Strawberry Marshmallow Macarons


One of my Christmas presents from my husband (last year!) was a Macaron Gift Set – I’ve been very hit and miss with my macaron making for ages so I hoped this would help just a little! The set comprised of piping equipment, palette knife and spatula, a little recipe book and also a silicone macaron mat. This was the bit of equipment I really hoped would help, as I am atrocious, and I mean diabolically atrocious at piping!


My first go with the mat was a bit disastrous –  I completely underbaked the macarons, which left the undersides gooey, and they wouldn’t come off the mat. The second attempt, as you can see from the pics, was a little bit better! The mat was really helpful, both for keeping the shells a regular size and guiding you on how much to pipe into each one.





These ones I made I flavoured with strawberry essence, and a touch of red food colouring and filled with a marshmallow buttercream.

Makes about 40 shells (20 macarons)


For the shells

  • 2 large egg whites (ideally separated the day before, and left in the fridge overnight, then bought to room temp before cooking)
  • 20g caster sugar
  • 60g ground almonds
  • 110g caster sugar
  • red food colouring
  • 2-3 drops strawberry essence

For the filling

  • 40g butter
  • 80g marshmallow fluff
  • 80g icing sugar


  1. Blitz the icing sugar and ground almonds in a food processor (the aim is to get them as fine as possible) and then sieve into a bowl.
  2. Whisk the egg whites either by hand or in a mixer into soft peaks, then slowly add the caster sugar beating well, and continue to whisk until firm and glossy

  3. Add in the strawberry essence, and a couple of drops of red food colouring (continue to mix and add the colouring until you reach your desired ‘pink’ colour

4. Fold in the almond & icing sugar mixture in 3 or 4 batches with a large metal spoon to the egg white mixture.

5. Continue to fold in a figure of 8 until it is all combined in a smooth glossy batter

6. Put into a piping bag and pipe into small rounds onto the silicone mat.

  1. Tap the baking sheets firmly to get rid of air bubbles and leave for 1 hours to form a skin.

8. Bake the macaroons on the middle shelf of the oven at 150 degrees for 10-12 minutes. Leave to cool completely before filling.

  1. To make the filling beat all the ingredients together until light and fluffy, then pipe onto one shell, and then sandwich with another shell!

Happy eating 🙂







Follow me: TwitterPinterestFacebookBloglovinInstagram

If you’re a macaron fan you could check out my friend Emilys Illustrated Guide with handy hints and tips and for flavour inspiration why not look at these ideas:

Mini Pistachio Macarons from Emilys Recipes and Reviews

Double Raspberry Macarons from Super Golden Bakes

Nigellas Chocolate Macarons from Tin & Thyme

8 thoughts on “Strawberry Marshmallow Macarons

  1. Emily says:

    I agree the mat is an absolute dream! I don’t think I could make mine without mine (I actually have 3 mats now in various sizes…) Thanks for including my guide and recipe 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s