Introduction
There’s something undeniably luxurious about French macarons—the crisp yet tender shell, the chewy center, and the irresistible filling that melts in your mouth. These Strawberry Macaron Shells are a fruity twist on the classic, infused with real freeze-dried strawberries for a burst of natural berry flavor and a beautiful pink hue.
What sets this recipe apart? We don’t just color these macarons—we flavor them with real strawberry powder, giving the shells a subtle tang and sweetness that perfectly complements buttercream, jam, or white chocolate ganache fillings. Whether you’re an experienced baker or a macaron newbie, this recipe will help you create delicate, bakery-quality macarons right in your home kitchen.
Looking for more elegant desserts like this? Browse our full macaron and patisserie-style collection at recipeservice.net and discover new sweet favorites.
🛒 Ingredients
🍓 Produce
5 g powdered freeze-dried strawberries
OR 1/3 cup freeze-dried strawberries ground into a fine powder
🥚 Refrigerated
100 g egg whites (aged overnight if possible)
🧁 Baking & Spices
105 g almond flour (blanched and finely ground)
100 g granulated sugar (for the syrup)
100 g confectioners’ sugar
1½ cups confectioners’ sugar (for sifting with almond flour)
1 drop fuchsia or pink gel food coloring
56 g white chocolate (for optional filling)
🧈 Dairy
4 tbsp (56 g) unsalted butter (for ganache or buttercream)
💧 Liquids
2 tbsp milk or water (for white chocolate ganache, if using)
👨🍳 Tools You’ll Need
Kitchen scale (for precise measurements)
Stand mixer or hand mixer
Sifter or fine mesh sieve
Piping bags
½-inch round piping tip
Baking sheets with parchment or silicone macaron mats
Candy thermometer (optional but helpful)
🍓 Directions
🔥 Step 1: Prep Your Ingredients
Sift together almond flour, 100 g powdered sugar, and freeze-dried strawberry powder until fine and lump-free.
Discard any large particles that don’t pass through the sieve. This ensures smooth shells.
Set aside.
🥚 Step 2: Whip the Egg Whites (French Meringue)
In a clean, grease-free bowl, beat egg whites until foamy using a stand or hand mixer.
Gradually add 100 g granulated sugar in 3 parts, beating on medium-high until stiff, glossy peaks form.
Add 1 drop of fuchsia food coloring and beat just until incorporated.
🍥 Step 3: Macaronage (Folding)
Add the sifted dry ingredients to the meringue in two parts.
Fold gently with a rubber spatula, using a circular motion, scraping the sides and cutting through the middle.
Continue folding until the batter flows in ribbons and falls off the spatula like molten lava. It should settle into itself in 10–15 seconds.
🧁 Step 4: Pipe the Shells
Transfer the batter to a piping bag fitted with a round tip.
Pipe 1.5-inch rounds onto a prepared baking sheet lined with parchment or a silicone mat.
Tap the tray several times to release air bubbles. Pop any remaining bubbles with a toothpick.
🕒 Step 5: Rest and Bake
Let the piped shells rest at room temperature for 30–60 minutes, until the tops are dry to the touch. This forms the classic “feet.”
Preheat oven to 300°F (150°C).
Bake for 14–16 minutes, one tray at a time.
Let cool completely before removing from the tray.
🍫 Optional: Strawberry White Chocolate Ganache
Ingredients:
56 g white chocolate (chopped)
4 tbsp unsalted butter
2 tbsp milk or water
1 tbsp freeze-dried strawberry powder (optional)
Directions:
Melt white chocolate and butter together in a double boiler or microwave in short bursts.
Stir in milk or water until smooth.
For added flavor, stir in strawberry powder.
Let cool and pipe onto half of the macaron shells before sandwiching.
🍽️ Servings and Timing
Yield: ~24 assembled macarons
Prep Time: 30 minutes
Rest Time: 30–60 minutes
Bake Time: 15 minutes
Total Time: ~90 minutes
🍴 Tips for Perfect Macarons
Use aged egg whites (left uncovered in the fridge overnight) for more stable meringue.
Weigh everything—precision is key.
Don’t overmix during macaronage—the batter should not be runny.
Use gel food coloring, not liquid, to preserve batter consistency.
Rest the shells until dry; otherwise, they’ll crack in the oven.
Explore even more expert macaron tips at recipeservice.net to perfect your technique.
🧁 Flavor Variations
Chocolate Strawberry: Add cocoa powder to the dry mix and pair with strawberry jam filling.
Strawberries & Cream: Fill with mascarpone whipped cream.
Lemon Berry: Add lemon zest to the shell and fill with lemon curd.
Berry Jam Center: Pipe a ring of ganache and spoon jam in the center.
🧊 Storage and Shelf Life
Refrigerator:
Store assembled macarons in an airtight container for up to 5 days. Let come to room temp before serving.
Freezer:
Freeze shells or filled macarons for up to 1 month. Thaw in fridge overnight before serving.
❓ 10 FAQs
- Why did my macarons crack?
They likely didn’t rest long enough. Ensure a skin forms before baking. - Why are my shells hollow?
Possible causes include undermixing, overbeating meringue, or incorrect oven temp. - Can I skip the strawberry powder?
Yes, but the flavor and color will be more subtle. - Can I use a blender to powder the strawberries?
Yes, a spice grinder or food processor works great. - Can I make them without a scale?
Not recommended—macarons require precise weight measurements. - Can I use fresh strawberries?
No. Their moisture will ruin the shell texture. Use freeze-dried only. - What food coloring works best?
Gel or powdered coloring. Avoid liquid—it adds too much moisture. - Do I need a silicone mat?
No, parchment works fine. Just make sure it’s flat and smooth. - How long should I rest the shells?
