Skip to content
Strawberry Macarons

Strawberry Macarons

  Rating 0.0

Prep

1hr

Bake

20 mins

Serves

10+

Difficulty

Medium
Strawberry Macarons

About

Pretty pink macarons filled with strawberry jam and a smooth vanilla buttercream. Perfectly moreish!

made using

Icing Sugar

View product 
Share this recipe
Instructions
Ingredients
Reviews

For the macaron shells

Step 1

Draw circles about 2” across on two pieces of baking parchment. Flip it over and lay them on two baking trays. Set aside.

Step 2

Using a food processor, whizz up the ground almonds and Tate & Lyle Icing Sugar until fine and no lumps remain. Sift this mixture twice into a mixing bowl, discarding any larger bits remaining in the sieve. Set the bowl aside.

Step 3

In a separate bowl, or using a stand mixer with a whisk attachment, whisk the egg whites with the lemon juice until it is foamy. Turn the speed to a medium-low and add in the Tate & Lyle Caster Sugar one tablespoon at a time until all the sugar has been incorporated and the mixture is soft and pillowy. Add in the food colouring.

Step 4

Turn the speed of the mixer up to medium-high and whisk until the egg white mixture reaches stiff peaks, about 4-5 minutes.

Step 5

Add in half the sifted almond mixture and fold in very gently. When almost combined, add the remaining almond mixture and fold in gently, making sure to scrape the bottom of the bowl.

Step 6

Continue to gently fold the macaron mixture evenly until it drips lazily from the spatula, forming a V shape as it falls. It should be smooth and still a little stiff, not too runny, like slow moving lava. Transfer to a piping bag fitted with a round nozzle.

Step 7

Pipe little blobs of mixture in the four corners of the baking trays and use to secure the baking parchment to the baking trays. Pipe rounds of macaron mixture using the circles drawn on as a guide. Once you have piped one tray, bang it a couple of times on a worktop, then use a toothpick or skewer to pop and smooth out any air bubbles.

Step 8

Leave the mixture on the side to form a skin so you can run your finger gently across it without disturbing the top. This can take anything from 20-60 minutes depending on the temperature and humidity of your room.

Step 9

Preheat the oven to 160C/320F. Once the macaron shells have formed a skin, bake them in the preheated oven for 20 minutes until baked through. Check by gently pushing the side of a macaron shell. If it moves a little, bake it for a couple more minutes and check again. It should not move at all once baked. Remove from the oven and leave to cool on the tray.

For the filling and decoration

Step 1

Make the buttercream for the filling. Beat the butter until pale and fluffy, then add in the Tate & Lyle Icing Sugar in two batches, mixing together until smooth. Add in the vanilla and enough cream to get a soft piping consistency. Beat until fluffy, then transfer to a piping bag fitted with a small round nozzle. Set aside.

Step 2

Place some jam into another piping bag fitted with a small round nozzle and set aside.

Step 3

Drizzle a little melted white chocolate on half the macaron shells, then release from the parchment paper.

Step 4

Take an undecorated macaron shell and pipe a ring of buttercream a little in from the edge. Fill the middle of the buttercream ring with jam, then top with a decorated macaron shell. Gently press the shells together to evenly spread the filling to the edges. Chill the assembled macarons for 24 hours and enjoy!

Ingredients – 6 items

Serving

1

For Macaron Shells

Ground almonds

100 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

100 g

Egg whites

65 g
Lemon-juice

Lemon juice

1/4 tsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

60 g
Food-colouring-liquid

Few drops of good quality pink food colouring

For the filling and decoration

Butter

Unsalted butter

150 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

300 g
Vanilla

Vanilla extract

1 tsp
Cream

Double cream

1 tbsp

Strawberry jam

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
Nothing says summer like a classic Eton Mess ☀️🍓 Made with Tate & Lyle Pure Cane Caster Sugar it’s light, creamy, and bursting with fresh berries! This easy recipe is a guaranteed crowd-pleaser, the perfect balance of sweetness and crunch in every spoonful.

Ready to whip one up? Find the recipe via link in our bio.

#TateAndLyleSugars #SummerDeserts #EtonMess #EasyBakes
Started in a home kitchen. Now it’s one of the most talked-about bakeries in London.

Greedy Cow’s Korean Milk Doughnut is more than just a viral treat – it’s part of a bigger journey built on graft, great ideas, and serious baking talent.

Proud to feature Greedy Cow in the latest Trusted by the Best series.

#TrustedByTheBest
Part of Trusted by the Best, promoting chosen Tate & Lyle customer bakeries.
#advert | T&Cs in bio
Whisking up some hot takes 🔥
What’s the secret to great baking? And if your bake was a celeb… who’d it be?
Matty & Quentin from Comptoir spill all in this rapid-fire Q&A.

Part of Trusted by the Best, promoting chosen Tate & Lyle customer bakeries.
#advert | T&Cs in bio
 
Tate & Lyle is a British brand that has been refining sugar of EU and non-EU origin since 1859.
Brownies this good don’t happen by chance.
They’re the result of expert baking, quality ingredients, and a little Tate & Lyle magic.
@comptoir_bakery knows what they’re doing – and we’re proud to be part of it.

#TrustedByTheBest
Put a sunshine spin on a classic with these Pimm’s Cream Scones ☀️🍓 

A fun twist on the traditional bake, this recipe combines the timeless charm of scones with the fruity, refreshing flavour of a summer favourite - Pimm’s! Made with Tate & Lyle Golden Caster Sugar, they’re perfect for garden parties, afternoon teas, or just because.

Find the recipe via link in our bio.

#TateAndLyleSugars #SummerBakes #Pimms #AfternoonTeaUpgrade
🍪 One cookie to rule them all…
During the visit to Comptoir, we came across a giant cookie that stopped us in our tracks. Think golden edges, gooey centre, and serious snack envy.

#trustedbythebest
Light-as-air cream, golden pastry layers, and a dusting of sweetness – no wonder @comptoir_bakery trust Tate & Lyle Sugars to bring their bakes to life.
Matty certainly approves 👀

#TrustedByTheBest

Our Products

View all products