Learn how to make delicious strawberry macarons that are full of flavor! Features a delicious buttercream frosting and tips for success. This recipe is perfect for parties or weddings.

I’m a big fan of beautiful food (I even have a Pinterest board dedicated to pretty eats!).

When it comes down to it, I’d eat a pile of chocolate and ice cream and crushed graham cracker no matter what it looked like, but if it can look good in addition to tasting good . . . that’s always preferred.

Strawberry macarons with strawberry filling

Especially when it comes to what you are serving at a party or wedding. You want it to be cute, right? And that’s how it goes for this strawberry macarons recipe.

What do you think about these little cuties for a Valentine’s Day treat or an Easter dessert? They’d be great for a summer shindig as well. I love the pink so much . . . it reminds me of fluffy bunnies and all the happy things!

Strawberry macarons recipe with confetti sprinkles

Cookies

1 cup almond flour
2 cups powdered sugar
3 egg whites (set out overnight)
3 T granulated sugar
1/4 tsp cream of tartar
Gel food coloring – red

Filling

1 cup butter
¼ c strawberry preserves
½ c powdered sugar
sprinkles (optional)

Tools

Parchment paper
Mixer
Food processor
Large bowl
1 1/4″ circle template
Pencil
Piping bags – two
Scissors
Sifter/sieve

Here are some notes on the recipe that are important! Check out my advice for successful macarons (and tips) below.

Preparing the egg whites: the reason you’ll age the egg whites is to reduce the moisture. This increases the elasticity when you whip them, and produces a better meringue overall. So if you’re thinking of skipping this step, don’t – it’s important.

Freeze dried strawberries: If you want additional strawberry flavor, you can powder freeze dried strawberries in a food processor. Add 1 T of the strawberry powder to the cookie portion of the recipe.

Use accurate amounts of ingredients. Macarons aren’t a “close enough” recipe. You should be as on-the-nose as possible when measuring ingredients for best results.

Check regularly in the oven. These aren’t the kind of dessert that you can get caught up in futzing around your house and then say to yourself, “oh no! I forgot the macarons!” You need to check them regularly, especially if your oven runs hot. They can become hollow or explode with too much heat for too long.

Cook them long enough. If you find it difficult to get the cookies off of the parchment paper, they are probably not cooked all the way. Give them 3 – 5 more minutes in the oven. If the tops are already dry, cover with foil, lower temp 100 degrees, and put back in. Also noted from a reader – dab a slight bit of water on the back side of the parchment paper to remove if you believe they are fully baked.

Store in the fridge before eating. Ideally after you make these, you put them into the refrigerator 24 hours before consumption. The middle of the macaron matures and becomes more chewy and creamy (ie., more delicious). This isn’t always possible but it’s a solid tip if you can. Pull out of the fridge for 20 minutes before consuming so they can warm up a bit.

Eat within a week. Keep them in an airtight container in the fridge, lined in one layer across the bottom with parchment (so they don’t stick if you need them to look pretty). They will last for about a week. You can also freeze them for up to three months. If you don’t refrigerate, they are only guaranteed for about 24 hours.

I hope these tips help you! I’m always happy to hear your favorite macaron making tips in the comments too.

Close up of filling on top of a strawberry macaron

One bite of these and you’ll never go back to making other cookies. Okay, that might not be true, but these are very fun. And they aren’t hard to make once you get the swing of things. If you make a bad batch . . . try again. It does take some practice.

Strawberry macaron with a bite taken out of it

These bite size cuties are almost too pretty to eat! Notice I said “almost” . . .

If you’re ready to get the printable recipe, check it out below! Then let me know what you think in the comments.

Strawberry Macarons

This amazing strawberry macaron recipe not only tastes good but it looks good, too! You're going to love these tasty treats – perfect for parties and weddings.

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Prep Time: 2

Cook Time: 12

Total Time: 2 12

Servings: cookies

Ingredients

Cookies

1 cup almond flour
2 cups confectioners sugar
3 egg whites set out overnight
3 T sugar
1/4 tsp cream of tartar
gel food coloring

Filling

1 cup butter
1/4 cup strawberry preserves
1/2 cup confectioners sugar
sprinkles optional

Instructions

Prep

Age the egg whites. Do this by separating the egg whites, putting them in a bowl, and cover. Refrigerate for 24 hours. Bring out of the fridge and to room temperature.
On a sheet of parchment paper, trace 1 1/4" circles each 1 – 2" apart. After you’ve traced the templates, flip the parchment paper over. Refrigerate for 24 – 48 hours before using.

Macarons

Combine almond flour and powdered sugar into the bowl of a food processor. Turn on high for 2 – 3 minutes until almond flour is fine. Sift the flour and sugar together into a large bowl.
If there are any pieces of almond flour left, process again until fine. You don’t want to have any more than 3 T of almond flour left in the sifter, which you can discard. Set aside.
Add the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Add the cream of tartar. Turn on medium-high.
Once the whites are frothy, slowly add the granulated sugar. Continue to whisk until stiff peaks form. When you take out the whisk, the egg whites should stand completely straight, and not fall over to the side at all. This is the meringue.
Put a drop of gel food coloring in the meringue. Slowly add flour mixture in three separate batches. Fold flour into the meringue. Once all the flour has been added, the color should be completely distributed throughout the batter.
Add batter to a piping bag and cut the bottom, leaving a 3/4" hole to pipe. Gently pipe the batter (forming a circular cookie) onto the parchment paper template. Let them sit for 20 – 30 minutes until dry. Lightly touch a cookie and if it’s slightly hardened and not tacky, they are ready to bake.
Bake at 350 for 6 minutes, then rotate the cookie sheet and bake for an additional 6 minutes. You may need an additional 3 or so minutes. Remove from the parchment paper and allow to cool completely before adding filling.

Filling

In the bowl of stand mixer, whip together butter, preserves, and powdered sugar until light and fluffy.
Add to a piping bag and snip off the end, leaving a 1/2" hole to pipe.
To finish, pipe the filling onto a cooled cookie and top with another cookie. Cover and refrigerate for 24 – 48 hours before serving.
You can add sprinkles to the edges of the filling if you like.