Until dry to the touch—usually 30–60 minutes, depending on humidity. - How long should I mature them before eating?
24 hours in the fridge gives the best flavor and texture.
📝 Conclusion
Strawberry Macaron Shells are not only a delicious dessert—they’re a show-stopping, elegant treat perfect for special occasions, gifts, or a personal baking challenge. These fruity, pink-hued beauties are loaded with natural strawberry flavor and are as delightful to eat as they are to look at.
Want more elegant desserts like this? Visit recipeservice.net for the full macaron collection and more from-scratch baking inspiration.
Strawberry Macaron Shells – Elegant, Fruity, and Perfectly Pink
Ingredients
🍓 Produce
- 5 g powdered freeze-dried strawberries
- OR 1/3 cup freeze-dried strawberries ground into a fine powder
🥚 Refrigerated
- 100 g egg whites aged overnight if possible
🧁 Baking & Spices
- 105 g almond flour blanched and finely ground
- 100 g granulated sugar for the syrup
- 100 g confectioners’ sugar
- 1½ cups confectioners’ sugar for sifting with almond flour
- 1 drop fuchsia or pink gel food coloring
- 56 g white chocolate for optional filling
🧈 Dairy
- 4 tbsp 56 g unsalted butter (for ganache or buttercream)
💧 Liquids
- 2 tbsp milk or water for white chocolate ganache, if using
👨🍳 Tools You’ll Need
- Kitchen scale for precise measurements
- Stand mixer or hand mixer
- Sifter or fine mesh sieve
- Piping bags
- ½- inch round piping tip
- Baking sheets with parchment or silicone macaron mats
- Candy thermometer optional but helpful
Instructions
🔥 Step 1: Prep Your Ingredients
- Sift together almond flour, 100 g powdered sugar, and freeze-dried strawberry powder until fine and lump-free.
- Discard any large particles that don’t pass through the sieve. This ensures smooth shells.
- Set aside.
🥚 Step 2: Whip the Egg Whites (French Meringue)
- In a clean, grease-free bowl, beat egg whites until foamy using a stand or hand mixer.
- Gradually add 100 g granulated sugar in 3 parts, beating on medium-high until stiff, glossy peaks form.
- Add 1 drop of fuchsia food coloring and beat just until incorporated.
🍥 Step 3: Macaronage (Folding)
- Add the sifted dry ingredients to the meringue in two parts.
- Fold gently with a rubber spatula, using a circular motion, scraping the sides and cutting through the middle.
- Continue folding until the batter flows in ribbons and falls off the spatula like molten lava. It should settle into itself in 10–15 seconds.
🧁 Step 4: Pipe the Shells
- Transfer the batter to a piping bag fitted with a round tip.
- Pipe 1.5-inch rounds onto a prepared baking sheet lined with parchment or a silicone mat.
- Tap the tray several times to release air bubbles. Pop any remaining bubbles with a toothpick.
🕒 Step 5: Rest and Bake
- Let the piped shells rest at room temperature for 30–60 minutes, until the tops are dry to the touch. This forms the classic “feet.”
- Preheat oven to 300°F (150°C).
- Bake for 14–16 minutes, one tray at a time.
- Let cool completely before removing from the tray.
🍫 Optional: Strawberry White Chocolate Ganache
- Ingredients:
- 56 g white chocolate (chopped)
- 4 tbsp unsalted butter
- 2 tbsp milk or water
- 1 tbsp freeze-dried strawberry powder (optional)
Notes
Use aged egg whites (left uncovered in the fridge overnight) for more stable meringue. Weigh everything—precision is key. Don’t overmix during macaronage—the batter should not be runny. Use gel food coloring, not liquid, to preserve batter consistency. Rest the shells until dry; otherwise, they’ll crack in the oven. Explore even more expert macaron tips at recipeservice.net to perfect your technique. 🧁 Flavor Variations
Chocolate Strawberry: Add cocoa powder to the dry mix and pair with strawberry jam filling. Strawberries & Cream: Fill with mascarpone whipped cream. Lemon Berry: Add lemon zest to the shell and fill with lemon curd. Berry Jam Center: Pipe a ring of ganache and spoon jam in the center. 🧊 Storage and Shelf Life
Refrigerator:
Store assembled macarons in an airtight container for up to 5 days. Let come to room temp before serving. Freezer:
Freeze shells or filled macarons for up to 1 month. Thaw in fridge overnight before serving. ❓ 10 FAQs
1. Why did my macarons crack?
They likely didn’t rest long enough. Ensure a skin forms before baking. 2. Why are my shells hollow?
Possible causes include undermixing, overbeating meringue, or incorrect oven temp. 3. Can I skip the strawberry powder?
Yes, but the flavor and color will be more subtle. 4. Can I use a blender to powder the strawberries?
Yes, a spice grinder or food processor works great. 5. Can I make them without a scale?
Not recommended—macarons require precise weight measurements. 6. Can I use fresh strawberries?
No. Their moisture will ruin the shell texture. Use freeze-dried only. 7. What food coloring works best?
Gel or powdered coloring. Avoid liquid—it adds too much moisture. 8. Do I need a silicone mat?
No, parchment works fine. Just make sure it’s flat and smooth. 9. How long should I rest the shells?
Until dry to the touch—usually 30–60 minutes, depending on humidity. 10. How long should I mature them before eating?
24 hours in the fridge gives the best flavor and texture. 📝 Conclusion
Strawberry Macaron Shells are not only a delicious dessert—they’re a show-stopping, elegant treat perfect for special occasions, gifts, or a personal baking challenge. These fruity, pink-hued beauties are loaded with natural strawberry flavor and are as delightful to eat as they are to look at. Want more elegant desserts like this? Visit recipeservice.net for the full macaron collection and more from-scratch baking inspiration.