French macarons are delicate cookies that are often difficult to master. But, not with this recipe. These strawberry macarons are filled with strawberry jam and Swiss meringue buttercream. With my tips and troubleshooting, you got this!
Table of Content
With crisp shells and mild, sweet middles, French macarons are as tough to make as they are to say.
Macarons use to be an old passion of mine. I loved making them so often. Then over the years kinda got busy and never made them in ages. Recently Ziv picked a box as a gift for me. They were a real treat and the kids enjoyed them so much. You know our kids are always our number one motivation, so I have been making them quite regularly again since last year.
Why make these macarons
- The French macarons are traditional, requiring a lot of time and patience. Are they worth the effort? You be the judge after you try this recipe.
- This is my go-to recipe for macaron shells. All you need to do is change the flavoring and color to make a whole new recipe.
- All the ingredients in this recipe are easy to find like almond flour and simple pantry staples.
- Macarons can be made ahead of time and kept in the fridge for a few days.
- Best of all, these freeze for months which means they are always the best to have on hand in the freezer.
- There are three components to these strawberry macarons.
- The shell - these can be made ahead of time and filled later.
- The filling - A soft center of purees, fruit fillings, or curds in the middle of the macarons. Today, I am using strawberry jam but strawberry and raspberry filling are also great options.
- The frosting - Today, I am using Swiss meringue buttercream. But, French, Italian, and German are great too. They are rich and less sweet than classic American buttercream.
Ingredients and substitutes
- Egg whites - Always use egg whites by weight not measure. This is very important. Also, you can use fresh eggs but make sure they are at room temperature.
- Almond meal - Whether you buy or make it yourself, ensure it's finely ground and sifted. If you make it yourself use blanched almonds along with some of the powdered sugar from the recipe to prevent the almond flour from becoming too greasy.
- Sugar - Use a fine grain sugar so it dissolves easily in the meringue.
- Cream of tartar - prevents the separation of protein and water in the whites. It's also flavorless, so it does not affect the flavor of your baked goods. The best substitute for cream of tartar is a pinch of salt, but lemon juice and vinegar are often used.
- Extract - Always use an extract that's not oil-based. If you are not sure, don't add any extract at all. But do not use any oil-based extract in your whipped egg whites.
- Food colors - Use gel food colors, not water-based colors. Water-based colors will change the consistency of your macaron mixture. Powdered colors actually work best with macarons but gel colors are easier to find.
French Strawberry Macarons
Macaron shells
- Dry ingredients - Place almond meal and powdered sugar in a food processor. Sift it through a fine-mesh sieve and discard any remains that do not go thru. However, if you have a lot in the sifter - pulse some more and strain again.
Pro tip - pulsing and staining will ensure you have a flour consistency. So do not skip this step.
- Whip egg whites - Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed.
Pro tip - the cream of tartar helps stabilize the egg whites. You can omit but it is especially helpful when making macarons in warm weather or humid places. - Sugar - After a minute start adding the granulated sugar one spoon at a time. Once all the sugar has been added, continue to whip on medium-high until stiff peaks.
Pro tip - adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down. - Color - Add flavor extract and pink gel food coloring. Combine well.
Pro tip - it is important to use gel-based food coloring as water-based colors will thin the macaron batter causing the shells to spread thinly.
- Fold in - Next, fold the almond mixture into the whipped egg whites in three batches.
Pro tip - use a spatula and fold the mixture until you have no dry almond flour left behind. - Macronage - Continue to fold the mixture until you have a dropping consistency or the mixture falls in a figure 8 ribbon.
My method - Spread the mixture around in the bowl with a spatula then bring it back to the center. Do it again and again until you have the right consistency.
- Pipe - Transfer batter into a piping bag with a round tip (No.12). Pipe similar size macarons onto a baking tray lined with parchment paper and a macaron template.
Pro tip- templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter. - Air pockets - Tap the baking tray on the counter several times to remove any air bubbles or air pockets.
Pro tip - Tapping helps the air pockets rise to the top and release. That way you won't have big holes in your shells. If necessary use a toothpick to pop these air bubbles.
- Dry - Leave the baking sheets with macaron shells on the counter in a cool dry place for about 30 to 40 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger.
Pro tip - In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it - you are good to go. - Oven - Preheat the oven to 150°C / 300°F / Gas Mark 2
Pro tip - I usually start my oven at about 20 minutes because that's how long it takes in my home. - Bake the macarons for 12 to 15 minutes depending on your oven.
Pro tip - some ovens can take up to 18 minutes. The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty also called macaron feet. - Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack.
Pro tip - trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.
Filling
- You can use store-bought or make your own using the classic jam recipe or microwave jam recipe. Alternatively, you can also use strawberry filling which is less sweet than jam.
