{"id":1857084,"date":"2023-02-23T10:34:47","date_gmt":"2025-03-20T00:36:16","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/"},"modified":"2025-03-19T19:36:56","modified_gmt":"2025-03-20T00:36:56","slug":"strawberry-macarons","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/","title":{"rendered":"Strawberry Macarons"},"content":{"rendered":"<p>Whether you&#8217;re at a fancy French bakery or in the frozen foods section of your local Trader Joe\u2019s, it\u2019s hard to resist whimsical, dainty French macarons. Often, though, the price tag leaves my mouth agape. So, I head home to my kitchen, where I know I can churn out macarons that are just as exquisite. <em>And<\/em> I get to make my favorite: strawberry macarons.<\/p>\n<p>These strawberry macarons are tough to beat. Their hard shells easily give way to marshmallow-like interiors, and before you know it your teeth are sinking into strawberry buttercream frosting and a strawberry jam center. They\u2019re so luxurious that they mentally transport me to a holiday in Paris, even if it\u2019s just a random Tuesday afternoon in my Philly apartment.<\/p>\n<p>While they&#8217;re welcome all year around, I love to break out this strawberry macarons recipe on Valentine\u2019s Day, when I pipe them into heart shapes and pass out boxes to loved ones.<\/p>\n<h2>Ingredients for Strawberry Macarons<\/h2>\n<ul>\n<li><strong>Almond flour:<\/strong> Almond flour is essential to the perfect macarons (it\u2019s also one of the main reasons <a href=\"https:\/\/www.tasteofhome.com\/article\/why-are-macarons-so-expensive\/\" data-name=\"www.tasteofhome.com\/article\/why-are-macarons-so-expensive\/\" data-module=\"content engagement\" data-position=\"embedded links\">why macarons are so expensive<\/a>). Buy completely <em>blanched<\/em> and <em>superfine<\/em> almond flour. Using blanched almond flour ensures there are no bits of almond skin in your macaron shells, and fine almond flour (as opposed to almond meal) will keep your macaron shells lump-free.<\/li>\n<li><strong>Confectioners\u2019 sugar:<\/strong> The confectioners\u2019 sugar needs to be added in batches, so I recommend reading through the entire recipe to prepare your mise en place accordingly.<\/li>\n<li><strong>Egg whites:<\/strong> Carefully <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\">separate egg whites from yolks<\/a> so there&#8217;s not even a speck of yolk in the whites. That can really inhibit the whites from whipping up to stiff peaks.<\/li>\n<li><strong>Superfine sugar:<\/strong> Unlike granulated sugar, superfine sugar will dissolve easily into the macaron batter.<\/li>\n<li><strong>Pink gel food coloring:<\/strong> The keyword here is <em>gel<\/em>. Gel food coloring is thick and highly pigmented, and you only need to use a little to achieve the same vibrant color you\u2019d get from way too much liquid food coloring. If you were to use that much liquid food coloring, your batter would be much too wet and wouldn\u2019t produce nice macaron shells.<\/li>\n<li><strong>Buttercream:<\/strong> In addition to the usual buttercream ingredients\u2014confectioners\u2019 sugar, butter, salt, vanilla and a touch of cream\u2014you&#8217;ll need one slightly more unusual ingredient: strawberry powder. It\u2019s simple to make; simply blitz freeze-dried strawberries into a superfine powder form.<\/li>\n<li><strong>Strawberry jam:<\/strong> Each macaron has a strawberry jam center. Use your favorite jam brand here. I absolutely adore the quality of Bonne Maman\u2019s products.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Grind down the almond flour<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123532\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_1.jpg?fit=700%2C1024\" alt=\"Overhead shot of place the almond flour and 1-3\/4 cups confectioners\u2019 sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine; on marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the almond flour and 1-3\/4 cups of confectioners\u2019 sugar in a food processor. Pulse the two until they\u2019re thoroughly mixed and the almond flour is very fine.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123531\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_2.jpg?fit=700%2C1024\" alt=\"Overhead shot of pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain; on marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pass the almond flour mixture through a fine mesh sieve, and discard any large pieces that remain.