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–+ servings
Two strawberry macaron stacked elegantly — bright pink shells with creamy white filling and sliced strawberries inside. They’re dusted with gold flakes and surrounded by fresh strawberries,

strawberry macaron

Delicate French strawberry macarons with a light almond shell and creamy strawberry buttercream filling. These bakery-style cookies are crisp on the outside, chewy inside, and full of fresh strawberry flavor — perfect for impressing guests or enjoying all week long
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
1 hour
Total Time 2 hours 45 minutes
Servings: 24 macarons
Course: Dessert
Cuisine: French
Calories: 105
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 100 g Almond flour - Finely ground
  • 100 g Powdered sugar - Sifted
  • 80 g Egg whites - Aged overnight room temp
  • 65 g Granulated sugar -
  • ⅛ teaspoon Cream of tartar -Helps stabilize egg whites
  • 1 pinch Salt - Balances sweetness
  • 2–3 drops Pink food coloring - Optional for color
  • 113 g Butter - Softened
  • 150 g Powdered sugar - Sifted
  • 2 tablespoon Strawberry puree or jam - Fresh or freeze-dried
  • 1 teaspoon Vanilla extract -
  • 1–2 tbsp Heavy cream - Adjust for consistency
  • 1 teaspoon Strawberry extract - Stronger flavor
  • White chocolate - For ganache filling
  • Strawberry powder - For deeper color

Equipment

  • 1 Kitchen scale (Essential for accuracy)
  • 1 Stand mixer or hand mixer (For beating egg whites)
  • 1 Silicone baking mats (Prevent sticking and help even baking)
  • 1 Baking sheets (Rotate halfway through baking)
  • 1 Piping bag with round tip (For piping shells and filling)

Method
 

  1. Age egg whites overnight and bring to room temp. Sift almond flour and powdered sugar three times. Line trays and prep piping bag.
  2. Whip with cream of tartar until foamy. Gradually add sugar until stiff glossy peaks form.
    A bowl of classic vanilla buttercream frosting — pale cream color, thick and silky, with a whisk nearby. You can also see hints of strawberry puree or jam at the edge, likely ready to be added for flavor variations.
  3. Beat in pink food coloring until evenly mixed.
  4. Gently fold in almond flour mixture in circular motions until batter flows like thick lava.
    A bowl of fluffy pink strawberry buttercream frosting — light, whipped texture with a smooth swirl. Fresh strawberries and cubes of butter are visible nearby, suggesting it’s freshly made from real ingredients.
  5. Pipe small circles on baking mats. Tap tray to release air bubbles. Let rest 30–60 min until surface is dry.
  6. Bake at 300°F (150°C) for 14–16 minutes, rotating halfway. Cool completely before removing.

Nutrition

Serving: 25gCalories: 105kcalCarbohydrates: 13gProtein: 2gFat: 5gSaturated Fat: 2.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 20mgPotassium: 40mgFiber: 0.5gSugar: 11gVitamin A: 150IUVitamin C: 2mgCalcium: 15mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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