If you’ve ever dreamed of biting into a delicate, melt-in-your-mouth treat that bursts with fresh strawberry flavor in every bite, then this Strawberry Macarons with Strawberry Buttercream Filling Recipe is exactly what you need to try next. These charming pink macarons combine a crisp, airy shell made from almond flour and egg whites with a luscious, creamy strawberry buttercream that captures the essence of ripe strawberries perfectly. Whether you’re celebrating a special occasion or simply want to spoil yourself, this recipe delivers an unforgettable taste experience that’s as beautiful as it is delicious.
Ingredients You’ll Need
While the ingredient list might look a bit detailed, each item is straightforward and plays an essential role in making these macarons come to life. From the finely ground almond flour that gives the shells their signature texture to the strawberry components that infuse each bite with bright flavor, these essentials ensure your macarons are spot on.
- Powdered sugar: Helps create a smooth, sweet shell and buttercream texture.
- Almond flour (finely ground): Key for that delicate, chewy macaron shell.
- Egg whites (room temperature): Whipped to perfection to provide structure and lightness.
- Cream of tartar: Stabilizes the meringue for a glossy finish.
- Granulated sugar: Sweetens and strengthens the meringue.
- Vanilla extract: Adds a subtle depth of flavor to both shells and filling.
- Gel food coloring (pink or red, optional): Gives your macarons that gorgeous strawberry hue.
- Unsalted butter (softened): The rich base for the strawberry buttercream filling.
- Strawberry jam or puree: Infuses the buttercream with authentic strawberry goodness.
- Freeze-dried strawberries, powdered (optional): Enhances natural strawberry flavor for an extra burst.
How to Make Strawberry Macarons with Strawberry Buttercream Filling Recipe
Step 1: Prepare Your Dry Ingredients
Begin by sifting together 1 3/4 cups of powdered sugar and 1 cup of finely ground almond flour. This step is crucial because it removes any lumps and ensures a silky smooth base — perfect for achieving the iconic macaron texture.
Step 2: Whip the Meringue
In a clean bowl, beat 3 room-temperature egg whites with 1/4 teaspoon of cream of tartar until soft peaks form. Gradually add 1/4 cup granulated sugar while continuing to whip until stiff peaks develop and the meringue is glossy. This whipped meringue is what gives your macarons their airy lightness and structure.
Step 3: Combine and Color
Gently fold the dry ingredients into the meringue, preserving as much air as possible to keep the batter fluffy. If you want that iconic pink tint, add a few drops of gel food coloring at this stage and mix until the color is evenly distributed without over-mixing.
Step 4: Pipe the Macaron Shells
Transfer your batter into a piping bag fitted with a round tip. On a baking sheet lined with parchment paper, pipe small rounds about 1.5 inches in diameter, spacing them evenly. Tap the baking sheet firmly against your counter to release any trapped air bubbles for a smooth surface.
Step 5: Rest the Shells
Let the piped shells rest at room temperature for 30 to 45 minutes, until they develop a dry, leathery skin — this step helps form the signature macaron “feet” during baking.
Step 6: Bake the Macarons
Preheat your oven to 300°F (150°C) and bake the shells for 15 to 18 minutes. Once baked, allow them to cool completely on the tray before removing to maintain their delicate texture.
Step 7: Make the Strawberry Buttercream Filling
In a mixing bowl, beat 1/2 cup softened unsalted butter until fluffy. Gradually add 1 1/2 cups powdered sugar, then stir in 2 tablespoons strawberry jam or puree and 1 teaspoon vanilla extract. For an extra strawberry kick, fold in 1 to 2 tablespoons of powdered freeze-dried strawberries.
Step 8: Assemble Your Strawberry Macarons with Strawberry Buttercream Filling Recipe
Match shells of similar size and pipe a generous amount of strawberry buttercream onto the flat side of one shell. Sandwich with the matching shell, gently pressing together. Refrigerate for at least 24 hours before serving to let the flavors meld beautifully.
How to Serve Strawberry Macarons with Strawberry Buttercream Filling Recipe
Garnishes
For a finishing touch, sprinkle a few freeze-dried strawberry powders or edible glitter on top of your filled macarons. You can also add tiny fresh strawberry slices beside the display plate to highlight the star flavor in a fresh way.
Side Dishes
Strawberry macarons pair wonderfully with a light herbal tea such as chamomile or jasmine, which balances the sweetness without overwhelming your palate. A refreshing glass of chilled sparkling rosé can also elevate your tasting experience if you’re serving them at a party.
Creative Ways to Present
Stack your macarons in a clear glass jar tied with a satin ribbon for a lovely gift idea. Alternatively, arrange them on a tiered dessert stand along with fresh berries and mint leaves for an irresistible centerpiece that invites guests to indulge.
Make Ahead and Storage
Storing Leftovers
Leftover macarons should be stored in an airtight container in the refrigerator. This preserves their delicate texture and prevents the buttercream from spoiling. They’re best enjoyed within 3 days for optimal freshness.