<\/p>\n<h3>Step 2: Whip up the meringue<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123530\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_3.jpg?fit=700%2C1024\" alt=\"Overhead shot of place egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment; whisk on medium-low speed until frothy; Slowly add superfine sugar; whisk until dissolved 1-2 minutes; Slowly add remaining 1\/2 cup confectioners\u2019 sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 1-2 minutes; a napkin; on marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the egg whites and salt in the very clean bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-low speed until they&#8217;re frothy, then slowly add the superfine sugar while the mixer is still running. Whisk the mixture until the superfine sugar is dissolved, one to two minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123529\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_4.jpg?fit=700%2C1024\" alt=\"Overhead shot of the same egg white mixture bowl over a napkin; add in enough food coloring to achieve desired color; whisk tool; marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Slowly add the remaining 1\/2 cup of confectioners\u2019 sugar to the bowl, then increase the mixer\u2019s speed to high and whip the meringue until it\u2019s glossy and stiff peaks form, one to two minutes. If desired, add in enough pink gel food coloring to achieve your desired color.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> One of the most important tips to keep in mind while <a href=\"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\" data-name=\"www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\" data-module=\"content engagement\" data-position=\"embedded links\">making meringue<\/a> is that all the tools used must be cleaned and dried thoroughly. Leftover food, soap or water can seriously inhibit the meringue from whipping up into <a href=\"https:\/\/www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-name=\"www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-module=\"content engagement\" data-position=\"embedded links\">stiff peaks<\/a>.<\/p>\n<h3>Step 3: Do the <em>macaronage<\/em><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123528\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_5.jpg?fit=700%2C1024\" alt=\"Overhead shot of gently fold the almond flour mixture into meringue; a third at a time; using the side of a spatula; smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not over mix; marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Take the bowl off the stand mixer. With a rubber spatula, gently fold the almond flour mixture into meringue, a third at a time. Using the side of a spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps, but be careful to not over mix.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123527\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_6.jpg?fit=700%2C1024\" alt=\"Close shot of run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself; on marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Run the spatula down the center of the bowl, scraping the bottom. The line in the batter should remain visible for a moment before the mixture runs back into itself. Our Test Kitchen compares it to \u201cslow lava.\u201d<\/p>\n<p><em>Editor\u2019s Tip:<\/em> <em>M<\/em><em>acaronage<\/em> is one of the most important steps to any <a href=\"https:\/\/www.tasteofhome.com\/recipes\/french-macarons\/\" data-name=\"www.tasteofhome.com\/recipes\/french-macarons\/\" data-module=\"content engagement\" data-position=\"embedded links\">French macaron<\/a> recipe. The batter cannot be too thick or else the shells will crack. However, watch closely, as overmixing will deflate the egg whites and ruin the texture.<\/p>\n<h3>Step 4: Pipe the shells and let them rest<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123526\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_7.jpg?fit=700%2C1024\" alt=\"Overhead shot of transfer batter into a pastry bag fitted with a #7 or #10 round tip; Pipe 1-3\/8-inch rounds onto a parchment-lined tray about 1 inch apart; Tap tray against counter 2-3 times to remove excess air bubbles; Let macarons rest until no longer wet or sticky to the touch 30-60 minutes; Bake 1 tray at a time until cookies rise about 1\/8 inch to form &quot;feet,&quot; 14-16 minutes; rotating tray halfway through baking; remove tray and let macarons cool completely; repeat with remaining trays; Once macarons have cooled completely remove from parchment; marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Position an oven rack in the upper third of your oven. Preheat the oven to 300\u00b0F. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3\/8-inch rounds onto a parchment- or silicone mat-lined tray, about 1 inch apart.<\/p>\n<p>Tap the tray against the counter two to three times to remove excess air bubbles. Let the macarons rest until they\u2019re no longer wet or sticky to the touch, 30 to 60 minutes. It may take longer depending on how humid it is in your kitchen.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If there are still air bubbles, poke them with a toothpick. It feels tedious, but it\u2019s worth it. Air bubbles are very noticeable in baked macarons.<\/p>\n<h3>Step 5: Bake the macaron shells<\/h3>\n<p>Bake, one tray at a time, until the macaron shells rise about 1\/8 inch to form &#8220;feet,&#8221; 14 to 16 minutes, rotating the tray halfway through baking. Remove the tray from the oven and let the macarons cool completely to room temperature. Meanwhile, repeat with the remaining trays. Once the macarons have cooled completely, remove them from the parchment.