French Macaroons

Macarons may seem intimidating with their crisp shells, chewy centers, and smooth tops—but this recipe makes them approachable for any home baker. With strawberry-scented shells and a classic vanilla buttercream filling, these pretty pastries are as delicious as they are elegant. Whether for a celebration or a special treat, mastering macarons is well within your reach.

Why You’ll Love This

• Beginner-friendly process: Step-by-step guidance makes a tricky technique totally doable.
• Customizable flavors: Easily swap essences or fillings to create your own unique versions.
• Gorgeous presentation: These pastel-perfect cookies make stunning gifts or showstoppers.
• Crisp and chewy balance: You get the perfect macaron texture every time—crisp shell, tender bite.
• Better than bakery: Homemade macarons without the price tag.

Ingredients

Macaron Shells

• ¾ cup (90g) almond flour
• 1 cup (125g) powdered sugar
• 2 egg whites
• ½ tsp salt
• ¼ cup (50g) white sugar
• 1 tsp strawberry essence
• 1–2 drops gel food coloring (optional)

Vanilla Buttercream

• 1 stick (113g) unsalted butter, softened
• 1½ cups (190g) powdered sugar
• 1 tsp vanilla essence
• 1 tbsp milk

Instructions

1. Prep Dry Ingredients:
   Add almond flour and powdered sugar to a food processor. Pulse 5–6 times until fully combined. Sift into a mixing bowl.
2. Whip Egg Whites:
   Separate the eggs, saving yolks for another use. In a clean bowl, beat egg whites and salt until foamy. Gradually sprinkle in white sugar while beating on high speed. Add strawberry essence and gel food coloring, then beat until stiff peaks form.
3. Make the Batter:
   Fold half of the egg white mixture into the dry ingredients. Add the rest and gently fold until the batter forms a ribbon and you can draw a figure 8 without it breaking.
4. Pipe the Shells:
   Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch rounds onto a parchment-lined baking sheet, spacing them 1 inch apart. Tap the tray on the counter 5 times to release air bubbles. Rest for 30 minutes until a skin forms.
5. Bake:
   Preheat oven to 300°F (150°C). Bake for 15 minutes. Let cool completely before removing from the tray.
6. Make the Buttercream:
   Beat butter until light and fluffy (about 5 minutes). Add powdered sugar gradually, then mix in vanilla and milk. Beat until smooth.
7. Assemble:
   Pipe 1 tablespoon of buttercream onto the flat side of one shell, then sandwich with another. Press gently to spread the filling.

Tips / Storage / FAQs

Tips:

• Only use gel food coloring—liquid coloring can ruin the batter.
• Fold the batter carefully to avoid overmixing or undermixing.
• Use a kitchen scale for precise measurements.
• Let the shells rest fully before baking for that perfect macaron “foot.”

Storage:

• Store filled macarons in the fridge for up to 5 days.
• Macarons taste best after resting 24 hours in the fridge.
• Freeze unfilled shells for up to 1 month.

FAQs:

Why are my macarons cracked on top?
They likely didn’t rest long enough before baking, or your oven was too hot.

Can I use different extracts?
Yes! Try lemon, almond, orange blossom, or coconut for different variations.

What if I don’t have a piping bag?
You can use a zip-top bag with the corner snipped, but a piping tip gives more control.

How do I know my meringue is ready?
It should be glossy and hold a stiff peak that doesn’t droop.

Final Thoughts

Making perfect macarons takes a bit of practice, but with this recipe, you’re well on your way. Once you master the method, the flavor possibilities are endless. These strawberry macarons with vanilla buttercream are a sweet start to a whole world of delicious, elegant cookies.

The Goods

French Macaroons

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Master perfect strawberry macarons with this foolproof recipe. Learn tips for smooth shells, chewy centers, and creamy vanilla buttercream filling.

Course Dessert

Cuisine French

Recipes

Macaron Shells

• ¾ cup 90g almond flour
• 1 cup 125g powdered sugar
• 2 egg whites
• ½ tsp salt
• ¼ cup 50g white sugar
• 1 tsp strawberry essence
• 1 –2 drops gel food coloring optional

Vanilla Buttercream

• 1 stick 113g unsalted butter, softened
• 1½ cups 190g powdered sugar
• 1 tsp vanilla essence
• 1 tbsp milk

Instructions

Prep Dry Ingredients:

• Add almond flour and powdered sugar to a food processor. Pulse 5–6 times until fully combined. Sift into a mixing bowl.

Whip Egg Whites:

• Separate the eggs, saving yolks for another use. In a clean bowl, beat egg whites and salt until foamy. Gradually sprinkle in white sugar while beating on high speed. Add strawberry essence and gel food coloring, then beat until stiff peaks form.

Make the Batter:

• Fold half of the egg white mixture into the dry ingredients. Add the rest and gently fold until the batter forms a ribbon and you can draw a figure 8 without it breaking.

Pipe the Shells:

• Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch rounds onto a parchment-lined baking sheet, spacing them 1 inch apart. Tap the tray on the counter 5 times to release air bubbles. Rest for 30 minutes until a skin forms.

Bake:

• Preheat oven to 300°F (150°C). Bake for 15 minutes. Let cool completely before removing from the tray.

Make the Buttercream:

• Beat butter until light and fluffy (about 5 minutes). Add powdered sugar gradually, then mix in vanilla and milk. Beat until smooth.

Assemble:

• Pipe 1 tablespoon of buttercream onto the flat side of one shell, then sandwich with another. Press gently to spread the filling.

Notes

Only use gel food coloring—liquid coloring can ruin the batter.

Fold the batter carefully to avoid overmixing or undermixing.

Use a kitchen scale for precise measurements.

Let the shells rest fully before baking for that perfect macaron “foot.”

Storage:

Store filled macarons in the fridge for up to 5 days.

Macarons taste best after resting 24 hours in the fridge.

Freeze unfilled shells for up to 1 month.

FAQs:

Why are my macarons cracked on top?
They likely didn’t rest long enough before baking, or your oven was too hot.

Can I use different extracts?
Yes! Try lemon, almond, orange blossom, or coconut for different variations.

What if I don’t have a piping bag?
You can use a zip-top bag with the corner snipped, but a piping tip gives more control.

How do I know my meringue is ready?
It should be glossy and hold a stiff peak that doesn’t droop.