Macarons with strawberry, matcha and lemon flavor

Macarons. What is it? Lovely tiny sweets with soft texture and creamy flavor. We love it. You can make them with different tastes and toppings. And, of course, you can decorate them as you like.
Let’s make three types of these lovely sweets – with strawberry, matcha and lemon.

Macarons with strawberry, matcha and lemon flavor

  • Servings: 6-8
  • Difficulty: medium
  • Print

Add some decorations to make them look even better. I prefer to draw some patterns but sometimes I leave it like that.


  • ¾ cup of almond flour
  • 1 tablespoon of cream of tartar
  • 3 large egg whites
  • 3 tablespoons of sugar
  • 1 cup of powdered or icing sugar
  • Gel food color (green, yellow and red color)
  • For strawberry filling:
  • 1 cup of fresh strawberries (150 grams)
  • ¾ cup of icing sugar
  • ¼ cup of salted butter
  • For lemon filling:
  • ½ tablespoon of lemon juice
  • ¼ cup of unsalted butter
  • ¾ cup of icing sugar
  • For matcha filling:
  • ¼ cup of unsalted butter
  • ¾ cup of icing sugar
  • 1 tablespoon of matcha tea powder
  • 1 teaspoon of water


  1. First, let’s make fillings.
  2. For strawberry filling wash the strawberries and dry them with paper towels. 3. Put them into a blender and strain through a sieve. You need around 2 to 3 tablespoons of juice.
  3. Beat the butter with icing sugar until combine. Add juice and beat once more. 5. Put strawberry filling into bowl and cover with plastic wrap. Keep in refrigerator until needed.
  4. For lemon filling beat butter with sugar until fluffy and pale consistency. 7. Add lemon juice and stir until combine, put into a bowl, cover with plastic wrap and store in refrigerator.
  5. For matcha filling mix tea powder with water until combine. Beat butter with sugar until cream consistency and add matcha mixture. Stir until combine, put into a bowl, cover with plastic wrap and store in refrigerator.
  6. Now when fillings are ready, we should make the base.
  7. Preheat the oven at 150 degrees C (300 degrees F).
  8. Line two baking sheets or trays with baking paper or silicon mats. In a bowl add icing sugar and almond flour and stir until combine.
  9. Whisk egg whites until foam consistency, then add cream of tartar and beat until combine. Slowly add sugar into three batches. It is important to beat egg whites until soft peaks but not strong peaks.
  10. Add dry ingredients mixture into egg whites in two times, stirring after every addition.
  11. Put batter into three separate bowls and add food coloring. Then carefully put mixtures into three piping bags with round piping tips. Pipe the batter on the baking tray. They should have round shape and same size. You can draw circles on baking paper or buy a special silicone mat.
  12. Set macarons aside for 10 to 30 minutes (they should become smooth and not glossy). Bake macarons for 10 minutes until you could easy remove them from baking paper. Take the baking trays out of oven and place them on the wire rack, completely cool the macarons. To remove them use a spatula cause they super soft and easy to crush.
  13. Put all three filling into piping bags with small round piping tip and add some filling on one of macaron shell. Gently cover with other one. We’ve used strawberry filling for red macarons, matcha filling for green macarons and lemon for yellow ones.
  14. Enjoy these lovely sweets with us) Bon Appetite!