Strawberry Macarons

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These macarons are not only stunningly beautiful and crisp but full of fresh strawberry taste in every bite. They will make a great spring dessert at any gathering. Recipe by Dani Flowers.

Strawberry Macarons

Strawberry Macarons

Prep Time: 1 hour
Cook Time: 18 minutes
Yield: 24 Macarons
Calories: 208kcal

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  • Kitchen scale
  • Stand mixer or electric mixer
  • candy thermometer
  • Large piping bag
  • Round piping tip
  • Baking sheets
  • Parchment paper



  • 1 cup 150 grams powdered sugar
  • 1 ½ cups 150 grams almond flour
  • ¾ cups 150 grams granulated sugar
  • 2 Tbsp water
  • 3 egg whites 110 grams, split equally in two separate bowls
  • 1 tsp strawberry emulsion
  • 1/4 tsp cream of tartar


  • 1 ½ cups 200 grams fresh strawberries
  • 1 cup 220 grams salted butter, room temperature
  • 2 ½ cups 325 grams powdered sugar, sifted


  • 1/2 cup diced fresh strawberries


  • Preheat oven to 235˚F.
  • Combine powdered sugar and almond flour in a food processor and blend until extra fine.
  • Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  • In a small saucepan, heat granulated sugar and water until a candy thermometer reads 175°F. Do not turn heat off yet.
  • Start beating the first set of egg whites using an electric mixer.
  • When the syrup reaches 230°F, slowly pour into the whipped egg whites. Mix on high until stiff, glossy peaks form. Add strawberry emulsion and cream of tartar and mix until well combined.
  • Add the remaining egg whites to the almond flour mixture and mix with a spatula. The mixture should be a thick paste.
  • Mix the meringue into the almond/powdered sugar paste mixture in two batches. Continue to fold slowly until the batter falls into ribbons when holding the spatula above the bowl.
  • Transfer the macaron batter into a piping bag fitted with a #5 round tip.
  • Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment on to help adhere the parchment to the baking sheet.
  • Pipe the macarons onto the parchment paper in 1½-inch circles, spacing at least 1-inch apart.
  • Bake the macarons for 15-18 minutes, until the “feet” are well-risen, and the macarons don’t stick to the parchment paper. Let them cool completely.
  • For the strawberry buttercream, add strawberries to a food processor or blender and puree until smooth.
  • Transfer the strawberry puree to a small saucepan and cook over medium heat. Allow mixture to come to a slow boil until it has thickened and reduced to a puree while stirring constantly, about 10-15 minutes.
  • Transfer the puree into a small bowl and allow it to cool completely.
  • Place butter in a mixer fitted with the paddle attachment and beat for about 1 minute, until light and fluffy.
  • Add powdered sugar in two batches and beat until fully incorporated. Add strawberry puree and keep mixing until well combined.
  • Transfer strawberry buttercream to a piping bag fitted with a star tip.
  • Pipe a circular edge to one macaron shell. Fill the center with diced strawberries. Top it with another macaron shell to create a sandwich.
  • Repeat with remaining macaron shells and buttercrea


Recommendation to measure using grams since being precise is key to making a perfect macaron.


Serving: 1  Macaron | Calories: 208kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 69mg | Fiber: 1g | Sugar: 24g | Vitamin C: 7mg

2 Comments on “Strawberry Macarons

Ysabel Martinez
April 3, 2021 at 1:55 am

Ciao Dani Flowers.
puoi mettere il nome del saborizante.

Grazie mille,complimenti per le ricette.
saluti da Italia.

Josefina Tavarez
June 21, 2021 at 7:31 am

Hola me gustaría que hicieran macarrón de pistacho y pasion frut


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