Macarons with strawberry curd

Ingredients

• 36 gegg whites
• 10 gsugar
• 75 gicing sugar
• 45 gvery finely ground blanched almonds
• to taste (the recipe uses 2 tsp powdered red food colouring)food colouring
• 200 gstrawberries, fresh or frozen
• 2 sachetsvanilla sugar
• 50 gsugar
• 40 mllime juice
• 15 gcornflour
• 30 gbutter

Instructions

1. 1

   Mix dry ingredients

   Mix the ground almonds with the icing sugar and food colouring.

2. 2

   Sift the mixture

   Sift the mixture very finely several times.

3. 3

   Whisk the egg whites

   Whisk the egg whites until foamy.

4. 4

   Whisk in sugar

   Gradually trickle in the 10 g sugar and whisk until the egg whites are stiff.

5. 5

   Fold in almonds

   Gently fold in the almond mixture until the batter is thick, glossy and flowing.

6. 6

   Prepare the tray

   Line a baking tray with a macaron mat, or use baking paper instead.

7. 7

   Pipe the shells

   Transfer the batter to a piping bag fitted with a plain round nozzle and pipe rounds onto the mat.

8. 8

   Leave room to spread

   Allow space between the rounds, as the mixture will spread a little.

9. 9

   Tap out bubbles

   Tap the baking tray lightly on the worktop several times to help release air bubbles.

10. 10

    Rest the shells

    Leave the macarons to rest for about 30 minutes, until a skin forms on the surface.

11. 11

    Preheat the oven

    Heat the oven to 150°C, using conventional top and bottom heat.

12. 12

    Lower the temperature

    Put the tray in the oven and reduce the temperature to 140°C.

13. 13

    Bake the macarons

    Bake for about 25 minutes.

14. 14

    Cool the shells

    Leave the shells to cool on the mat for 20 minutes before removing them.

15. 15

    Prepare the berries

    Thaw frozen strawberries, or wash and chop fresh ones.

16. 16

    Purée the strawberries

    Purée the strawberries and pass them through a sieve.

17. 17

    Mix lime and starch

    Combine the lime juice and cornflour in a small bowl.

18. 18

    Combine curd ingredients

    Add the strawberry purée, 50 g sugar, vanilla sugar and lime-and-cornflour mixture to a small saucepan.

19. 19

    Thicken the curd

    Warm over a medium heat, stirring constantly, until the mixture thickens.

20. 20

    Stir in butter

    Remove the pan from the heat and stir in the butter.

21. 21

    Chill the curd

    Pour the curd into jars and leave it to cool, then refrigerate.

22. 22

    Prepare the filling

    Put the cold strawberry curd into a freezer bag and knead it briefly.

23. 23

    Fill the macarons

    Snip off a small corner of the bag and pipe the strawberry curd onto the macaron shells.

What are macarons with strawberry curd?

Macarons are small French-style almond meringue biscuits, usually sandwiched around a filling. This German recipe pairs their crisp, delicate shells with a fruit curd made from strawberries, lime and butter.

The contrast is what makes this version work: sweet almond shells meet a bright, tangy centre. The red colouring also gives the biscuits a festive look for occasions such as Valentine’s Day or Mother’s Day.

Nutrition and macros by portion

The nutrition label shows one serving as written: 306 calories, 4g protein, 56g carbs, 12g fat.

The sugar and fruit contribute most of the carbohydrates, while the almonds and butter provide most of the fat. Egg white and almonds contribute some protein, though these are still a sweet treat rather than a protein-rich snack. Serve a smaller number alongside fresh fruit or a plain yoghurt to balance the plate.

The almond shell mixture

Fine almonds: very finely ground blanched almonds and icing sugar help create a smooth batter. Sifting them several times removes lumps that could leave the shells uneven.

Food colouring: powdered colouring is used here, but the amount can be adjusted to suit the shade you want. Fold it into the dry mixture so it is distributed through the shells.

Folding and piping

Gentle folding: incorporate the almond mixture carefully into the stiff egg whites. Stop when the batter looks thick and glossy; overmixing can make it too loose to pipe neatly.

Even rounds: pipe similar-sized portions and leave space between them, as the batter spreads. Tapping the tray helps dislodge bubbles that may otherwise leave holes in the shells.

Resting and baking

Form a skin: give the piped shells about 30 minutes to rest before baking. The surface should feel dry rather than tacky when they are ready for the oven.

Follow the temperature change: preheat to 150°C, then reduce the oven to 140°C once the tray is inside. Bake for about 25 minutes, then let the shells cool on the mat for 20 minutes before lifting them off.

Making the strawberry curd

Strain the fruit: purée the strawberries and push them through a sieve for a smoother filling. Frozen berries need to be thawed first; fresh ones should be washed and chopped.

Stir continuously: heat the purée with both sugars and the lime-and-cornflour mixture over medium heat. Keep stirring until it thickens, then take the pan off the heat before mixing in the butter.

Filling and serving

Cool the curd fully and refrigerate it before filling the shells. A freezer bag with a small snipped corner works as a simple piping bag.

Serve the filled macarons with tea or coffee, or arrange them in a gift box. Handle the shells gently, as their thin tops can crack.

Recipe notes & tips

• Use room-temperature egg whites so they whip evenly.
• Sift the almond and icing sugar mixture several times for a smoother shell.
• Pipe the rounds to a similar size so they bake at the same rate.
• Tap the tray gently but firmly to help release trapped air.
• Wait for the shells to cool completely before removing them from the mat.
• Keep stirring the curd as it heats to prevent it catching on the base of the pan.

Variations

• Berry swap: use another soft berry in place of the strawberries and strain the purée.
• More lime: add a little extra lime juice for a sharper curd, keeping the filling thick enough to pipe.
• Pink shells: use less food colouring for a paler finish.
• Citrus change: replace the lime juice with lemon juice for a different tang.
• Plain finish: leave out the food colouring for uncoloured almond shells.

Common mistakes to avoid

• Lumpy dry mix: sift the almonds and icing sugar several times before folding them in.
• Overmixed batter: fold only until it is thick and glossy so it does not become too runny.
• Skipping the rest: allow about 30 minutes for the shells to form a skin before baking.
• Removing shells too soon: cool them on the mat for 20 minutes before lifting them off.
• Lumpy curd: stir the lime juice and cornflour together before adding them to the pan.
• Filling warm shells: cool both the shells and curd first to keep the filling in place.

How to store

Keep filled macarons in an airtight container in the refrigerator and eat within 2–3 days for the best texture. Allow them to sit briefly at room temperature before serving. Store any leftover curd in a sealed jar in the refrigerator.

Frequently asked questions