Strawberry Macarons with Creamy Cheesecake Frosting and Strawberry Shell Tips

Strawberry Macarons

These strawberry macarons bring freeze dried strawberry flavor to both the shells and the filling without adding fresh fruit moisture to the shell batter. The cream cheese frosting has a slight tang that balances the sweet shells, and a little strawberry jam or strawberry sauce can add a more concentrated fruit center.

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For the most predictable shells, begin with 2 grams of sifted strawberry powder. You can use up to 4 grams, but the extra powder adds another variable to an already delicate batter. If you would rather keep the shells plain, make regular Swiss meringue macaron shells and let the strawberry cheesecake frosting carry the flavor.

Why You'll Love These Strawberry Macarons

Macarons reward accurate weighing and careful attention to texture. Use a digital kitchen scale for the ingredients, especially the small quantity of strawberry powder. The shell recipe uses fresh egg whites.

If you are a few grams short, carton egg whites can top them off, but a carton white based recipe is less predictable here, and the strawberry powder adds another variable.

• Egg whites and granulated sugar: Heating them together makes the Swiss meringue, which gives the shells structure. Use 100 grams of each.
• Almond flour and powdered sugar: Use 105 grams of finely ground almond flour and 100 grams of powdered sugar. Sifting them helps create an even, smoother dry mixture.
• Freeze dried strawberries: Process whole berries into a fine powder, sift it, then weigh the amount for the shells. Pre ground powder can absorb moisture and clump after opening.
• Food coloring: Gel or powdered coloring can help keep shells pink. Strawberry powder alone may bake to a muted, peachy, or brown shade. Avoid liquid coloring because it adds liquid to the batter.
• Frosting ingredients: Softened cream cheese and unsalted butter form the creamy base. Powdered sugar, freeze dried strawberry powder, and vanilla add sweetness and flavor.

A stand mixer, fine mesh sieve, food processor or spice grinder, silicone spatula, piping bag with a round tip such as Wilton 12, baking sheets, parchment or silicone mats, and an oven thermometer are useful for this recipe.

Prepare the piping bag and lined trays before making the meringue so the batter can be piped once it reaches the right consistency.

How to Make Strawberry Macarons

This method follows the Swiss meringue approach. The main recipe makes 20 shells. The shell baking temperature is 310°F, and each tray bakes for about 20 to 25 minutes. The source lists 2 hours of prep and 40 minutes of cook time. Because tray and oven timing varies, use the doneness cues below rather than relying on a combined time.

Prepare the Strawberry Powder

If starting with whole freeze dried strawberries, process them in a small food processor, blender, or spice grinder until very fine. Sift out larger pieces, then weigh the powder after sifting.

Use 2 grams for the shells as the more reliable starting amount. The recipe allows 2 to 4 grams, but a larger quantity can make the batter less predictable.

Sift the Dry Ingredients

Sift the almond flour, powdered sugar, and measured strawberry powder together.

This distributes the strawberry evenly and removes pieces that could leave bumps on the shells. Set the mixture aside before preparing the meringue.

Make the Swiss Meringue

Put the egg whites and granulated sugar in a heatproof bowl over a pan of barely simmering water. Keep the bottom of the bowl above the water rather than touching it. Whisk until frothy and until the sugar has melted completely.

Rub a small amount between your fingers; if you feel granules, continue whisking. The mixture should be slightly warm, around 115 to 120°F (46 to 49°C), not overheated. Transfer it to the stand mixer bowl.

Whip the Meringue

Start mixing on low for about 30 seconds, then move to medium until the mixture becomes white and fluffy. Increase to medium high and whip until stiff, glossy peaks form. The time can vary with the mixer.

Look for a peak that stands straight up, perhaps with a small bend at the tip, and meringue gathered around the whisk that looks like soft, defined clouds.

Test with a generous amount of meringue on the whisk. A small dab may look softer than the full mixture. Keep checking as it whips, because the meringue should be firm but not clumpy or overbeaten.

