Strawberry Macarons
Serves: 36 macarons
Vanilla Macarons
  • 1 cup (4oz) Almond Flour - sifted
  • 2 cups (8oz) Powdered Sugar - sifted
  • 5oz Egg Whites - about 4 -5 eggs
  • 1/3 cup (2.5oz) Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon. Salt
  • 1 - 2 drops pink gel based food coloring (optional)
Fresh Strawberry Buttercream Filling
  • 1/2 Cup Unsalted Butter - softened
  • 2 Cups Powdered Sugar - sifted
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon strawberry puree - about 4 strawberrys washed and de-stemmed in a food processor or blender.
  • 1-2 tablespoons Heavy Cream
Vanilla Macarons
  1. In the bowl of a stand mixer, pour in egg whites, salt, and sugar.
  2. Set timer for 3 minutes and beat at a medium speed using the whisk attachment (4 on my KitchenAid).
  3. Once the 3 minutes are up turn it up about 3 notches to speed 7 and beat for another 3 minutes.
  4. Once the time is up turn it all the way up on high and beat one last time for 3 minutes.
  5. While your egg whites and sugar is mixing, sift your almond flour and powdered sugar into a medium bowl.
  6. Once all is sifted you should have some small bits of almond that were too large to pass through.
  7. If there is a teaspoon or less you just leave them out, if there is more you will want to send them through a food processor to grind them up before pouring into the batter.
  8. Once your egg mixture is done beating, add in your vanilla extract and pink gel food coloring and beat for 30 seconds, scrape sides down and beat for another 30 seconds.
  9. Add your dry ingredients into you egg whites, you need to mix carefully to make sure it has the right consistency, or you will end up with flat or dry macarons.
  10. Using a spatula fold in your dry ingredients in a swooping motion making sure to scrape the sides and bottom of the bowl.
  11. At first it will seem really thick and clumpy but it will smooth out quick.
  12. You want a thickness that is still thick enough to hold a little shape but thin enough to fold back into itself.
  13. It took me 30-35 turns with my spatula to get a good consistency.
  14. Fill your piping bag with the filling and pipe 1 1/2" circles on your silpat - you will have slight peaks at first and by about the fifth circle you've piped they should flatten out.
  15. Preheat your oven to 295 degrees and let your macarons dry on the counter for 25-30 minutes - I accidentally left a batch on my counter to dry for an hour and a half and when I put them in the oven they seemed to make no difference.
  16. After about 30 minutes your macarons should have a slight "crust" on them - they shouldn't stick to your finger when you touch them.
  17. Bake for 15-17 minutes, depending on size.
  18. Once they're fully cooked allow to cool completely before removing from your silpat or parchment paper.
  19. Once fully cooled pipe your filling and sandwich together.
Fresh Strawberry Buttercream Filling
  1. Using your stand mixer or hand mixer whip the butter on medium speed for 3-4 minutes.
  2. Slowly add in 1 cup of the sifted icing sugar, mix until combined.Add the vanilla and the last of the icing sugar and continue mixing.
  3. Add in 1 tbsp of the heavy cream at a time until the consistency is right.
  4. Add the strawberry puree and mix until combined.
  5. Once all is added beat on high speed until light and fluffy - at least 2 minutes.
  6. You want the frosting nice and creamy, but for it to be able to hold a point at the same time.
  7. Match your macarons in pairs according to size.
  8. Using the same Wiltons 12 tip pipe a small circle of buttercream on one side of the macaron and carefully sandwich together - making sure not to squish them as they are delicate.
  9. Store in an air tight container for up to a week.
Recipe by Stacey's Recipes at