Strawberry Macaron Shells
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These Strawberry Macaron Shells are made with freeze-dried strawberries. This is the best recipe for flavoring macaron shells. The shells are loaded with strawberry flavor and taste delicious. They will be great for Valentine’s Day and all year around.
Why You’ll Love This Recipe
- These macaron shells are loaded with strawberry flavor. You can also check out other desserts with this flavor, like Strawberry Panna cotta or Fraisier Macarons.
- Macaron Shells taste delicious and can be paired with many fillings, like Strawberry Buttercream or Dark Chocolate Ganache.
- Macarons are gluten-free cookies and great for “making ahead of time” desserts. Check also Meringue Cookies or Homemade Marshmellow.
Table of Contents
Ingredients Note
- Sugar. White granulated sugar and powdered sugar were used in this recipe.
- Flour. Almond flour.
- Egg whites. Use room-temperature egg whites.
- Freeze-dried Strawberries. Use any of your favorite brands.
- Food coloring. Red gel food coloring. I used Super Red from Chefmaster.
How to Make This Recipe
The first step is to make freeze-dried strawberry powder. The easiest way is to pulse freeze-dried strawberries in the Food Processor or Magic Bullet for a few seconds and then sift. You can also crush them in a plastic bag using a rolling pin, more detailed instructions can be found in my Blueberry Macarons post. The powder should be without any large chunks, discard them before weighing it. You may need to process a few more grams of dried strawberries to obtain the amount listed in the recipe. Very important to weigh the powder after sifting it, not before. After that, in the mixing bowl, sift together almond flour, powdered sugar, and strawberry powder.
How to Make French Meringue
Add egg whites to a clean and dry mixing bowl of stand mixer. Whisk on low speed. Start adding sugar in a few parts. Add food coloring. Set a timer for 5 minutes and whip meringue. After that, change the speed in the mixer to medium and whip for 5 more minutes. Then change speed again to higher and whip for 5 minutes. The total time for making French meringue is 15 minutes, with increasing speed every 5 minutes. I am making meringue in a Classic Kitchen Aid mixer and speed in 4-6-8.
Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula. Transfer the batter to the pipping bag with a round tip. Line two baking sheet pans with a baking macaron mat.
Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start pipping, then stop when you reach the desired size of the macaron shell. Lightly tap the baking tray to remove air bubbles. Use a toothpick or baking needle to remove the bobbles from the piped macaron shells. Let macaron shells rest (dry) on the countertop for about 15 minutes. Meanwhile, preheat oven to 300oF (150oC). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven. Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells with similar sizes before filling them.
Expert Tips
- Measure all ingredients using a digital kitchen scale.
- Weigh strawberry powder after sifting it, not before.
- I do not age egg whites. I use them at room temperature.
- Invest in a stand mixer; this will make your baking easier and faster. You can make this recipe using hand mixer, too.
- Very important not to overmix the batter.
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Recipe FAQs
Macaron shells need to form a thin layer on the top. When you touch macaron shell with your finger and none of the batter sticks, they are ready to bake.
There are many reasons for this, the most common are not a stable meringue, incorrect folding technique, or wrong oven temperature.
This happens if the macaron shells have not had enough time to rest before baking.
The most common reasons are the pipping technique, an uneven baking sheet tray, or a fan in the oven.
Macarons are ready when they are do not move on the baking mat when you lightly push the side of the shell.
Store at room temperature for 4-5 days.
Yes, freeze in an air tight container for a few months.
If you make these Strawberry Macaron Shells, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
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Recipe
Strawberry Macaron Shells
Equipment
- 1 stand mixer or electric hand mixer
- 1 Food processor
- 1 spatula
- 1 pastry bag
- 1 round pipping tip
- 1 digital kitchen scale
- 1 fine mesh strainer
Ingredients
Strawberry Macaron Shells
- 10 gr freeze-dried strawberry powder
- 140 gr almond flour
- 125 gr powdered sugar
- 100 gr egg whites room temperature
- 105 gr white granulated sugar
- 1 gr food coloring Super Red from Chefmaster
Instructions
How to Make Freeze Dried Strawberry Powder
- In the Food Processor or Magic Bullet, add freeze-dried strawberries, pulse for a few seconds, and then sift using a fine mesh strainer.
- You can also crush them in a plastic bag using a rolling pin, more detailed instructions can be found in my Blueberry Macarons post. The powder should be without any large chunks, discard them before weighing it. You may need to process a few more grams of dried strawberries to obtain the amount listed in the recipe. Very important to weigh the powder after sifting it, not before.
How to Make Strawberry Macaron Shells
- In the mixing bowl, sift together almond flour, powdered sugar, and strawberry powder.
- Add egg whites to a clean and dry mixing bowl of stand mixer.
- Whisk on low speed.ย Start adding sugar in a few parts. Add food coloring.ย
- Set a timer for 5 minutes and whip meringue. After that, change the speed in the mixer to medium and whip for 5 more minutes. Then change speed again to higher and whip for 5 minutes. The total time for making French meringue is 15 minutes, with increasing speed every 5 minutes. I am making meringue in a Classic Kitchen Aid mixer and speed in 4-6-8.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds.ย The batter is ready when it flows fast from the spatula.ย
- Transfer the batter to the pipping bag with a round tip.ย Line two baking sheet pans with a baking macaron mat.
- Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start pipping, then stop when you reach the desired size of the macaron shell.ย
- Lightly tap the baking tray to remove air bubbles.
- Use a toothpick or baking needle to remove the bobbles from the piped macaron shells.ย
- Let macaron shells rest (dry) on the countertop for about 15 minutes.ย
- Preheat oven to 300oF (150oC). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.ย
- Pair macaron shells with similar sizes before filling them.
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Notes
- Measure all ingredients using a digital kitchen scale.
- Weigh strawberry powder after sifting it, not before.
- I do not age egg whites. I use them at room temperature.
- Invest in a stand mixer; this will make your baking easier and faster.
- Very important not to overmix the batter.