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Strawberry French Macarons

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By Betty Crocker Kitchens
Updated Jul 3, 2024
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Nothing says, “Summer’s here!” more than strawberries. Whether they’re topping a shortcake or filling a pie, there’s something about their sweet, almost candy-like smell that immediately transports you to thoughts of warm days, filled with sun and fun.

Because strawberries are available year-round, you don’t have to wait for summer to enjoy this delectable little fruit. They can bring their sweet freshness to a homemade dessert any time of year, as they do in these incredible Strawberry Macarons.

What are these dainty little treats? French macarons are small but sophisticated delicacies, combining the contrasting textures of a light crisp shell with a soft and gooey filling. They create a delicate dance on your palate, which starts with the initial crunch, and is followed by a blissful melt-in-your-mouth experience, thanks to, in this case, a luscious strawberry filling.

Strawberry macarons are the perfect example of opposites attracting. A perfectly baked macaron has a thin, crunchy exterior and a soft, chewy interior that makes this French pastry oh-so-delectable!

While mastering French macarons can pose a challenge, the feeling of accomplishment when you achieve those perfect, airy shells, filled with a decadent strawberry frosting, is incredible. There's a sense of pride that comes with conquering a complex recipe like this one and serving up a plate of beautifully crafted macarons to friends and family. While there are a few steps in the macaron making process, they are all doable and we are here to help you embrace and enjoy this new learning opportunity.

Ideal for entertaining, these dainty and beautiful two-bite cookies bring together craftsmanship, presentation, and flavor. Homemade macarons are suited for any event, but they truly shine on special occasions. Think of high tea, bridal showers, or even as gorgeous handmade gifts! Their elegance and the hint of sophistication make them ideal for times when you wish to impress.

Adding Flavor to your Macaron Cookies

If you want to experiment with your strawberry macarons, in terms of flavor, there are many options, but you do have to be mindful of how much liquid is added, as too much can change the texture of the cookie.

With that in mind, here are some ways to add flavor to macarons:

Dry Flavorings: Dry ingredients are your safest bet when it comes to flavor additions. You can use dried, ground zest from lime, lemon, or orange, or cocoa powder. You can also replace half of the almond flour with pistachio or hazelnut flour. Remember that ground nuts are coarser than nut flours and are not interchangeable in this recipe.

Infuse Sugar: Use a mortar and pestle or food processor to grind granulated sugar with dry ingredients like herbs, tea, or citrus zest. This infuses the sugar with flavor and creates a finer texture, much like baker’s sugar, which will help it to incorporate into the meringue.

Add Extracts: Add half a teaspoon of extract to the meringue once it reaches soft peaks. Remember, extracts can have an exceptionally strong flavor, so it’s important not to add too much as it can overpower the other ingredients and sometimes leave an artificial taste. They are also a liquid, so more than just a touch can alter the texture of both the shells and the filling.

Frequently Asked Questions

What Should I do if I Don’t Have Cream of Tartar

While you don’t absolutely have to use cream of tartar, think of it as an insurance policy when it comes to meringues.

Here’s why. The acidity in cream of tartar helps the egg whites hold onto air and makes them less prone to overbeating, helping to create a voluminous, airy foam that is more stable and less likely to collapse.

Cream of tartar also helps to enhance the macaron's texture, resulting in a crisper outer shell and a chewy, melt-in-your-mouth interior. This contrast in textures is one of the hallmarks of well-made strawberry macarons.

The acidity in cream of tartar also adds a subtle tanginess to the meringues which contrasts nicely with the sweet filling.

How do I Store Leftovers?

Now that you have a platter full of gorgeous strawberry macarons that you’ve worked so hard to create, you want to make sure they taste just as good tomorrow as they do today, and that can be a little tricky. So how do you store them for the best results?

Storing French macarons correctly is important when it comes to maintaining their delicate texture, with a crispy crust and light and chewy interior.

Storing homemade macarons at room temperature can be a problem if the filling is something that needs refrigeration. For this reason, we recommend storing them in the refrigerator.

Store the strawberry macarons, covered, in the refrigerator, for up to 3 days.

You can serve them cold, straight out of the fridge, which some people prefer, or you let them sit at room temperature for 15 minutes before you serve them.

Macarons do not freeze well, so we don’t recommend making them more than 3 days in advance.

Strawberry French Macarons

  • Prep Time 30 min
  • Total 2 hr 10 min
  • Servings 16
  • Ingredients 11
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Ingredients

Cookies

  • 1 cup almond flour
  • 1 1/2 cups powdered sugar
  • 3 eggs whites, at room temperature (see tip below)
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla
  • 1/8 to 1/4 teaspoon pink gel food color

Filling

  • 1/2 cup chopped strawberries
  • 1/4 cup butter, softened
  • 1 1/4 cups powdered sugar

Instructions

  • Step 
    1
    Trace thirty-two 2-inch circles, 1 1/2-inches apart, onto 2 sheets of cooking parchment for cookie templates. Place pencil-side down on 2 large cookie sheets.
  • Step 
    2
    In food processor bowl with metal blade, place almond flour and powdered sugar. Cover; process 15 to 30 seconds or until well mixed and very finely ground.
  • Step 
    3
    In large bowl of stand mixer, beat egg whites, salt and cream of tartar with whisk attachment on high speed just until foamy. Gradually add granulated sugar, 1 tablespoon at a time, beating on high speed 1 to 2 minutes or just until stiff peaks form. Beat in vanilla and food color on low speed just until evenly colored. Using rubber spatula, fold half of the almond mixture into egg white mixture. Fold in remaining almond mixture until completely incorporated.
  • Step 
    4
    Spoon batter into large decorating bag fitted with 1/2-inch round tip. Pipe dollops of batter onto template within 1/4 inch of template line. If tops have a peak, wet fingertips lightly on damp paper towel and press down to flatten. Tap bottom of cookie sheets on counter a few times to flatten cookies. Let stand uncovered at room temperature 30 minutes to allow a light crust to form on tops.
  • Step 
    5
    Heat oven to 300°F.
  • Step 
    6
    Bake 17 to 18 minutes or until tops look set. Cool 10 minutes; remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • Step 
    7
    Meanwhile, in food processor with a metal blade, place strawberries. Cover; process 1 minute, scraping bowl once or twice, or until pureed. Strain mixture through wire strainer; discard solids. In medium bowl, beat powdered sugar, butter and 1 tablespoon plus 1 teaspoon pureed strawberries on medium speed of electric mixer until smooth.
  • Step 
    8
    For each sandwich cookie, spread about 2 teaspoons filling on flat side of 1 macaron. Top with second macaron, flat-side down; gently press together.
  • Step 
    9
    If not serving immediately, store loosely covered in refrigerator. Serve cold or remove from refrigerator 15 minutes before serving.

Nutrition

160 Calories
6g Total Fat
2g Protein
24g Total Carbohydrate
23g Sugars

Nutrition Facts

Serving Size: 1 Sandwich Cookie
Calories
160
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
70mg
3%
Potassium
60mg
2%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
23g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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