Mini Strawberries & Cream Macarons

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A Blank Canvas for Endless Fillings

One of the best things about macarons is that they’re the perfect little sandwich cookie, ready to be filled with just about any flavor you can imagine. For this recipe, we went with a strawberries and cream filling to go along with the strawberry cookie shells, but the possibilities don’t stop there, think buttercream, ganache, fruit curds, or any other fillings you love. Once you get the hang of making the shells, macarons become a blank canvas, and you can have so much fun experimenting with flavors, textures, and combinations. It’s a skill that opens the door to endless creativity in the kitchen!

Macarons have a reputation for being one of the most difficult desserts to master, but they really don’t have to be. With a little patience and the right steps, they are much more manageable than people expect. The best part is that even a simple batch looks impressive, making them perfect for sharing or special occasions. Once you realize they are doable, baking macarons becomes less intimidating and a lot more fun, and everyone will be amazing that you made them yourself!

This is the Italian Method (not French) — Why?

For this recipe, I use the Italian meringue method rather than the French method—and for good reason. While the Italian method is slightly more technical, it produces a much more stable and less fragile macaron shell, which means more consistent results overall. The French method is quicker, but it’s easier to overmix and can lead to clumps or an unstable batter.

The key difference comes down to how the sugar is incorporated. With the Italian method, a hot sugar syrup is poured into whipped egg whites to create a strong, glossy meringue, which is then folded into the almond flour paste. The French method, on the other hand, involves gradually adding granulated sugar directly into raw egg whites and folding the dry ingredients into the meringue—making the batter more sensitive to overmixing.

Why I Measure in Grams (and You Might Want To, Too)

If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.

Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.

One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.

A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.

Ingredients To Prepare

Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, delicious, and super impressive!

Once you have all of the ingredients ready to go, you’re officially set up for strawberries and cream macaron success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best macarons possible!

Mini Strawberries & Cream Macarons

Author: Livia & Maya Benson

56kcal

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Prep 40 minutes mins

Cook 16 minutes mins

Rest Time 30 minutes mins

Total 1 hour hr 36 minutes mins

For best results, it’s highly recommended to measure the macaron batter ingredients in grams using a kitchen scale.

Servings 80 macarons

Ingredients

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US CustomaryMetric

Cookie Shell

• ▢ 1¾ cups powdered sugar
• ▢ 2 cups almond flour
• ▢ 4-5 egg whites divided
• ▢ 1 cup granulated sugar
• ▢ ¼ cup water
• ▢ pink food coloring gel
• ▢ 1 tsp strawberry extract

Vanilla Buttercream Filling

• ▢ 1/2 cup butter
• ▢ 1 1/2 cups powdered sugar
• ▢ 1 tbsp heavy cream
• ▢ 1 tsp vanilla extract
• ▢ fresh strawberries chopped

Method

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Step 1: Prep the dry ingredients

1. Combine the powdered sugar and almond flour. Pulse in a food processor until fine (optional but recommended), then sift to remove any larger pieces. Set aside.

Step 2: Prepare the almond paste

1. Divide the egg whites into two equal portions (72 g each).
2. Add one portion to the dry ingredients and mix with a spatula until a thick paste forms.
3. If using food coloring, add it at this stage.

Step 3: Prep the meringue bowl

1. Wipe the inside of your stand mixer bowl with a paper towel lightly dampened with lemon juice to remove any grease (fat can prevent egg whites from whipping properly).
2. Add the remaining 72 g egg whites to the clean bowl.

Step 4: Cook the sugar syrup

1. In a small saucepan, combine the granulated sugar and water.
2. Heat over medium-low until the syrup reaches 244°F (118°C) on a candy thermometer (about 7–12 minutes).
3. No thermometer? Drop a small amount into cold water—it should form a soft, moldable “raindrop.”

Step 5: Make the Italian meringue

1. While the syrup is heating, begin whipping the egg whites until stiff peaks form.
2. Once the syrup reaches temperature, slowly pour it down the side of the mixing bowl while continuing to whisk.
3. Do not pour directly into the whisk, as the syrup can splatter and harden on the bowl.

Step 6: Finish the meringue

1. Continue whipping on medium-high speed for about 45 seconds, until the meringue is glossy, fluffy, and holds stiff peaks.
2. Add the strawberry extract and mix briefly to combine.

Step 7: Macaronage (combine the batter)

1. Add a small portion of the meringue to the almond paste to loosen it.
2. Gently fold in the remaining meringue using a spatula.
3. Check consistency using the figure-8 test: the batter should flow smoothly and form an “8” without breaking. Stop mixing just before this point to avoid overmixing.

Step 8: Pipe the shells

1. Transfer the batter to a piping bag fitted with a round tip.
2. Pipe onto parchment-lined baking sheets or a silicone macaron mat.
3. For even sizing, count consistently as you pipe (for example, “1–2–3” per shell).

Step 9: Remove air bubbles

1. Tap the trays firmly on the counter 4–6 times to release air bubbles.
2. Pop any visible bubbles with a toothpick if needed.

Step 10: Dry the shells

1. Let the macarons rest uncovered for 30 minutes or longer, until the tops are dry to the touch.

Step 11: Bake

1. While shells dry, preheat the oven to 300°F (convection).
2. Bake for 16–17 minutes.
3. Let cool on the tray for 5 minutes, then slide the parchment onto the counter to cool completely.

Step 12: Make the buttercream

1. Beat the butter until light and off-white. Gradually add the powdered sugar until smooth and slightly thick.
2. Add the heavy cream and vanilla extract and whip until fluffy.
3. Finely chop the strawberries and set aside.

Step 13: Fill & finish

1. Match macaron shells by size.
2. Pipe a ring of buttercream onto one shell, add chopped strawberries to the center, then sandwich with a second shell.

Storage

1. Store macarons in an airtight container for up to 8 days, or refrigerate for up to 10 days.
2. For best texture and flavor, enjoy 12–24 hours after filling.

Nutrition

Calories56kcalCarbohydrates8gProtein1gFat3gSaturated Fat1gPolyunsaturated Fat0.05gMonounsaturated Fat0.3gTrans Fat0.05gCholesterol3mgSodium12mgPotassium3mgFiber0.3gSugar7gVitamin A38IUVitamin C0.001mgCalcium7mgIron0.1mg

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