Experience the enchanting allure of these delicate Strawberry Macaron Shells infused with the vibrant taste of strawberry powder. The almond flour-based shells and luscious buttercream provide a delightful balance of crispness and creaminess. Perfect for those in search of unique pink desserts, this recipe transforms classic macarons into gourmet artistry.

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I’m excited to share my recipe for Strawberry Macaron Shells. I recently tried making these shells with 90g almond flour, sifted, and 90g icing sugar, sifted, mixed with 15g freeze dried strawberry powder that gives a serious burst of fruity flavor.

I whisk 2 large egg whites at room temp with 25g granulated sugar and a pinch of 1/8 tsp cream of tartar to help with stability. The process of making strawberry macaroon shells is fun and the results are amazing when filled with a creamy strawberry buttercream.

For the filling I use 115g unsalted butter softened with 150g powdered sugar, 5g extra freeze dried strawberry powder, 1/2 tsp vanilla extract and 1-2 Tbsp heavy cream to get just the right consistency. This recipe combines the best of traditional strawberry macaron filling recipes and pink desserts into one unique treat you will love.

Why I Like this Recipe

I like this recipe because it gives me that intense strawberry burst that really wakes up my taste buds, and honestly, who doesnt love a good fruity flavor? I also love making these macarons because the process is fun and kinda meditative even if my method isnt perfect each time. The mix of almond flour and freeze dried strawberry powder gives the shells a cool, unique texture that I can never get from other treats, and the strawberry buttercream adds extra flavor that makes every bite worth it. Lastly, I appreciate that it feels like a fancy dessert even when im making it at home, which makes it perfect for treatin myself anytime.

Ingredients

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Almond flour offers healthy fats, protein and fiber with a gentle nutty taste.
Icing sugar sweetens the macaron shells and helps create that melt in mouth texture.
Freeze dried strawberry powder adds a tart fruit flavor and a bright, natural color.
Egg whites give structure and some light protein, making the texture airy and delicate.
Unsalted butter creates rich, creamy buttercream with smooth texture and subtle sweet notes.
Vanilla extract lifts flavors with its aromatic, sweet profile while balancing the tart strawberry taste.
Granulated sugar helps produce a glossy, crisp exterior and aids in meringue stabilization.
Cream of tartar stabilizes egg whites, ensuring a consistent, resilient macaron shell texture.

Ingredient Quantities

90g almond flour, sifted

90g icing sugar, sifted

15g freeze dried strawberry powder

2 large egg whites (at room temp)

25g granulated sugar

1/8 tsp cream of tartar (optional, but helps with stability)

115g unsalted butter, softened (for the buttercream)

150g powdered sugar, sifted (for the buttercream)

5g freeze dried strawberry powder (for extra strawberry burst in the buttercream)

1/2 tsp vanilla extract

1-2 Tbsp heavy cream (to adjust buttercream consistency)

How to Make this

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1. Preheat your oven to 300°F and line a baking sheet with parchment paper.

2. Sift together 90g almond flour, 90g icing sugar, and 15g freeze dried strawberry powder into a large bowl so everything is really smooth.

3. In a separate bowl, beat 2 large egg whites at room temp with 1/8 tsp cream of tartar until you get soft peaks, then slowly add 25g granulated sugar until firm peaks form.

4. Gently fold the sifted dry ingredients into the egg white mixture, being careful not to deflate the meringue.

5. Spoon the batter into a pastry bag and pipe small, even circles onto your prepared baking sheet.

6. Let the piped shells sit at room temperature for 30 to 45 minutes until a skin forms on top.

7. Bake the shells for about 14-16 minutes, then remove them from the oven and let them cool completely on the tray.

8. For the buttercream, beat 115g unsalted butter until creamy then gradually add 150g powdered sugar, making sure it gets light and fluffy.

9. Mix in 5g extra freeze dried strawberry powder and 1/2 tsp vanilla extract, and then add 1-2 Tbsp heavy cream to adjust the consistency if needed.

10. Once the shells are fully cooled, pipe or spread the strawberry buttercream onto one shell and top with another to make a sandwich. Enjoy!

Equipment Needed

1. Oven (preheated to 300°F)
2. Baking sheet with parchment paper
3. Sifter
4. Large bowl for the sifted dry ingredients
5. Another bowl for beating the egg whites with cream of tartar
6. Electric mixer or a good whisk for getting soft peaks on the egg whites
7. Measuring spoons and a digital kitchen scale
8. Pastry bag for piping the batter onto the sheet
9. Spatula for gently folding the ingredients together
10. Cooling rack or a clean tray to let the baked shells cool completely
11. A separate bowl and mixer or whisk to prepare the buttercream

FAQ

What if my egg whites dont form stiff peaks?