Swiss meringue buttercream
- Watch my video and step-by-step progress for Swiss Meringue Buttercream
- Temper eggs - In the bowl of a stand mixer add the egg whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted.
Pro tip - stick a clean finger into the egg whites if it's not grainy it's ready - Whip - Place the mixer bowl on the stand and start to whip at medium to low speed with a whisk attachment increasing the speed gradually. Whisk to firm peaks, shiny meringue.
Continue to whip on low until the bowl feels cool to the touch. - Butter - Once the bowl feels cool to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.
Pro tip - Touch the mixer bowl. If it’s still warm wait, and run the mixer on low until it cools.
Assemble - Fill & Store
- Pair - Pair similar size macaron shells so you have similar size macarons. Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it's not necessary.
- Fill - Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons.
- Storage - Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait)
Pro tip - these can be frozen in the freezer for months. - Enjoy.
Tips for Success
- Egg white - make sure the egg whites have no yolks in them otherwise they will not whip into a meringue. Start whipping at medium-low speed and add the sugar gradually this ensures stiff shiny peaks.
- Almond flour - must be ground finely. Even if you buy premade almond meal it is best to run it through the food processor one more time with the powdered sugar. This must be sifted to remove large bits otherwise the macaron batter will be lumpy
- Macronage - you need, what is called a dropping consistency or a thick 'lava-like' or 'cake batter' consistency. This means when you hold a little batter on the spatula and it should drop down like a ribbon that blends back into itself. Getting the right consistency sometimes takes time. So, watch that part of the video carefully.
- Piping tips - this is a very soft batter so don't use a very large round tip. Find a smaller tip that helps you stay in control.
- Piping technique - The best way to pipe the macarons, hold the piping bag at 90%. Squeeze until you have a good mound then swirl the tip to one side. But don't worry if you have a point. When you tap the pan these usually settle down.
- Oven - do not open the oven door for the first 10 minutes of baking. When you shake the pan they must look set. Remember they continue to bake with the residue heat on the baking tray.
- Have a hard time mastering macarons? read my 20 tips for making perfect macarons. Many have found it extremely useful.
Variations
- Strawberry buttercream - Make a strawberry filling with strawberry puree and thicken it with cornstarch. Cool then fill in the shells with strawberry buttercream
- Strawberry lemon macarons - Fill the center with lemon curd instead of strawberry jam or filling
- Balsamic strawberry macarons - soak fresh strawberries in balsamic before using them in the filling.
- Strawberries and cream - Make whipped cream with strawberry powder and fill the shells. These must be served immediately.
- Strawberry white chocolate macarons - use white chocolate buttercream instead of classic buttercream and fill with balsamic strawberry filling.
More macaron recipes
Troubleshooting
- My macarons have no feet - usually, the most common reason is that the batter is too thin due to overmixing. Getting the right consistency is important and can take a few attempts for some people
- My macarons are cracked on top - Most often the reason for this is that the batter was undermixed. Pockets of dry flour or unmixed lumps can cause cracks during baking. You must first fold the batter and ensure everything is well mixed before you start the macronage stage.
- Macarons have large holes - which usually happens when there are air pockets in the batter. Most often tapping the baking sheets will help pop them but often you may need to take a toothpick and pop them yourself.
- Ripples on the macarons - usually happen when the piped batter is not tapped enough to help the batter settle before crusting.
- Faded macarons - often baked in a very hot oven are the culprit of faded macarons. Reduce heat considerably. You can also place another baking pan on the top shelf to prevent direct heat.
- No feet in macarons - Thin batter consistency. You must whip the meringue until stiff peaks form, then add the dry ingredients and bring it back to the macronage consistency.
- Burst macaron feet - also a sign that the oven is too hot or the heat is not evenly distributed. You can place another baking tray on the top shelf or bake on two (double) baking sheets to prevent direct heat to the macarons.
How long will these macarons keep?
Macarons can be made ahead of time and kept in the fridge for 2 days. Wrap them in plastic wrap to prevent them from drying out.
The shells will keep in the freezer for up to 3 months while the fill macarons will freeze for up to a month.
Should macarons be crispy or chewy?
Macarons are delicate French cookies known for their soft, chewy interiors. But when they’re just right, they should be crispy on the outside with a soft chewy center on the inside.
Why are macarons so sweet?
As you can see in most macaron recipes it is made with a stiff meringue. This meringue is made stable because of the amount of sugar in it. So while you need that amount of sugar in the recipe, you can still reduce sweetness by using a not-so-sweet filling and frosting for the shells. I love the taste of lemon curd or balsamic strawberry filling.
How do you make macaron shells shiny?
A finely ground almond flour mixture usually helps make beautifully shiny macaron shells.
