Strawberry Rhubarb Macarons (Gluten Free)


I learned to make macarons last month, and I am now addicted to baking them! I usually don’t like baking at all, but I find this enjoyable! Since there is still so much snow here, I wanted something Springy for flavors. What is more Spring-like then the combination of strawberry and rhubarb?

There are lots of steps to making macarons, but don’t let that stop you from trying them! Don’t be discouraged if you end up with hollow shells at first. It just takes time to get it right! I highly recommend getting all your ingredients and tools out and weighed BEFORE you start. It makes the process a lot easier. If you have time, I encourage you to bring the egg whites to room tempurature. Want to see what your egg whites should look like when they have stiff peaks? Here you go!

This is what the batter should look like after hand mixing with the spatula. You don’t necessarily have to add the food coloring, but I think that it makes it look pretty.

Now after you have piped out the macarons, you need to pop air bubbles by banging the tray, and using a toothpick. The picture shows the macarons BEFORE popping the air bubbles. After that, let them dry to form a skin. Once it has, you bake them ONE TRAY AT A TIME. Let it cool and move on to the next step.

Making the jam fills your home with amazing aroma! Make sure that you cook it down enough so that the fruit is soft. The mixture needs to thicken so that it doesn’t make the macaron soggy. Cornstarch is your friend for this!

Who doesn’t love buttercream? The secret to this buttercream is that you add some of the jam you just made to it. This makes it have a soft fruity taste and the macaron taste perfect!

To assemble, pipe the butterceam on one macaron and fill with some of the jam. Aren’t they pretty? At this point you could really just use the jam or just the buttercream, but the combination is delightful!

5 from 1 vote

Strawberry Rhubarb Macarons

A fun twist on this delicate French Dessert

Course Dessert
Cuisine French
Keyword Gluten Free
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 20 Macaron Sandwiches
Author Sareena’s Food


Macaron Shell

  • 100 g Egg Whites
  • 100 g Sugar
  • ¼ tsp Cream of Tartar
  • 104 g Almond Flour
  • 104 g Icing Sugar
  • Red Food Coloring Gel

Strawberry Rhubarb Jam

  • ½ Cup Strawberries
  • ½ Cup Rhubarb
  • 1-2 Tbsp Sugar
  • 1 Tbsp Cornstarch
  • 1 Tbsp Cold Water

Strawberry Rhubarb Buttercream

  • 1/4 Cup Unsalted Butter (room temperature)
  • 1 ⅓ Cups Icing Sugar
  • 2-3 Tbsp Strawberry Rhubarb Jam
  • 1 tsp Vanilla



  1. Get all the ingredients together on your counter BEFORE you start. This will make it easier as you go along.

  2. On 2 baking sheets, place silicone mats that have templates on them. If you don't have silicone mats, you can use parchment paper, but the bottoms may be uneven.

  3. Weigh out all the ingredients for the shells.

  4. Sift the almond flour and the icing sugar together. Repeat if there are still clumps.

  5. Put water in a saucepan, and heat it until it simmers. Place a bowl that is heat proof over it (do NOT let the bottom of the bowl touch the water), combine the egg whites and sugar. Whisk continually until the sugar is dissolved, and the mixture is lightly frothy.

  6. In a stand mixer, add the egg white mixture & cream of tartar; mix on low (setting 2) for 45 seconds.

  7. Increase speed to medium (setting 6) for 2 minutes. It will be quite fluffy by this point.

  8. Increase speed again to high (setting 10) for 3-5 minutes OR until it has achieved stiff peaks. It will be glossy, be careful not to over mix. It should look like an eagles beak when you take the beater out.

  9. At this point you need to add your sifted icing sugar and almond flour. If you are using food coloring, this is the time to add it as well.

  10. With a spatula start mixing the batter in a letter J formation. This can take 3 to 5 minutes to get a flowing and glossy consistency. If you can make a few number 8's with the batter without it breaking, it is done.

  11. Put the batter in a piping bag with a #8 icing tip on it.

  12. Hold your piping bag 90° over the silicone mat. Lightly squeeze the bag for around 2 seconds and then quickly twist. Continue until all the batter is gone.

  13. Bang each tray on the counter 3-4 times to release the air bubbles. Use a toothpick to pop any air bubbles that might be left over.

  14. Let the macaron shells dry out until they form a skin. This is done by simply letting them rest on the counter. It takes around 30-40 minutes.

  15. Preheat the oven to 300°F. Do not use the convection setting if your oven has this.

  16. Bake one tray at a time for 14-16 minutes. Do not open your oven while baking. If the shells jiggle, then bake for one more minute.

  17. Let them cool completely before removing them from the mat.

Strawberry Rhubarb Jam

  1. Cook the sugar, chopped rhubarb, and strawberries in a saucepan over medium heat. Simmer until the fruit becomes soft and almost mushy.

  2. Remove from the heat and puree with a hand mixer.

  3. Make the cornstarch slurry with the cornstarch and water.

  4. Put the fruit back on the burner and add the cornstarch slurry. Keep stirring until it thickens. Remove from heat and cool completely.

Strawberry Rhubarb Buttercream

  1. With a hand mixer, cream the butter until it is fluffy and creamy.

  2. Add the Strawberry Rhubarb Jam, icing sugar, and vanilla to the creamed butter.

Construct Macaron

  1. On one shell pipe a ring of butter cream around the edge. Fill it with a small amount of the jam and top with another shell.

  2. These will keep for up to 4 days in the refrigerator.

One Comment

  1. 5 stars
    Tres delicious!


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