Ingredients :-


1.250g powder sugar

2.100g Almond flour

3.1 teaspoon salt

4. 4 egg whites

5. 60g granulated sugar

6. 1 teaspoon strawberry 🍓 extract

7. 1 teaspoon vanilla extract

8. 5 drops 💧 of gel pink food coloring


  1. 250g unsalted butter
  2. 380g powder sugar
  3. 4 tablespoon heavy cream/ cream of tartar
  4. 1 teaspoon vanilla extract
  5. coco powder
  6. 50g Melt chocolate chips
  7. expresso powder


Take a food processor, add powder sugar, almond flour, salt & mix well. Sift mixture in a large bowl.

Then beat the 4 egg whites in the food processor and add pinch of salt mix well until smooth peaks from. Then add granulated sugar continue to beat until stiff peaks.

Then add 1 tsp strawberry extract & 5 drops of gel pink food coloring and beat until combined. Then add almond flour mixture at a time, after that last addition of almond flour, continue to fold slowly until the batter falls into ribbon.

Transfer the macaron batter into a piping bag & make round shape MACARONS in parchment paper in 3cm apart.

Tap the baking sheet on flat surface 4 times to release air bubbles. Then rest it at room temperature for 30 minutes to 1 hour, until dry to the touch. Preheat the oven to (160 degree). Bake the MACARONS for 15to17 minutes. Until the feet are well-rise & MACARONS don’t stick to the parchment paper. Leave the MACARONS to cool completely before filling.


In a large bowl, add 260g of unsalted butter whisk well until smooth then add coco powder whisk through to remove any lumps. Then add heavy cream, powder sugar, 50gm of melt chocolate, turn mixture into a high speed for 1 minute. Until mix well, then add vanilla extract & expresso powder and combine well.

Transfer chocolate butter cream frosting into a piping bag, and fill the MACARONS.

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