Freezing
You can freeze assembled macarons by placing them in a single layer on a baking sheet to flash freeze, then transferring them to a sealed container or zip-top bag. Thaw in the refrigerator overnight before serving to keep their perfect texture intact.
Reheating
Rather than reheating, it’s best to serve these macarons chilled or at room temperature. This maintains the crisp shell and creamy filling contrast without causing them to soften or lose their charm.
FAQs
Can I use regular strawberries instead of freeze-dried strawberries?
Freeze-dried strawberries are preferable in this recipe because they add concentrated flavor without extra moisture, which could affect the buttercream’s consistency. However, you can substitute fresh puree, but reduce other liquids accordingly.
What’s the secret to getting perfect “feet” on macarons?
Resting the piped shells until they form a dry skin is crucial. This helps the batter rise properly and prevents cracking, resulting in the characteristic ruffled feet every macaron lover admires.
Is there an egg-free version of this Strawberry Macarons with Strawberry Buttercream Filling Recipe?
Traditional macarons rely heavily on egg whites for structure, so an egg-free version would require specialty ingredients and techniques and might not yield the classic texture and appearance.
How long can I keep the buttercream filling fresh?
Strawberry buttercream keeps well for about 3 to 5 days when refrigerated. Always store it in an airtight container to prevent it from absorbing other fridge odors.
Can I make this recipe without food coloring?
Absolutely! The natural pink hue from strawberries can sometimes suffice, especially if you use freeze-dried strawberry powder. Food coloring is optional and primarily for enhancing appearance.
Final Thoughts
Making this Strawberry Macarons with Strawberry Buttercream Filling Recipe might seem like a fun challenge, but it’s truly worth every step. The joy of biting into a perfectly balanced, sweet, and airy macaron filled with luscious strawberry buttercream is unmatched. I encourage you to give it a try, impress your friends, and most importantly, treat yourself to a little homemade elegance that feels like a hug in dessert form.
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Strawberry Macarons with Strawberry Buttercream Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes plus 24 hours chilling
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Description
Delight in these delicate and airy Strawberry Macarons, featuring a crisp almond meringue shell filled with a luscious strawberry buttercream. Perfect for special occasions or a sweet treat, this recipe guides you through crafting the perfect macaron shells and a flavorful strawberry filling.
Ingredients
Macaron Shells
- 1 3/4 cups powdered sugar
- 1 cup almond flour (finely ground)
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Gel food coloring (pink or red, optional)
Strawberry Buttercream Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons strawberry jam or puree
- 1–2 tablespoons freeze-dried strawberries, powdered (optional, for enhanced flavor)
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: Sift together the powdered sugar and almond flour into a bowl to remove lumps and combine thoroughly, ensuring a smooth macaron shell texture.
- Beat Egg Whites: In a clean, dry bowl, whisk the egg whites with cream of tartar using an electric mixer on medium speed until foamy. Gradually add granulated sugar while continuing to beat until stiff glossy peaks form. Add vanilla extract and gel food coloring if using, mixing gently to incorporate.
- Macaronage Process: Gently fold the almond flour and powdered sugar mixture into the beaten egg whites using a spatula. Fold carefully until the batter flows like lava and forms a thick ribbon when lifted — this is critical for good macaron structure.
- Pipe the Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe small, uniform circles onto parchment-lined baking sheets, spacing them about 1 inch apart. Tap the baking sheets firmly on the counter to release air bubbles.
- Rest the Shells: Allow the piped shells to rest at room temperature for 30-60 minutes, or until a matte skin forms and they are no longer sticky to the touch. This helps them develop their characteristic smooth shells and ‘feet’ during baking.
- Bake the Shells: Preheat the oven to 300°F (150°C). Bake the macaron shells for 15-18 minutes or until they easily lift off the parchment paper and have formed their signature feet.
- Cool Completely: Remove the shells from the oven and allow them to cool thoroughly on the baking sheet before removing to avoid breaking.
- Prepare Strawberry Buttercream: In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar and continue to beat. Mix in strawberry jam or puree, powdered freeze-dried strawberries if using, and vanilla extract. Beat until fluffy and well combined.
- Assemble Macarons: Pair shells of similar size. Pipe or spoon a dollop of strawberry buttercream onto the flat side of one shell, then sandwich with its matching shell. Press gently to spread the filling evenly to the edges.
- Chill and Serve: Refrigerate assembled macarons for at least 24 hours for the best flavor and texture development. Bring to room temperature before serving for optimal taste.
Notes
- Ensure eggs are at room temperature to achieve the best meringue volume.
- Be gentle during folding to prevent deflating the meringue but fold enough for proper texture.
- Resting the piped shells is essential to create the dry skin that forms the macaron’s characteristic feet.
- Use a kitchen scale for best accuracy when measuring ingredients.
- Freeze-dried strawberry powder enhances the strawberry flavor but is optional.
- Macarons are best after chilling for 24 hours but can be stored in an airtight container in the refrigerator for up to 3 days.
