Print

Strawberry Macarons with Strawberry Buttercream Filling Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

Delightfully delicate and fruity, these Strawberry Macarons feature crisp almond meringue shells with a luscious strawberry buttercream filling. Perfect for special occasions or as a charming gift, they offer a harmonious blend of tart strawberry and sweet, crunchy texture.

Ingredients

Macaron Shells

  • 260 grams confectioners’ sugar
  • 150 grams Bob’s Red Mill Almond Flour
  • 10 grams strawberry powder
  • 150 grams egg whites (at room temperature)
  • ¼ teaspoon cream of tartar
  • 52 grams granulated sugar
  • 1–2 drops red gel food coloring (optional)

Strawberry Buttercream Filling

  • 100 grams granulated sugar
  • 70 grams egg whites
  • ⅛ teaspoon salt
  • 169 grams unsalted butter (cut into pieces at room temperature)
  • 20 grams strawberry powder

Instructions

  1. Make the shells: Begin by setting your oven rack to the lower third position, just below the oven’s center. Place an empty baking sheet on the rack and line four additional baking sheets with silicone macaron mats. Preheat your oven to 300°F (150°C).
  2. Sift dry ingredients: Using a fine-mesh sieve, sift together the almond flour, confectioners’ sugar, and strawberry powder into a large bowl. Repeat sifting 2 to 4 times to ensure a fine, lump-free mixture. Discard any clumps that remain, avoiding forcing them through the sieve.
  3. Prepare meringue: In a stand mixer with a whisk attachment, whip the egg whites and cream of tartar on medium speed until foamy. Slowly add the granulated sugar and increase speed to high. Whip until soft peaks form. Add 1-2 drops of red gel food coloring if desired and continue whipping until a thick, glossy meringue forms, being careful not to overwhip.
  4. Fold almond mixture: Using a silicone spatula, fold half of the sifted almond mixture into the meringue gently until fully combined. This step slightly deflates the batter, which is expected.
  5. Combine batter: Add the remaining almond mixture and gently fold. Carefully check the batter’s consistency by observing how it flows off the spatula; it should flow like lava and hold the shape of a drawn figure 8 without breaking or sinking.
  6. Pipe the macarons: Transfer the batter to a pastry bag fitted with a medium round tip. Pipe 1 to 2-inch rounds onto the prepared baking sheets, spacing them evenly. Tap the sheets gently on the counter to release any air bubbles.
  7. Rest the piped macarons: Allow the macarons to sit at room temperature for 30 to 60 minutes until a dry skin forms on the surface. They should feel dry and not sticky before baking.
  8. Bake: Bake one sheet at a time on the lower rack for 15 to 18 minutes. The macarons are ready when the shells are firm enough to gently press and the top no longer wobbles.
  9. Cool shells: Cool the macarons completely on the baking sheet placed over a wire rack. Do not remove them from the silicone mats until fully cooled to avoid breaking.
  10. Make filling: In a stand mixer bowl, combine granulated sugar, egg whites, and salt. Place the bowl over a saucepan of barely simmering water and whisk continuously until the mixture reaches 150°F (65°C) and sugar is dissolved.
  11. Whip meringue for filling: Transfer the bowl to the stand mixer fitted with the whisk attachment and beat on medium speed until the mixture resembles shaving cream and is slightly cooled, about 1 to 2 minutes.
  12. Add butter: Add butter one tablespoon at a time, mixing thoroughly after each addition until smooth and creamy. Scrape down the bowl as needed.
  13. Finish filling: Increase the mixer speed to medium-high and beat for 30 seconds until light and fluffy. Add strawberry powder and mix again on medium-high speed until fully incorporated.
  14. Assemble macarons: Sandwich two cooled shells together with a generous amount of strawberry buttercream. Refrigerate the filled macarons for 1 to 3 days; bring to room temperature before serving for best flavor and texture.

Notes

  • Ensure egg whites are at room temperature for optimal meringue stability.
  • Do not overmix or undermix the batter to avoid flat or cracked macarons.
  • Resting piped macarons properly to form a skin prevents cracking and gives the signature macaron feet.
  • Use a silicone mat or parchment paper to prevent sticking.
  • Let filled macarons age in the fridge for 1-3 days to develop flavor fully.
  • Be precise with oven temperature as macarons are sensitive to heat variations.

Find it online: https://bitezly.com/strawberry-macarons-with-strawberry-buttercream-filling-recipe/