Strawberry Macaron Recipe (2025)

What makes a French macaron perfect? Measurements, resting time, and a few baking techniques help achieve an irresistible balance between lightness and chewiness!

And easy? The recipe isn’t complicated. Especially if you follow our simple tips, they are delightfully fun to make and incredibly delicious.

If you’re wondering what the texture of a macaron should be, you’ve asked the question that sets these treats apart from other desserts. The answer is a delicate, crisp shell giving way to a soft, chewy interior that is impossible to resist.

This macaron recipe is delightful with afternoon tea or for gifting to family and friends. And once you begin making these delicate cookies, I guarantee you’ll make them again and again.

How to Make Macarons

Begin by lining a baking sheet with parchment.

Step 1: Sift dry ingredients

Sift the almond flour, confectioners’ sugar, and strawberry powder into a large bowl using a mesh sieve. You may need to do this a couple of times and then discard any remaining clumps in the sieve. Set aside.

Step 2: Beat egg whites

In a clean bowl, add the room-temperature egg whites. Beat them using an electric or stand mixer until they begin to foam. Then, add the cream of tartar and continue beating while slowly adding the granulated sugar until soft peaks form.

Beat in the vanilla and food coloring and continue to whip on high speed until a thick, glossy meringue with stiff peaks form.

Step 3: Make the macaron batter

Add half of the almond flour mixture to the meringue using a spatula until combined. Then, gently and carefully fold in the remaining flour. You don’t want to overmix the batter but you do want it to be shiny and look like flowing lava. It should flow off the spatula and fall into a figure-eight shape without breaking. Then, spoon the batter into the piping bag fitted with a medium round piping tip.

Batter Tip: When you begin to fold the batter together with the dry ingredients, it will look rough and bulky and have large air bubbles. As you continue folding the batter together, it will become silkier and begin to flow off of the spatula.

Step 4: Pipe the meringues and let them rest

Pipe 1-2 inch rounds onto the prepared baking sheet. Tap the sheet on the counter several times to bring any air bubbles to the surface. Allow the macarons to sit on the counter for about 40 minutes, or until they feel dry to the touch. They should not feel sticky.

Meanwhile, preheat the oven to 300℉ and position the rack to the lower third of the oven.

Step 5: Bake

Bake for 15-18 minutes. They are done when you can gently press on the shell, and it’s not wiggly but dry to the touch. Let them cool completely before removing them from the baking sheet. Otherwise, they may stick and break off.

Step 6: Make buttercream filling

1. Beat the softened butter until smooth, about 2-3 minutes. Reduce the speed to low and add the powdered sugar 1/4 cup at a time.
2. Add the vanilla and salt and increase the speed to medium. Add the milk in 1 tablespoon increments until it’s creamy and a perfect consistency for piping.

How to Make Strawberry Powder

Strawberry powder is a convenient ingredient to have on hand for these macarons for smoothies or as a flavor enhancer in other baking recipes likestrawberry muffins. You can purchase it in powder form or make your own from freeze-dried strawberries.

Simply pulse or blend the strawberries in a food processor, spice grinder, or blender, using short pulses, until they are powder in consistency and even in texture. Store in an airtight container.

Macaron Recipe Tips

• Weigh the ingredients: Macarons do depend on accurate measurements for the best possible texture. If you can, weigh your ingredients on a
• Stiff meringue: When beating the egg white mixture, it’s important for the meringue to be stiff! Don’t stop until it’s glossy with an almost thick marshmallowy consistency.
• Room temperature egg whites: Letting the egg come to room temperature helps it whip up better and incorporate air more effectively, leading to a light macaron with well-defined “feet” at the cookie’s base.
• Sift the almond flour: Even if you’re using super fine almond flour, there are still lumps. For the ultimate macaron texture, you can pulse the dry ingredients in a food processor before sifting, which is an optional additional step, but don’t skip the sifting. If it still looks too coarse, sift it again and discard the larger particles found in the base of the sieve.
• Mixing the batter: The batter will be rough and bulky when folding the almond flour mixture into the meringue. As you gently fold the batter together, it will become more silky and thickly fall off the spatula in a steady drizzle.
• Let them rest before baking: Tap the piped macarons on the counter before letting them rest until the tops feel dry to the touch. This allows the cookies to form a dry shell on top for that perfect crisp exterior we love!

What is the correct texture?

A French macaron has a light and delicate texture. The exterior should be slightly crisp, and the inside should be slightly chewy with a melt-in-your-mouth delicious feel!

Fine Mesh Sieve:For a smooth macaron shell, it’s important to sift the almond flour and confectioners’ sugar through afine mesh sieve.

Glass or Metal Bowls:Plastic bowls are porous and can hold onto grease and residue, which will prevent your egg whites from whipping properly. Set yourself up for success by usingglass bowlsormetal bowlsin this recipe.

Food Scale:The recipe below is written in grams for precise measurements. A food scale is important to correct weigh and measure the ingredients. If you don’t have a food scale on hand, I’ve also included cup measurements, although there is more room for error so if possible, I highly recommend weighing the ingredients. I love this scale.

Electric Mixer:An electric mixer is helpful for whipping the egg whites into stiff peaks. You can use ahandheldora stand mixerwith the whisk attachment.

Parchment: These Macaron Parchment Papers are my favorite because the cookies easily peel from the sheet but I also have a Macaron Silpat that works okay too. You can also use a piece of parchment and draw 1-2 inch circles on the back, evenly spaced, and pipe the cookies using the circles as a guide.

How to Pipe the Macarons

How long will they keep?

This French macaron recipe will keep for up to 1 week in the refrigerator and up to 6 months in the freezer when stored in an airtight container.