly to combine all flavors.
13. Adjust Consistency: Pour in 3 tablespoons of milk and beat for 5 minutes until the buttercream is fluffy and smooth. Add additional milk gradually if needed to achieve the desired spreading consistency.
14. Assemble Macarons: Pipe the buttercream onto one shell of each pair. Sandwich with the matching shell to complete your strawberry macarons.

Notes

• Resting the macaron shells before baking is crucial to developing their characteristic smooth tops and feet around the edges.
• Use a silicone baking mat or parchment paper to prevent sticking and promote even baking.
• Freeze-dried strawberries add intense flavor without adding moisture that could affect the buttercream consistency.
• For best results, allow assembled macarons to mature in the refrigerator for 24 hours before serving; this enhances flavor and texture.
• When folding the meringue into the dry ingredients, avoid overmixing to maintain proper batter consistency.

Keywords: strawberry macarons, French macarons, almond macarons, strawberry buttercream, baked dessert, French pastry