How to Make Strawberry Macarons with Buttercream and Jam Filling

Strawberry macarons on the counter near fresh strawberries.

5 from 1 vote

How to Make Strawberry Macarons with Buttercream and Jam Filling

Planning a Bridgerton-inspired tea party and need a dessert to match the occasion? These Strawberry Macarons are just the thing. With their soft pink shells, fluffy strawberry buttercream, and a surprise center of strawberry jam, they’re elegant, flavorful, and delightfully nostalgic.

As a trained pastry chef, I’ve always loved how a well-made macaron can bring so much joy in a single bite—and these little beauties are no exception. Whether you’re hosting a garden gathering or simply treating yourself, they’re the perfect addition to your dessert table.

Prep Time30

Cook Time11

Resting Time45

Total Time1 26

Course: Dessert

Cuisine: French

Servings: Macarons (32 Shells)

Calories: 261kcal

Author: Emily Laurae

Equipment

Ingredients

Strawberry Macaron Shells

76 g Granulated Sugar
90 ml Room Temperature Egg Whites
80 g Almond Flour Blanched
150 g Powdered Sugar
15 g Freeze Dried Strawberry Powder
Gel Food Coloring optional

Strawberry Buttercream & Fillings

60 g 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 Powdered Sugar
150 g Strawberry Jam

US Customary - Metric

Instructions

Macaron Shells

Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips. I like to use a small, round piping tips for piping.
Pour your egg whites into the bowl of a stand mixer and start whisking on medium speed. Once they start to foam, slowly add your sugar and bring up your speed to medium for about three to four minutes.
76 g Granulated Sugar, 90 ml Room Temperature Egg Whites
While your meringue is whisking away, grind together your measured powdered sugar, strawberry powder, and almond flour using a food processor for one minute. Sift these dry ingredients into a large bowl with a fine sieve and set aside.
80 g Almond Flour, 150 g Powdered Sugar , 15 g Freeze Dried Strawberry Powder
Your meringue is complete when it holds stiff peaks - add desired food coloring and gently whisk for a few additional seconds to incorporate,
Gel Food Coloring
Now it’s time for the ever so important Macaronage! This is the act of mixing your dry ingredients into your french meringue and folding these ingredients enough to allow for the perfect desired consistency. To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula. While rotating the bowl, continue to fold ingredients together. Press mixture on the side of your bowl until the mixture of the batter flows off your spatula rather slowly and smoothly. You should see that the batter will drip off the spatula back into the bowl, and rest on top for a moment. Then, the batter from your spatula will slowly sink back into the mixture. One too many folds and your batter could be over mixed leading to it being impossible to work with, so be careful not to overmix!
Pour your macaron batter into your prepared piping bag and pipe in circles onto your templated parchment paper. In order to get rid of any air bubbles within your piped shells and to even out your tops, tap your baking sheet firmly on a flat surface. You can always use a toothpick to gently pop any extra air bubbles that you see hovering on top of your shells. If you would like to add a few sprinkles to the top of your macaron shells now is the time to do so before the shells dry!
Allow the shells to rest for approximately 30 minutes. Once the top of your shells are dry to the touch they are ready to bake!
Place your macarons in your oven that has been preheated to 310 degrees Fahrenheit. Bake for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes.
You will know that your macarons are ready to remove from the oven when you gently touch the upper shell, and it barely moves, while the developed foot of the macaron stays set to the parchment paper. Remove from the oven to cool completely before removing shells from the parchment paper.

Strawberry Buttercream

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy.
60 g Unsalted Butter
Add in cognac, milk, and vanilla then mix in powdered sugar and strawberry powder. Add additional tablespoons of milk to reach the desired consistency!
1 Tablespoon Cognac, 3 Tablespoons Milk, 1 teaspoon Vanilla Bean Paste, 180 g Powdered Sugar , 3 Tablespoons Strawberry Freeze Dried Powder

Assembly

Once cooled, the shells will peel easily off of your parchment paper. Find each shell's matching half and pipe the strawberry buttercream into a circle and add strawberry jam in the middle. Finally, top with the matching half, place in the fridge overnight for the perfect texture and taste before enjoying!
150 g Strawberry Jam

Notes

Storing your macarons - Technically, allowing your completed macarons to sit overnight in the fridge allows for the best texture for consuming! If you have the patience, place your macarons in the fridge overnight and enjoy the following day. Macaron shells can be stored in the freezer in an airtight container for a month and still taste as good as new! Take the frozen macarons out of the freezer and let them sit for 10-15 minutes before enjoying, In the fridge, filled macarons should be stored in an airtight container for no more than 3 days.

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