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Strawberry Macarons


Looking for a fantastic way to celebrate spring? Welcome the season with a sweet treat! We’re loving these Mini Strawberry and Rosé Macarons. Gorgeous for any spring get together! Read on to find out how to make these gorgeous treats from Brandi at Posh Little Designs.


If you love French macarons as much as I do, but have been a bit nervous to make them from scratch, I have a simple and straightforward recipe for you to try! After experimenting with a variety of different tutorials, I’ve learned some techniques that I assure you will make the macaron baking process easier. The recipe for these miniature macarons was adapted from Ladurée’s classic “Macarons Recipe Book,” which is the best of the best when it comes to the sweet French treat, so you can’t go wrong!

The light and delicate macaron shells are tinted a soft shade of pink and filled with a fruity and floral strawberry and rosé jam that will have you dreaming of your next spring celebration. And, bonus, they are small enough to use as cupcake toppers or to make adorable garnishes for cocktails!



For the Mini Macarons:

  • 1 cup + 6 tbsp ground almond flour
  • 1 cup + 1 1/2 tsp confectioners sugar
  • 3 egg whites (at room temperature)
  • 1/2 cup + 1 tbsp superfine sugar
  • Pink gel food coloring


  • 1 piping bags fitted with a #12 Wilton round tip.
  • Sifter
  • Silpat mat or parchment paper

For the Strawberry Rosé Jam:

  • 2 cups fresh strawberries hulled and halved
  • 1/4 cup sparkling rosé (I used Mumm Napa)
  • 1/2 cup sugar
  • 2 tsp pectin powder


For the Mini Macarons:

  1. Prep your workstation by fitting your piping bags and lining your baking sheets in parchment/silpat mats.
  2. Sift your almond flour and confectioners sugar together into a clean dry bowl. Discard any large chunks of almonds and set aside.
  3. In the bowl of a stand mixer, whip 3 egg whites until foamy, then gradually add your superfine sugar, one third at a time.
  4. Turn your mixer up to high and whip your egg whites until stiff peaks form (about 5 minutes).
  5. Once your eggs have transformed into stiff peaks, add your pink gel food coloring.(If you plan to make your macarons in two or more colors skip this step and follow instructions below)
  6. Using a rubber spatula, gently fold your sifted almond flour and powdered sugar mix into the stiff peaks. Continue to fold repeatedly, scraping the edges of the bowl in a circular motion until peaks and almond sugar mix is thoroughly incorporated. Your batter should run off the spatula in ribbons when it’s ready (around 50 folds).
  7. If you’re making more than 1 color of macarons, transfer your batter into separate bowls at this stage and fold in your gel coloring until the desired hue is achieved.
  8. Transfer your batter into your piping bag(s) to begin piping your macarons.
  9. Hold your piping bag horizontally above your baking sheet and press gently to pipe 1-inch rounds (about 3 seconds of piping for each round and 1-2 inches apart.)
  10. Once you’ve filled your baking sheet with rounds, gently tap the sheet against the edge of the counter or solid surface to spread macarons and release air bubbles.
  11. Set your piped macarons aside to dry out (about 20-30 minutes.)
  12. Preheat your oven to 300 degrees while your macarons are drying. You’ll know your shells are ready for the oven when they’re no longer sticky, but dry to the touch.
  13. Bake your mini macaron shells in the oven for 10-11 minutes. You’ll know your shells are done baking when they’ve formed feet and are slightly firm to the touch.
  14. Remove your shells from the oven and allow to cool about 5 minutes before releasing from the parchment/silpat. They should release easily.
  15. Transfer to a cooling rack and then begin prepping your filling.


For the Strawberry Rosé Jam:

  1. Mix together sugar and pectin powder and set aside.
  2. Puree halved strawberries and rosé  in a blender until smooth.
  3. Pour pureed fruit and champagne into a saucepan and cook over medium heat until bubbling.
  4. Then stir in your sugar and pectin powder and boil for roughly 2 minutes.
  5. Remove from heat and pour into a heatproof glass dish.
  6. Allow your jam to set in the fridge for at least 1 hour until fully thickened.


  1. While your jam is chilling, match up your macaron shells to get them ready for jam.
  2. Transfer your chilled jam to a piping bag fitted with the Wilton round tip and pipe rounds of jam into the center of each macaron. (Be careful not to over fill)
  3. Top the bottom half of your macaron shell with a top shell to create a sandwich.
  4. Repeat these steps until all your macarons are filled.

– Baking your shells the day before and filling and serving them day-of is recommended.

– Keep chilled until ready to serve.

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