<\/p>\n<h3>Step 6: Make the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123525\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_8.jpg?fit=700%2C1024\" alt=\"Overhead shot; To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add confectioners' sugar until incorporated; beat in strawberry powder; heavy cream; vanilla; salt and if desired, enough food coloring to achieve desired color; mix until smooth; marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Using a hand mixer or stand mixer, cream the butter in a stand mixer fitted with the whisk attachment.\u00a0 Slowly add the confectioners&#8217; sugar until it\u2019s incorporated. Beat in the strawberry powder, heavy cream, vanilla extract, salt and, if desired, enough gel food coloring to achieve the desired color. Mix the frosting until it\u2019s nice and smooth.<\/p>\n<h3>Step 7: Assemble the macarons<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123524\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_9.jpg?fit=700%2C1024\" alt=\"Overhead shot of pour frosting into a pastry bag fitted with a small round tip; pipe a circle of buttercream onto the bottoms of half the macarons; Place 1\/4 teaspoon strawberry jam in center of each frosting circle; Top with remaining macaron shells; refrigerate covered until ready to serve;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Transfer the frosting into a pastry bag fitted with a small round tip. Pipe a circle of buttercream onto the bottoms of half the macarons. Dollop 1\/4 teaspoon of strawberry jam in the center of each frosting circle. Top them with the remaining macaron shells.<\/p>\n<p>Refrigerate the macarons, covered, until you&#8217;re ready to serve them.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123523\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_11.jpg?fit=700%2C1024\" alt=\"Table view shot of Strawberry Macarons; placed over wax sheet; on marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Use another filling:<\/strong> While a strawberry jam center really drives home the strawberry flavor, you can use another jam flavor, or something even more indulgent like lemon curd, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-ganache\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-ganache\/\" data-module=\"content engagement\" data-position=\"embedded links\">chocolate ganache<\/a> or Nutella.<\/li>\n<li><strong>Shape them into hearts:<\/strong> Pink-hued and a perfect present, why not pipe the strawberry macaron shells into heart shapes? They\u2019ll be the ideal Valentine\u2019s Day, birthday or anniversary gift to a loved one.<\/li>\n<li><strong>Turn these into any flavor:<\/strong> Now that you have the base recipe for a fruit-flavored macaron, you can swap the strawberry powder for any blitzed freeze-dried food. Change the macaron shell\u2019s color and the jam center to match.<\/li>\n<li><strong>Decorate finished macarons:<\/strong> Melt white chocolate, pour it into a piping bag and decorate the macaron shells with a controlled drizzle or a fun design. You can even add additional freeze-fried strawberries or strawberry powder on top before the white chocolate sets.<\/li>\n<\/ul>\n<h2>How to Store Strawberry Macarons<\/h2>\n<p>Store strawberry macarons in an airtight container in the refrigerator for up to four days, or in the freezer for up to one month. Thaw the macarons in the refrigerator before serving them. You can also store unfilled shells in an airtight container at room temperature for up to three days, or freeze them for up to one month. Like all cookies, macarons taste best at room temperature, so if you can hold out, take the macarons out of the fridge 15 minutes before enjoying them.<\/p>\n<h3>Can you make strawberry macarons ahead of time?<\/h3>\n<p>Yes, strawberry macarons can be made up to three days ahead of time. Try to enjoy them all up by the fourth day, as they\u2019ll quickly lose their integrity the following day.<\/p>\n<h2>Strawberry Macarons Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123522\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_12.jpg?fit=700%2C1024\" alt=\"Top view shot of Strawberry Macarons; placed over wax sheet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you make strawberry powder for strawberry macarons?<\/h3>\n<p>The strawberry powder used in strawberry macarons is made from freeze-dried strawberries. You can either buy it pre-powdered, or make yourself from sliced, freeze-dried strawberries. Just pop them in a blender or food processor and pulse until you get a fine powder. Different freeze-dried fruits can be used to create different macaron flavors.<\/p>\n<h3>Can you use regular all-purpose flour instead of almond flour to make macarons?<\/h3>\n<p>No, you can\u2019t use all-purpose flour in place of almond flour when making macarons. Macarons are traditionally made with almond flour, which is higher in fat than all-purpose flour, and soaks up less moisture. Unlike wheat flour, almond flour also contains no gluten. If you want to attain the macaron&#8217;s signature texture (and flavor, of course), it&#8217;s important to only use almond flour.