Strawberry Macaron Recipe (2024)

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This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!

When it comes to special treats, homemade macaron cookies top the list.

Unlike most cookie recipes, these little bites of heaven can be made in nearly any color you could want and they can be filled with so many different flavor options making them great for so many occasions.

Growing up we would have macarons for every special occasion. My mom had this thing about making sure we had chocolate covered strawberries and macarons whenever we celebrate anything – be it birthdays, holidays or things like graduations or showers.

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I loved it because that meant that I could enjoy these delightful sandwich-style French cookies several times throughout the year.

valentine macarons

But while mom was amazing when it came to making cakes, she never dabbled in things like macarons. I think she could have been amazing at it – but things were different back then and the ability to get a hold of certain ingredients and tools wasn’t quite what it is today.

Which is why I think they were so special back then. But now – we can easily get the things we need and whip these together in an afternoon. Which is fantastic!

homemade valentine ideas

Here are some commonly asked questions

What is the best way to store strawberry macaron cookies?

Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.

What food scale do you recommend?

I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull out display so I can still see the screen even when I have a large plate or bowl on there.

pink macarons

HOW DO YOU MAKE Strawberry Macarons?

Line two large sheet pans with Silpat mats (or parchment paper if you don’t have silpats).
Fit a piping bag with a small round tip (I like a Wilton #10).
Set a heatproof bowl over a small saucepan of simmering water– make sure the bowl isn’t touching the water.
Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved– about 3-4 minutes.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat the egg whites on medium-high speed (Kitchenaid #8) until they form stiff peaks.
Sift the confectioner’s sugar and almond flour into the beaten egg whites. Fold the mixture gently to incorporate the dry ingredients into the egg whites. (See notes for proper folding technique.)
When about half of the dry ingredients have been incorporated, add the food coloring, if using, and continue folding.

Preparing & Piping Macarons

Deflate the meringue by smashing it against the sides of the bowl and folding it back together. Repeat the smashing process 3-4 times and then test the meringue to see if it’s at the “figure 8 stage”. If you can draw an 8 with the batter while it flows smoothly, it’s ready. If the meringue falls off in clumps or breaks during the “8”, smush it 1-2 more times and fold it back together. Then repeat the figure 8 test.
When the batter flows smoothly, transfer the mixture to the piping bag fitted with a round tip.
Pipe 1.5” circles about 2” apart on the Silpat lined baking sheet. Make sure to hold the piping bag perpendicular to the baking sheet so you don’t end up with lopsided macarons.
Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it straight down to release any air bubbles. Repeat the dropping process 5-6 times, or until it looks like any large air bubbles have popped.
Set the tray aside to rest for 20-25 minutes, or until the macarons have developed a skin. The macarons are ready to bake when they can be gently touched without sticking to your finger.
While the macarons rest, preheat the oven to 325F (see notes).
Bake the macarons one tray at a time for 14-16 minutes, rotating the tray halfway through baking. The macarons are finished when they peel easily off the Silpat.
Allow the macarons to cool on the tray. Once they are fully cooled, they can be filled and aged.

macaron recipe strawberry

Can this recipe be doubled?

Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.

Why do you add vanilla extract?

Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.

Can I use a sugar substitute?

Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.

strawberry macarons recipe

What is the best way to measure the ingredients on a scale?

Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.

But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.

The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.

To make Strawberry Macarons you will need…

egg whites
granulated sugar
confectioner’s sugar
almond flour
Gel Food Coloring*optional
whipped cream cheese
pure vanilla extract
Strawberry jam*optional

strawberry macarons

Can these be made with all-purpose flour?

Unfortunately, no. Macarons require almond flour, that is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

Can these Strawberry Macarons be frozen?

You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.

strawberry macaron filling

HOW DO YOU MAKE Strawberry Macaron Filling?

In a small bowl, combine the cream cheese, confectioner’s sugar, and vanilla extract.
Transfer the mixture to a piping bag.
Place the macarons in similar sized pairs.
Pipe a ring of cream cheese icing around the center of one shell. Fill the inside with strawberry jam and then place the second shell on top, pressing down lightly until the filling touches the edges. Repeat with the remaining macarons.
(Optional) Place the macarons in an airtight container in the fridge to rest overnight. Bring the macarons to room temperature before serving.
Store in an airtight container in the fridge for up to three days.