Add the Dry Ingredients

Add the sifted almond flour, powdered sugar, and strawberry powder to the meringue.

If using gel coloring, add a small amount of deep pink, fuchsia, or red at this stage. The baked shells can turn more muted than the raw batter, so the mixture may need to look brighter than the shade you want to serve.

Macaronage

Fold gently with a spatula in a J shaped motion. As the ingredients come together, you can press some batter against the side of the bowl and spread it before folding again. Since the strawberry powder adds another dry ingredient, judge the batter by its flow rather than by counting folds.

The batter is ready when it looks glossy and falls slowly but continuously from the spatula in a V shape. You can also draw several figure eights with the falling batter; the stream should not break immediately.

For another check, place a small spoonful on the baking mat and wait about a minute. If it stays pointed and stiff, fold a little more. If it slowly settles into a smooth circle, stop folding.

Stop when the batter flows slowly and smoothly. Overmixing can leave the shells soft or delicate.

Pipe the Shells

Transfer the batter to a piping bag fitted with a round tip, such as Wilton 12. Hold the bag straight above the baking mat at a 90 degree angle and pipe the shells.

Tap each tray firmly against the counter several times to release air bubbles. Pop any bubbles still visible with a toothpick.

Rest the Macarons

Leave the piped shells until their surface feels dry to the touch. In ordinary conditions, the source recipe gives about 20 to 40 minutes as a guide, but humidity can extend the rest substantially.

In a humid kitchen, shells may take close to 2 hours to dry, even with a dehumidifier. Look for a noticeable skin on top before baking, not merely a surface that seems barely dry.

Bake

Preheat the oven to 310°F. Bake one tray at a time for about 20 to 25 minutes. Begin checking around 15 minutes because ovens differ, and rotate the tray during baking if your oven needs it.

The shells are done when they have formed feet and their tops do not move or feel jiggly when gently touched. Cool them completely before lifting them from the mat.

For the complete source recipe and its ingredient details, see the original strawberry macaron recipe.

Key Ingredients & Why I Use Them

The cheesecake frosting carries much of the strawberry flavor, so the shells do not need a large amount of powder.

Keep the cream cheese and butter softened before mixing, and add milk only if the finished frosting is too stiff to pipe.

Beat the Cream Cheese and Butter

Beat 75 grams of softened cream cheese with 42 grams of softened unsalted butter for about 1 minute, until the mixture is smooth and creamy.

Add the Sugar & Strawberry Powder

Add 188 grams of powdered sugar and 14 grams of freeze dried strawberry powder.

Start mixing on low so the powdered ingredients stay in the bowl, then increase the speed and beat until smooth.

Add Vanilla

Mix in ½ teaspoon of vanilla extract. Check whether the frosting pipes comfortably.

If it is too thick, add a small amount of milk and mix again. Add only what is needed so the frosting still holds its shape. Transfer it to a piping bag.

Assemble the Macarons & Decorate

Pair cooled shells by size. Pipe frosting onto one shell and place a second shell on top, pressing very gently. For a jam center, pipe a ring of frosting around the edge of the bottom shell, spoon a small amount of jam or strawberry sauce into the middle, then add the top shell.

For optional decoration, melt white chocolate until smooth and drizzle it over the tops or dip part of each macaron. If dipping, chill the filled macarons first so they are firm. Sprinkle freeze dried strawberry powder or finely crushed berries over the chocolate while it is still wet, then let it set before storing.

How to Make Strawberry Cheesecake Frosting

Place assembled macarons in an airtight container in the refrigerator for up to 5 days. For the best texture, let them mature in the refrigerator for about 24 hours before serving. During that time, the filling softens the shell centers.

The filled macarons can also be frozen for 1 to 2 months. Because this filling contains cream cheese, keep the macarons refrigerated rather than leaving them at room temperature for an extended period.

