Strawberry Macarons

Master the art of making macarons with this foolproof Strawberry Macaron recipe. These delicate, light-as-air confections combine the subtle sweetness of strawberries with the classic almond flavor, resulting in a truly exquisite dessert. Perfect for special occasions or as a sophisticated treat, these macarons are sure to impress.

Making macarons can sometimes seem daunting, but this recipe breaks down the process into simple, manageable steps. The joy of seeing these beautiful, perfectly formed macarons come out of the oven is incomparable. The strawberry emulsion infuses a lovely fruity note, making these macarons a delightful treat for any berry lover.

Can you use regular flour instead of almond flour in a macaron?

No, almond flour is essential for traditional macarons. It gives them their unique texture and flavor. Using regular flour would result in a completely different cookie.

Why do macarons need to rest before baking?

Resting allows the macarons to develop a skin, which is crucial for creating the smooth top and ruffled ‘foot’ characteristic of macarons. It also helps prevent cracking during baking.

How do you know when macarons are done baking?

Macarons are done when they don’t move on their feet when slightly nudged, and this usually takes about 17-19 minutes. If they wobble, bake them for an additional 2 minutes and check again.

Can macarons be made in advance?

Yes, you can make macarons in advance. Once filled, they can be stored in the refrigerator for up to a week or frozen for longer storage. They actually improve in texture and flavor after a day.

Storage Tips

Store the filled macarons in the refrigerator for up to a week. Freeze unfilled macarons shells for up to 3 months. Fill them after freezing for the best texture and flavor.

Making Ahead

Make the macarons a few days in advance. Store them in an airtight container in the fridge before filling and, I also suggest filling and refrigerating for 1 day before serving. The cookie texture softens after sitting in the fridge overnight.

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Why make strawberry macarons?

These strawberry macarons are not just a dessert; they’re a symbol of baking excellence. The process of making them is as rewarding as savoring their delicate crunch and sweet, strawberry-infused flavor. Enjoy the journey of creating these little pieces of perfection!

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Strawberry Macarons

5 from 1 vote

Author: Madison Reid

Total Time: 1 hour hr 49 minutes mins

Prep Time: 30 minutes mins

Cook Time: 19 minutes mins

Resting Time: 1 hour hr

Servings: 30 sandwiches

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If followed correctly, this recipe yields perfect, frustration free, macarons every time! Try this strawberry shell with any filling.

Ingredients 

• 120 grams egg whites
• 120 grams granulates sugar
• 1/2 tsp tartar
• 1 tsp strawberry emulsion
• 150 grams fine almond flour
• 150 grams powdered sugar

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Instructions

• Place a small sauce pan with 2 cups of water on a stove top over medium heat
• With a kitchen scale, measure out egg whites and sugar in a metal kitchen aid bowl.
• Whisk egg whites, sugar & tartar in a metal standing mixer bowl (kitchen aid bowls work best)
• Once water is simmering, place mixer bowl on sauce pan (like a double broiler)
• Constantly whisk sugar mixture over the heat while a candy thermometer is reading. Once mixture reaches 120 degrees, remove from heat. This only takes a few minutes.
• Place bowl in a standing mixer with whisk attachment add the strawberry emulsion and whisk the egg white mixture on medium high speed until stiff peak. This takes about 5 minutes to achieve.
• With a kitchen scale measure out flour & powdered sugar
• While meringue is mixing, place almond flour & powdered sugar in a food processor & pulse a few times
• After processed, sift flour and sugar. Discard large chunks that stick in the sifter(should only be 1 tsp or less discarded, if more, you will need to re-measure and add more almond flour)
• Once mixture is at stiff peak, you have made a meringue! With a rubber spatula, fold in flour mixture into the meringue
• Continue folding the mixture over and over again until it comes together fully, you know you are done when the batter ribbons off of the spatula when in a continuous ribbon without immediately breaking. To test this, I hold my spatula and make a figure 8, if the ribbon doesn’t break, then you are done
• Put batter into a piping bag with Wilton 2A piping tip attached (or similar size hole cut)
• Pipe batter onto nonslip mat with macaron pattern on a light metal cookie sheet
• Let cookies sit at room temperature for 1 hour. This step cannot be skipped, you will know your cookie is ready to bake when it has a touchable skin on top.
• Preheat oven to 300 degrees
• Bake cookies for 17 minutes, check to make sure cookies don’t move when slightly budged by your finger tip. If cookies move, rotate cookie sheets and cook for an additional 2-3 minutes.
• Take cookies out of oven. Let cookies cool completely before removing off of nonslip mat. If your cookies aren’t coming off clean, place tray into the freezer for a couple minutes. After, the cookies should come off clean
• Fill with your favorite frosting. I like a strawberry or a chocolate buttercream

Nutrition

Calories: 37kcal Carbohydrates: 9g Protein: 0.4g Fat: 0.03g Saturated Fat: 0.003g Polyunsaturated Fat: 0.01g Monounsaturated Fat: 0.003g Cholesterol: 0.01mg Sodium: 7mg Potassium: 7mg Sugar: 9g Vitamin A: 0.1IU Vitamin C: 0.002mg Calcium: 0.4mg Iron: 0.01mg

Course: Dessert

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.