These Strawberry Macarons are inspired by my very favorite Pink Drink from Starbucks! I wanted to create a macaron that is equally as beautiful and delicious as my very favorite drink. These macs are a yummy strawberry flavor made with freeze-dried strawberries and filled with the dreamiest strawberries and cream flavored buttercream!
If you follow my Instagram, you’ve seen how often I visit my local Starbucks. My love for Starbucks runs deep. I am absolutely obsessed with the Pink Drink! I love it because it’s so dang pretty and perfectly sweet and strawberry-y and it’s just amazing. If you haven’t had a Pink Drink you better run over to Starbucks and order it ASAP!
How to Make French Macarons
You’ll start by making my famous Sweet Mac Shop shell recipe. It truly is the best French macarons recipe that you’ll ever try. Need a little refresher on the basics? Check out this post with helpful tips and tricks! Find lots of mini video tutorials on my Instagram!
This strawberry filling is to die for delicious! I combine my favorite American Buttercream recipe with Sweet Cream flavored coffee creamer and freeze-dried strawberry powder. This combination is perfectly sweet and creamy and reminds me of the Starbucks Pink Drink so much!
To make this buttercream, I make my classic American Buttercream recipe and add in freeze-dried strawberry powder and Cold Stone’s Sweet Cream coffee creamer. It looks fancy but it’s actually so easy!
To make the strawberry powder, pulse a few freeze dried strawberries in a blender or food processor until they form small bits and a fine powder. Use the bits in making the shells, and the powder in making the buttercream.
French Macarons Flavors
I have so many French macaron recipes with amazing flavors! I create so many amazing flavors with different fillings. Check out my Rice Krispie macs, German Chocolate macs, and my favorite Horchata Macs with Churro Crumble.
French Macaron Colors
For these Strawberry Macarons, I used Burnt Umber by AmeriColor to get a perfect pastel pink color. You can find other color formulas on my Instagram!
Strawberries and Cream French Macarons
- baker's half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Piping Tip #12
- Wilton Piping Tip #3
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
Ingredients for Sweet Mac Shop Macaron Shells
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 205 grams almond flour
- 1 tsp. clear vanilla extract
- 5-10 grams medium chopped freeze-dried strawberries
Ingredients for American Buttercream
- 1/2 cup unsalted butter Let sit on counter for 30 minutes.
- 250 grams powdered sugar
- 1/2 teaspoon clear vanilla extract
- 1 pinch salt
- 2 Tablespoons powder from freeze-dried strawberry powder
- 1 Tablespoons International Delight Coldstone Sweet Cream coffee creamer
Instructions for SweetMacShop Macaron Shells
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar and almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit “tare” button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the clear vanilla extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
- When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
- Now we macaronage, blending in ingredients. Add dry ingredients to the egg white mixture. Finish macaronaging, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick…but can flow like a ribbon.
- BAKER’S NOTE: I have several videos of making macaronage in my Instagram Highlights. Please also follow the instructions on the blog for shaping and making the footballs.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macaronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
- NOTE: if you will be using parchment paper — search for online — then download a template of circles and place underneath your parchment paper. You’ll remove this before baking.
- Once the full pan is piped, gently (or aggressively–no judgment here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or Silpat mat on the bottom of an upside-down baker’s half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or Silpat mat on the inside of a baker’s half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Right after piping, and removing air bubbles with scribe, sprinkle the bits of freeze-dried strawberries over half of the piped shells.
- Bake for 20 minutes.
- Once out of the oven, DO NOT — I repeat — do not remove from pan until they are completely cooled.
- This recipe yields 36-42 completed cookies (about 72-84 shells).
Instructions for American Buttercream
- Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth. Add in vanilla and salt; mix for 30 seconds until combined.
- Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time. PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.
- Add freeze-dried strawberries and creamer. It’s okay to mix it with the powdered sugar, or it can be added after the powdered sugar.
- Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.
- At this point, color the buttercream to your preference. The look of it will be a slight tint of pink, but add a drop or two more if you want a deeper color.
- NOTE: American Buttercream will keep up to two weeks in the fridge, and one day at room temperature.