There’s something enchanting about French macarons — the smooth domed tops, the ruffled “feet,” and that perfect melt-in-your-mouth texture. Now imagine infusing those shells with sweet strawberry flavor and a whisper of pink color. These Strawberry Macaron Shells are not just cookies; they’re tiny masterpieces.
Whether you’re a seasoned baker or a curious beginner, this recipe breaks it down step-by-step so your macarons turn out picture-perfect, bakery-quality, and irresistibly delicious.
Why You’ll Love These Strawberry Macaron Shells
- Infused with real freeze-dried strawberries or extract
- Naturally pink — no artificial food dye needed
- Perfect base for berry, vanilla, or chocolate fillings
- Gluten-free and made with just a handful of ingredients
- Impressively elegant for gifts, events, or indulgent weekends
Ingredients (For the Shells)
- 100g almond flour (finely sifted)
- 100g powdered sugar
- 10g freeze-dried strawberry powder (or ½ tsp strawberry extract)
- 75g egg whites (aged, room temperature)
- 75g granulated sugar
- Optional: a small drop of red or pink gel food coloring