<\/p>\n<h3>Why do my macaron shells not have feet?<\/h3>\n<p>The macaron shell \u201cfeet\u201d are those ruffled edges on the outside bottom of each macaron shell. They\u2019re a sure sign that your macarons turned out perfectly. If yours don\u2019t have that edge and lift, they did not dry out enough before baking.<\/p>\n<p>It\u2019s best to make macarons on a dry day for this reason. Summer\u2019s humidity can cause the macarons to dry out extremely slowly, often taking over an hour, which is much longer than the 30 to 60 minutes time range in our strawberry macarons recipe. To truly tell if your macarons are ready for the oven, tap the shell with your finger. It should no longer be tacky.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These strawberry macarons have a sweet surprise in the filling: strawberry jam. To keep the jam contained, pipe the frosting around the outer edge before adding the jam in the center. \u2014Josh Rink, Milwaukee, Wisconsin<\/p>\n","protected":false},"author":7061,"featured_media":2120705,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307454,303971,304158,306027,305271,304288,305487,304430,306171,305334,305339,306194,303966,304408,304368,303887,306848,304268,306053,304455,307449,304133,324623,306067,303994,304150,303883,304117,304473],"categories-v2":[310469,308500,310461,309438,308988,311758,308481,309216,259620,310796,308830,312036,309337,309347,312060,308495,308813,308745,308478,309603,259483,339859,308860,310465,340592,309177,311812,308528,309434,308476,308705,308876],"coauthors":[342012],"recommended_recipes":[{"post_title":"Strawberry Cheesecake","post_link":"\/recipes\/strawberry-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Strawberry-Cheesecake_EXPS_TOHSpring25_3270_DR_11_06_02b.jpg"},{"post_title":"Strawberry Cheesecake Cupcakes","post_link":"\/recipes\/strawberry-cheesecake-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberry-Cheesecake-Cupcakes_EXPS_THVP24_143542_MR_02_21_2.jpg"},{"post_title":"Strawberry Oatmeal Bars","post_link":"\/recipes\/strawberry-oatmeal-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberry-Oatmeal-Bars_EXPS_FT24_6790_ST_0221_3.jpg"},{"post_title":"French Macarons","post_link":"\/recipes\/french-macarons\/","post_image":"\/wp-content\/uploads\/2018\/07\/French-Macarons_EXPS_TOHFM23_226955_P2_MD_09_16_4b.jpg"},{"post_title":"Strawberry Brownies","post_link":"\/recipes\/strawberry-brownies\/","post_image":"\/wp-content\/uploads\/2025\/02\/Strawberry-Brownies_EXPS_FT25_278851_EC_0124_1.jpg"},{"post_title":"Lemony Coconut Macaroons","post_link":"\/recipes\/lemony-coconut-macaroons\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemony-Coconut-Macaroons_exps40651_SD142780C08_07_5bC_RMS.jpg"},{"post_title":"Strawberry Cupcakes","post_link":"\/recipes\/strawberry-cupcakes\/","post_image":"\/wp-content\/uploads\/2024\/05\/Strawberry-Cupcakes-_EXPS_FT24_276270_EC_042524_12.jpg"},{"post_title":"Chocolate Macaroon Cupcakes","post_link":"\/recipes\/chocolate-macaroon-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/05\/Chocolate-Macaroon-Cupcakes_EXPS_HPLBZ18_18681_B05_18_1b.jpg"},{"post_title":"Strawberry Cookies","post_link":"\/recipes\/glazed-strawberry-cookies\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_126741_JackieAlpers_25.jpg"},{"post_title":"Strawberry Cheesecake Pancakes","post_link":"\/recipes\/strawberry-cheesecake-pancakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberry-Cheesecake-Pancakes_EXPS_BMZ19_138301_C12_04_2b.jpg"},{"post_title":"Strawberry Cheesecake Brownies","post_link":"\/recipes\/strawberry-cheesecake-brownies\/","post_image":"\/wp-content\/uploads\/2025\/02\/Strawberry-Cheesecake-Brownies_EXPS_FT25_278323_EC_0124_1.jpg"},{"post_title":"Chocolate Macadamia Macaroons","post_link":"\/recipes\/chocolate-macadamia-macaroons\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Macadamia-Macaroons_EXPS_TOHCA23_35555_P2_MD_12_01_2b.jpg"},{"post_title":"Lemon Macarons","post_link":"\/recipes\/lemon-macarons\/","post_image":"\/wp-content\/uploads\/2023\/03\/Lemon-Macarons_EXPS_FT23_272707_ST_2_09_1.jpg"},{"post_title":"Cherry Macaroons","post_link":"\/recipes\/cherry-macaroons\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cherry-Macaroons_exps9548_CC2860595B05_15_6bC_RMS.jpg"},{"post_title":"Strawberry Cheesecake Cookies","post_link":"\/recipes\/strawberry-cheesecake-cookies-recipe\/","post_image":"\/wp-content\/uploads\/2025\/02\/Strawberry-Cheesecake-Cookies_EXPS_FT25_278320_EC_0122_8.jpg"},{"post_title":"Chocolate Strawberry Shortcakes","post_link":"\/recipes\/chocolate-strawberry-shortcakes\/","post_image":"\/wp-content\/uploads\/2025\/02\/Chocolate-Strawberry-Shortcakes_EXPS_TOHcom26_39309_MD_P2_01_30_2b.jpg"},{"post_title":"Strawberry Mousse Parfaits","post_link":"\/recipes\/strawberry-mousse-parfaits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25477_TH1443684D53B.jpg"},{"post_title":"Strawberry Cookies","post_link":"\/recipes\/strawberry-cookies\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Magic Macaroons","post_link":"\/recipes\/magic-macaroons\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps178479_UH153291A04_29_3b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Strawberry-Macarons_EXPS_FT25_272708_JR_0227_10.jpg","long_pin_file":{"ID":2123521,"id":2123521,"title":"Strawberry Macarons Ft25 272708 Jr 0227 10 Long Pin","filename":"Strawberry-Macarons-FT25_272708_JR_0227_10_Long-Pin.jpg","filesize":221753,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_10_Long-Pin.