How do you get vibrant colors for your macaron shells?
Add a little more color to the whipped egg whites before adding the dry ingredients. The meringue must look darker than the shade you want for your final macarons.
What do you pipe macarons on?
I prefer to use parchment-lined baking sheets. But you can also use silicone baking mats. You can also buy a macaron silicone mat which usually has the template to help pipe.
Printable Recipe
Strawberry Macarons - French
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 150°C / 300°F / Gas Mark 2
Difficulty: Medium
Calories: 64kcal
Adjust Servings Here: 24 Macarons
Description
French macarons are delicate cookies that are often difficult to master. But, not with this recipe. These strawberry macarons are filled with strawberry jam and Swiss meringue buttercream. With my tips and troubleshooting, you got this!
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Macaron shells
- 1 cup (100 g) Almond meal
- 7 oz (200 g) Powdered sugar ( confectioners sugar / icing sugar )
- 3 oz (90 g) Egg white ((approx 3 large egg))
- ⅛ teaspoon Cream of tartar (optional)
- ½ teaspoon Kosher salt
- ¼ cup (50 g) Caster sugar
- ¼ teaspoon Strawberry extract ((optional))
- 2 drops Pink Gel food coloring
Filling
- 1 cup Strawberry jam (Or)
- ½ cup Strawberry filling
Swiss meringue buttercream
- 3 (90 g) Egg whites (large)
- ½ cups (100 g) Sugar (granulated)
- ⅛ teaspoon Cream of tartar
- ½ lb (225 g) Butter (unsalted, room temperature)
- 1 teaspoon Vanilla extract
Instructions
Macaron shells
- Dry ingredients - Place almond meal and powdered sugar in a food processor. Sift it through a fine-mesh sieve and discard any remains that do not go thru. However, if you have a lot in the sifter - pulse some more and strain again. Pro tip - pulsing and staining will ensure you have a flour consistency. So do not skip this step.1 cup Almond meal, 7 oz Powdered sugar
- Whip egg whites - Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed. Pro tip - the cream of tartar helps stabilize the egg whites. You can omit but it is especially helpful when making macarons in warm weather or humid places.3 oz Egg white, ⅛ teaspoon Cream of tartar, ½ teaspoon Kosher salt
- Sugar - After a minute start adding the granulated sugar one spoon at a time. Once all the sugar has been added, continue to whip on medium-high until stiff peaks. Pro tip - adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down.¼ cup Caster sugar
- Color - Add flavor extract and pink gel food coloring. Combine well. Pro tip - it is important to use gel-based food coloring as water-based colors will thin the macaron batter causing the shells to spread thinly.¼ teaspoon Strawberry extract, 2 drops Pink Gel food coloring
- Dry ingredients - Next, fold the almond mixture into the whipped egg whites in three batches. Pro tip - use a spatula and fold the mixture until you have no dry almond flour left behind.1 cup Almond meal, 7 oz Powdered sugar
- Macronage - Continue to fold the mixture until you have a dropping consistency or the mixture falls in a figure 8 ribbon. My method - Spread the mixture around in the bowl with a spatula then bring it back to the center. Do it again and again until you have the right consistency.
- Pipe - Transfer batter into a piping bag with a round tip (No.12). Pipe similar size macarons onto a baking tray lined with parchment paper and a macaron template.Pro tip- templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter.
- Air pockets - Tap the baking tray on the counter several times to remove any air bubbles or air pockets.Pro tip - Tapping helps the air pockets rise to the top and release. That way you won't have big holes in your shells. I do three taps on each side as shown in the video.
- Dry - Leave the baking sheets with macaron shells on the counter in a cool dry place for about 30 to 40 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger. Pro tip - In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it - you are good to go.
- Oven - Preheat the oven to 150°C / 300°F / Gas Mark 2 Pro tip - I usually start my oven at about 20 minutes because that's how long it takes in my home.
- Bake the macarons for 12 to 15 minutes depending on your oven. Pro tip - some ovens can take up to 18 minutes. The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty also called macaron feet.
- Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack. Pro tip - trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.
Filling
- You can use store-bought or make your own using the classic jam recipe or microwave jam recipe. Alternatively, you can also use strawberry filling which is less sweet than jam.1 cup Strawberry jam, ½ cup Strawberry filling
Swiss meringue buttercream
- Temper eggs - In the bowl of a stand mixer add the egg whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted. Pro tip - stick a clean finger into the egg whites if it's not grainy it's ready3 Egg whites, ½ cups Sugar, ⅛ teaspoon Cream of tartar
- Whip - Place the mixer bowl on the stand and start to whip at medium to low speed with a whisk attachment increasing the speed gradually. Whisk to firm peaks, shiny meringue. Continue to whip on low until the bowl feels cool to touch.
