What can make macarons better than they already are? Triple strawberry macarons! I love macarons and strawberries so I combined the two together to create this epic recipe. These sweet little strawberry cookies are made with a strawberry almond biscuit, strawberry buttercream and a sweet strawberry surprise center!
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Triple Strawberry Macarons
These strawberry cookies really are something special! So much amazing strawberry flavor! I start these with delicate strawberry macaron shells. Add strawberry emulsion/extract (affiliate link) to get the most flavor into the cookies without disrupting the macaron batter. You can also add additional red food coloring to make the cookies bright and colorful!
Once the cookies have cooled, it’s time for the buttercream and jam filling! I filled these strawberry macarons with a fluffy berry buttercream. Make sure to have the basic buttercream done, then add the berry preserves. Do not add the preserves too early in the recipe, otherwise the frosting can separate! Pipe a generous amount of frosting onto the macarons halves and add a bit of strawberry preserves into the center, too! Each bite is bursting with berry flavor!
Tips For Making Macarons
Many bakers dread making macarons because these little cookies can be a little finicky, but set that fear aside! I’ll walk you through the steps with my precious instructions so you can make these at home. And don’t get disappointed if your first attempt doesn’t work well. My first three attempts at making macarons failed horribly! But practice makes perfect! Here are a few crucial tips for making these cookies:
- Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
- Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
- Allow those cookies to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
Enjoyed this recipe for French macarons? Check out some of my other recipes you’re sure to enjoy!
- Raspberry Lemon Macarons – delicate raspberry cookies with lemon buttercream!
- Blueberry Cheesecake Macarons – macarons topped with graham cracker crumbs and filled with blueberry frosting!
- Blackberry Lavender Macarons – lavender-flavored macarons with blackberry buttercream and lemon curd filling.
- Triple Lemon Macarons – zesty and tart lemon cookies with lemon buttercream!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I use this Lorann Oils strawberry emulsion for this recipe.
This set of jumbo cake decorating tips includes a simple round tip and star tips for filling.
Get a set of disposable pastry bags – no more washing any bags!
You can use parchment paper or these silicone mats for baking.
I love my classic KitchenAid stand mixer – a must for every kitchen!
And this kitchen scale is a must for making perfect macarons!