If you adore delicate, melt-in-your-mouth treats, let me introduce you to the absolute delight that is the Strawberry Macarons with Vanilla Buttercream and Strawberry Filling Recipe. These charming pastel pink macarons combine the perfect crisp shell with a soft, airy interior, all generously sandwiched with a creamy vanilla buttercream and a luscious strawberry filling. Whether you’re celebrating a special occasion or simply craving an exquisite sweet, this recipe brings the essence of fresh strawberries and subtle vanilla right to your kitchen, promising an irresistible experience every time.
Ingredients You’ll Need
The magic behind these macarons is in their simple yet thoughtfully selected ingredients. Each one plays a crucial role in building the perfect texture, sweetness, and signature delicate color of the Strawberry Macarons with Vanilla Buttercream and Strawberry Filling Recipe.
- Powdered sugar (1 3/4 cups + 1 1/2 cups): Adds the essential sweetness and contributes to that smooth, tender macaron shell and silky buttercream texture.
- Almond flour (1 cup): Gives the macarons their characteristic nutty flavor and slightly chewy interior while keeping them naturally gluten-free.
- Egg whites (3 large, room temperature): Whipped to perfection, they create the lifted, airy structure of the macaron shells.
- Cream of tartar (1/4 teaspoon): Stabilizes the whipped egg whites for a sturdier meringue, ensuring the perfect shell formation.
- Granulated sugar (1/4 cup): Sweetens and helps stabilize the meringue further.
- Vanilla extract (1/2 teaspoon + 1 teaspoon): Infuses warmth and aromatic depth to both the shells and buttercream filling.
- Gel food coloring (pink or red, optional): Adds a playful blush color that brings these strawberry macarons to life visually.
- Unsalted butter (1/2 cup, softened): The base of the buttercream, providing richness and creaminess.
- Strawberry jam or puree (2 tablespoons): Delivers a fresh, fruity burst inside the macaron sandwich.
- Freeze-dried strawberries, powdered (1–2 tablespoons, optional): Concentrates the strawberry flavor in the buttercream without extra moisture.
How to Make Strawberry Macarons with Vanilla Buttercream and Strawberry Filling Recipe
Step 1: Prepare the Almond Mixture
Start by sifting together the powdered sugar and almond flour into a large bowl. This step ensures your macaron shells will be smooth and free of lumps, which is essential for achieving that signature delicate texture. Set this mixture aside while you whip the meringue.
Step 2: Whip the Meringue
Using a clean, grease-free bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar to help stabilize the foam, then gradually add the granulated sugar as you increase to high speed. Continue whipping until you reach stiff, glossy peaks. This perfectly aerated meringue forms the base that gives macarons their airy structure.
Step 3: Combine and Color the Batter
Gently fold the almond flour and powdered sugar mixture into the meringue. This stage, called macaronage, requires patience—fold until your batter flows smoothly but holds its shape when dripped. If desired, add gel food coloring at this point for that lovely strawberry pink hue.
Step 4: Pipe the Macaron Shells
Transfer the batter to a piping bag fitted with a round tip and pipe small, uniform circles onto a parchment-lined baking sheet. Tap the tray lightly on your countertop to remove any air bubbles and let the shells rest for 30-60 minutes until they form a thin, dry skin. This resting phase is vital for developing the classic smooth shell and “feet” during baking.
Step 5: Bake the Shells
Preheat your oven to 300°F (150°C). Bake the macarons for about 15 minutes, rotating the tray halfway through to promote even baking. Once done, let them cool completely before peeling from the parchment; patience here prevents cracking or sticking.
Step 6: Make the Vanilla Buttercream
Cream the softened butter with powdered sugar until light and fluffy using a mixer on medium speed. Add vanilla extract and powdered freeze-dried strawberries if using, mixing until incorporated. Then fold in the strawberry jam or puree gently for a burst of fruity sweetness in every bite.
Step 7: Assemble the Macarons
Match similar-sized shells and pipe a generous dollop of the strawberry vanilla buttercream onto one side. Sandwich together with the matching shell and press lightly to spread the filling evenly. The macaron is now ready to be enjoyed or chilled for flavors to meld beautifully overnight.
How to Serve Strawberry Macarons with Vanilla Buttercream and Strawberry Filling Recipe
Garnishes
A delicate dusting of powdered freeze-dried strawberry powder or a tiny fresh strawberry on top not only intensifies the flavor but also adds an irresistible visual appeal. A few edible flower petals can also make these macarons festive and stunning.
Side Dishes
Pairing these strawberry macarons with a light cup of green tea or floral white tea elevates their subtle sweetness. For an afternoon tea spread, fresh berries and delicate finger sandwiches complement the delicate flavor beautifully.
Creative Ways to Present
Arrange the macarons on a tiered dessert stand for grand celebrations or stack them in a pretty gift box with crinkled tissue for sharing the joy. For a playful twist, place one on top of mini cupcakes or use them as a fancy garnish on strawberry shortcakes.
