Hey! We are back with another delicious macaron recipe. These Strawberry Lemon Macarons are the perfect flavor for Spring and Summer.
My daughter and I truly love making French macarons and sharing them with our friends and family.
These macarons have a strawberry-flavored cookie with fresh vanilla buttercream and a lemon curd center. You can buy lemon curd at the grocery store if you want or you can use my recipe and make your own lemon curd from scratch.
Macarons can be finicky if you are not careful. However, Kayla and I have finally perfected our technique and we are sharing it with you in this post.
How to Make Strawberry Lemon Macarons
Start by gathering all your ingredients —
- powdered sugar
- almond flour
- strawberry powder
- egg whites
- Purple food coloring and red food coloring
- lemon curd
- buttercream frosting
- Piping bags with a large round tip
Start by combining 1 and 1/2 cups of powdered sugar with 1 cup + 2 tablespoons of almond flour.
You want to sift it at least 3 times. The reason you do this is so that you get rid of all the clumps that are in the almond flour. You want a very superfine powder to work with. This will ensure your cookies come out smooth on top.
Just throw away the clumpy bits because you will not use them. Set the other bowl aside.
Now, in your stand mixer, you will beat your egg whites until they are fluffy. Then, add in your sugar, strawberry powder, and your food coloring. Beat on high until somewhat stiff.
Your egg whites need to be stiff enough to create a little bird beak.
Fold the meringue into the dry ingredients. The batter will be thick but loose enough to make a figure 8 in the batter.
To whip this batter, you have to be super careful and not over whip it. This will cause your cookies not to gain their feet.
In the bowl, use a rubber spatula and start a circle in a clockwise motion. When you get back to the top at 12'oclock, then go straight down. That is 1 turn.
Do this 50 times.
Now, put your large tip on the piping bag and fill the bag with the cookie batter.
Pipe the cookies onto the tray. You can make smaller ones or you can make bigger ones. The size depends on you. The normal size is about 1 and 1/2″
We like to stay somewhere in between.
Once you pipe the cookies onto your parchment lined sheet tray, take a wet finger and gently tap the top of the cookies if there are any tips sticking up.
Take the tray and firmly tap it on the counter 3 times to remove any air bubbles from the cookies.
Then, let the cookies rest for 30-45 minutes or until the tops are dry to the touch. They should not be sticky at all.
Preheat the oven to 325 degrees and when you are ready to bake the cookies, place them on the middle rack and bake for 10-15 minutes.
Let them cool before peeling them off of the parchment paper. Your cookies should have feet like these when they are baked correctly.
Let's Fill Those Cookies
Before filling your cookies, take them and try to match up the sizes as best as you can. Since we are human and not perfect, the sizes will not all be uniform.
You can fill your cookies with whatever flavor of buttercream you like, but for me, lemon always pairs so well with strawberry.
For this, we piped my easy buttercream frosting around the edge of the cookie.
Then we filled the center with my delicious homemade lemon curd. You can use the store-bought lemon curd if you want.
You can eat them right away or store them in the fridge for a couple of hours. I like to let mine stay in the fridge because they just taste SO MUCH BETTER!
For the cookie shell
- 1 1/2 cups of powdered sugar
- 1 cup + 2 tablespoons of almond flour
- 3 egg whites
- 1/2 cup of sugar
- 2 tablespoons of strawberry powder
- Purple and red gel food coloring
For the cookie center
- Lemon Curd
- 1 cup salted butter, softened
- 2 ounces of cream cheese softened
- 4-5 cups powdered sugar
- 2 teaspoons vanilla extract
- 3-4 tablespoons heavy cream
- Pinch of salt, to taste
- Sift almond flour and powdered sugar together at least 3 times. Discard all the chunky bits that are left behind. Set aside.
- In your KitchenAid mixer, beat egg whites on medium speed until they start to fluff up. Add the sugar and beat on high until stiff peaks begin to form. Add in 1 drop of purple food coloring and 2 drops of red food coloring and the strawberry powder. This should give you the perfect strawberry color. Beat until combined.
- Now, fold the meringue into the dry ingredients. The batter should be thick but loose enough to make a figure 8 with the batter.
- Mix together between 45-55 times by hand with a rubber spatula. Start in a clockwise motion starting at 12 o'clock and ending at 12'oclock, then go straight down to 6 o'clock. This is one complete turn.
- Line trays with silicone mats or with parchment paper.
- Using a piping bag fitted with a 1" round tip, fill the bag with the macaron batter.
- Pipe onto trays, making cookies about 1 1/2" inches.
- Touch the tops of the cookies to press down any tiny tips that stick up.
- Tap the trays on the counter 3 times to release any air bubbles.
- Let the cookies dry out for about 30-45 minutes. The cookies should be dry to the touch and not sticky when you feel the tops of them.
- Preheat the oven to 375 degrees while cookies are drying out.
Bake for 10-14 minutes or until the cookies are set.
- Let the cookies cool off before peeling off the parchment paper.
- While cookies are cooling, make the buttercream frosting and place in a piping bag fitted with a small star tip.
- Once cookies are cool, flip them over so that the undersides are face up. Match cookies together by size.
- Pipe a ring around half the cookies. Fill the centers with a dollop of lemon curd.
- Top with a cookie that has nothing on it.
Amount Per Serving: Calories: 358Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 70mgCarbohydrates: 74gFiber: 0gSugar: 72gProtein: 1g