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2123521","alt":"3\/4 angle view shot of Strawberry Macarons; placed over wax sheet; on marble surface;","author":"7941","description":"","caption":"","name":"strawberry-macarons-ft25_272708_jr_0227_10_long-pin","status":"inherit","uploaded_to":2122186,"date":"2025-03-12 12:46:28","modified":"2025-03-12 12:49:01","menu_order":0,"mime_type":"image\/jpeg","type":"image","subtype":"jpeg","icon":"https:\/\/www.tasteofhome.com\/wp-includes\/images\/media\/default.png","width":1000,"height":1500,"sizes":{"thumbnail":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_10_Long-Pin.jpg?resize=150,150","thumbnail-width":150,"thumbnail-height":150,"medium":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_10_Long-Pin.jpg?fit=300,300","medium-width":300,"medium-height":300,"medium_large":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_10_Long-Pin.jpg?fit=768,0","medium_large-width":768,"medium_large-height":0,"large":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_10_Long-Pin.jpg?fit=700,1024","large-width":700,"large-height":1024,"web-stories-poster-portrait":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_10_Long-Pin.jpg?resize=640,853","web-stories-poster-portrait-width":640,"web-stories-poster-portrait-height":853,"web-stories-publisher-logo":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_10_Long-Pin.jpg?resize=96,96","web-stories-publisher-logo-width":96,"web-stories-publisher-logo-height":96,"web-stories-thumbnail":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_10_Long-Pin.jpg?fit=150,9999","web-stories-thumbnail-width":150,"web-stories-thumbnail-height":9999}},"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/","name":"Strawberry Macarons","datePublished":"2023-02-23","dateModified":"2025-03-19","prepTime":"PT60M","cookTime":"PT15M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons_EXPS_FT25_272708_JR_0227_10.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Our detailed step-by-step directions and insider macaron-making tips will help you make the best strawberry macarons ever.","recipeIngredient":["MACARON SHELL:","1-1\/3 cups almond flour","2-1\/4 cups confectioners' sugar, divided","4 large egg whites, room temperature","1\/8 teaspoon salt","2 tablespoons superfine sugar","Pink gel food coloring, optional (do not use liquid food coloring)","BUTTERCREAM FILLING:","1\/4 cup unsalted butter, softened","1 cup confectioners' sugar","1 tablespoon strawberry powder","2 tablespoons heavy whipping cream","1\/2 teaspoon vanilla extract","1\/8 teaspoon salt","Pink gel food coloring, optional","7-1\/2 teaspoons seedless strawberry jam"],"recipeInstructions":[{"@type":"HowToStep","name":"Grind down the almond flour","text":"Place the almond flour and 1-3\/4 cups of confectioners\u2019 sugar in a food processor. Pulse the two until they\u2019re thoroughly mixed and the almond flour is very fine. Pass the almond flour mixture through a fine mesh sieve, and discard any large pieces that remain.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Whip up the meringue","text":"Place the egg whites and salt in the very clean bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-low speed until they're frothy, then slowly add the superfine sugar while the mixer is still running. Whisk the mixture until the superfine sugar is dissolved, one to two minutes. Slowly add the remaining 1\/2 cup of confectioners\u2019 sugar to the bowl, then increase the mixer\u2019s speed to high and whip the meringue until it\u2019s glossy and stiff peaks form, one to two minutes. If desired, add in enough pink gel food coloring to achieve your desired color. Editor\u2019s Tip: One of the most important tips to keep in mind while making meringue is that all the tools used must be cleaned and dried thoroughly. Leftover food, soap or water can seriously inhibit the meringue from whipping up into stiff peaks.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Do the macaronage","text":"Take the bowl off the stand mixer. With a rubber spatula, gently fold the almond flour mixture into meringue, a third at a time. Using the side of a spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps, but be careful to not over mix. Run the spatula down the center of the bowl, scraping the bottom. The line in the batter should remain visible for a moment before the mixture runs back into itself. Our Test Kitchen compares it to \u201cslow lava.