Strawberry Macarons are fine and delicious French sweet meringue-based confection. Because of their fuchsia color and strawberry custard filling, they’re among my favorite macarons, and I’ve decided to make them in May to give you an idea for Mother’s Day.
Every single time I make macarons, I feel anxious, I’m always afraid of having snags, so I use to take a great care in using egg whites at ambient temperature, properly sifting flour, make small macarons quite apart, and wait for them to dry before baking them. There’s one step where I fail: I can’t wait till the next day to taste them! If I make them in the morning, in the evening they’re usually gone 🙂
I leave you to the recipe and wish you a good day :-*

Ingredients for 24 macarons:
60 g of egg whites
80 g of almond flours
120 g of icing sugar
20 g of sugar Albendazole online
food coloring agents order Aciclovir fuxia

250 g of strawberries
order Paxil online 100 ml of whipping cream
1 tbsp of icing sugar
40 g of potato starch

Preparation Time: 30 min
Baking Time: 15 min
Total Time: 45 min + 1 hour for resting

How to make Strawberry Macarons

In a bowl, combine almond flour and icing sugar.


Then sift them.


Whisk egg whites, at ambient temperature and with a pinch of salt, till stiff.


Slowly add sugar and then coloring agent, while still whisking.


Then add the almond mixture and stir bottom-up with a wooden spoon.


You’ll get a thick and smooth mixture.


Put it into a pastry bag with a small and smooth nozzle.
Create macarons, quite apart from each other, on an oven tray covered with baking paper.


Let rest for about 1 hour, or until the surface won’t be sticky any more.


Meanwhile, let’s make strawberry custard.
Put in a saucepan strawberries in pieces and cream.


Cook for 5 minutes, then blend the mixture and add sifted starch and sugar. Stir to combine, then let cool down completely.


Meanwhile, cook macarons in pre-heated oven, at 150°C, for 12-15 minutes.
Once ready, let cool down completely before lifting them from the tray.


Now put the custard in a pastry bag and distribute it on half of your biscuits. Cover with the remaining biscuits and slightly press so that they will stick to each other.


Wait for a few hours before tasting. Ideally, you should wait till the next day.
Here you have my Strawberry Macarons 🙂

macarons alle fragole



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