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Delicate almond meringue shells filled with rich strawberry-infused buttercream, featuring natural strawberry flavor and a soft pink color. Perfect for special occasions, gifting, or casual indulgence.

  • Total Time: 25 hours (includes 24 hours chilling after assembly)
  • Yield: Approximately 20-24 macarons (depending on piped size) 1x

Ingredients

Scale
  • 1 3/4 cups powdered sugar (for shells)
  • 1 cup almond flour, finely ground
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 2 tbsp freeze-dried strawberry powder
  • Pink gel food coloring (quantity as desired)
  • 1/2 cup unsalted butter, room temperature
  • 2 cups powdered sugar (for buttercream)
  • 3 tbsp strawberry puree, strained
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 1/4 cup freeze-dried strawberries, crushed

Instructions

  1. Sift powdered sugar, almond flour, and freeze-dried strawberry powder together three times and set aside.
  2. Beat room-temperature egg whites until foamy, then gradually add granulated sugar and whip to stiff, glossy peaks.
  3. Add a small amount of pink gel food coloring to the meringue and mix gently.
  4. Gently fold the sifted dry ingredients into the meringue in three additions until the batter flows like lava and ribbons disappear (~10 seconds).
  5. Transfer the batter to a piping bag and pipe 1.5-inch circles evenly spaced onto parchment-lined baking sheets.
  6. Firmly tap the trays on the counter to release air bubbles and pop any remaining surface bubbles with an offset spatula.
  7. Let the piped shells rest for 30 to 60 minutes until a dry, matte skin forms on top.
  8. Preheat oven to 300°F (150°C). Bake the shells for 14 to 16 minutes, rotating the baking sheets halfway through baking.
  9. Cool the shells completely on the parchment paper, then carefully peel them off.
  10. Beat unsalted butter until fluffy, then add powdered sugar, strained strawberry puree, vanilla extract, and heavy cream; beat until light and fluffy.
  11. Fold crushed freeze-dried strawberries into the buttercream gently.
  12. Pipe the strawberry buttercream onto half of the shells and sandwich with the remaining shells.
  13. Refrigerate the assembled macarons for 24 hours before serving to develop flavor and texture.

Notes

Resting the shells before baking is essential to form a dry skin, which prevents cracking and ensures glossy tops., Chilling the assembled macarons for 24 hours improves flavor and texture, giving a classic chewy bite., Use gel food coloring to add vibrant pink color without affecting batter texture., Strain the strawberry puree to remove seeds and solids for a smooth buttercream., Frozen assembled macarons keep well up to 1 month; thaw overnight in the fridge before serving., Avoid microwaving macarons as it melts the buttercream and softens shells; serve cold or at room temperature., Careful weighing of ingredients is important for macaron success., Use parchment or silicone baking mats to ensure even baking and prevent sticking., A gentle folding technique maintains airy batter and prevents dense shells.

  • Author: Laura
  • Prep Time: 1 hour (includes shell resting time)
  • Cook Time: 14-16 minutes per batch
  • Category: Dessert
  • Cuisine: French

Nutrition

  • Serving Size: 1 macaron
  • Calories: Approximately 100-120 kcal per macaron (estimated)
  • Fat: Approximately 6 g per serving
  • Carbohydrates: Approximately 15 g per serving
  • Protein: Approximately 2 g per serving