Delicious Strawberry Macarons
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!
Strawberry macarons will always have a special place in my heart—they were the very first macarons I ever tried baking. I was a teenager, curious (and maybe a little overconfident), but somehow… they turned out perfect on the first try. The shells had feet, the filling was delicious, and I made a few fun variations just to show off. I felt on top of the world.
But then life happened. I moved overseas, got busy, and didn’t bake macarons for years. Fast forward to my next attempt—disaster. Cracked shells, hollow insides, sticky bottoms—you name it, I messed it up. I dove deep into macaron blogs and tutorials, but the more I read, the worse things got.
That’s when I decided to stop overthinking and start experimenting. I stripped it all down and went back to trial and error. I made a lot of “learning batches” (and yes, a few failures), but every flop taught me something. A few tweaks, a couple stubborn sessions in the kitchen, and finally… success!
Now, my strawberry macarons are even better than my beginner’s luck batch—and I actually know how I got there this time.
Why is this the best recipe?
- Balanced Flavors: The recipe combines the delicate almond flavor of the macaron shells with the sweet and fruity flavors of strawberry jam and buttercream, creating a perfectly balanced taste experience.
- Texture: The macaron shells are crispy on the outside and chewy on the inside, while the buttercream and jam add a creamy and smooth texture to the filling, providing a delightful contrast.
- Aesthetic Appeal: The pink color of the macaron shells, combined with the beautiful swirls of the buttercream and jam, creates a visually stunning treat that is perfect for special occasions or as a gift. I’ve used Strawberry filling, but you can use cream cheese filling or white chocolate too.
- Versatility: This recipe can be easily customized by using different flavors of jam or extract to suit your preferences. You can also experiment with different food coloring to create a variety of colored macarons.
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.
Step-by-step: 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.
- 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.
- 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.
- 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.
- 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.
- 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. You can add 1/2 cup reduced strawberry puree to make a strawberry 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.
- 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.
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.
- French Macarons – No-Fail Recipe
- Matcha Macarons Recipe – Green Tea French Macarons
- Blueberry Macarons Recipe
- 20 Tips with No-fail Macaron Recipe
No posts
Frequently asked questions
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.
How do you make macaron shells shiny?
A finely ground almond flour mixture usually helps make beautifully shiny macaron shells.
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.
Strawberry Macarons – French
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
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 tsp Cream of tartar optional
- ½ tsp Kosher salt
- ¼ cup (50 g) Caster sugar
- ¼ tsp 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 tsp Cream of tartar
- ½ lb (225 g) Butter unsalted, room temperature
- 1 tsp Vanilla extract
Method
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.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.3 oz Egg white, ⅛ tsp Cream of tartar, ½ tsp 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.¼ cup Caster sugar
- Color – Add flavor extract and pink gel food coloring. Combine well.¼ tsp Strawberry extract, 2 drops Pink Gel food coloring
- Dry ingredients – Next, fold the almond mixture into the whipped egg whites in three batches.1 cup Almond meal, 7 oz Powdered sugar
- Macronage: Continue to fold the mixture until it is dropping consistency or 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 this again and again until you have the right consistency.
- Pipe—Transfer the batter into a piping bag with a round tip (No.12). Pipe similar-sized 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.
- 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.
- Oven – Preheat the oven to 150°C / 300°F / Gas Mark 2
- Bake the macarons for 12 to 15 minutes depending on your oven.
- Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack.
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.3 Egg whites, ½ cups Sugar, ⅛ tsp 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.½ lb Butter, 1 tsp 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)
Notes
- 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.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Raspberry Macarons
- Orange French Macarons Recipe
- Lemon Macarons – French Recipe
- Strawberry Lemon Macarons
No posts
Loved making these! Useful tips!
Thanks Kate
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.
Thank you, Bea. yes, I know what you mean. Macarons are actually easy but most people are afraid to even try.
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?
You can Samantha. But I have not tested that with this recipe so I would not be able to say how much for sure
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?
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.
Is almond flour and almond meal same thing?
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.
Hi been wanting to try these hopefully soon do you use fan oven or non fan plz
Thanks Jen. I use a fan assisted oven.
I have never had macaroons but with your instructions being so clear, I believe I will give them a try.
Oh my you sure are missing out Michelle. You must try some. You will fall in love.
Macarons are such a wonderful treat and it’s such an art to make them. Great tips on how to make the process easy!!
Thank you, Kathryn. Yes, they can be tricky to make but this is a full proof recipe
Hi Veena! This post was so comprehensive about the making of strawberry macarons! There is no way anyone can make a mistake with all your tips! Thanks so much for documenting all of this.
Thank you, Razel. I’m glad you find my tips useful.
I really love macarons. Such a sweet little treat. But I was never brave enough to make it at home. WIth your video recipe I now might try. I love strawberry jam filling idea. It’s soooo delicious!
Thank you Natalie. These can be intimidating but honestly, once you get a hang of it. it’s so much fun.