\u201d Editor\u2019s Tip: Macaronage is one of the most important steps to any French macaron recipe. The batter cannot be too thick or else the shells will crack. However, watch closely, as overmixing will deflate the egg whites and ruin the texture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Pipe the shells and let them rest","text":"Position an oven rack in the upper third of your oven. Preheat the oven to 300\u00b0F. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3\/8-inch rounds onto a parchment- or silicone mat-lined tray, about 1 inch apart. Tap the tray against the counter two to three times to remove excess air bubbles. Let the macarons rest until they\u2019re no longer wet or sticky to the touch, 30 to 60 minutes. It may take longer depending on how humid it is in your kitchen. Editor\u2019s Tip: If there are still air bubbles, poke them with a toothpick. It feels tedious, but it\u2019s worth it. Air bubbles are very noticeable in baked macarons.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the macaron shells","text":"Bake, one tray at a time, until the macaron shells rise about 1\/8 inch to form \"feet,\" 14 to 16 minutes, rotating the tray halfway through baking. Remove the tray from the oven and let the macarons cool completely to room temperature. Meanwhile, repeat with the remaining trays. Once the macarons have cooled completely, remove them from the parchment."},{"@type":"HowToStep","name":"Make the filling","text":"Using a hand mixer or stand mixer, cream the butter in a stand mixer fitted with the whisk attachment. Slowly add the confectioners' sugar until it\u2019s incorporated. Beat in the strawberry powder, heavy cream, vanilla extract, salt and, if desired, enough gel food coloring to achieve the desired color. Mix the frosting until it\u2019s nice and smooth.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_8.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the macarons","text":"Transfer the frosting into a pastry bag fitted with a small round tip. Pipe a circle of buttercream onto the bottoms of half the macarons. Dollop 1\/4 teaspoon of strawberry jam in the center of each frosting circle. Top them with the remaining macaron shells. Refrigerate the macarons, covered, until you're ready to serve them.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons-FT25_272708_JR_0227_9.jpg?fit=700,1024"}],"recipeYield":"30 macarons","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 106 calories","fatContent":"4g fat (1g saturated fat)","cholesterolContent":"5mg cholesterol","sodiumContent":"28mg sodium","carbohydrateContent":"17g carbohydrate (15g sugars","fiberContent":"0 fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, French"},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"272708","romance_copy_dek":"Our detailed step-by-step directions and insider macaron-making tips will help you make the best strawberry macarons ever.","enhanced_recipe_title":"Strawberry Macarons","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"MACARON SHELL:","IngredientText":"MACARON SHELL:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/3 cups almond flour ","IngredientText":"1-1\/3 cups almond flour "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/4 cups confectioners' sugar, divided ","IngredientText":"2-1\/4 cups confectioners' sugar, divided "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large egg whites, room temperature","IngredientText":"4 large egg whites, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon salt","IngredientText":"1\/8 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons superfine sugar","IngredientText":"2 tablespoons superfine sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Pink gel food coloring, optional (do not use liquid food coloring)","IngredientText":"Pink gel food coloring, optional (do not use liquid food coloring)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"BUTTERCREAM FILLING:","IngredientText":"BUTTERCREAM FILLING:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup unsalted butter, softened","IngredientText":"1\/4 cup unsalted butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup confectioners' sugar","IngredientText":"1 cup confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon strawberry powder","IngredientText":"1 tablespoon strawberry powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons heavy whipping cream","IngredientText":"2 tablespoons heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon vanilla extract","IngredientText":"1\/2 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon salt","IngredientText":"1\/8 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Pink gel food coloring, optional","IngredientText":"Pink gel food coloring, optional"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"7-1\/2 teaspoons seedless strawberry jam","IngredientText":"7-1\/2 teaspoons seedless strawberry jam"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Strawberry-Macarons_EXPS_FT25_272708_JR_0227_10.jpg","RecipeId":272708,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Strawberry Macarons Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Strawberry-Macarons_EXPS_FT25_272708_JR_0227_10.jpg","ContributorId":null,"Firstname":"Josh","Lastname":"Rink","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 1 hour + standing Bake: 15 min.