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    Home » Strawberry Macarons

    Strawberry Macarons

    September 5, 2021 by Faith Leave a Comment

    Jump to Recipe Jump to Video

    This Strawberry Macaron recipe is bursting with strawberry flavor and because we use the Swiss meringue method for making macarons, this recipe is foolproof!

    strawberry macaron recipe

    Ahhh, the beautiful delicate French confection known as macarons.

    They are so lovely, so delicious, and notoriously finicky!

    Le sigh.

    But I have good news! If macarons have ever been temperamental with you, this recipe will be your new best friend.

    foolproof way to make strawberry macarons

    Let me explain.

    The base for the batter for French macarons is made of meringue + almond flour + powdered sugar. The French method for making meringue involves beating raw egg whites with sugar. It’s an easy process, but it yields a somewhat unstable meringue.

    And this is why macarons can be so tricky.

    If you use a more stable meringue, you are much more likely to have success when making macarons. I’d even say, making macarons becomes foolproof with a more stable meringue!

    strawberry macarons made using swiss meringue method

    So then the question is, what’s a more stable meringue?

    There are two other methods for making meringue in addition to the French method: the Italian method and the Swiss method. I talk about both the French and the Italian methods in my post on Apple Pie French Macarons.

    This recipe for Strawberry Macarons uses the Swiss method for making meringue to make macarons, and that’s what this post focuses on. Basically, instead of beating raw egg whites with granulated sugar (like in the French method), in the Swiss method for making meringue you heat the egg whites and sugar to dissolve the sugar. Subsequently, you beat the egg white/sugar mixture until it forms stiff peaks. And then you carry on making the batter the same way that you would with French meringue.

    Heating the egg whites and sugar is an extra step that takes about five minutes more, but is absolutely worth it. This step is what makes this recipe foolproof!

    In This Article
    • The Best Strawberry Macarons Recipe
    • Macaron FAQs
    • More Macaron Recipes to Make
    • Did You Make This?
    • Strawberry Macarons
    strawberry macarons recipe with description

    The Best Strawberry Macarons Recipe

    Ingredients for Strawberry Macarons

    • Almond flour
    • Powdered sugar
    • Strawberry powder
    • Egg whites
    • Granulated sugar
    • Strawberry extract
    • Red gel food coloring

    How to Make Macarons Using the Swiss Method to Make Meringue

    how to make french macarons using swiss meringue method
    1.  Add the granulated sugar and egg whites to the bowl of a double boiler.
    2. Whisk until the egg whites are frothy and the sugar is dissolved. You can test this with your fingers. Dip a finger into the egg white mixture and rub it on another finger; if you don’t feel sugar crystals, it’s good to go. Alternatively, you can test this with a thermometer; the temperature should be around 150F.
    3. Add the egg white/sugar mixture to a large bowl and use a handheld electric mixer to beat until it forms stiff peaks.
    4. Add 1/3 of the almond flour mixture to the meringue and use a rubber spatula to gently fold it in.
    5. Continue folding the almond flour mixture into the meringue 1/3 at a time.
    6. Be careful not to over-mix. A good test is to see if you the batter falls off the spatula in ribbons to make a figure 8 shape.
    7. Line 2 large baking trays with parchment paper or silpat liners. Fit a piping bag with a round tip, and transfer the batter to the piping bag. Pipe the batter into 3/4-inch circles about 1 inch apart.
    8. Tap the trays firmly against the countertop a few times to release any air bubbles. Let the piped cookies sit at room temperature until they form a skin and feel dry on top, about 30 to 60 minutes. And then it's time to bake!

    How to Store Macarons

    Store macaron shells in an airtight container layered between pieces of parchment paper at room temperature for up to 3 days before filling them.

    Once filled, you can store macarons in an airtight container layered between pieces of parchment paper in the fridge for up to 1 week.

