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Strawberry Shortcake Macarons presented on a big tray with a few fresh strawberries under it
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5 from 2 votes

Strawberry Shortcake Macarons

These Strawberry Shortcake Macarons are the classic summer dessert wrapped up in a tasty French macaron! 
Prep Time30 minutes
Cook Time17 minutes
Resting Time2 hours
Total Time2 hours 47 minutes
Course: Dessert
Cuisine: French
Keyword: easy macarons recipe, shortcake macarons recipe, strawberry macarons recipe
Servings: 24 macarons
Author: Mary Ann Dwyer

Ingredients

Macarons:

  • 2/3 cup almond flour
  • 1 1/2 cups confectioners sugar
  • 4 oz. egg whites about 3 large eggs, room temperature
  • 1/4 cup granulated sugar
  • 1/2 tsp. vanilla

Buttercream:

  • 1/2 cup unsalted butter one stick room temperature
  • 1 tsp. vanilla extract
  • 1 1/2 cups confectioners sugar
  • 3-4 tsp. whole milk
  • 1/2 cup strawberries finely chopped

Instructions

  • Line two baking sheets with parchment paper. Set aside.
  • In a medium bowl sift together almond flour and confectioners sugar. Set aside.
  • Beat egg whites in the bowl of a standing mixer using a whisk attachment until soft peaks form. (about 3 minutes) Slowly add granulated sugar and vanilla and continue to beat on high for 2 minutes until stiff peaks form. Add almond flour mixture to egg whites and fold in slowly by hand until well incorporated.
  • Scoop macaron mixture into a pastry bag fitted with a #806 tip. Pipe quarter size circles (1 - 1 1/2 inch) on parchment lined baking sheets about 1 inch apart. After piping leave out to rest on your counter at room temperature for 2 hours.
  • Preheat oven to 300 degrees. Bake macarons for 15-17 minutes. I only baked one tray at a time. Cool on tray before frosting.

Buttercream Frosting

  • In the bowl of a standing mixer fitted with a paddle attachment beat butter and vanilla extract on medium speed until light and fluffy. (about 2 minutes)
  • Turn mixer to low and slowly add confectioners sugar. Beat for 2 minutes scraping down the bowl after 1 minute.
  • Add the milk one teaspoon at a time until the frosting is at a good piping consistency and continue to beat for 3-4 minutes.
  • Scoop the buttercream frosting into a pastry bag fitted with the #806 tip and pipe the buttercream onto the flat side of one of the macarons, top with 4 to 5 finely chopped pieces of strawberry and then sandwich together.

Notes

  • These macarons are fun and not hard to make. It is the perfect recipe to start with if you are new to making macarons.
  • While you are waiting for the macarons to rest before baking - make your filling.