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Strawberry Shortcake Macarons

Delicate French macarons infused with strawberry flavor and filled with silky strawberry buttercream for an elegant twist on classic strawberry shortcake.
Print Recipe
Prep Time 45 minutes
Cook Time 16 minutes
Resting Time 1 hour
Total Time 1 hour 1 minute
Servings: 20 sandwich cookies
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups powdered sugar
  • 1 cup almond flour, finely ground
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 2 tbsp freeze-dried strawberry powder
  • pink gel food coloring
  • 1/2 cup unsalted butter, room temperature
  • 2 cups powdered sugar (for buttercream)
  • 3 tbsp strawberry puree, strained
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 1/4 cup freeze-dried strawberries, crushed

Equipment

  • stand or hand mixer
  • fine mesh sieve
  • mixing bowls
  • piping bag with round tip
  • baking sheets

Method
 

  1. Sift powdered sugar, almond flour, and strawberry powder together three times. Set aside.
  2. Beat egg whites until foamy, then slowly add granulated sugar. Whip to stiff, glossy peaks and add a small amount of pink food coloring.
  3. Fold dry ingredients into meringue in three additions until batter flows like lava and ribbons disappear in 10 seconds.
  4. Pipe 1.5-inch circles onto parchment-lined baking sheets. Tap trays firmly on the counter to release air bubbles.
  5. Let shells rest 30–60 minutes until a dry skin forms. Bake at 300°F for 14–16 minutes.
  6. Cool shells completely before removing from parchment.
  7. Beat butter until fluffy. Add powdered sugar, strawberry puree, vanilla, and cream. Beat until light, then fold in crushed freeze-dried strawberries.
  8. Pipe buttercream onto half the shells and sandwich with remaining shells. Refrigerate 24 hours before serving.

Notes

Macarons taste best after maturing in the refrigerator for 24 hours. Use freeze-dried strawberries for maximum flavor without added moisture.