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Strawberry Macarons

They’re melt-in-your-mouth light and unbelievably intense in flavor! Unlike air dried fruits, they don’t really shrink in size, and they become ultra-light and crisp. I was first came to know them while traveling through Korea. I got a box of whole freeze-dried strawberries dipped in white chocolate at the Incheon airport. Yes, white chocolate! It was heavenly! I’ve savored each and every one of them like there’s no tomorrow.

Unfortunately, I couldn’t find anything similar in the U.S., and living in a small town didn’t help at all.

One day I was shopping at our local health store, and imagine how excited I was to see a shelf full of freeze-dried fruits. Not the chocolate covered ones, but it didn’t matter. There were strawberries, raspberries, banana, kiwi, mango, you name it! I got them all!! Ok, I’m lying, I didn’t get freeze-dried kiwi. Don’t care for them much.

After inhaling my first round of purchase, I went back to the store and got more freeze-dried strawberries and made these beautiful macarons!! And guess what? You can find these freeze-dried strawberries on amazon.com! Duh, is there anything that you can’t find on amazon? Probably not!

Have you watched my video tutorial on how to make macarons? If not, watch it now and let’s bake these pretty heart-shaped strawberry macarons.

First, we’ll crush the freeze-dried strawberries into a fine powder. I used a rolling pin here, but pestle and mortar, or even coffee grinder will work too. Then sift the powdered strawberries (sounds so weird), almond flour and powdered sugar together couple times.

For macaron shells:

  • ½ cup (10gr) freeze-dried sliced strawberries (Yields about 3 tablespoons of powdered strawberries)
  • 1 cup (100gr) almond flour
  • 3/4 cup (100gr) powdered sugar
  • 2 large egg whites (about 70gr)
  • ¼ teaspoon cream of tartar
  • ¼ cup (50gr) sugar
  • ½ teaspoon pure vanilla extract
  • Red gel food coloring

For filling:

  • 3 tablespoons (40gr) unsalted butter, softened
  • 3/4 cup (100gr) powdered sugar
  • 2 teaspoons heavy (whipping) cream
  • 1 tablespoon strawberry jam, plus additional 2-3 tablespoons for the filling
  • ½ teaspoon pure vanilla extract
  • 1/8 teaspoon salt


  1. Place the freeze-dried strawberries between two sheets of parchment paper. Using a rolling pin, crush the strawberries into a fine powder. (Alternatively, you can use pestle and mortar, or coffee grinder.)
  2. In a medium bowl, sift together almond flour, powdered sugar and powdered strawberries twice. Set aside.
  3. ……………………………..

for full instruction please see : www.sweetandsavorybyshinee.com

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