Valentine’s Day is around the corner and even if you’re not a huge fan of the holiday you’re going to love sharing a batch of these Strawberry Macarons with your loved ones!
After making Raspberry Macarons, we didn’t have much issue adapting the recipe for these naturally flavored Strawberry Macarons.
I love the sweet strawberry buttercream filling and the soft crunchy exterior of these beautiful strawberry cookies! Call me biased, but I think Strawberry Macarons are the perfect dessert for Valentine’s Day with their pretty color, delicate taste and French roots.
Macarons have developed an intimidating reputation, but there is no reason to avoid trying to make a batch. I think the main reason why people run into issues with macaron recipes is that they fail to precisely follow the directions. While you can wing it when it comes to more simple recipes, I really encourage you to take the time and follow this recipe step-by-step. I even provided a free printable that you can take into the kitchen with you (you can find it at the bottom of this post) and a video showing step-by-step how the batter should look at every stage of this recipe.
Things like tapping the baking sheet to get the air out of the cookie batter and using room temperature ingredients (including the eggs) will make or break this recipe. Take your time with these little beauties and you will be well rewarded!
(Also, please do not “hack” the eggs by adding cream of tartar so that they froth up faster – this chemical reaction alters the integrity of the macaron dough and is the main reason why macaron recipes fail.)
Now, using strawberry emulsion in these cookies is tricky and I don’t recommend it if you are new to baking macarons. Instead, use it (or jam) in the filling and skip using it in the cookies. Strawberry powder is a much easier way to add a strong (and natural) strawberry flavor to these cookies – and I actually think the flavor is much better. (The jam is more readily accessible, but if you don’t want to wait for natural strawberry powder to be delivered to your house, feel free to use something like Strawberry Nesquick powder – just remove the equivalent amount of sugar from the recipe).
I am preparing a macaron trouble-shooting guide for macarons, but for now this blog post is a great resource.
Check out our quick video for how to make these strawberry heart macarons and then don’t forget to scroll down to grab your free printable recipe to make these yourself!
Ingredients to Make Strawberry Macarons
- Powdered icing sugar
- Almond flour or almond meal
- Sea Salt
- Large egg whites, room temperature
- Cream of tartar, optional if very humid
- Granulated sugar
- Strawberry powder
- Powdered pink food coloring, optional
- Unsalted butter, softened
- Powdered icing sugar
- Vanilla extract
- Strawberry puree/compote (jam in a pinch)
Tip: you will get a more vibrant color if you use powdered or gel food coloring – avoid liquids. You can use strawberry powder if you prefer for a more pronounced flavor.
Kitchen Tools You May Find Helpful:
- Silicone Baking Mat
- Cookie trays
- Measuring cups and spoons
- Stand mixer
- Silicone spatula <– I prefer this kind where the head is not removable
- Round piping tip and piping bag
Strawberry Macaron Recipe
Line 2 large baking sheets with parchment paper or silicone baking mats.
Put powdered sugar, almond flour, and salt in a food processor and pulse several times until all of the ingredients are fine and well combined. You can’t over mix this mixture because there is no flour! Place in a large bowl and set aside.
Place the whisk attachment on your mixer, and beat the eggs on medium speed until opaque and foamy. You’ll want to see a double in volume for your eggs. Add a pinch of cream of tartar (if using – again, I don’t advise this), increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk. You should be able to see soft peaks in your whites.
With the mixer running, slowly add the granulated sugar, until stiff peaks form, and the whites are shiny, about 2 minutes.
Remove 1 cup of the mixture and stir in the jam, then carefully fold back into the egg-sugar mixture.
Using a silicone spatula, gently fold the dry mixture with the egg whites in 1 cup increments until the dry ingredients are just combined.
Tap the cookie sheets flat against the counter – you want to get any possible air bubbles out of the cookie batter before baking. This is an important step! Don’t run through getting as many of the bubbles out as you can.
Let the cookies dry for 20 minutes before preheating the oven to 350F
Bake cookies, 1 sheet at a time, until firm to touch in center, about 14 minutes. You may want to rotate your cookie sheets midway through baking to ensure even cooking (imperative with macarons).
Immediately slide the parchment paper off of the baking sheet to cool to prevent burning. Leaving the cookies on the hot baking sheet will continue to cook them past taking them out of the oven.
Strawberry Filling Recipe
Using a mixer, cream butter until smooth. Add the powdered sugar and beat until light and fluffy.
Add the vanilla and strawberry puree. Beat until combined. Place in a piping bag with a small round tip, like a #5.
Assemble your cookies by matching cookies with similar sizes (diameters). Pipe a small amount of strawberry buttercream into the center of one cookie, and sandwich with it’s other half.
There will always be a couple Strawberry Macarons that just don’t turn out – and that’s okay. I think they’re the perfect excuse for a taste test!
Grab a free printable version of our Strawberry Macaron Recipe here:
Strawberry Filling Recipe