Giant Strawberry Rose Macarons | How To Make Strawberry Macaroons So Beautiful

Strawberries are in season now, so let’s make strawberry macaroons today.


(15cm macaron)

65g egg white

70g granulated sugar

Food coloring

70g almond flour

70g powdered sugar

150℃ 13 min. small macaroons

24 min. large macaroons

Crème à la rose

2 egg whites

100g granulated sugar

230g unsalted butter

Rose aroma and essence

*Need to adjust the amount.

2 egg yolks

40g granulated sugar

100g milk


18 strawberries

Raspberries, pomegranates, etc.


1. Macaron .Warm up the egg white and granulated sugar at 50 ° C and add the food colouring to make a meringue.

2. Add the grind almonds from 1) and powdered sugar, then mix it with a rubber spatula. Mix until just before the traces of dropping the dough disappear slowly.

3. Fill a pastry bag with 2) and squeeze the dough into a 15 cm circle. Make small macaroons with the remaining dough.

4. Piled up two oven plates. Bake at 150 ° C for small macaroons for 13 minutes and 150 ° C for large macaroons for 24 minutes.

5. Rose cream. Warm up the egg white and granulated sugar to 50 ° C to make a meringue. Microwave the unsalted butter to about 25 ° C and add the aroma of the rose. I added 1 tablespoon of aroma in the video, but adjust the amount depending on the manufacturer and type.

6. Add slightly warm milk to a mixture of egg yolk and granulated sugar and return to the pot. Heat to 80 ° C while mixing the bottom of the pot well, and whisk with an electric whipper.

7. Add 6) to unsalted butter little by little, mix well, and add the meringue.

* Please note that butter and 6) will separate if it’s cold.

8. Assemble with macaron, cream and strawberries.
Macaroons become moist when put in the refrigerator for about half a day to keep them from drying. Harden the remaining cream in a container with strawberries. If you cool the cream down in the refrigerator and then reheat it, the bubbles will disappear and the cream will not melt in your mouth.