- Butter - Once the bowl feels cool to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream. Pro tip - Touch the mixer bowl. If it’s still warm wait, and run the mixer on low until it cools.½ lb Butter, 1 teaspoon Vanilla extract
Assemble - Fill & Store
- Pair - Pair similar size macaron shells so you have similar size macarons. Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it's not necessary.
- Fill - Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons.
- Storage - Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait) Pro tip - these can be frozen in the freezer for months.
- Enjoy.
Recipe Notes & Tips
- Egg white - make sure the egg whites have no yolks in them otherwise they will not whip into a meringue. Start whipping at medium-low speed and add the sugar gradually this ensures stiff shiny peaks.
- Almond flour - must be ground finely. Even if you buy premade almond meal it is best to run it through the food processor one more time with the powdered sugar. This must be sifted to remove large bits otherwise the macaron batter will be lumpy
- Macronage - you need, what is called a dropping consistency or a thick 'lava-like' or 'cake batter' consistency. This means when you hold a little batter on the spatula and it should drop down like a ribbon that blends back into itself. Getting the right consistency sometimes takes time. So, watch that part of the video carefully.
- Piping tips - this is a very soft batter so don't use a very large round tip. Find a smaller tip that helps you stay in control.
- Piping technique - The best way to pipe the macarons, hold the piping bag at 90%. Squeeze until you have a good mound then swirl the tip to one side. But don't worry if you have a point. When you tap the pan these usually settle down.
- Oven - do not open the oven door for the first 10 minutes of baking. When you shake the pan they must look set. Remember they continue to bake with the residue heat on the baking tray.
- Have a hard time mastering macarons? read my 20 tips for making perfect macarons. Many have found it extremely useful.
- My macarons have no feet - usually, the most common reason is that the batter is too thin due to overmixing. Getting the right consistency is important and can take a few attempts for some people
- My macarons are cracked on top - Most often the reason for this is that the batter was undermixed. Pockets of dry flour or unmixed lumps can cause cracks during baking. You must first fold the batter and ensure everything is well mixed before you start the macronage stage.
- Macarons have large holes - which usually happens when there are air pockets in the batter. Most often tapping the baking sheets will help pop them but often you may need to take a toothpick and pop them yourself.
- Ripples on the macarons - usually happen when the piped batter is not tapped enough to help the batter settle before crusting.
- Faded macarons - often baked in a very hot oven are the culprit of faded macarons. Reduce heat considerably. You can also place another baking pan on the top shelf to prevent direct heat.
- No feet in macarons - Thin batter consistency. You must whip the meringue until stiff peaks form, then add the dry ingredients and bring it back to the macronage consistency.
- Burst macaron feet - also a sign that the oven is too hot or the heat is not evenly distributed. You can place another baking tray on the top shelf or bake on two (double) baking sheets to prevent direct heat to the macarons.
Nutrition Information
Serving: 17- gCalories: 64- kcalCarbohydrates: 10.1- gProtein: 0.7- gFat: 2.5- gSaturated Fat: 1.1- gPolyunsaturated Fat: 1.3- gMonounsaturated Fat: 0- gTrans Fat: 0.1- gCholesterol: 4- mgSodium: 6- mgPotassium: 0- mgFiber: 0.2- gSugar: 9.4- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Kate
Loved making these! Useful tips!
Veena Azmanov
Thanks Kate
Bea
I loved watching your video! You remind me of myself when making macarons. I wouldn't make them because they were supposed to be so hard to accomplish. One day I thought after 45 years, mind you , I would take the plunge give it a go! I wasn't all delicate & oh my,!! They came out perfect. I almost fainted. I couldn't believe I had been scared away from making them. Yours are beautiful & love your tips.
Veena Azmanov
Thank you, Bea. yes, I know what you mean. Macarons are actually easy but most people are afraid to even try.
Samantha Reagan
Just a quick question. Can you sub freeze-dried strawberry powder for the extract? If so, would you reduce the amount of powder sugar or almond flour?
Veena Azmanov
You can Samantha. But I have not tested that with this recipe so I would not be able to say how much for sure
Tess
Hi Veena. Thanks for the recipes. I’ll bake macarons soon. I have a question though, do I need to bake the whole batch at once? Like 2-3 trays together? What do I do with leftover batter?? thanks a bunch?
Veena Azmanov
Hey Tess, you can bake one tray at a time but make sure you pipe them all at the same time. It is ok the piped shells to sit out but not for the batter to stay in the bag. Let me know how it goes. You can also half this recipe successfully.
Sabeeen
Is almond flour and almond meal same thing?
Veena Azmanov
Almond flour is ground more finely than almond meal. Almond meal is made with only blanched almond while four can be with the skin on.