Pink Strawberry Macarons (Printable)
Delicate pink almond meringue cookies with strawberry buttercream filling. An elegant French treat for special occasions.
# What You'll Need:
→ Macaron Shells
01 - 3/4 cup almond flour, finely ground
02 - 3/4 cup powdered sugar
03 - 3 large egg whites, aged and at room temperature
04 - 3/4 cup granulated sugar
05 - 1/4 teaspoon cream of tartar
06 - Pink gel food coloring, as desired
→ Strawberry Buttercream
07 - 7 ounces unsalted butter, softened
08 - 1 1/4 cups powdered sugar, sifted
09 - 2 tablespoons strawberry puree, strained
10 - 1 teaspoon vanilla extract
11 - Pinch of salt
# How To Make It:
01 - Line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a round tip approximately 3/8 inch opening.
02 - Pulse almond flour and powdered sugar in a food processor until extra fine. Sift into a large bowl and discard any coarse particles.
03 - In a clean, grease-free bowl, whip egg whites with cream of tartar until foamy. Gradually add granulated sugar while whipping until stiff peaks form. Add pink gel food coloring and mix until evenly distributed.
04 - Gently fold the sifted almond mixture into the meringue in three additions using a spatula. Continue folding until batter flows in thick ribbons with lava-like consistency. Avoid overmixing.
05 - Transfer batter to piping bag. Pipe 1.2-inch rounds onto prepared sheets, spacing 3/4 inch apart. Tap trays firmly on counter to release air bubbles. Pop any visible bubbles with a toothpick.
06 - Let macarons rest uncovered for 30 to 45 minutes until tops are dry to the touch and a slight skin forms.
07 - Preheat oven to 300°F. Bake one tray at a time for 12 to 15 minutes, rotating halfway through. Shells should rise to form feet and remain pale without browning.
08 - Remove baked macarons from oven and let cool completely on baking sheets before removing from parchment.
09 - Beat softened butter until creamy. Gradually add sifted powdered sugar and mix until fluffy. Fold in strawberry puree, vanilla extract, and salt. Beat until smooth and uniform in color.
10 - Pipe or spoon buttercream onto flat side of half the shells. Top with remaining shells, pressing gently to form sandwiches.
11 - Refrigerate assembled macarons in an airtight container for at least 24 hours to allow flavors to develop and shells to soften slightly. Bring to room temperature before serving.
# Expert Hints:
01 -
- The magical combination of crisp exterior giving way to that chewy interior creates a textural experience that store-bought versions simply cannot match.
- Making these pretty-in-pink treats at home costs a fraction of bakery prices, and theres something intensely satisfying about mastering something that looks so professional.
02 -
- Humidity is the silent enemy of macaron making—Ive saved many batches by running the air conditioner on particularly damp days or using a dehumidifier in my kitchen.
- The first time I tried these, I skipped the maturing step and was disappointed by the texture, but after 24 hours in the refrigerator, they transformed into perfectly tender-chewy cookies that melted in my mouth.
03 -
- Trace 3cm circles on your parchment paper, then flip it over so you have perfect piping guides without getting ink on your macarons.
- Use an oven thermometer regardless of how reliable you think your oven is—even being 10 degrees off can be the difference between macaron success and failure.