Make Ahead and Storage
Storing Leftovers
Keep your strawberry macarons in an airtight container in the refrigerator to maintain their delicate texture. They typically stay fresh for up to 3 days, allowing the flavors to deepen and the shells to soften slightly for an even better bite.
Freezing
You can freeze the assembled macarons by placing them in a single layer on a baking sheet, freezing until firm, then transferring to an airtight container. They freeze well for up to 1 month and thaw gently in the fridge overnight before serving.
Reheating
Macarons are best served cool or at room temperature. Avoid reheating in the microwave as this can ruin their texture. To revive their perfect softness, simply let them sit at room temperature for about 15-30 minutes before enjoying.
FAQs
Can I use powdered freeze-dried fruit in the filling instead of fresh jam?
Absolutely! Powdered freeze-dried fruit intensifies flavor without adding extra moisture, which keeps your buttercream smooth and prevents sogginess inside the macarons.
What causes macarons to crack while baking?
Cracking often happens if the shells don’t have enough drying time before baking or if the oven temperature is too high. Make sure to rest them until a dry skin forms and monitor your oven temperature closely.
How do I know when the meringue is whipped enough?
Stiff, glossy peaks that hold their shape when you lift the whisk indicate your meringue is perfect. If it’s still runny or dull, keep whipping at medium-high speed.
Can I make this recipe without food coloring?
Yes! The macarons will still taste delicious without coloring, though the pale shells might not have the classic strawberry pink tint. Natural shades are just as charming and tasty.
How long does it take to make the Strawberry Macarons with Vanilla Buttercream and Strawberry Filling Recipe from start to finish?
Plan for about 1 hour and 15 minutes including resting and baking time. Keep in mind that patience during the resting phase really makes a difference in the final texture and appearance.
Final Thoughts
There is something truly joyful about making and sharing the Strawberry Macarons with Vanilla Buttercream and Strawberry Filling Recipe. The balance of delicate almond shells, creamy vanilla frosting, and fresh strawberry sweetness is simply irresistible. Give yourself the gift of a special baking project that not only tastes amazing but feels like a loving labor of art. Happy baking, my friend!
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Strawberry Macarons with Vanilla Buttercream and Strawberry Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (plus 24 hours resting time recommended)
- Yield: 24 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these elegant Strawberry Macarons featuring a delicate almond meringue shell and a luscious strawberry buttercream filling. Perfectly crisp on the outside yet soft and chewy inside, these macarons are flavored with vanilla and enhanced with real strawberry jam and optional freeze-dried strawberry powder for an unforgettable fruity touch.
Ingredients
Macaron Shells
- 1 3/4 cups powdered sugar
- 1 cup almond flour (finely ground)
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Gel food coloring (pink or red, optional)
Strawberry Buttercream Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons strawberry jam or puree
- 1–2 tablespoons freeze-dried strawberries, powdered (optional, for enhanced flavor)
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: Sift together the powdered sugar and almond flour to remove any lumps and combine evenly. This step ensures a smooth macaron shell with a fine texture.
- Make the Meringue: In a clean, dry bowl, whisk the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar and continue whipping until stiff, glossy peaks form. Add the vanilla extract and gel food coloring, if using, and whisk briefly to incorporate.
- Macaronage – Folding the Batter: Gently fold the sifted almond flour and powdered sugar mixture into the meringue using a spatula. Fold carefully to avoid deflating the meringue but ensure the batter flows like lava when lifted. The right consistency is key for smooth shells.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a plain round tip. Pipe uniform circles about 1.5 inches in diameter onto baking sheets lined with parchment paper or silicone mats. Tap the baking sheets firmly on the counter several times to release any air bubbles.
- Dry the Shells: Allow the piped macarons to rest at room temperature for 30 to 60 minutes until a firm skin forms on the surface. This step helps prevent cracking during baking.
- Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 15 minutes, rotating the baking sheet halfway through for even cooking. Once done, let cool completely on the tray before removing.
- Prepare the Buttercream Filling: Cream the softened butter until smooth. Gradually add the powdered sugar, beating well after each addition. Mix in the strawberry jam or puree, vanilla extract, and freeze-dried strawberry powder if using. Beat until creamy and fluffy.
- Assemble the Macarons: Pair shells of similar size. Pipe a small amount of buttercream onto the flat side of one shell and sandwich with its match. Press lightly to spread the filling evenly without breaking the shells.
- Rest Before Serving: For best flavor and texture, refrigerate the assembled macarons in an airtight container for 24 hours to allow the filling to meld with the shells. Bring to room temperature before serving.
Notes
- Room temperature egg whites whip more easily and yield better volume for the meringue.
- Make sure the almond flour is finely ground and well sifted to avoid lumpy shells.
- The drying phase before baking is essential for creating a smooth top and preventing cracks.
- Macarons are best after resting 24 hours, but can be enjoyed immediately if desired.
- Store macarons in an airtight container in the refrigerator for up to 3 days.
- Allow macarons to come to room temperature before eating for optimal texture and flavor.
