Delicate Homemade Strawberry Macarons with Creamy Filling
I’ll be honest—macarons used to intimidate me. They felt like one of those bakery-only treats that were too fussy for a home kitchen. But once I started making Strawberry Macarons myself, everything changed.
There’s something incredibly satisfying about seeing those smooth shells form and filling them with a sweet, fruity center. I love how the strawberry flavor feels light and fresh, not overpowering, and how these little cookies instantly make any occasion feel special.
I usually make them when I want to slow down, enjoy the process, and create something beautiful as well as delicious. With a bit of patience and the right tips, Strawberry Macarons are absolutely doable at home—and so worth the effort.
Why You’ll Love This Recipe
- Delicate bakery-style results: These macarons have smooth shells, ruffled feet, and a soft, chewy center.
- Bright strawberry flavor: Real strawberry flavor shines through without being overly sweet.
- Simple ingredient list: You only need a handful of classic baking ingredients.
- Perfect for special occasions: Ideal for parties, gifting, or elegant dessert tables.
- Make-ahead friendly: They taste even better after resting in the fridge.
Strawberry Macarons
Ingredients
Method
- Sift almond flour, powdered sugar, and strawberry powder together.
- Whip egg whites until foamy, then gradually add granulated sugar and beat to stiff peaks.
- Gently fold dry ingredients into the meringue until batter flows smoothly.
- Pipe small circles onto a lined baking tray.
- Tap the tray and let shells rest until dry to the touch.
- Bake until set and allow to cool completely.
- Beat filling ingredients until smooth and creamy.
- Sandwich macarons with filling and chill before serving.
Notes
- Store filled macarons in an airtight container in the fridge for up to 5 days. You can vary the flavor by mixing raspberry or vanilla into the filling for a twist.
Pro Tips
- Weigh all ingredients for best accuracy.
- Use aged egg whites for more stable meringue.
- Sift almond flour and powdered sugar thoroughly.
- Stop mixing once the batter flows like thick lava.
- Tap the trays firmly to release air bubbles.
- Let shells rest until dry before baking.
- Bake one tray at a time for even heat.
- Cool completely before filling to avoid cracks.
FAQs
Why did my macarons crack?
Cracks usually happen if the shells didn’t rest long enough or the oven was too hot.
Can I use fresh strawberries?
Fresh strawberries add too much moisture; freeze-dried strawberry powder works best.
Do I need a stand mixer?
A hand mixer works fine, as long as you can whip stiff, glossy peaks.
Why don’t my macarons have feet?
This can happen from under-mixing, over-mixing, or not resting the shells properly.
How long do macarons last?
They keep well for up to 5 days in the fridge when stored airtight.
