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Strawberry Macaron Shells


  • Author: Norah
  • Total Time: 1 hour (including resting and cooling time)
  • Yield: 24 macaron shells (12 completed macarons) 1x
  • Diet: Vegetarian

Description

These delicate and colorful strawberry macaron shells are a perfect combination of crunchy and chewy textures with a sweet, fruity flavor. Made with almond flour, egg whites, and fresh strawberry powder or puree, they are the perfect base for your favorite fillings. Whether for a special occasion or just a treat, these macarons will impress anyone with their delicate flavor and texture.


Ingredients

Scale
  • 1 1/2 cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites (room temperature)
  • 1/4 cup granulated sugar
  • 1/2 tsp cream of tartar
  • 1 tbsp freeze-dried strawberry powder (or 2 tbsp strawberry puree, if using)
  • Pink food coloring (optional)

Instructions

  • Prep the baking sheets: Line two baking sheets with parchment paper or silicone mats. If you want uniform-sized shells, you can trace circles on the parchment paper as a guide (about 1 1/2 inches in diameter).
  • Sift dry ingredients: In a large bowl, sift together the powdered sugar, almond flour, and freeze-dried strawberry powder (or use strawberry puree for a softer color and taste). Set aside.
  • Whisk egg whites: In a clean, dry bowl, whisk the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat until stiff peaks form.
  • Add color: If you’re using food coloring, add a few drops of pink food coloring to the egg whites during the last minute of beating.
  • Macaronage: Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. Be careful not to overmix or undermix. The batter should flow slowly off the spatula in a thick ribbon and settle back into the bowl.
  • Pipe the macarons: Transfer the macaron batter to a piping bag fitted with a round tip (about 1/2 inch wide). Pipe the batter onto the prepared baking sheets, filling the circles. Tap the baking sheets on the counter to release any air bubbles.
  • Rest the shells: Let the piped shells sit at room temperature for 30–60 minutes, or until a skin forms on top of the macarons. You should be able to gently touch the tops without any batter sticking to your finger.
  • Preheat the oven: Preheat the oven to 300°F (150°C). Once the shells have rested, bake them for 15–18 minutes, or until they have a smooth, glossy surface and can be lifted off the parchment paper easily.
  • Cool completely: Allow the macaron shells to cool completely on the baking sheets before removing them.

Notes

  • If you use strawberry puree instead of freeze-dried strawberry powder, the macarons may be a little softer in texture and the color will be less vibrant.
  • It’s essential to rest the macarons before baking so they develop the characteristic “foot” at the base of the shells.
  • Store the shells in an airtight container at room temperature or freeze them for later use if not assembling right away.
  • Prep Time: 30 minutes (plus resting time)
  • Cook Time: 15–18 minutes
  • Category: Dessert, French Pastry, Cookies
  • Method: Baking
  • Cuisine: French

Keywords: Strawberry Macarons, Macaron Shells, French Macarons, Strawberry Dessert, Almond Flour Macarons, Homemade Macarons, Sweet Treat