Storage

Strawberry powder in the shells is optional. Freeze dried fruit adds flavor without the moisture of puree or fresh strawberries, but it still affects delicate macaron batter. Starting with 2 grams is a practical way to keep the shells more predictable while the filling supplies plenty of strawberry flavor.

Using up to 4 grams can add more berry flavor, and successful shells can be made with that amount. However, extra powder increases the possibility of soft shells, wrinkles, hollows, or fragile tops.

The risk can be more noticeable if the meringue is slightly overbeaten or the day is humid. If you want the most reliable shell structure, leave out the powder and use regular Swiss macaron shells instead.

Strawberry Shells

A jam center gives each macaron another clear note of strawberry. Pipe a ring of cheesecake frosting around the outside of a bottom shell, then add only enough strawberry jam or strawberry sauce to fill the open center. Place the second shell on top and press gently.

Keep the jam inside the frosting ring. Too much can squeeze out during assembly and make the shells soften faster. A small amount is enough to add a distinct center without displacing the frosting.

Add a Strawberry Jam Center

Macarons respond to small oven temperature differences, and one setting will not suit every oven. This recipe uses 310°F in a conventional oven. A countertop Ninja oven has been used at 290°F, but that setting is specific to that oven and should not replace the recipe temperature as a general rule.

If you are still finding the right setting for a conventional oven, start around 300°F and compare trays from the same batch at slightly lower and higher temperatures. Use an oven thermometer, since a home oven can be inaccurate or fluctuate.

Temperature can affect how the shells rise, form feet, and bake through. Change one setting at a time so the results are easier to compare.

Oven Temperature

Resting time depends on humidity, coloring, and oven setup. The shells should develop a noticeable skin before they go into the oven. In a humid climate, that can take close to 2 hours. Swiss meringue batter can tolerate a longer rest, and a patient rest may help when the shells have not dried yet.

Some bakers successfully bake macarons without resting them, but that approach depends on the batch and equipment. Less coloring and a convection oven may allow little or no rest; a conventional oven is less forgiving.

Unrested shells are more likely to crack or fail to form feet. If a no rest approach has already worked with your own oven and batter, a long rest may not be necessary.

Otherwise, wait for the dry skin rather than relying only on the clock.

Drying and Resting the Macarons

Strawberry Macarons
Servings: 20 shells
Serving size: 1 macaron
Prep time: 2 hours
Cook time: 40 minutes
Course: Dessert
Cuisine: American
Source nutrition: 120 calories per serving

Strawberry Macaron Shells

• 100 grams egg whites
• 100 grams white granulated sugar
• 105 grams almond flour
• 100 grams powdered sugar
• 2 to 4 grams freeze dried strawberry powder, weighed after sifting; start with 2 grams for more reliable shells
• Deep pink, fuchsia, or red gel food coloring, optional

Strawberry Cheesecake Frosting

• ⅓ cup cream cheese, softened, 75 grams
• 3 tablespoons unsalted butter, softened, 42 grams
• 1½ cups powdered sugar, 188 grams
• ½ cup freeze dried strawberry powder, 14 grams
• ½ teaspoon vanilla extract
• Milk, only if needed to adjust piping consistency

Optional Strawberry Center

• Strawberry jam or strawberry sauce

Optional Decoration

• Melted white chocolate and powdered freeze dried strawberries

To make the shells, prepare a piping bag and lined baking sheets, weigh the ingredients, grind and sift the strawberry powder, then sift it with the almond flour and powdered sugar.

Heat the egg whites and granulated sugar over barely simmering water until the sugar dissolves. Whip to stiff, glossy peaks, fold in the dry ingredients and optional coloring, and continue folding until the batter flows in a slow V.

Pipe, tap the trays, rest until dry to the touch, and bake at 310°F one tray at a time for about 20 to 25 minutes. Cool completely before removing the shells.

For the filling, beat the softened cream cheese and butter until creamy. Add the powdered sugar and strawberry powder, mix until smooth, then add the vanilla. Thin with a little milk only if needed.

