These strawberry macarons have strawberry-flavored shells and a strawberry white chocolate ganache filling. If you’re looking to incorporate flavor into your macaron shells, as well as your filling, try this strawberry macarons recipe that calls for freeze-dried strawberry powder in the shells and fresh strawberries in the filling.
Since I do not have a Trader Joes in my area for a wider selection of freeze-dried fruits, strawberry and raspberry are my go-to fruit macarons. I can find freeze-dried strawberries and raspberries at basically any of my local grocery stores.
Try my other macaron recipes:
These strawberry macarons are made using the Italian method, which I find consistently yields a no-hollow macaron.
What is the Italian method of making macarons?
The Italian meringue method involves adding a cooked sugar syrup to the meringue. You start whipping the egg whites as soon as the sugar syrup reaches 230ºF. When the syrup reaches 244ºF you remove it from the heat and slowly stream it into the egg whites and continue whipping them until glossy, stiff peaks are achieved.
Although the Italian macaron method requires more prep, it requires less folding during the macronage. Some also bake their macarons immediately after piping while following the Italian method. However, I like to let mine sit until a skin forms, which is more traditional and akin to the French method.
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This recipe is adapted from Home Cooking Adventure’s Raspberry Macarons – Italian Meringue. I have used their recipe numerous times for fruit macarons and love how they turn out. I have found that it works with basically any fruit you can find.
What do you need to make strawberry macarons?
The key to fruit-flavored macarons is using a combination of freeze-dried fruit powder and fresh fruit. I also like to add fruit essence or extract if I have it on hand.
- Freeze-dried strawberries
- Fresh strawberries
- Egg whites
- Almond flour
- Sugar
- White chocolate
- Heavy cream
- Food coloring (optional)
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Tips:
I like to use a spice grinder to blitz my freeze-dried fruit. A food processor will also work.
Don’t make macarons on a rainy, humid day. The shells will not dry as fast (or at all in some cases).
Wipe your mixing bowls and utensils with a bit of vinegar to ensure they are oil-free and dry to ensure your eggs whip up into a meringue with no issues.
Lastly, if you make these Strawberry Macarons be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Strawberry Macarons
Equipment
Ingredients
Strawberry macaron shells
- 150 g almond flour (1 ½ cup)
- 150 g powdered sugar (1 ¼ cup)
- 4 g freeze-dried strawberries (4-5 tsp) finely ground
- 110 g egg whites divided
- pink food coloring
- pinch salt
Sugar syrup
- 150 g granulated sugar (¾ cup)
- 2 ½ tablespoon water (38ml)
White chocolate strawberry ganache filling
- 150 g strawberries (5 oz) diced
- 30 g sugar (2 tbsp)
- 1 teaspoon lemon juice
- 80 g whipping cream (⅓ cup)
- 230 g white chocolate (8 oz) chips or finely chopped bar
- 4 g freeze-dried strawberries (4-5 tsp) finely ground
Instructions
Prepare the white chocolate ganache filling
- Combine strawberries, sugar and lemon juice in a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickened. Remove from heat. Puree. Add freeze-dried strawberries and puree again until smooth.
- Place the cooled strawberry jam, cream and chocolate in a heatproof bowl. Melt, stirring constantly, over a bain-marie. Add a few drops of pink food coloring. Transfer to a small bowl, let cool completely and refrigerate before using.
Prepare the macaron shells
- Line baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a plain round tip (I use a Wilton 1A tip).
- Combine powdered sugar, almond flour and freeze-dried strawberries in a food processor. Pulse until combined. Sift into a large bowl, discarding any large bits.
- In a small bowl, place 55g egg whites and a few drops of pink food coloring. Beat together until well combined. Pour the whites over the dry ingredients.
- Place the other 55g egg whites and salt the bowl of a stand mixer fitted with a whisk attachment. Set aside until you prepare the sugar syrup.
- In a small saucepan, combine the 150g sugar with the 2 ½ tablespoon water and place on medium heat. When it reaches 230°F start whipping the egg whites. When the syrup reaches 244°F, remove from heat and pour into the whipped egg whites while mixing continuously, in a small, slow stream. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
- Add the whipped whites over the almond mixture and using a silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted. It is done when it passes the figure 8 check.
- Transfer the mixture to the piping bag.
- Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced one-inch apart.
- Bang the baking sheet a few times firmly on your counter top to flatten the macarons and remove air bubbles. Remaining air bubbles can be popped with a wet toothpick or metal cake tester.
- Let the macarons dry at room temperature 30-40 minutes, or until skins have formed and they are dry to the touch. Preheat the oven to 300F.
- Bake for 20-24 minutes. Macarons are done when their tops no longer wiggle on their feet. Remove from the oven and let cool before removing from the baking sheet.
- Pipe filling between two shells and repeat until each macarons has been sandwiched together with an accompanying shell.
- Refrigerate for at at least one day before serving. Serve macarons at room temperature.