\/batch + cooling","MinimumServingQuantity":30,"MaximumServingQuantity":30,"Yield":"30 macarons.","DigitalTitle":"Strawberry Macarons","SubmittedTitle":"Strawberry Macarons","RecipeTypeId":1,"AverageRating":0,"WebPublishedDate":"2\/23\/2023 10:34:47 AM","ContestPlacementId":null,"FbImage":"FB_FT23_272708_ST_2_09_1.jpg","PreparationTimeInMinutes":60,"CookTimeInMinutes":15,"TotalTimeInMinutes":75,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Strawberry Macarons","OriginalSourceProject":"Strawberry Macarons","ContestPlacement":"","Trailer":null,"Metadescription":"Strawberry macarons might take a little extra time and effort\u2014but we promise, they're worth it! We provide all the tips you need to master the French cookie. ","DigitalHeadnotes":"These strawberry macarons have a sweet surprise in the filling: strawberry jam. To keep the jam contained, pipe the frosting around the outer edge before adding the jam in the center. \u2014Josh Rink, Milwaukee, Wisconsin","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place the almond flour and 1-3\/4 cups confectioners\u2019 sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain. ","SequenceNo":1},{"Direction":"    Place egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining 1\/2 cup confectioners\u2019 sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 1-2 minutes. If desired, add enough food coloring to achieve desired color.","SequenceNo":2},{"Direction":"    Gently fold the almond flour mixture into meringue, a third at a time. Using the side of a spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not over mix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself.","SequenceNo":3},{"Direction":"   Position rack in upper third of oven; preheat oven to 300\u00b0. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3\/8-in. rounds onto a parchment-lined tray about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1\/8 in. to form \"feet,\" 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment. ","SequenceNo":4},{"Direction":"   To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add confectioners' sugar until incorporated. Beat in strawberry powder, heavy cream, vanilla, salt and, if desired, enough food coloring to achieve desired color; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe a circle of buttercream onto the bottoms of half the macarons. Place 1\/4 teaspoon strawberry jam in center of each frosting circle. Top with remaining macaron shells. Refrigerate, covered, until ready to serve.","SequenceNo":5}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Cookies","ID":111695}],"Course":[{"Name":"Course","ID":0},{"Name":"Finger Foods","ID":94282},{"Name":"Sweet Finger Food Recipes","ID":94866}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Cuisine","ID":0},{"Name":"German Desserts","ID":89604},{"Name":"German Recipes","ID":89588}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Baby Shower Recipes","ID":104174}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Milk","ID":102025}],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cuisines","ID":305271},{"Name":"Europe","ID":305334},{"Name":"French","ID":305339},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Cookies","ID":306027},{"Name":"Edible Gifts","ID":306171},{"Name":"Frostings & Icings","ID":306194},{"Name":"Meringue Cookies","ID":306053},{"Name":"Sandwich Cookies","ID":306067},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Pastry Bag","ID":304133},{"Name":"Sheet Pan","ID":303994},{"Name":"Tools","ID":304117},{"Name":"Holidays & Events","ID":304368},{"Name":"Easter","ID":304430},{"Name":"Holidays","ID":304408},{"Name":"Mother's Day","ID":304455},{"Name":"Valentine's Day","ID":304473},{"Name":"Ingredients","ID":306848},{"Name":"Almonds","ID":307454},{"Name":"Nuts & Nut Butters","ID":307449},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"1 macaron: 106 calories, 4g fat (1g saturated fat), 5mg cholesterol, 28mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 2g protein.","NoOfRatings":0,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Strawberry-Macarons_EXPS_FT25_272708_JR_0227_10.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Strawberry-Macarons_EXPS_FT25_272708_JR_0227_10.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Strawberry Macarons Tips","TipText":"<h3>How do you make strawberry powder for strawberry macarons?<\/h3><div>The strawberry powder used in strawberry macarons is made from freeze-dried strawberries. You can either buy it pre-ground in powder form, or make your own from sliced, freeze-dried strawberries. Just pop them in a blender or food processor and pulse until you get a fine powder. Different freeze-dried fruits can be used to create different macaron flavors.<br><h3>Can you use regular all-purpose flour instead of almond flour to make macarons?