Pair the shells, pipe the filling, and add an optional small amount of jam or sauce in the center. Refrigerate in an airtight container for up to 5 days, or freeze for 1 to 2 months.

For another recipe idea, try strawberry macarons recipe.

For another recipe idea, try strawberry cream cheese frosting.

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Strawberry Macarons

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Strawberry Macarons These strawberry macarons bring freeze dried strawberry flavor to both the shells and the filling without adding fresh fruit moisture to the shell batter. The cream cheese frosting has a slight tang that balances the sweet shells, and a little strawberry jam or strawberry sauce can add a more concentrated fruit center.

• Yield: 20 shells 1x

Ingredients

Scale 1x2x3x

Strawberry Macaron Shells
100 grams egg whites
100 grams white granulated sugar
105 grams almond flour
100 grams powdered sugar
2–4 grams freeze dried strawberry powder
Deep pink, fuchsia, or red gel food coloring

Strawberry Cheesecake Frosting
1/3 cup cream cheese, softened
3 tbsp unsalted butter, softened
1 1/2 cups powdered sugar
1/2 cup freeze dried strawberry powder
1/2 tsp vanilla extract
milk

Optional Strawberry Center
strawberry jam or strawberry sauce

Optional Decoration
melted white chocolate
powdered freeze dried strawberries

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Instructions

Strawberry Macaron Shells
1-Prepare a large piping bag fitted with: Prepare a large piping bag fitted with a round piping tip. I use a Wilton 12. Line two baking sheets with parchment paper or silicone mats.
2-Measure all of the ingredients using a: Measure all of the ingredients using a kitchen scale.
3-If you’re starting with whole freeze-dried strawberries,: If you’re starting with whole freeze-dried strawberries, process them in a small blender, food processor, or spice grinder until finely powdered. Sift the powder to remove any larger pieces.
4-Weigh 2 to 4 grams of strawberry: Weigh 2 to 4 grams of strawberry powder after sifting. I recommend starting with 2 grams for more reliable shells.
5-Sift the almond flour, powdered sugar, and: Sift the almond flour, powdered sugar, and strawberry powder together. Set aside.
6-Place the egg whites and granulated sugar: Place the egg whites and granulated sugar in a heatproof bowl over a pan of barely simmering water. Make sure the bottom of the bowl isn’t touching the water.
7-Whisk until the mixture becomes frothy and: Whisk until the mixture becomes frothy and the sugar has completely melted. Rub a little of the mixture between your fingers. If you still feel sugar granules, continue whisking over the water bath.
8-Transfer the mixture to the bowl of: Transfer the mixture to the bowl of a stand mixer.
9-Begin whipping on low speed for about: Begin whipping on low speed for about 30 seconds, then gradually increase to medium speed. Whip for 1 to 2 minutes, until the mixture becomes white.
10-Increase the speed to medium-high and continue: Increase the speed to medium-high and continue whipping until stiff, glossy peaks form. It can take anywhere from 6 to 10 minutes, depending on your mixer. Even longer if using a hand mixer.
11-Once the meringue starts balling up slightly: Once the meringue starts balling up slightly around the whisk, or once you start seeing defined streaks in the meringue, it’s time to start testing. Watch the videos to see the best consistency for the meringue.
12-The peak should be shooting straight up,: The peak should be shooting straight up, and the base of the whisk where the meringue is collected should look like soft but defined clouds. If the peak is too elastic and soft, keep whipping. Just be careful not to over whip. Test frequently.
13-Add the sifted almond flour, powdered sugar,: Add the sifted almond flour, powdered sugar, and strawberry powder to the meringue.
14-Add gel food coloring, if using: Add gel food coloring, if using. Freeze-dried strawberry powder can make the baked shells look slightly brown or muted, so use a small amount of deep pink, fuchsia, or red gel food coloring if you want pink macarons.
15-Begin folding gently with a spatula using: Begin folding gently with a spatula using a J-shaped motion.
16-Once incorporated, paint the sides of the: Once incorporated, paint the sides of the bowl with the batter by pressing it up against the sides and spreading it out to eliminate air bubbles.
17-Continue folding until the batter becomes glossy: Continue folding until the batter becomes glossy and flows slowly and continuously from the spatula. It should form a V-shape as it flows, and the batter that falls back into the bowl takes about 20 seconds or so to start incorporating nicely with the batter that’s already in the bowl.
18-Test the batter by drawing a figure: Test the batter by drawing a figure 8 with the batter falling from the spatula. You should be able to draw several figure 8s without the stream immediately breaking.
19-You can also perform the teaspoon test: You can also perform the teaspoon test. Spoon a small amount of batter onto the baking mat and wait about a minute. If it remains stiff and pointed, fold the batter a few more times. If it slowly settles and becomes smooth, the batter is ready.
20-Transfer the batter to the prepared piping: Transfer the batter to the prepared piping bag.
21-Hold the piping bag at a 90-degree: Hold the piping bag at a 90-degree angle directly over the center of each macaron template and pipe the shells.
22-Tap each tray firmly against the counter: Tap each tray firmly against the counter several times to release air bubbles. Pop any remaining bubbles with a toothpick.
23-Let the shells rest until the surface: Let the shells rest until the surface feels dry to the touch, usually about 20 to 40 minutes depending on humidity.
24-Preheat the oven to 310ºF: Preheat the oven to 310ºF.
25-Bake one tray at a time for: Bake one tray at a time for approximately 20 to 25 minutes. Rotate the tray during baking if necessary for your oven. Baking time will vary greatly depending on your oven and baking temperature. Some ovens will bake faster. Begin checking at the 15 minute mark.
26-The macarons are done when they have: The macarons are done when they have formed feet and the tops don’t move or feel jiggly when gently touched.
27-Let the shells cool completely before removing: Let the shells cool completely before removing them from the baking mat.