Make sure youre using room temperature egg whites and a completely clean bowl free of any fat. Sometimes if they're a bit cold or the bowl is greasy, they just wont stiffen properly.

Can I use fresh strawberries instead of freeze dried powder?

You can try fresh ones, but the freeze dried powder gives a more intense flavor and better colour. Fresh strawberries might add too much moisture and change the texture.

Why do I need to sift the almond flour and icing sugar?

Sifting the almond flour and icing sugar helps get rid of any lumps and makes your macaron shells smoother and lighter in texture, which is key for a good macaron.

Can I make these macarons ahead of time?

Yup, you can make the shells ahead and store them in an airtight container. Its best to prepare the buttercream closer to the serving time so your dessert stays fresh.

What if the buttercream is too thick?

If your buttercream gets too thick, just mix in an extra tablespoon of heavy cream until it reaches a smooth, spreadable consistency. Its all about getting the right balance!

Strawberry Macaron Shells Recipe Substitutions and Variations

Almond Flour – If you dont have almond flour, try using cashew meal or hazelnut meal. Theyve got a similar nutty flavor but might give a slightly different texture.
Icing Sugar – If you run out of icing sugar, you can blitz some granulated sugar in a blender until its fine enough to pass as powdered sugar.
Freeze Dried Strawberry Powder – Dont stress if you cant find this. You can swap it with freeze dried raspberry powder for a fruity twist, or even use a bit of natural strawberry puree powder if available.
Egg Whites – If youre not keen on using egg whites, aquafaba (the liquid from a can of chickpeas) works pretty well. About 2-3 tablespoons equal one egg white.
Heavy Cream – If you dont have heavy cream to adjust your buttercream, try using whole milk with a little extra butter to mimic that creaminess.

Pro Tips

1. Make sure your egg whites are at room temperature before you whip em up, it helps a lot in reaching those firm peaks that will hold up all the dry ingredients without collapsing.
2. When you’re folding in the sifted mix with the meringue, go slow and gentle so you dont accidentally knock out all the air, otherwise your cookies might end up too flat.
3. Let the piped shells sit until a real nice skin forms, this is super important cause it keeps them from losing their shape while they bake.
4. For the buttercream, keep adding heavy cream little by little until you get the consistency you want, theres no one-size-fits-all amount so trust your instincts on this one.

Strawberry Macaron Shells Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

210

kcal

Equipment: 1. Oven (preheated to 300°F)
2. Baking sheet with parchment paper
3. Sifter
4. Large bowl for the sifted dry ingredients
5. Another bowl for beating the egg whites with cream of tartar
6. Electric mixer or a good whisk for getting soft peaks on the egg whites
7. Measuring spoons and a digital kitchen scale
8. Pastry bag for piping the batter onto the sheet
9. Spatula for gently folding the ingredients together
10. Cooling rack or a clean tray to let the baked shells cool completely
11. A separate bowl and mixer or whisk to prepare the buttercream

Ingredients

90g almond flour, sifted
90g icing sugar, sifted
15g freeze dried strawberry powder
2 large egg whites (at room temp)
25g granulated sugar
1/8 tsp cream of tartar (optional, but helps with stability)
115g unsalted butter, softened (for the buttercream)
150g powdered sugar, sifted (for the buttercream)
5g freeze dried strawberry powder (for extra strawberry burst in the buttercream)
1/2 tsp vanilla extract
1-2 Tbsp heavy cream (to adjust buttercream consistency)

Directions

Preheat your oven to 300°F and line a baking sheet with parchment paper.
Sift together 90g almond flour, 90g icing sugar, and 15g freeze dried strawberry powder into a large bowl so everything is really smooth.
In a separate bowl, beat 2 large egg whites at room temp with 1/8 tsp cream of tartar until you get soft peaks, then slowly add 25g granulated sugar until firm peaks form.
Gently fold the sifted dry ingredients into the egg white mixture, being careful not to deflate the meringue.
Spoon the batter into a pastry bag and pipe small, even circles onto your prepared baking sheet.
Let the piped shells sit at room temperature for 30 to 45 minutes until a skin forms on top.
Bake the shells for about 14-16 minutes, then remove them from the oven and let them cool completely on the tray.
For the buttercream, beat 115g unsalted butter until creamy then gradually add 150g powdered sugar, making sure it gets light and fluffy.
Mix in 5g extra freeze dried strawberry powder and 1/2 tsp vanilla extract, and then add 1-2 Tbsp heavy cream to adjust the consistency if needed.
Once the shells are fully cooled, pipe or spread the strawberry buttercream onto one shell and top with another to make a sandwich. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.