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Italian Macaron with Strawberry Swiss Meringue Buttercream Filling

Recipe by Frances Sony, Powell, Ohio
First place, Candies-Fidge (Chocolate), 2018

Baking temperature: 300º F
Baking time: 18 minutes
Yield: 24 servings

  • 205 g powdered sugar
  • 190 g almond flour
  • 144 g room temperature egg whites (approx. 6 eggs)
  • Food color paste if wanted
  • 190 g super fine sugar
  • 60 ml water
  • Sprinkles, if wanted

Strawberry Swiss Meringue Buttercream:

  • 7 large egg whites
  • 1 ½ cups sugar
  • ½ cup powdered sugar
  • 4 sticks butter
  • ¾ cup fresh puree strawberries


This is challenging. You must follow the directions carefully and do not over mix. These must be baked at a low temperature or the tops of the cookies will crack.



  1. Preheat oven to 300 degrees.
  2. Pulse powdered sugar and almond flour 16 times in food processor then sift.
  3. In a bowl mix 3 egg whites in to the sifted mixture until a paste-like mixture is achieved.
  4. Add food color paste and mix well. Place plastic wrap over the bowl.
  5. Heat the water and super fine sugar to 350 degrees - use a candy thermometer to measure the temperature beat the other 3 egg whites until foamy. Add the heated sugar/water.
  6. Continue whipping until room temperature and peaks for approximately 5 minutes.
  7. Spoon a heap of the meringue mixture into the paste mixture to soften it.
  8. Add the rest of the meringue to the paste mixture and fold until soft ribbons can be made with the mixture. DO NOT OVER MIX.
  9. Pipe 1-1.5” circles or meringue mixture on a parchment lined cookie sheet.
  10. Bang the cookie sheet 12-15 times on the counter to bring up air bubbles, then pop the ones shown with a toothpick. Add sprinkles.
  11. Let cookies sit for 45-60 minutes until fingers are clean when touching the cookies.
  12. Bake for 18 minutes - only one cookie sheet at a time.
  13. Let cookies cool completely on the cookie sheet. This is very important or the bottoms of your cookies with not be solid.
  14. Macarons are best when left in the fridge for a day or two before serving.

Strawberry Swiss Meringue Buttercream:

  1. Combine egg whites and sugar in a bowl completely by cooking over boiling water for 15 minutes.
  2. With the whip attachment whip the mixture to room temperature.
  3. Beat in the powdered sugar for two minutes.
  4. Add all the butter at the same time and whip until smooth.
  5. Change to a beater and add the pureed strawberries.
  6. Beat until smooth.
  7. Pipe between 2 cookies.
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