Strawberry Rose Macarons

Name: Strawberry Rose Macarons
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 macarons
Ingredients: 1 1/2 cups powdered sugar; 1 cup almond flour; 100g egg whites (about 3 large eggs); 1/4 cup granulated sugar; Red food coloring (optional); 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/4 cup strawberry puree; 1 teaspoon rose water; Pinch of salt

Highlighted under: Baking & Desserts

I absolutely adore making Strawberry Rose Macarons! These delicate treats are not only visually stunning but also a delicious fusion of flavors. I’ve spent hours perfecting my technique, and I can confidently say that the sweet tanginess of strawberries combined with the floral essence of rose water creates a beautiful harmony. The crunch of the outer shell followed by the soft, luscious filling is simply irresistible. With this recipe, I’m excited to share my personal insights and tips to ensure your macarons turn out perfect every time.

Created by

Tabitha Green

Last updated on 2026-01-10T01:16:08.640Z

When I first tried making macarons, I was intimidated by their reputation for being difficult. However, after several attempts and some experimentation, I realized that the secret lies in precision and patience. Using a digital scale, I measured my ingredients carefully, which made a remarkable difference in the results. The addition of strawberry puree not only enhances the flavor but also adds a beautiful natural color to the shells.

My favorite part of this recipe is preparing the filling. I blend fresh strawberries with a touch of rose water, which elevates the classic buttercream to a whole new level. Each bite of these macarons brings a burst of fruity freshness, perfectly balanced with floral notes. Don't rush the pairing; let the shells mature for a few hours—this is when the magic truly happens!

        Why You Will Love This Recipe
        A stunning treat that impresses at any gathering
Delicate balance of fruity and floral flavors
Perfectly crispy shell with a soft, creamy center

      

Mastering the Macaron Technique

The key to a successful macaron lies in the meringue. When whipping the egg whites, ensure your mixing bowl is completely clean and free of any grease, which can hinder the egg whites from whipping properly. Start at a low speed to create a stable foam before gradually increasing to medium-high until soft peaks form. This process usually takes about 5 to 7 minutes. Adding the granulated sugar too quickly can destabilize the meringue, so sprinkle it in gradually while mixing.

When folding in the dry mixture, monitor the consistency closely. The goal is to achieve a batter that flows like lava—smooth enough that a ribbon of it dissolves into the rest in about 30 seconds. If overmixed, your shells may spread too much and lose their shape; if undermixed, they won't spread at all and can crack during baking. Practice will help you become adept at recognizing the right texture.

Flavor Infusion and Ingredient Substitutions

Using freshly made strawberry puree not only elevates the flavor of your filling but also provides a vibrant color, enhancing the overall aesthetic of your macarons. You can quickly make this by blending fresh strawberries until smooth and straining out the seeds. If strawberries are out of season, feel free to use frozen strawberries, thawed and pureed, though keep in mind they can be more watery. Reduce the quantity slightly to maintain the desired consistency in your filling.

Rose water is the floral hero of this recipe, but it's potent, so introduce it gradually. For a different floral note, try substituting lavender or orange blossom water. If you prefer a non-floral option, consider adding a splash of vanilla extract instead to keep the filling creamy and delicious. Always taste the filling before piping to ensure the flavors are balanced to your liking.

Ingredients

For the Macaron Shells

1 1/2 cups powdered sugar
1 cup almond flour
100g egg whites (about 3 large eggs)
1/4 cup granulated sugar
Red food coloring (optional)

For the Strawberry Rose Filling

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup strawberry puree
1 teaspoon rose water
Pinch of salt

Instructions

Prepare the Macaron Shells

In a bowl, sift powdered sugar and almond flour together. Whip egg whites in a mixer until soft peaks form, then gradually add granulated sugar, continuing to whip until stiff peaks form. If desired, add red food coloring. Gently fold the dry mixture into the meringue until it reaches the 'lava' stage. Pipe onto a baking sheet and let rest for 30 minutes.

Bake the Macarons

Preheat the oven to 300°F (150°C). Bake the macarons for 15 minutes, then allow them to cool completely on the baking sheet.

Make the Filling

Cream together the softened butter and powdered sugar until light and fluffy. Add strawberry puree, rose water, and a pinch of salt. Mix until well combined.

Assemble the Macarons

Once the shells are completely cooled, pair them, and pipe a generous amount of the strawberry rose filling on the flat side of one shell. Sandwich with the other shell and gently press together.

Allow the assembled macarons to sit in the refrigerator for a few hours for the flavors to meld.

Pro Tips

Make sure your egg whites are at room temperature for better volume when whipping. Don’t skip the resting stage before baking to allow the shells to form a skin, which prevents cracking.

Storage and Make-Ahead Tips

Macarons can be prepared and stored in advance, making them an ideal treat for special occasions. Once assembled, they are best enjoyed fresh, but you can keep them in an airtight container in the refrigerator for 3 to 5 days. For longer storage, consider freezing the unfilled shells. Place them in a single layer between parchment paper in an airtight container to prevent them from sticking together. They can be frozen for up to three months and filled later when ready to serve.

If you've made a larger batch and find yourself with excess filling, you can store it in the refrigerator for about a week. It’s incredibly versatile—try it as a spread for toast or a filling for cakes. Just be sure to mix it again lightly before using, as it may separate slightly in the fridge.

Troubleshooting Common Issues

One common issue with macarons is the dreaded hollow shells. This often occurs due to overmixing the batter or underwhipping the egg whites. Ensuring that your meringue has stiff peaks and that the batter is folded just to the right consistency is crucial. If your shells aren’t forming feet (the ruffled edge at the base), it could be that they weren’t rested long enough before baking or your baking temperature is too high. Aim for a consistent oven temperature of 300°F (150°C) for even cooking.

If your macarons crack during baking, this may indicate that your batter was too thick, or the oven temperature was too high. Ensure your oven is properly calibrated, as many ovens can run hotter than indicated. A simple fix is to use an oven thermometer to monitor the temperature closely. Also, make sure your macarons are piped evenly and have properly rested for 30 minutes before baking to form a skin on the surface.

Questions About Recipes

→ Can I use frozen strawberries for the filling?

Yes, just make sure to drain any excess liquid before pureeing them.

→ How do I know when the macaron shells are ready to be baked?

The surface should feel dry to the touch before baking; this usually takes about 30 minutes of resting.

→ What is the ideal storage for macarons?

Store them in an airtight container in the refrigerator; they can last up to a week.

→ Can I make the macaron shells in advance?

Absolutely! You can freeze the shells for up to a month, just make sure to thaw them completely before filling.