If you’ve ever admired the delicate beauty of macarons and thought, “I could never make those,” think again! These strawberry macaron shells are here to prove that anyone can create bakery-worthy treats right in their own kitchen. With a little patience and the right technique, you’ll soon be enjoying vibrant, strawberry-flavored macarons that are as delicious as they are stunning.
In this guide, we’ll take you step by step through the process of making these delightful treats, from achieving perfectly smooth shells to whipping up a dreamy strawberry buttercream filling. With their tangy-sweet flavor and striking pink hue, these macarons are perfect for birthdays, bridal showers, or just because you deserve something special.
Why You’ll Love This Strawberry Macaron Shells Recipe
Macarons might have a reputation for being tricky, but this recipe breaks everything down into manageable steps. Here’s why these strawberry macarons are a must-try:
- Bursting with strawberry flavor: The freeze-dried strawberry powder in both the shells and buttercream adds a natural, fruity punch.
- Eye-catching color: A single drop of fuchsia gel food coloring gives these macarons their signature hue, perfect for celebrations.
- Rich and creamy filling: The strawberry buttercream is luscious, silky, and perfectly balanced against the crisp shells.
- Make-ahead friendly: Macarons taste even better after they’ve had time to mature, so they’re perfect for preparing ahead of time.
- Impressive and fun: Making macarons is a rewarding project that leaves you with stunning results to share (or keep all to yourself).
The Anatomy of a Perfect Macaron
Before diving into the recipe, let’s talk about what makes a perfect macaron:
- Smooth, shiny shells: Achieved through proper sifting and folding.
- Feet: The ruffled edges at the base of each macaron are a hallmark of success.
- Chewy interior: A perfect macaron should have a slightly chewy texture inside its delicate shell.
- Balanced sweetness: The buttercream filling and shells should work together to create a dessert that’s sweet but not cloying.
By following this guide, you’ll be well on your way to mastering the art of macarons!
Preparation Time and Details
- Prep Time: 1 hour
- Resting Time: 20–40 minutes
- Cook Time: 15–20 minutes per tray
- Assembly Time: 20 minutes
- Total Time: 2–3 hours
- Yield: About 20 macaron shells (10 assembled macarons)
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
the Macaron Shells
- 100 grams egg whites (about 3 large eggs, aged for a day if possible)
- 100 grams granulated sugar (for the meringue)
- 105 grams almond flour (sifted to remove lumps)
- 100 grams powdered sugar (adds sweetness and smoothness)
- 5 grams freeze-dried strawberry powder (for natural strawberry flavor)
- 1 drop fuchsia gel food coloring (optional, for vibrant color)
the Strawberry Buttercream
- 4 tablespoons (56 grams) unsalted butter (softened for easy mixing)
- 1 ½ cups (187.5 grams) confectioners’ sugar (sifted to ensure smooth buttercream)
- ⅓ cup (30 grams) freeze-dried strawberry powder (for a punch of strawberry flavor)
- 2–4 tablespoons milk or water (to adjust consistency)
For Decoration
- 56 grams white chocolate (melted for drizzling)
- 5 grams powdered freeze-dried strawberries (for garnish)
Step-by-Step Instructions
Prepare the Strawberry Macaron Shells
Set Up
Line two baking sheets with parchment paper or silicone baking mats. Prepare a piping bag fitted with a ¼-inch round tip for piping the batter.
Sift the Dry Ingredients
If your freeze-dried strawberries are whole, process them in a food processor to create a fine powder. Sift the almond flour, powdered sugar, and strawberry powder together into a bowl. This step ensures smooth, lump-free shells. Set aside.
Make the Meringue
In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk continuously until the sugar dissolves and the mixture reaches about 140°F (60°C).
Transfer the mixture to a stand mixer fitted with a whisk attachment. Start whisking on medium speed, then gradually increase to high. Beat until you achieve stiff, glossy peaks.
Combine the Ingredients
Add the sifted dry ingredients to the meringue in three parts. Gently fold the mixture using a spatula, being careful not to deflate the meringue. Add a drop of fuchsia gel food coloring and continue folding until the batter flows like thick lava and forms ribbons when lifted.
Pipe the Shells
Transfer the batter to the prepared piping bag. Pipe small, evenly sized circles onto the baking sheets, spacing them about 1 inch apart. Tap the baking sheets firmly on the counter several times to release air bubbles. Use a toothpick to pop any remaining bubbles on the surface.
Rest the Shells
Let the piped shells rest at room temperature for 20–40 minutes, or until the surface feels dry to the touch.
Bake
Preheat your oven to 325°F (163°C). Bake one tray at a time on the middle rack for 15–20 minutes, rotating the tray halfway through. The shells are done when they easily lift off the parchment paper. Let them cool completely before removing them.