    Equipment for This Recipe

    • Double Boiler
    • Mixing Bowls
    • Handheld Electric Mixer
    • Rubber Spatula
    • Piping Bag
    • Baking Trays
    • Silpat Baking Mats – I find that the silicone mats that are specifically for macarons make it easiest to pipe macarons evenly.
    foolproof strawberry macarons

    Variations on This Recipe

    • Go blue. Make these macarons blueberry instead of strawberry! Use blueberry powder, blueberry extract, blue gel food coloring, and crushed freeze dried blueberries for topping.
    • Or go with raspberry. Do the same thing but with raspberry instead.
    • Other fruit will work too! Mango and banana are also delicious choices.
    strawberry macarons graphic

    Macaron FAQs

    How Do You Make Foolproof Macarons?

    In the French method for making the meringue for macarons, raw egg whites are whipped with sugar. The resulting meringue is combined with almond flour and powdered sugar to form the base of macarons. However, as you know if you’ve made macarons using this technique, French meringue is finicky about humidity, temperature, folding techniques, etc.

    The best way I know of to make foolproof macarons that work every single time is to use the Swiss method for making meringue. This is the method we use to make this Strawberry Macarons recipe.

    To make Swiss meringue, heat egg whites and granulated sugar over a double boiler until the sugar is dissolved. Then whip the egg whites to stiff peaks and continue on with the recipe in the same way you would when you use French meringue.

    However, Swiss meringue is much more stable and as a result the macaron batter is a lot less temperamental. This really is a foolproof method for making macarons!

    strawberry macarons

    How Do You Flavor Macarons?

    There are two ways you can add flavor to macarons: in the shells or in the filling.

    When I make macarons, I like to use the Swiss meringue method for making the batter if I want to flavor the macaron shells. This is because this type of meringue is much more stable and a lot less finicky than French meringue.

    Here are a few ways you can flavor meringue:

    • Extracts, such as vanilla, almond, peppermint, etc.
    • Spices, such as cinnamon, nutmeg, etc.
    • Fresh citrus zest, such as lime, lemon, orange, etc.
    • Powdered freeze fried fruit
    • Instant coffee powder

    More Macaron Recipes to Make

    • Apple Pie Macarons
    strawberry macarons recipe
    daily desserting logo

    Did You Make This?

    Please rate this recipe and leave a comment below because I love hearing from you!

    You can also tag my handle @dailydesserting or use the hashtag #dailydesserting on social media.

    To enjoy your daily dessert FOLLOW ME on Instagram!

    Xoxo, Faith

    strawberry macarons featured image

    Strawberry Macarons

    By: Faith
    This Strawberry Macaron recipe is bursting with strawberry flavor and because we use the Swiss meringue method for making macarons, this recipe is foolproof!
    Print Recipe Pin Recipe
    Prep Time 1 hr 30 mins
    Cook Time 30 mins
    Time for the Macarons to Dry Out Before Baking 1 hr
    Course Dessert
    Cuisine French
    Servings 30 servings
    Calories 121 kcal

    Ingredients
     
     

    Strawberry Macarons:

    • 105 grams fine almond flour
    • 100 grams powdered sugar
    • 5 grams strawberry powder
    • 100 grams egg whites
    • 100 grams granulated sugar
    • 1/4 teaspoon strawberry extract
    • 1/4 teaspoon red gel food coloring

    Vanilla Buttercream:

    • 1/2 cup unsalted butter at room temperature
    • 2 1/2 cups powdered sugar
    • 1/8 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 1/2 tablespoons milk plus more if needed

    Other:

    • 1/4 cup white chocolate flavored candy melting wafers
    • 1 1/2 tablespoons freeze dried strawberries finely crushed

    Instructions
     

    For the Strawberry Macarons:

