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.
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.
- scale
- mixer
- silicone mat
- piping bag
- piping tip
- baking sheet
- granulated sugar
- confectioner’s sugar
- almond flour
- Gel Food Coloring *optional
- pure vanilla extract
- Strawberry jam
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!
bridal shower macarons
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baby shower macarons
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Strawberry Macaron Recipe
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
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 Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
macaron Boxes says
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