If you adore delicate, melt-in-your-mouth treats with a burst of fruity sweetness, you are absolutely going to love this Strawberry Macarons with Strawberry Buttercream Filling Recipe. These enchanting little cookies boast crisp, beautifully textured shells infused with a subtle strawberry essence, perfectly partnered with a luscious, creamy strawberry buttercream filling. Each bite is an exquisite dance of lightness and flavor, making them the ultimate delight for parties, special occasions, or even just a well-deserved self-indulgence. Let me take you through the wonderful journey of creating these charming strawberry macarons that will quickly become a treasured favorite in your recipe collection.

Ingredients You’ll Need

The image shows two side-by-side pictures. On the left, there is a clear blender filled with red dried strawberry slices and some powder, showing the mix inside with a dark blade in the middle. On the right side, there is a small white bowl full of bright red powder, placed on a white marbled surface with some big pieces of dried strawberry scattered around it. The colors are mostly red shades with the white bowl and surface creating contrast photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple yet essential ingredients that come together to create the ideal texture, flavor, and stunning color of strawberry macarons. Each ingredient plays a crucial role, from the finely sifted almond flour giving the shells their signature lightness to the strawberry powder that infuses every bite with delightful hints of berry goodness.

Confectioners’ sugar (260 grams): Ensures sweetness while creating a smooth shell texture critical for perfect macarons.
Bob’s Red Mill Almond Flour (150 grams): Provides the delicate nutty base with a fine grind essential for that characteristic macaron shell.
Strawberry powder (10 grams for shells, 20 grams for filling): Adds natural strawberry flavor and a lovely pink tint without extra moisture.
Egg whites (150 grams for shells, 70 grams for filling): At room temperature to whip into the perfect meringue for structure and lift.
Cream of tartar (¼ teaspoon): Stabilizes the egg whites and helps achieve that glossy, stable meringue.
Granulated sugar (52 grams for shells, 100 grams for filling): Sweetens and stabilizes the meringue; makes the buttercream luxuriously sweet.
Red gel food coloring (1-2 drops, optional): Enhances the strawberry pink aesthetic without altering the flavor.
Unsalted butter (169 grams, room temperature): Softened butter adds richness and creaminess to the strawberry buttercream filling.
Salt (⅛ teaspoon): Balances the sweetness in the buttercream to make each bite irresistible.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Strawberry Macarons with Strawberry Buttercream Filling Recipe

Step 1: Prepare Your Oven and Dry Ingredients

Begin by setting your oven rack to the lower third position, just below center. This ensures even baking for your delicate shells. Line four baking sheets with silicone macaron mats, and keep an empty baking sheet ready on the rack. Preheat your oven to 300°F to reach the perfect temperature while you prepare your batter.

Step 2: Sift Together Almond Flour, Confectioners’ Sugar, and Strawberry Powder

To get those airy, smooth macaron shells, sift the almond flour, confectioners’ sugar, and strawberry powder together at least two to four times. Be gentle with clumps—don’t force them through as they can ruin the texture. This step is essential to avoid gritty shells and ensure a flawless macaron top.

Step 3: Whip the Egg Whites and Build Your Meringue

In a clean bowl of your mixer fitted with a whisk attachment, combine egg whites and cream of tartar. Whip on medium speed until foamy, then gradually add granulated sugar. Raise the speed to high and whip until soft peaks form. If desired, add a drop or two of red gel food coloring now for a deeper pink hue. Keep whipping until your meringue is glossy and thick but be careful not to over whip — perfect meringue is your secret weapon for those iconic macaron feet.

Step 4: Fold in the Dry Ingredients Gently But Precisely

Using a silicone spatula, fold half of your almond blend into the meringue. Don’t be shy to be a bit rough here; you want to deflate some of the excess air gently. Then fold in the remaining almond mixture carefully, pausing constantly to check your batter. The key consistency is shiny and flowing like lava—if you drag the spatula in a figure 8, the batter should flow without breaking and hold the shape momentarily. This balance sets your macarons up for success.

Step 5: Pipe and Rest

Transfer your batter into a large pastry bag with a medium round tip. Pipe small rounds, about 1 to 2 inches in diameter, onto your lined baking sheets. Tap the trays firmly on the counter to release any trapped air bubbles. Here’s a critical secret: let them sit untouched for at least 30 to 60 minutes until a dry skin forms on top. This skin prevents cracking and helps develop that lovely smooth, shiny shell surface in the oven.

