Name: Strawberry Macarons with Buttercream and Jam Filling Recipe
Prep time: 30 min
Cook time: 11 min
Total time: 1 h 26 min
Cuisine: French
Ingredients: 76 g (⅓ cup + 1 teaspoon) Granulated Sugar; 90 ml (About 3 egg whites) Room Temperature Egg Whites; 80 g (¾ Cup + 1 Tbsp) Almond Flour, Blanched; 150 g (1 ¼ Cup) Powdered Sugar; 15 g Freeze Dried Strawberry Powder; Gel Food Coloring, optional; 60 g (¼ cup) Unsalted Butter, room temperature; 1 Tablespoon Cognac, optional; 3 Tablespoons Milk; 1 tsp Vanilla Bean Paste, or vanilla extract; 3 Tablespoons Strawberry Freeze Dried Powder; 180 g (1 ½ cups) Powdered Sugar; 150 g (½ cup) Strawberry Jam

Jump to Recipe· 3.9 from 77 reviews

If you’re on the hunt for a dreamy dessert that captures elegance, flavor, and a touch of nostalgia, look no further than this Strawberry Macarons with Buttercream and Jam Filling Recipe. These delicate French treats boast soft pink almond shells with just the right crunch, a luscious strawberry buttercream that melts in your mouth, and a hidden burst of strawberry jam at the center. Whether you’re channeling Bridgerton-inspired vibes or simply craving a refined sweet bite, these macarons are sure to dazzle your guests and fill your kitchen with irresistible aromas.

Ingredients You’ll Need

A clear glass mixing bowl contains light pink whipped cream with a smooth and fluffy texture. A white spatula rests inside the bowl, partially covered in the pink whipped cream. The whipped cream has soft peaks and swirls showing some light airiness. The bowl is positioned on a white marbled surface with part of a round wooden cutting board visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Although the list of ingredients might seem extensive, each one is straightforward and plays a crucial role in creating those flawless strawberry macarons. From the almond flour that gives the shells their signature texture to the freeze-dried strawberry powder that imparts that lovely pink hue and fresh fruit flavor, everything here is essential.

Granulated Sugar: Helps stabilize the meringue and adds necessary sweetness to the shells.
Room Temperature Egg Whites: The backbone of the meringue, ensuring the shells rise and stay light.
Almond Flour, Blanched: Provides the classic macaron texture and nuttiness that pairs beautifully with strawberries.
Powdered Sugar: Combines with the almond flour for a smooth, tender shell.
Freeze Dried Strawberry Powder: Adds authentic strawberry flavor and a pretty pop of color without extra moisture.
Gel Food Coloring (optional): Perfect for enhancing the pink shade without affecting consistency.
Unsalted Butter: For that creamy, rich strawberry buttercream base.
Cognac (optional): Adds a subtle, sophisticated depth to the buttercream.
Milk: Used to adjust the buttercream’s consistency to silky perfection.
Vanilla Bean Paste or Extract: Brings warmth and rounds out the strawberry flavor beautifully.
Strawberry Jam: The delightful surprise filling that bursts with sweet fruitiness inside each macaron.

How to Make Strawberry Macarons with Buttercream and Jam Filling Recipe

Step 1: Prepare Your Macaron Shells

Begin by lining your baking trays with parchment paper and your piping templates; this ensures uniform shells. Use a small, round piping tip for precision. In a stand mixer bowl, whisk the room temperature egg whites on medium until foamy, then gradually add granulated sugar while increasing speed. Whip until stiff peaks form—this meringue is the heart of your shells.

Step 2: Blend Dry Ingredients

While the meringue is coming together, blend your powdered sugar, almond flour, and freeze-dried strawberry powder in a food processor until finely combined. Sift this mixture through a fine mesh sieve to ensure your batter will be silkily smooth with no lumps.

Step 3: Color and Fold the Batter

Fold your dry ingredients carefully into the meringue in stages. This technique, called macaronage, is vital; you want the batter to flow slowly off your spatula but not be runny. Adding optional gel color now helps achieve that perfect strawberry pink hue. Overmixing will deflate your meringue, so be gentle yet thorough.

Step 4: Pipe and Rest

Spoon your batter into a piping bag and pipe neat circles on your parchment-lined trays. Tap the tray firmly on the counter to release any air bubbles—pop any stubborn ones gently with a toothpick. Allow the shells to rest for about 30 minutes until they form a dry “skin” to the touch; this step is crucial for that signature macaron foot.

