Strawberry macarons

Strawberry macarons

Vanessa Levis

Macarons are delightful sweet treats made mainly with eggwhites, ground almonds and sugar. Macarons are usually filled with some type of cream filling sandwiched between the two layers.


Quantity Ingredient
200g icing sugar, sifted, plus extra to dust
1 cup ground almonds, sifted
3 egg whites
2 tablespoons caster sugar
2-3 drops pink food colouring
or a pinch of pink colouring powder


Quantity Ingredient
125g white chocolate, chopped
2 tablespoons thickened cream
1/2 teaspoon strawberry essence


  1. Preheat the oven to 130°C (not fan-forced). Lightly grease two baking trays and line with baking paper.
  2. Combine the icing sugar and ground almonds in a bowl.
  3. Using an electric mixer, beat the egg whites until soft peaks form. Add the caster sugar and beat until dissolved. Beat in the food colouring. Fold the egg white mixture thoroughly into the almond mixture.
  4. Using a pastry bag and a plain 1.5 cm nozzle, pipe macarons 3 cm wide on the prepared trays. Lift the tray then bang it down hard to spread the macarons to 4 cm. Dust liberally with extra icing sugar. Leave at room temperature for 15 minutes or for up to 1 hour.
  5. Bake for 20 minutes or until the tops are firm and crisp. Cool on the tray for 5 minutes before sliding the baking paper onto a wire rack to cool completely.
  6. Meanwhile, to make the filling, combine the chocolate and cream in a microwave-safe bowl. Microwave on 50% for 2–3 minutes, stopping and stirring several times until melted and combined. Stir in the strawberry essence. Set aside to cool completely, until of a spreadable consistency.
  7. Scrape the macarons away from the baking paper (they tend to stick a little) and pair according to size. Pipe or spoon a little strawberry filling onto the flat side of one macaron and sandwich together with another. Set aside until the filling sets.


  • Vanilla macarons

    Omit the pink food colouring and use vanilla essence instead of strawberry.
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