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spring Pink Macaron Recipe

Strawberry Macaron Recipe

This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine's Day, Easter, Mother's Day, bridal & baby showers & so much more!
Course Dessert
Cuisine French
Keyword cookies, macarons, strawberry
Prep Time 15 minutes
Cook Time 30 minutes
Rest 25 minutes
Servings 24 macarons



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


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



  • 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.


*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.