Step 5: Bake to Perfection

Preheat your oven to 310°F (155°C). Bake the shells for 9 minutes, then rotate the trays and bake for an additional 2 minutes. Your macarons are done when the tops barely move when pressed, and the feet remain firmly attached to the parchment. Let the shells cool completely before peeling them off carefully.

Step 6: Whip Up the Strawberry Buttercream

Using a stand mixer fitted with a paddle attachment, beat the unsalted butter until pale and fluffy. Add in cognac if using, milk, and vanilla bean paste. Slowly mix in powdered sugar and strawberry powder until creamy, adjusting the milk quantity to achieve the ideal consistency—smooth but pipeable.

Step 7: Assemble the Macarons

Match pairs of macaron shells by size. Pipe a ring of strawberry buttercream onto one half, then fill the center with a dollop of strawberry jam. Sandwich with the matching shell and gently press together. For that perfect texture and melding of flavors, chill the filled macarons in the fridge overnight before serving.

How to Serve Strawberry Macarons with Buttercream and Jam Filling Recipe

The image shows a group of light pink macarons and fresh strawberries placed together on a white marbled surface. The macarons have smooth, round shells with a slightly textured edge and a creamy pink filling layer in the middle, some topped with small brown crumbs. Fresh, bright red strawberries with green leafy tops are scattered between the macarons, adding a vivid contrast to the soft pink colors. The arrangement is casual and natural, with soft sunlight creating gentle shadows. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add extra charm by sprinkling tiny edible flower petals or a dusting of powdered sugar on top of the macarons just before serving. These delicate touches elevate their visual appeal and add a subtle aromatic hint that complements the strawberry flavor.

Side Dishes

Strawberry macarons are a star on their own but pair wonderfully with a light herbal tea, such as chamomile or lavender, which balances the sweet richness. For a more indulgent spread, serve alongside fresh berries and cream or a lightly whipped mascarpone to maintain the tea party vibe.

Creative Ways to Present

Present these charming bites on a tiered dessert stand to capture that quintessential French patisserie feel. For an unexpected twist, serve them inside mini glass cloches for each guest—creating a memorable, elegant experience that will have everyone talking.

Make Ahead and Storage

Storing Leftovers

Once assembled, keep your filled macarons in an airtight container in the refrigerator. They stay fresh and maintain their best texture for up to three days. Allow them to come to room temperature before enjoying to fully appreciate their delicate flavors.

Freezing

If you want to prep in advance, unfilled shells freeze beautifully for up to a month when stored airtight. Thaw them at room temperature before assembling with your buttercream and jam. Filled macarons can also be frozen, but for optimal texture, freezing shells separately is best.

Reheating

Unlike most desserts, macarons are best enjoyed slightly chilled or at room temperature. Avoid reheating as this can soften the shells excessively. Instead, leave refrigerated macarons out for 10 to 15 minutes before serving to awaken their flavors and perfect consistency.

FAQs

Can I substitute any ingredients in this recipe?

While the ingredients are chosen specifically for balance and texture, you can experiment with different nut flours like pistachio for a twist. However, using fresh fruit or non-freeze-dried powders is not recommended as it affects moisture and batter consistency.

Why do my macarons crack or not develop feet?

Macarons are delicate, and cracking usually happens if the shells dry too long before baking or the oven temperature is too high. Feet require proper macaronage and resting to form a skin—be patient with these steps for best results.

How do I know when the meringue is whipped enough?

Stiff peaks mean the meringue holds a firm shape that doesn’t collapse when you lift the whisk. This is crucial for supporting the structure of the macaron shells during baking.

Can I make the buttercream ahead of time?

Absolutely. The strawberry buttercream can be made a day ahead and stored covered in the fridge. Bring it back to room temperature and give it a quick whip before assembling your macarons to restore that fluffy texture.

What if I don’t have freeze-dried strawberry powder?

Freeze-dried powder is important to keep the batter dry and vibrant in color. If unavailable, try finely crushing freeze-dried strawberries or use a small amount of natural strawberry puree but reduce any other listed liquid ingredients accordingly to avoid soggy shells.

Final Thoughts

There’s something truly magical about crafting and sharing homemade macarons, especially these enchanting strawberry beauties. This Strawberry Macarons with Buttercream and Jam Filling Recipe invites you to create a dessert experience that’s both sophisticated and deeply satisfying. So gather your ingredients, roll up your sleeves, and get ready to impress yourself and everyone lucky enough to taste these charming treats!