<\/h3><div><a href=\"https:\/\/www.tasteofhome.com\/recipes\/french-macarons\/\">French macarons<\/a> are known for their light, airy, delicate texture, not to be confused with macaroons, which are chewier. (Make sure you know about all the <a href=\"https:\/\/www.tasteofhome.com\/article\/macarons-vs-macaroons-which-cookie-is-which\/\">differences between macaroons and macarons<\/a>.) Macarons are made with almond flour, which is higher in fat than all-purpose flour, and soaks up less moisture. Unlike wheat flour, almond flour also contains no gluten. If you want to create a macaron's signature texture (and flavor, of course), it's important to only use almond flour.<h3>How should you store strawberry macarons?<\/h3><div>If you've ever bought <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-trader-joes-macarons-according-to-a-professional-baker\/\">Trader Joe's macarons<\/a> or cookies from a French bakery, you know that they can be pricey (learn <a href=\"https:\/\/www.tasteofhome.com\/article\/why-are-macarons-so-expensive\/\">why macarons are expensive<\/a>), so keeping them fresh for as long as possible is really important. Store them in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for up to 1 month. Thaw in the refrigerator before serving. Or, if you're making your own, store unfilled shells in an airtight container at room temperature for 2 to 3 days or freeze for up to 1 month. <br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/peggy-woodward\/\">Peggy Woodward<\/a>, Taste Recipes Senior Food Editor<\/i><\/div><\/div><\/div>"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51271,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43638,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":312036,"name":"Edible Gifts","slug":"edible-gifts","term_group":0,"term_taxonomy_id":311971,"taxonomy":"categories-v2","description":"Whether you're making edible gifts for Christmas or need a homemade way to say thank-you, your friends and neighbors will be thrilled with these unique treats.","parent":310796,"count":3061,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/edible-gifts\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Strawberry Macarons"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Strawberry Macarons Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Strawberry Macarons Recipe","description":"Real strawberries and the traditional macaron-making technique make these the best strawberry macarons ever.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/","og_locale":"en_US","og_type":"article","og_title":"Strawberry Macarons","og_description":"Real strawberries and the traditional macaron-making technique make these the best strawberry macarons ever.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2025-03-20T00:36:56+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons_EXPS_FT25_272708_JR_0227_10.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons_EXPS_FT25_272708_JR_0227_10.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"10 minutes","Written by":"Val Goodrich"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/","url":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/","name":"Strawberry Macarons Recipe","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons_EXPS_FT25_272708_JR_0227_10.jpg","datePublished":"2025-03-20T00:36:16+00:00","dateModified":"2025-03-20T00:36:56+00:00","description":"Real strawberries and the traditional macaron-making technique make these the best strawberry macarons ever.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons_EXPS_FT25_272708_JR_0227_10.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons_EXPS_FT25_272708_JR_0227_10.jpg","width":1200,"height":1200,"caption":"Strawberry Macarons Exps Ft25 272708 Jr 0227 10"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-macarons\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":5,"name":"Nuts &amp; Nut Butters","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/nuts-nut-butters\/"},{"@type":"ListItem","position":6,"name":"Almonds","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/nuts-nut-butters\/almonds\/"},{"@type":"ListItem","position":7,"name":"Strawberry Macarons"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes &amp; Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-05-17 15:06:27","action":"draft","terms":[],"taxonomy":"category"},"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/1857084"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7061"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=1857084"}],"version-history":[{"count":5,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/1857084\/revisions"}],"predecessor-version":[{"id":2125971,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/1857084\/revisions\/2125971"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/2120705"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=1857084"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=1857084"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=1857084"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=1857084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}