    • Sift together the almond flour, powdered sugar, and strawberry powder through a fine mesh sieve, discarding the pieces left in the sieve.
    • Prepare a double boiler, making sure that the water doesn’t touch the bottom of the bowl. Add the egg whites and sugar to the double boiler bowl, whisking until the egg whites are frothy and the sugar is dissolved. You can test this with your fingers. Dip a finger into the egg white mixture and rub it on another finger; if you don’t feel sugar crystals, it’s good to go. Alternatively, you can test this with a thermometer; the temperature should be around 150F.
    • Add the egg white/sugar mixture to a large bowl and use a handheld electric mixer to beat until it forms stiff peaks.
    • Beat the strawberry extract and red gel food coloring into the whipped egg whites.
    • Use a rubber spatula to gently fold 1/3 of the almond flour mixture at a time into the egg whites. Be careful not to over-mix.
    • Line 2 large baking trays with parchment paper or silpat liners. Fit a piping bag with a round tip, and transfer the batter to the piping bag. Pipe the batter into 3/4-inch circles about 1 inch apart.
    • Tap the trays firmly against the countertop a few times to release any air bubbles.
    • Let the piped cookies sit at room temperature until they form a skin and feel dry on top, about 30 to 60 minutes.
    • Preheat the oven to 325F.
    • Bake the trays one at a time until the macarons develop a puffed “foot” on the bottom and are light golden around the outside, about 15 minutes, rotating the tray once every 5 minutes.
    • Let the cookies cool completely before removing from the baking tray.

    For the Vanilla Buttercream:

    • Beat together all ingredients in a large bowl until light and fluffy, adding enough milk to achieve the right consistency.

    To Assemble the Macarons:

    • Match up similar sized and shaped macarons into pairs.
    • Fit a piping bag with a star tip, and transfer the buttercream to the piping bag. Pipe a ring of buttercream on the bottom cookie of each cookie pair. Place the matched cookie on top to form sandwiches.

    To Decorate the Macarons:

    • Place the macarons on a wire rack on top of a parchment-lined baking tray.
    • Melt the white candy melting wafers in a microwave or double boiler. Stir until smooth. Transfer the melted candy to a zip-top plastic bag and snip off one corner. Drizzle the melted candy decoratively on top of each macaron. Before the candy drizzle sets, sprinkle a tiny bit of finely crushed freeze dried strawberries on each.
    • Let the candy set before serving.

    Video

    Faith's Tips

    • To Make Strawberry Powder: If you don’t have strawberry powder, you can make it with freeze dried strawberries. To do so, add about 9 grams of freeze dried strawberries to a spice grinder, coffee grinder, or high-speed blend and process until it forms a fine powder. Sift the powder through a fine mesh sieve and discard any solid pieces. Measure 5 grams to use in this recipe.
    • Pulse the Almond Flour and Powdered Sugar Together in a Food Processor: It’s helpful to add the almond flour and powdered sugar to a food processor and pulse several times before sifting.
    • How to Tell When the Batter is Mixed Enough: Knowing when the batter is finished being mixed is a real art, and can be tricky! A lot of people say it should flow like lava. A good test is to see if you the batter falls off the spatula in ribbons to make a figure 8 shape.
    • Silicone Macaron Baking Mat: A silpat macaron mat is helpful to get the same size cookies.
    • Storage: Store the macarons stacked between wax paper in the fridge for up to 1 week.
    • For More Tips: I include tons of tips and tricks for making macarons in my recipe for Apple Pie Macarons.

    Nutrition

    Nutrition Facts
    Strawberry Macarons
    Amount Per Serving (1 macaron sandwich)
    Calories 121 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 2g13%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 8mg3%
    Sodium 17mg1%
    Potassium 18mg1%
    Carbohydrates 19g6%
    Fiber 1g4%
    Sugar 18g20%
    Protein 1g2%
    Vitamin A 96IU2%
    Vitamin C 9mg11%
    Calcium 10mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword French Macarons, How to Make Macarons Using the Swiss Meringue Method, Strawberry Macarons
    Tried this recipe?Please rate it and let us know how it was!
    foolproof strawberry macarons recipe pin

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    Hi, I'm Faith! Daily Desserting was born out of a love for the people in my life who enjoy dessert! And it's dedicated to those of you who believe that a sweet treat isn't only for a holiday, birthday, or other special occasion. Sometimes you just want dessert on a random Tuesday night.

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