Strawberry & Lemon Macarons

After successfully making macarons a few weeks ago, I decided to try them again. I had recently bought some strawberry preserves and lemon curd at Trader Joe’s, so strawberry and lemon were the flavors I went with. Now I just had to wait for one last thing–my new macaron baking sheets. These sheets basically take away the step of tracing circles onto parchment paper. After using them, they really made things a lot easier!

These macarons did not turn out as great as the last ones–probably because I was in a rush and put two trays into the oven at the same time, or because I may or may not have set the oven 5 degrees too hot–but even though they were a little overcooked and crunchy, they still looked pretty and that’s all I really care about anyway!

Strawberry & Lemon Macarons (I made 2 batches, one yellow and one pink)

Cookie Ingredients:

  • 1.5 cups confectioners sugar
  • 2/3 cup almond flour
  • 3 egg whites (use large eggs)
  • 3 tbsp superfine sugar
  • Pinch of cream of tartar
  • Pinch of salt
  • Pink & yellow gel food coloring


  1. Place parchment paper on baking sheets (Or use macaron silicone baking sheets). Use a cap or other circle shaped stencil to trace uniform circles on parchment paper. Flip parchment paper over so marked side is facing down.
  2. Place almond flour and confectioners sugar in food processor and mix until sifted (if you don’t have a food processor, just use a whisk or sifter to sift out any lumps).
  3. Put egg whites into mixing bowl, add a pinch of salt and a pinch of cream of tartar. Mix until foamy, when you start to slightly see the tracks of the beaters stop.
  4. Add superfine sugar one tablespoon at a time, scraping down edges of bowl occasionally.
  5. Continue to mix on high speed until egg white mixture holds stiff peaks. To check if you have stiff peaks- remove beater, swirl beater in egg white mix and pull straight up. Flip beater upside down. The peak should stick straight up with no drooping. Once you have reached this point stop mixing, you do not want to over mix.
  6. Add gel food coloring into the egg white mixture. Gently fold in color with spatula.
  7. Pour the almond flour and confectioners sugar mixture into the bowl holding the egg white mixture. Again, fold in gently — this time using a large metal spoon.
  8. Continue to mix until fully incorporated and somewhat smooth (there may be small bumps).
  9. Transfer mixture to piping bag fit with large round tip.
  10. Pipe circles on the parchment paper using the pre-drawn circles as a guideline for size.
  11. Lift baking sheets 3 inches above the counter and drop evenly 4 or 5 times. This is to burst any air bubbles that may cause cracking during baking. Also, if you happen to have little dots sticking up on your macarons, dip a toothpick in water and gently smooth out the bump.
  12. Optional- Add any toppings such as sprinkles or cocoa powder at this time.
  13. Let macarons sit uncovered for 1 hour.
  14. Preheat oven to 310 degrees F
  15. Bake macarons one sheet at a time for about 10 minutes. Watch them carefully anywhere around 8 minutes and on, baking time will depend on the temperature of your oven. You can test to see if they are done by lifting a corner of the parchment paper. If the macaron starts to separate from the parchment paper, it is done.

Filling Ingredients:

  • Trader Joe’s Lemon Curd (Refrigerated) 
  • Trader Joe’s Strawberry Preserves

Directions for combining cookies:

  1. Match cookies of like-size.
  2. Place a dot of filling on one side of cookie.
  3. Use the other side of cookie to press and form sandwich.