Strawberry & Rosé Wine Macarons – With Video

Strawberry & Rosé Wine Macarons are as delicious as they are pretty.

strawberry & rose wine macarons beauty shot

Have you been afraid to make French macarons? I’ll show you exactly how the batter should look for macaron success and I’ll tell you about the special ingredient I use to get a bold strawberry flavor in the filling. 

Why these Strawberry Rose Macarons are so good

I’m a big fan of rosé wine with food because it not only pairs well with pizza, tomatoes and grilled fish, but also many desserts, especially fruit desserts.

I know this is a killer combination, because I used the same flavors in my incredible Fresh Strawberry Pie with Rosé Wine Glaze. If you’ve got fresh berries, you should definitely give this easy recipe a try. Now, back to the macarons…


ingredients for strawberry macarons in bowls

Ingredient Notes –

In addition to the basic macaron ingredients, you’ll need the following:

  • Freeze Dried Strawberries – Adds berry flavor and color without excess moisture.
  • Rosé Wine – Compliments the berry flavor.
  • Cream of Tarter – Acidifies the batter. Acidic foods don’t brown as well as less acidic foods. The added acidity prevents over-browning of the macarons shells.
  • Pink Food Coloring – We eat with our eyes. The pink color reinforces the berry flavor.
  • Strawberry Preserves – Tart preserves compliments the rich buttercream filling.

How to Make Strawberry Rosé Macarons:

almonds and sugar in a food processor and in a sieve.
  • Combine the almond flour, confectioners’ and granulated sugar in a food processor.
  • Pulse to combine the ingredients.
  • Sift the almond mixture through a fine sieve. Toss any larger bits of almond left in the sieve.
  • Divide the almond base into two parts.
Macaron batter in a mixing bowl with spatula.
  • Fold the almond base into the meringue into two parts. The pink food coloring should be added to the meringue before folding.
  • The macaron batter will start out quite rough.
  • The macaron batter will gradually smooth out and come together.
  • The final batter should be glossy and smooth but not thin and runny.
butter and sugar in a mixing bowl with whisk.
  • To make the buttercream combine the remaining almond base, softened butter and remaining vanilla seeds in a mixer bowl.
  • Mix to combine. Add the strawberry powder and reduced red wine to the buttercream.
  • Increase the speed and whip until light and aerated.

I know I say this each time I make a new macaron recipe, but these Strawberry & Rosé Wine Macarons might be my new favorite.

Watch the recipe video to see how to make Strawberry & Rose Wine Macarons.

Visit my Vanilla Macaron post for an extensive list of tips and a guide to troubleshooting macarons.

strawberry & rose wine macarons

Now that you’ve made this recipe what should you do with the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.

Once you’ve mastered the French Macaron you might want to try your hand at another very special French pastry, Kouign Amann, Merveilleux and Caneles de Bordeaux.

If you love French Macarons (and I know you do) here are some other lovely flavors to try:

If you love this recipe as much as I do, please consider leaving a 5-star review.

strawberry rose macarons
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Strawberry & Rosé Wine Macarons Recipe

The delicate flavor of strawberries is enhanced with an infusion of rosé wine. These pale pink French Macarons taste as good as they look.
Prep Time30 minutes
Bake Time13 minutes
Total Time43 minutes
24 cookies
Save Recipe


Macaron Base Mix

  • 6 oz almond flour
  • 2 oz granulated sugar
  • 8 oz confectioner’s sugar

Macaron Shells

  • 3 large egg whites (aged (see note))
  • 1 ½ oz confectioner’s sugar
  • ¼ teaspoon cream of tartar
  • 12 oz Macaron Base Mix
  • Pink gel food color


  • 1 oz Freeze Dried Strawberries (1 ½ cups)
  • 8 oz rosé wine (1 cup)
  • 4 oz unsalted butter (room temperature)
  • Remaining Macaron Base Mix


  • ½ cup strawberry preserves


Make The Base Mix

  • Pulse 6 oz almond flour, 2 oz granulated sugar and 8 oz confectioner’s sugar in a food processor to combine. Move the mixture to a sieve and sift into a bowl.
  • Whisk the ingredients after sifting to be sure they are well combined then divide the base – setting aside 12 oz (336g) for the macaron shells and the remaining for the buttercream filling.

Make the Macaron Shells

  • Preheat the oven to 300 °F. Use a biscuit cutter to draw twenty four 2" circles on a 1/2 sheet of parchment paper. Line 2 baking sheets with parchment paper and put the paper with the circles underneath the parchment on one of the pans.
  • Whip 3 large egg whites with ¼ teaspoon cream of tartar to soft peak. With the mixer running add 1 ½ oz confectioner’s sugar and whip to full peak. Reduce the speed to medium low and add the food coloring, 1 drop at a time, until you have a color that you like. Fold the almond mixture into the whites. Continue folding until it becomes soft and shiny, but not thin and runny.
  • Scoop the batter into a pastry bag fitted with a round tip (or cut the tip of a disposable bag). Pipe the discs until they’re 1/4" from the edges of the circles you’ve drawn.
  • Set the pan aside to allow the cookies to dry for 30-60 minutes.Touch the top of a cookie to make sure it’s dry to the touch, it can be a bit tacky but shouldn’t completely stick to your finger.
  • Bake for 7-8 minutes then rotate the trays. Bake for another 5-6 minutes until the shells are dry and the centers are soft. Allow the shells to cool completely. You can use a small offset spatula to release the shells from the parchment. Be careful handling the shells, it’s very easy to crack the smooth surface.

Make the Buttercream Filling

  • Grind 1 oz Freeze Dried Strawberries to a powder in a food processor. Boil8 oz rosé wine in a small saucepan until it is reduced to 1/4 cup.
  • Combine 4 oz unsalted butter with the reserved macaron base mix, add the reduced wine and the powdered strawberries. Whip on medium-high speed until the buttercream lightens in color and becomes aerated.
  • Scoop the buttercream into a clean pastry bag fitted with a small plain tip or cut the tip of a disposable bag. Pour the strawberry preserves into a clean pastry bag fitted with a small plain tip or cut the tip of a disposable bag.
  • Pair up the cooled shells by size. Flip over one shell per pair. Pipe a ring of buttercream around the edge of each flipped shell. Pipe a dollop of strawberry preserves into the middle of the buttercream rings. Sandwich the cookies gently, handling the cookies by the edges and not the tops.
  • The finished cookies should be refrigerated in a covered container for a couple of hours or overnight before serving. The cookies can also be frozen for several weeks.

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Separate the egg whites at least a day and up to 3 days before baking. Store the whites in a bowl in the refrigerator. Remove from the refrigerator and allow them to come to room temperature before mixing the batter.
Aging the whites allows the protein in the whites to relax so they’ll whip up better.


Serving: 1each | Calories: 117kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 10mg | Potassium: 35mg | Fiber: 1g | Sugar: 7g | Vitamin A: 118IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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