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.

strawberry filling macarons

Products I love when making this strawberry macaron recipe…

This strawberry macaron recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made macarons before, & you might be a bit nervous – but once you have done it the first time – you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this macaron recipe.

easter macarons

If you love this Strawberry Macaron recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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If you love this recipe for Strawberry Macarons as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

baby shower macarons

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Strawberry Macaron Recipe

Course Dessert

Servings: 24 macarons

This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Rest 25 minutes mins

Ingredients

Shells

90 grams egg whites
90 grams granulated sugar
95 grams confectioner’s sugar
95 grams almond flour
Gel Food Coloring optional

Filling

40 grams whipped cream cheese
40 grams confectioner’s sugar
1 gram pure vanilla extract
Strawberry jam optional

Instructions

Shells

Line two large sheet pans with Silpat mats (or parchment paper if you don’t have silpats).
Fit a piping bag with a small round tip (I like a Wilton #10).
Set a heatproof bowl over a small saucepan of simmering water– make sure the bowl isn’t touching the water.
Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved– about 3-4 minutes.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat the egg whites on medium-high speed (Kitchenaid #8) until they form stiff peaks.
Sift the confectioner’s sugar and almond flour into the beaten egg whites. Fold the mixture gently to incorporate the dry ingredients into the egg whites. (See notes for proper folding technique.)
When about half of the dry ingredients have been incorporated, add the food coloring, if using, and continue folding.
Deflate the meringue by smashing it against the sides of the bowl and folding it back together. Repeat the smashing process 3-4 times and then test the meringue to see if it’s at the “figure 8 stage”. If you can draw an 8 with the batter while it flows smoothly, it’s ready. If the meringue falls off in clumps or breaks during the “8”, smush it 1-2 more times and fold it back together. Then repeat the figure 8 test.
When the batter flows smoothly, transfer the mixture to the piping bag fitted with a round tip.
Pipe 1.5” circles about 2” apart on the Silpat lined baking sheet. Make sure to hold the piping bag perpendicular to the baking sheet so you don’t end up with lopsided macarons.
Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it straight down to release any air bubbles. Repeat the dropping process 5-6 times, or until it looks like any large air bubbles have popped.
Set the tray aside to rest for 20-25 minutes, or until the macarons have developed a skin. The macarons are ready to bake when they can be gently touched without sticking to your finger.
While the macarons rest, preheat the oven to 325F (see notes).
Bake the macarons one tray at a time for 14-16 minutes, rotating the tray halfway through baking. The macarons are finished when they peel easily off the Silpat.
Allow the macarons to cool on the tray. Once they are fully cooled, they can be filled and aged.

Make the Filling & Age the Macarons

In a small bowl, combine the cream cheese, confectioner’s sugar, and vanilla extract.
Transfer the mixture to a piping bag.
Place the macarons in similar sized pairs.
Pipe a ring of cream cheese icing around the center of one shell. Fill the inside with strawberry jam and then place the second shell on top, pressing down lightly until the filling touches the edges. Repeat with the remaining macarons.
(Optional) Place the macarons in an airtight container in the fridge to rest overnight. Bring the macarons to room temperature before serving.
Store in an airtight container in the fridge for up to three days.

Notes

*The egg whites do not have to be at room temperature– straight from the fridge is fine!

**Make sure to use almond flour (not almond meal)– my preferred brand is Bob’s Red Mill.

**The proper folding technique is to form a “J” shape. Cut the meringue down the middle and scrape all the way to the bottom, then pull the mixture from the bottom over the top. Turn the bowl 90 degrees and repeat the J shape. Be gentle with the meringue. You don’t want to deflate the egg whites at this point.

****Make sure to only use gel food coloring in macarons– not liquid! I used ¼ teaspoon of neon pink food coloring.

*****It’s important to have an oven thermometer when making macarons– you want your oven temperature to be at 325F. My oven runs a bit hot so I set my oven temperature to 315F and it rises to 325F.

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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macaron Boxes says
June 7, 2021

Seems yummy, thanks for sharing delicious recipe.
I would love to try these macarons.
Wrap them in catchy macaron boxes and preserve
the taste for longer
Reply