Strawberry Macaron Shells

If there’s one dessert that never fails to impress—both in appearance and flavor—it’s the macaron. Growing up, I spent countless weekends experimenting in the kitchen with my nonna, who always believed that baking was as much about passion as precision. Although French in origin, today I’m sharing a delightful American-inspired twist on this classic: Strawberry Macaron Shells.

This recipe uses freeze-dried strawberries in both the shells and the luscious buttercream filling, delivering a powerful punch of fruity flavor in every bite. Whether it’s a picnic in the park or a cozy winter gathering, these vibrant pink macarons are the perfect sweet treat all year round.

Why You’ll Love This Recipe

• Bold strawberry flavor in both the shell and filling
• Eye-catching color and texture
• Ideal for gifting, entertaining, or self-indulgence
• Naturally gluten-free

Ingredients

For the Strawberry Macaron Shells

• 100g egg whites (aged if possible)
• 100g white granulated sugar
• 105g almond flour (finely sifted)
• 100g powdered sugar
• 5g freeze-dried strawberry powder
• 1 drop fuchsia gel food coloring (optional)

For the Strawberry Buttercream

• 4 tbsp (56g) unsalted butter, softened
• 1 1/2 cups (187.5g) confectioners’ sugar, sifted
• 1/3 cup (30g) freeze-dried strawberry powder
• 2–4 tbsp milk or water, as needed

To Decorate

• 56g white chocolate
• 5g powdered freeze-dried strawberries

Instructions

Prepare the Shells

1. Prep Your Tools:
   Line two baking sheets with parchment or silicone mats. Fit a large piping bag with a round 1/4″ tip.
2. Sift Dry Ingredients:
   Combine almond flour, powdered sugar, and strawberry powder. Sift together to remove any clumps.
3. Make a Strawberry Meringue:
   Place egg whites and granulated sugar over a simmering water bath. Whisk continuously until sugar dissolves (rub between fingers to check).
4. Whip to Stiff Peaks:
   Transfer to a stand mixer with a whisk attachment. Beat on low, gradually increase to high until stiff peaks form and the meringue is glossy.
5. Macaronage:
   Fold in the sifted dry mix along with food coloring. Use the “figure 8” test to check consistency—batter should be glossy and flow slowly.
6. Pipe the Shells:
   Pipe 1.5″ circles on your mat, holding the bag vertically. Tap trays to release air bubbles. Use a toothpick to pop surface bubbles.
7. Rest:
   Let shells sit for 20–40 minutes until a skin forms. They should not stick when lightly touched.
8. Bake:
   Preheat oven to 325ºF. Bake each tray for 15–20 minutes, rotating at 5 minutes. Shells are done when they’ve formed feet and are no longer jiggly.

Make the Strawberry Buttercream

1. Cream the Butter:
   Beat butter until smooth. Add confectioners’ sugar and strawberry powder.
2. Adjust Consistency:
   Mix on low to combine. Increase speed until fluffy. Add milk/water 1 tbsp at a time if needed.
3. Pipe the Filling:
   Fill a piping bag and pipe a small dollop on the flat side of one shell. Top with another.

Decorate

1. White Chocolate Drizzle:
   Melt chocolate and pipe over half the macarons.
2. Sprinkle:
   Dust with more strawberry powder for a dramatic finish.

Tips for Success

• Aging Egg Whites: Leave them uncovered in the fridge for 24–48 hours for better stability.
• Use a Scale: Precision matters in macarons—weight is more accurate than volume.
• Humidity is the Enemy: Avoid making macarons on rainy days if possible.
• Color Caution: Use gel food coloring to avoid thinning the batter.

Pairing Ideas

• Serve with sparkling rosé or a glass of cold milk.
• Make it a strawberry trio with fresh berries and strawberry sorbet.

Reader Favorite Variations

• Chocolate-Strawberry Macarons: Add cocoa powder to the dry mix.
• Lemon-Strawberry Fusion: Add lemon zest to the buttercream for a tart finish.
• Vanilla Strawberry Dream: Add a touch of vanilla bean paste to the filling.

Share the Love!

Have you tried making these Strawberry Macaron Shells? Snap a picture and tag me on Instagram! I’d love to see your gorgeous pink creations. 💕

Print Pin

Strawberry Macaron Shells

Discover how to make Strawberry Macaron Shells with freeze-dried strawberries and buttercream. A fruity twist on a classic treat!

Course Dessert, Latest, Snack

Cuisine American

Keyword Strawberry Macaron Shells

Prep Time 2 hours hours

Cook Time 40 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 5

Ingredients

For the Strawberry Macaron Shells

• 100 g egg whites aged if possible
• 100 g white granulated sugar
• 105 g almond flour finely sifted
• 100 g powdered sugar
• 5 g freeze-dried strawberry powder
• 1 drop fuchsia gel food coloring optional

For the Strawberry Buttercream

• 4 tbsp 56g unsalted butter, softened
• 1 1/2 cups 187.5g confectioners’ sugar, sifted
• 1/3 cup 30g freeze-dried strawberry powder
• 2 –4 tbsp milk or water as needed

To Decorate

• 56 g white chocolate
• 5 g powdered freeze-dried strawberries

Instructions

Prepare the Shells

Prep Your Tools:

• Line two baking sheets with parchment or silicone mats. Fit a large piping bag with a round 1/4″ tip.

Sift Dry Ingredients:

• Combine almond flour, powdered sugar, and strawberry powder. Sift together to remove any clumps.

Make a Strawberry Meringue:

• Place egg whites and granulated sugar over a simmering water bath. Whisk continuously until sugar dissolves (rub between fingers to check).

Whip to Stiff Peaks:

• Transfer to a stand mixer with a whisk attachment. Beat on low, gradually increase to high until stiff peaks form and the meringue is glossy.

Macaronage:

• Fold in the sifted dry mix along with food coloring. Use the “figure 8” test to check consistency—batter should be glossy and flow slowly.

Pipe the Shells:

• Pipe 1.5″ circles on your mat, holding the bag vertically. Tap trays to release air bubbles. Use a toothpick to pop surface bubbles.

Rest:

• Let shells sit for 20–40 minutes until a skin forms. They should not stick when lightly touched.

Bake:

• Preheat oven to 325ºF. Bake each tray for 15–20 minutes, rotating at 5 minutes. Shells are done when they’ve formed feet and are no longer jiggly.

Make the Strawberry Buttercream

Cream the Butter:

• Beat butter until smooth. Add confectioners’ sugar and strawberry powder.

Adjust Consistency:

• Mix on low to combine. Increase speed until fluffy. Add milk/water 1 tbsp at a time if needed.

Pipe the Filling:

• Fill a piping bag and pipe a small dollop on the flat side of one shell. Top with another.

Decorate

White Chocolate Drizzle:

• Melt chocolate and pipe over half the macarons.

Sprinkle:

• Dust with more strawberry powder for a dramatic finish.