Strawberry Rose Macarons

Name: Strawberry Rose Macarons
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20 macarons
Ingredients: 100g almond flour; 100g powdered sugar; 75g egg whites (aged); 50g granulated sugar; 1/2 tsp rose water; Red food coloring; 150g fresh strawberries, pureed; 100g unsalted butter, softened; 200g powdered sugar; 1/2 tsp vanilla extract

Highlighted under: Baking & Desserts

I absolutely adore making Strawberry Rose Macarons. The vibrant color and delicate flavor of strawberries blended with the fragrant notes of rose water create an unparalleled treat. Each bite is a balance of sweetness and floral notes, making them perfect for any occasion. Though they may look intricate, with practice, I found a rhythm in the preparation. The key is to achieve that signature foot and the airy texture, which is so rewarding to see come to life in your own kitchen.

Created by

Erin Wallace

Last updated on 2026-01-10T01:16:09.535Z

One of my favorite memories was making these Strawberry Rose Macarons for a summer gathering. I discovered that using fresh strawberry puree not only adds color but enhances the flavor tenfold. Each macaron reminds me of the beautiful blooms in my garden, which inspired the rosewater addition. With patience and attention to detail, I’ve nailed the consistency of the batter, making the journey to these tiny delights enjoyable and rewarding.

It took a few tries to perfect the technique, but the satisfaction of seeing those perfectly ruffled feet on the macarons was worth every effort. I learned that letting the piped shells rest before baking is crucial, as it helps form a skin that prevents them from cracking. It’s a simple tip, but it makes all the difference!

        Why You'll Love These Macarons
        Delicate strawberry flavor that bursts with freshness
Beautiful aesthetic with a hint of rose fragrance
Perfectly chewy texture with a light crisp outer shell

      

Understanding Macaron Texture

Achieving the perfect macaron shell requires attention to detail, particularly with the texture of the batter. After folding the egg whites into the dry ingredients, you should have a glossy mixture that flows like lava. A crucial test is the 'figure eight' test; the batter should be able to hold its shape for a moment before settling. If your batter is too thick, the macarons may not develop feet, while too thin will lead to unwanted spreading.

Another important aspect is the resting stage. Allowing the piped macaron batter to sit for 30 minutes forms a skin on the surface, which is essential for creating the iconic macaron feet. Don't rush this step; if your environment is particularly humid, consider extending the resting time slightly to ensure the shells develop that perfect outer layer.

Flavor and Ingredient Roles

The combination of strawberry and rose makes these macarons uniquely elegant. The key ingredient in the filling, fresh strawberries, not only provides a vibrant color but also a natural sweetness that pairs beautifully with the richness of the butter. Be sure to select ripe strawberries for the puree; their natural sugars will enhance the flavor immensely. An alternative to fresh strawberries could be freeze-dried strawberry powder, which gives an intense flavor and longer shelf life.

Rose water, while used sparingly, elevates the macaron's overall profile. Balance is critical; too much can overpower the delicate strawberry flavor. If you're looking for a variation, consider experimenting with orange blossom water for a different floral note that complements the tartness of fruit.

Ingredients

For the Macaron Shells

100g almond flour
100g powdered sugar
75g egg whites (aged)
50g granulated sugar
1/2 tsp rose water
Red food coloring

For the Strawberry Filling

150g fresh strawberries, pureed
100g unsalted butter, softened
200g powdered sugar
1/2 tsp vanilla extract

Instructions

Prepare the Macaron Shells

In a bowl, sift together the almond flour and powdered sugar. In a separate bowl, whip the egg whites until soft peaks form, then gradually add the granulated sugar and continue to whip to stiff peaks. Gently fold in the dry ingredients. Add rose water and a few drops of red food coloring. Pipe onto a baking sheet lined with parchment paper, and let them rest for 30 minutes.

Bake the Macarons

Preheat your oven to 150°C (300°F). Bake the rested macarons for 15 minutes, or until they have formed a slight shell. Allow them to cool completely before removing from the baking sheet.

Make the Strawberry Filling

Beat the softened butter until creamy, then add strawberry puree and vanilla extract. Gradually incorporate powdered sugar until the filling is smooth and spreadable.

Assemble the Macarons

Pair macaron shells of similar size, and pipe the strawberry filling onto one shell before sandwiching it with the other. Let the assembled macarons rest in the fridge for at least an hour for flavors to meld.

Enjoy!

Pro Tips

For best results, ensure your egg whites are at room temperature and age them overnight in the refrigerator. This allows for better whipping and stability in the meringue.

Storage and Make-Ahead Tips

Macarons can be made in advance, which is ideal for planning special occasions. After assembling the macarons, store them in an airtight container in the refrigerator. They can last up to five days, and in fact, the flavors tend to meld and deepen over time, creating an even more delightful experience. Just be sure to allow them to come to room temperature before serving for the best texture.

If you're looking to freeze your macarons, do so before filling. Place the baked and cooled shells in a single layer on a baking sheet in the freezer until solid, then transfer them to a tight-sealing bag. They can be kept for up to a month. When you're ready to enjoy, simply thaw them and add the filling before serving.

Troubleshooting Common Issues

If your macarons do not develop feet or have cracked tops, consider inspecting your egg whites. Ensure that they are aged properly, ideally left out to come to room temperature for several hours. This helps to stabilize the meringue structure. Additionally, overwhipping the egg whites can lead to dry and stiff peaks. They should be whipped just enough to achieve a glossy, smooth consistency.

Another common issue is uneven baking, which can be remedied by rotating your baking sheet halfway through the baking process. This ensures that heat distribution is even and helps prevent some macarons from rising more than others. Use an oven thermometer to ensure your temperature is accurate, as miscalibrated ovens can lead to baking at incorrect temperatures.

Questions About Recipes

→ Why do my macarons crack?

Cracking usually occurs due to an unstable meringue or not allowing the shells to rest before baking. Ensure your egg whites are whipped properly and the macarons are rested for at least 30 minutes.

→ Can I use frozen strawberries for the filling?

Yes, you can use frozen strawberries. Just make sure to thaw and drain excess liquid before pureeing.

→ How do I store macarons?

Store macarons in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.

→ What should I do if my macarons are too sticky?

If the batter is too sticky, it may need more folding. Ensure you fold until it reaches the right consistency, which should flow slowly off the spatula.