Make the Strawberry Buttercream
In a stand mixer, beat the softened butter until creamy and smooth. Gradually add the sifted confectioners’ sugar and freeze-dried strawberry powder, mixing until well combined. Add milk or water, one tablespoon at a time, until the buttercream reaches a smooth, pipeable consistency.
Assemble the Macarons
Match the shells in pairs based on size. Pipe a small dollop of strawberry buttercream onto the flat side of one shell, then sandwich it with another shell. Repeat until all the macarons are assembled.
Decorate the Macarons
Melt the white chocolate in a microwave or double boiler. Drizzle the chocolate over the tops of the macarons and sprinkle with powdered freeze-dried strawberries for an extra touch of elegance.
Mature and Store
Place the assembled macarons in an airtight container and refrigerate them for 1–2 days to allow the flavors to meld. Store them in the refrigerator for up to 5 days or freeze for up to 2 months.
Tips for Success
- Aging Egg Whites: Separate your egg whites and let them sit in the fridge overnight to reduce moisture. This helps create a more stable meringue.
- Sift Multiple Times: Sifting the almond flour and powdered sugar several times ensures smooth, lump-free shells.
- Don’t Overmix or Undermix: Properly folding the batter is key to achieving the right consistency. It should flow like thick lava.
- Resting Time: Don’t skip the resting step—this allows the shells to form a skin and prevents cracking.
- Bake One Tray at a Time: This ensures even baking.
Nutritional Information (Per Assembled Macaron)
- Calories: ~120
- Protein: 1g
- Carbohydrates: 14g
- Fat: 6g
- Fiber: 0.5g
Conclusion
Making Strawberry Macaron Shells might feel intimidating at first, but trust me, with a little patience and the right techniques, you’ll be crafting bakery-level macarons that look as good as they taste. While macarons have a reputation for being tricky, they’re entirely doable if you follow each step carefully. From perfectly smooth shells to the sweet, tangy buttercream filling, these macarons are the perfect balance of flavor, texture, and visual appeal.
These vibrant strawberry macarons shells are ideal for special occasions, whether you’re celebrating a birthday, hosting a bridal shower, or just indulging in an afternoon treat. Their bright pink hue and delicate shells are sure to wow your guests, while their fruity flavor is an absolute crowd-pleaser. They also make thoughtful homemade gifts—who wouldn’t love receiving a box of hand-crafted macarons?
So, don’t let the process scare you! Think of it as an enjoyable baking project with a rewarding (and delicious) outcome. Plus, macarons taste even better after they’ve matured for a day or two, so you can prepare them ahead of time and avoid any last-minute stress.
When you’ve finished, be sure to share your creations! Tag me on social media or send a picture to show off your beautiful work—I’d love to see how they turn out! Whether you’re a first-timer or a seasoned macaron maker, these strawberry macarons are bound to become a favorite.
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Strawberry Macaron Shells: The Ultimate Guide to Perfect French Macarons
- Total Time: 2–3 hours
- Yield: 10 assembled macarons 1x
- Diet: Vegetarian
Description
These Strawberry Macaron Shells are delicate, chewy, and bursting with fruity flavor. With a crisp exterior and creamy strawberry buttercream filling, they’re perfect for any special occasion or as a thoughtful homemade gift. Follow this step-by-step guide to create macarons that are bakery-worthy and absolutely irresistible!
Ingredients
For the Macaron Shells:
- 100 grams egg whites
- 100 grams granulated sugar
- 105 grams almond flour
- 100 grams powdered sugar
- 5 grams freeze-dried strawberry powder
- 1 drop fuchsia gel food coloring
For the Strawberry Buttercream:
- 4 tablespoons (56 grams) unsalted butter
- 1 ½ cups (187.5 grams) confectioners’ sugar
- ⅓ cup (30 grams) freeze-dried strawberry powder
- 2–4 tablespoons milk or water
For Decoration:
- 56 grams white chocolate, melted
- 5 grams powdered freeze-dried strawberries
Instructions
- Sift almond flour, powdered sugar, and strawberry powder together.
- Make a meringue by whisking egg whites and sugar until stiff peaks form.
- Fold the dry ingredients into the meringue. Add food coloring and mix to a thick ribbon consistency.
- Pipe batter into circles on lined trays. Rest for 20–40 minutes.
- Bake at 325°F (163°C) for 15–20 minutes. Cool completely.
- Beat buttercream ingredients together, adjusting consistency with milk or water.
- Assemble macarons with buttercream filling. Drizzle with white chocolate and garnish with powdered strawberries.
- Refrigerate for 1–2 days to mature before serving.
Notes
- Aging egg whites overnight improves meringue stability.
- Resting the shells before baking prevents cracks.
- Store macarons in an airtight container for up to 5 days or freeze for 2 months.
- Prep Time: 1 hour
- Resting Time: 20–40 minutes
- Cook Time: 15–20 minutes per tray
- Category: Dessert
- Method: Baking
- Cuisine: French