When the sun is high and the strawberries are at their sweetest, nothing celebrates summer quite like Strawberry and Cream Macarons. These dainty confections combine crisp-yet-chewy almond shells with a luscious strawberry cream filling—perfect for elegant summer gatherings or a personal sweet indulgence.
This recipe is inspired by warm memories in my grandmother’s kitchen, where strawberries were always the heart of our seasonal desserts. While macarons are French in origin, this version infuses them with a classic American twist—fresh berry flavor, vibrant color, and irresistible charm.
Why Strawberry and Cream Macarons are a Summer Must-Have
Macarons aren’t just a dessert—they’re a statement. These strawberry and cream macarons bring together:
- 🍓 Seasonal Flavor: Real freeze-dried strawberries create an authentic berry punch.
- 💖 Delicate Beauty: Their soft pink hue and ruffled feet are perfect for any occasion.
- 🧁 Creamy Texture: Smooth vanilla-strawberry buttercream complements the crisp shell.
- ☀️ Perfect for Summer Parties: Light and refreshing, they’re a hit on warm days.
Ingredients You’ll Need
Macaron Shells:
- 100g almond flour (finely ground)
- 100g powdered sugar
- 80g aged egg whites (room temperature)
- 100g granulated sugar
- 30ml water
- 1/4 tsp cream of tartar
- 1/4 tsp vanilla extract
- A few drops of pink gel food coloring
Strawberry Cream Filling:
- 100g unsalted butter (softened)
- 150g powdered sugar
- 3 tbsp freeze-dried strawberry powder
- 2 tbsp heavy cream
- 1 tsp vanilla bean paste or extract
- Pinch of salt
Essential Tools
- Stand or hand mixer
- Candy thermometer
- Kitchen scale
- Fine mesh sieve
- Silicone baking mat
- Piping bags with round tips
Step-by-Step Instructions of Strawberry and Cream Macarons
1. Sift the Dry Ingredients
Sift almond flour and powdered sugar together at least twice for a fine, lump-free consistency. You may also pulse them in a food processor.
2. Make the Italian Meringue
- Heat water and granulated sugar in a saucepan until it reaches 118°C (244°F).
- While the syrup heats, begin whipping the egg whites and cream of tartar in a stand mixer until frothy.
- Slowly pour the hot syrup into the whites while whipping. Continue whipping until you get stiff, glossy peaks.
3. Fold the Batter (Macaronage)
- Gently fold the meringue into the sifted almond mixture in batches.
- Add vanilla and food coloring.
- Continue folding until the batter flows like lava and forms ribbons that settle in 10 seconds.
4. Pipe the Macarons
- Fill a piping bag and pipe 1.5-inch rounds onto a baking mat.
- Tap trays on the counter to release air bubbles.
- Let rest 30–60 minutes until they form a skin.
5. Bake
- Bake at 300°F (150°C) for 14–16 minutes.
- Allow shells to cool completely before removing.
Make the Strawberry Cream Filling
- Whip butter until fluffy.
- Add powdered sugar, strawberry powder, and vanilla.
- Mix in cream and salt until smooth and pipeable.
💡 Adjust with more cream for a softer texture or sugar for a firmer set.
Assemble Like a Pro
- Pair similar-sized shells.
- Pipe filling on one side, gently press to sandwich.
- Chill in the fridge for 24 hours to allow flavors to meld.
The Summer Charm of Strawberry and Cream Macarons
Nothing says summer quite like strawberries. They’re sweet, juicy, and rich in color and nutrients. Freeze-dried strawberries maintain this peak-season flavor and provide a powerful punch in baking, without the excess moisture.
🍓 Pro Tip: Use a high-speed blender to create ultra-fine strawberry powder for smooth buttercream.
A Brief History: French Technique Meets American Flavor
Macarons may be French royalty in the pastry world, but American bakers love to reinvent them. Strawberry and Cream Macarons take a classic French base and infuse it with summer’s most beloved fruit, reflecting an American love for freshness, color, and creamy indulgence.
Common Mistakes & How to Fix Them
| Mistake | Why It Happens | How to Fix It |
|---|---|---|
| Cracked Tops | Oven too hot, under-rested batter | Lower temperature, rest longer |
| No Feet | Shells didn’t rest | Wait until they’re no longer sticky to the touch |
| Hollow Shells | Overmixed or underbaked | Fold until lava-like and bake slightly longer |
| Sticky Bottoms | Underbaked | Extend bake time by 1–2 mins, let cool completely |
| Flat Macarons | Overfolded batter | Stop folding once batter flows in ribbons and disappears slowly |
Serving & Pairing Ideas of Strawberry and Cream Macarons
Pair your Strawberry and Cream Macarons with:
- 🥂 Rosé or prosecco
- 🍋 Lemonade or herbal iced tea
- 🍦 Vanilla ice cream or strawberry sorbet
- 🍫 White chocolate drizzle
Or plate them on a tiered stand with other mini desserts for an unforgettable summer party spread.
Make Strawberry and Cream Macarons: Kids’ Versions & Party Tips
For Kids:
- Add sprinkles around the buttercream edges.
- Make mini macarons with smaller piping tips.
- Color each batch with different berry shades.
For Events:
- Package in cello bags as wedding or shower favors.
- Create a macaron tower centerpiece.
- Mix with other macaron flavors for variety.
Storage & Shelf Life
- Store in the fridge for up to 5 days in an airtight container.
- Bring to room temperature before serving.
- Freeze shells (unfilled) for up to 1 month.
Creative Variations of Strawberry and Cream Macarons
- Lemon-Strawberry: Add lemon zest to the buttercream.
- Chocolate-Strawberry: Dip shells in melted white or dark chocolate.
- Berry Medley: Mix raspberry or blueberry powder with strawberry in the filling.
Perfect For…
- Summer bridal showers
- Mother’s Day treats
- Garden parties
- DIY edible gifts
- Elegant tea time
These macarons are as beautiful as they are delicious. Guests will love them—and you’ll feel like a pastry chef in your own kitchen.