Strawberry Rose Macarons

Name: Strawberry Rose Macarons
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 30 macarons
Ingredients: 100g almond flour; 100g powdered sugar; 75g egg whites (aged); 100g granulated sugar; A pinch of salt; Gel food coloring (optional); 100g fresh strawberries, pureed; 50g unsalted butter, softened; 150g powdered sugar; 1 tsp rosewater; A splash of milk (if needed for consistency)

Highlighted under: Baking & Desserts

I absolutely adore making Strawberry Rose Macarons, as they bring a touch of elegance and sophistication to any occasion. These delicate pastries are not only visually stunning but also offer a delightful blend of flavors—from the sweet strawberries to the subtle hint of rosewater. The process can be a bit challenging, but with practice, I’ve perfected my technique to create that signature smooth shell. Each bite is a burst of flavor, transporting me to a lovely garden. If you’re ready to impress, let’s dive into this delicious recipe!

Created by

Jasmine Porter

Last updated on 2026-01-07T13:28:19.307Z

Every time I bake Strawberry Rose Macarons, I embark on a fun and aromatic journey. I remember when I first tried them at a fancy patisserie; the moment I tasted the unique flavor combination, I was inspired to replicate them at home. The key is not just in the ingredients but also in the technique, particularly when it comes to folding the batter. I’ve learned to be gentle yet thorough for that perfect smooth texture.

One special touch I love is using homemade strawberry puree, which adds vibrancy and freshness to the ganache. This little detail enhances the overall experience, making each macaron burst with flavor. Trust me, these sweet treats will elevate any gathering, and soon enough, they’ll become a favorite way to celebrate life’s little moments.

        Why You'll Love These Macarons
        A beautiful blend of strawberry and rose flavors
Delicate and crunchy outer shell with a soft filling
Perfect for tea parties, weddings, or special occasions

      

Mastering the Macaron Technique

Creating the perfect macaron shell requires precision and practice. The aging of egg whites is crucial; it allows for proper aeration and stabilizes the meringue. Ideally, let your egg whites sit in the fridge for 24 hours. To achieve the desired stiff peaks during whipping, make sure your bowl and whisk are completely clean and free from any grease. This step ensures that the meringue holds its structure when folded with the dry ingredients.

Folding the macaron batter is an art in itself. You want to achieve a batter that flows like lava, meaning you should fold until it reaches a 'ribbon stage' — the batter should slowly flow off the spatula, holding its shape for a few seconds before disappearing into the mixture. If you over-fold, the shells will spread too much and lose their characteristic foot, while under-folding will lead to cracked tops.

Flavor and Texture Highlights

The balance of flavors in these Strawberry Rose Macarons comes from the fresh strawberry puree and the delicate hint of rosewater in the filling. For an intense strawberry flavor, consider using ripe, seasonal strawberries or even a strawberry reduction. This concentrated form of flavor adds depth and enhances the overall experience. When adding rosewater, do so gradually, tasting as you go, since it can easily overpower the strawberry if added in excess.

In terms of texture, the combination of a crunchy exterior with a soft, creamy filling is what makes macarons so delightful. To ensure your filling reaches the perfect consistency, let your butter soften at room temperature until it's malleable but not melted — this generally takes about 30 to 60 minutes. If your filling seems too thick, don’t hesitate to add a splash of milk to achieve your desired creaminess.

Ingredients

Gather the ingredients below to start making your delicious Strawberry Rose Macarons!

Macaron Shells

100g almond flour
100g powdered sugar
75g egg whites (aged)
100g granulated sugar
A pinch of salt
Gel food coloring (optional)

Strawberry Rose Filling

100g fresh strawberries, pureed
50g unsalted butter, softened
150g powdered sugar
1 tsp rosewater
A splash of milk (if needed for consistency)

Once you have all your ingredients ready, you're set to create these delightful treats!

Instructions

Follow these steps carefully for a successful macaron-making experience!

Prepare the Macaron Batter

In a bowl, sift together almond flour and powdered sugar. In a clean mixing bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar, continuing to whip until stiff peaks form.

Gently fold in the dry mixture and add gel food coloring if desired, until fully combined.

Pipe the Macarons

Transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper. Tap the sheet on the counter to release any air bubbles and let them rest for about 30 minutes until the surface is dry to the touch.

Bake the Macarons

Preheat the oven to 150°C (300°F). Bake the macarons for 12-15 minutes, or until they have formed a 'foot' and can easily be removed from the parchment paper. Allow them to cool completely.

Make the Filling

In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, rosewater, and strawberry puree while mixing until you achieve a smooth consistency. Adjust with milk if necessary.

Assemble the Macarons

Pair the cooled macaron shells and pipe or spread a generous amount of filling onto the flat side of one shell. Top it with another shell to create a sandwich. Let them sit in the refrigerator for a few hours to allow the flavors to meld.

Serve and Enjoy

Serve your Strawberry Rose Macarons chilled or at room temperature and enjoy the delightful balance of flavors!

Enjoy your homemade macarons, and don’t forget to share them with friends and family!

Pro Tips

Tip: A toothpick can be helpful to pop any air bubbles on the macarons before they go in the oven.

Storage and Make-Ahead Tips

Macarons can be made ahead of time and stored for up to a week in the refrigerator. To keep them fresh, place layers of parchment paper between each layer of cookies in an airtight container. Just remember, macarons taste best when they have had time to 'mature' for at least 24 hours after assembly, allowing the flavors to meld beautifully. If you're making them for an event, consider preparing the shells a day in advance and filling them the day of.

Freezing macarons is also an option if you want to prepare them in large batches. To freeze, place the assembled macarons in a single layer on a baking sheet, freeze until solid, then transfer them to an airtight container or freezer bag. They can be frozen for up to three months. Simply take them out a few hours before you plan to serve them for an effortless dessert.

Common Issues and Troubleshooting

If you encounter macarons that are hollow inside after baking, this indicates that the meringue was not whipped enough or that the batter was overmixed. To avoid this, always monitor the meringue closely and perform the 'ribbon test' during folding. If your shells crack during baking, it might be a sign that the oven temperature was too high or that they didn't rest long enough before going into the oven. Proper resting allows the outer shell to dry and form a protective crust.

Another common issue is macarons not developing a 'foot' — that beautiful ruffled edge. This often results from either too much humidity in the environment or underbaking. Ensure your baking sheet is not too cool when you pipe the macarons, and consider baking them a bit longer if the feet don't seem to rise correctly.

Questions About Recipes

→ Can I use frozen strawberries for the filling?

Yes, you can use frozen strawberries. Just ensure to thaw them and drain excess moisture before pureeing.

→ How do I know when my macarons are ready to bake?

When the macarons are dry to the touch and form a skin after resting for 30 minutes, they are ready to bake.

→ What can I do if my macarons are cracking?

Cracking can occur due to over-mixing the batter or too high oven temperature. Make sure to follow the instructions carefully!

→ Can I make the macaron shells in advance?

Yes, you can make the shells in advance and freeze them. Just ensure they are well sealed to prevent freezer burn.