Step 6: Bake, Cool, and Assemble

Bake one tray at a time for around 15 to 18 minutes. Test by pressing gently on the shell — it should feel firm but still have a slight give without wiggling. Allow shells to cool completely on the mat before removing to avoid breaking. Once cooled, pair similarly sized shells and sandwich them together with your irresistible strawberry buttercream filling.

Step 7: Make the Strawberry Buttercream Filling

For the filling, combine sugar, egg whites, and salt in a heatproof bowl set over a saucepan of barely simmering water. Gently whisk until the sugar dissolves and temperature reaches 150°F. Transfer to your mixer and beat on medium speed until the mixture resembles shaving cream and cools slightly. Gradually add softened butter, one tablespoon at a time, until silky smooth and fluffy. Finish by blending in strawberry powder for that burst of fruity flavor bursting with natural strawberry goodness.

How to Serve Strawberry Macarons with Strawberry Buttercream Filling Recipe

The image shows a baking sheet covered with a white baking mat decorated with black circles and small loops, each filled with a smooth, shiny pink batter. There are three rows of the pink batter, each forming small round discs that are slightly raised and have a consistent texture. The edges of each disc are clean and rounded, showing the batter is evenly spread on the baking mat. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your strawberry macarons by adding a delicate sprinkle of freeze-dried strawberry dust or a light dusting of edible glitter. A tiny fresh strawberry slice atop each macaron adds a fresh pop and a touch of farm-to-table charm that friends and family won’t soon forget.

Side Dishes

These macarons shine best paired with a cup of fragrant green tea, a glass of chilled rosé, or a simple dollop of whipped cream. The balance of sweet, creamy, and fresh makes them ideal companions for light desserts or afternoon celebrations.

Creative Ways to Present

Consider stacking your macarons in a pretty tiered cake stand for a charming party centerpiece. Alternatively, arrange them in gift boxes lined with soft tissue paper for beautifully personal homemade gifts. Accompany macarons with a small jar of homemade strawberry jam for guests to add a personalized touch of extra berry sweetness.

Make Ahead and Storage

Storing Leftovers

You can store your assembled strawberry macarons in an airtight container in the refrigerator for up to three days. This resting time actually helps the flavors meld and the shells soften slightly from the filling, producing that classic macaron texture that’s both chewy and crisp.

Freezing

If you want to prepare in advance, unfilled shells freeze beautifully for up to two months. Thaw to room temperature before filling. Assembled macarons can also be frozen for up to one month wrapped tightly to protect their delicate texture. Just allow them to come to room temperature before enjoying.

Reheating

Microwaving macarons is not recommended as they can easily lose their delicate texture. Instead, simply bring refrigerated or frozen macarons to room temperature about 30 minutes before serving. This gentle warming enhances their flavor and softens the shells beautifully.

FAQs

Can I substitute almond flour with regular flour?

Almond flour is essential to macarons’ texture and flavor. Regular flour does not replicate the delicate, nutty quality needed and will result in a denser cookie that is not a true macaron.

What if my macaron shells crack during baking?

Cracking often means the batter was overmixed or undermixed, or the macarons didn’t develop a dry skin before baking. Resting the piped batter until a firm skin forms and carefully folding your batter will help prevent cracks.

How important is the room temperature egg whites?

At room temperature, egg whites whip more easily and to a greater volume, which is crucial for building the airy meringue base that gives macarons their light texture.

Why use cream of tartar in the recipe?

Cream of tartar stabilizes the egg whites, helping produce a firm, glossy meringue that holds its shape and supports the macaron shell during baking.

Can I make a different flavored buttercream filling?

Absolutely! Simply swap the strawberry powder with other freeze-dried fruit powders or extracts to create endless buttercream flavors while keeping the same luscious texture.

Final Thoughts

There is something so wonderfully satisfying about creating these little jewels of sweetness from scratch. The Strawberry Macarons with Strawberry Buttercream Filling Recipe is a joyful blend of technique and love that rewards you with unforgettable flavors and textures. Give yourself the gift of baking these stunning treats—you won’t regret it, and neither will anyone lucky enough to share them with you!