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Strawberry Macarons

Strawberry macarons are delicate, colorful cookies with crisp shells and tender interiors, filled with homemade strawberry jam. The process involves whipping meringue, folding in almond flour, and assembling with a fruity filling, resulting in glossy, vibrant pink treats that are both visually stunning and bursting with berry flavor.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: French
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cups powdered sugar sifted
  • 1 cups almond flour finely ground
  • 3 egg whites large, at room temperature
  • 1/4 cups granulated sugar for meringue
  • 1 cup fresh strawberries hull removed, pureed for jam
  • 1/2 cup granulated sugar for strawberry jam
  • 1 tablespoon lemon juice to help set the jam

Equipment

  • Mixing bowls
  • Silicone baking mat or parchment paper

Method
 

  1. Sift powdered sugar and almond flour together into a bowl to remove lumps and combine evenly.
  2. Whisk egg whites in a clean bowl until soft peaks form, then gradually add granulated sugar, continuing to whip until stiff, glossy meringue develops.
  3. Gently fold the sifted dry mixture into the meringue, using a spatula, until the batter flows smoothly like lava and falls in thick ribbons.
  4. Transfer the batter into a piping bag fitted with a round tip and pipe uniform circles onto a silicone mat or parchment-lined baking sheet, about 1 inch in diameter.
  5. Tap the baking sheet gently to release any air bubbles and let the shells sit at room temperature for 30-45 minutes until a light skin forms and they are no longer sticky to the touch.
  6. Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes, until they develop a firm shell and can be easily lifted from the parchment.
  7. While the shells cool, puree fresh strawberries with a tablespoon of lemon juice and simmer with sugar over low heat until thickened into a glossy jam, about 10-15 minutes.
  8. Spread or pipe a small dollop of strawberry jam onto the flat side of one macaron shell, then top with a matching shell to assemble the sandwich.
  9. Gently press the filled macarons together and let them rest in an airtight container in the fridge for at least an hour to mature and develop flavor.
  10. Enjoy these vibrant pink treats, feeling the crisp shell give way to a tender interior bursting with fruity sweetness.

Notes

For the best results, use aged egg whites and let the shells rest properly before baking. Adjust the oven temperature as needed to prevent cracking.