Strawberry Cheesecake Frosting
28-Place the softened cream cheese and butter: Place the softened cream cheese and butter in the bowl of an electric mixer.
29-Beat together on medium speed for about: Beat together on medium speed for about 1 minute, until smooth and creamy.
30-Crush the freeze-dried strawberries into a fine: Crush the freeze-dried strawberries into a fine powder. Add the strawberry powder and powdered sugar to the bowl.
31-Mix on low speed until the ingredients: Mix on low speed until the ingredients begin to combine, then increase the speed and beat until smooth and creamy.
32-Add the vanilla extract and mix briefly: Add the vanilla extract and mix briefly to combine.
33-Check the consistency: Check the consistency. If the frosting is too stiff to pipe, add a small amount of milk and mix again. Add only as much as needed.
34-Transfer the frosting to a piping bag: Transfer the frosting to a piping bag.

Assemble the Macarons
35-Pair the cooled macaron shells by size: Pair the cooled macaron shells by size.
36-Pipe the strawberry cheesecake frosting onto the: Pipe the strawberry cheesecake frosting onto the bottom shells.
37-Top with another macaron shell: Top with another macaron shell.
38-If using strawberry jam or strawberry sauce,: If using strawberry jam or strawberry sauce, pipe a ring of frosting around the edge of the bottom shell, leaving the center open.
39-Spoon or pipe a small amount of: Spoon or pipe a small amount of strawberry jam or Strawberry Sauce into the center.
40-Top with another shell and press very: Top with another shell and press very gently to secure.
41-If desired, decorate the tops with melted: If desired, decorate the tops with melted white chocolate and crushed freeze-dried strawberries.

Storage
42-Store the assembled macarons in an airtight: Store the assembled macarons in an airtight container in the refrigerator for up to 5 days.
43-For the best texture, allow the macarons: For the best texture, allow the macarons to mature in the refrigerator for about 24 hours before serving.
44-Macarons can also be frozen for up: Macarons can also be frozen for up to 1 to 2 months.

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• Method: bake

Nutrition

• Serving Size: 1 macaron
• Calories: 120