Strawberry vanilla macarons

Nothing says spring than these strawberry vanilla macarons. These sweet confections are all you want in just one bite. With easy to follow steps, you will be whipping these macarons in no time.

So what makes up these strawberry vanilla macarons ?

First we have the plain vanilla macaron shells, baked until crisp and feet. ( look at what feet are down below ) Inside of each macaron pairs a vanilla buttercream with cream cheese and a single thin slice of strawberry. Every element is key to this macarons and are totally worth the effort !

what are feet on macarons ?

Macaron feet is the tell tale to the perfect macaron. They are little ruffles that are on the edge of each macaron. If your macarons don’t have feet, it could be because your batter is too wet.

A quick few tips that will help when making the macarons
  • Make sure your egg whites are at room temperature ( that way they will be easier to whip/ form.
  • Place the rack in the middle of oven so that each macaron is cooked evenly and not to close to the heat source.
  • Tap the bottom of your baking sheet that way all the air bubbles are flattened.

Strawberry Vanilla macarons

These Strawberry vanilla macarons are filled with vanilla buttercream and a thin slice of strawberry. All just in one bite !
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Dessert
Cuisine French
Servings 13 macarons


  • 158 grams almond flour
  • 158 grams powdered sugar
  • 3 egg whites
  • 1/2 cup granulated sugar Plus 2 tbsp
  • 1 tsp vanilla extract


  • 1/3 cup cream cheese smooth
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 3/5 cup heavy whipping cream
  • 1/2 cup fresh strawberries


  • Line a baking sheet with parchment paper and prepare a piping bag with a round tip. Arrange the racks so that there is on in the middle. In a sifter, sift the almond flour and powdered sugar. Removing any chunks that remain. Sift it through one more time just to make sure.
  • In a separate bowl, separate the egg whites from the egg yolk. Using a stand mixer, whisk the egg whites on low speed until they begin to foam. After a couple minutes, gradually add the granulated sugar. Mix on medium-high until stiff peaks form.
  • Scrape the meringue from the bowl, folding it into the almond flour and powdered sugar.  keep folding over and over until the consistency is thicker than lava or you can make a full figure eight with the batter. Mix in the vanilla extract and your ready to pipe. Do not over mix.
  • Keep the tip close to the paper as you pipe. If the circle are not a perfect dome, tap lightly to even then out. Let the macaron shells dry until you can touch them without getting batter on your fingers. Wait around 20 to 40 minutes.
  • While waiting preheat the oven to 325 °. Cook for about 12- 14 minutes or until you can touch the tops without them wiggling in their feet at all. When you are ready to fill your macarons. Combine the cream cheese, sugar, and vanilla in a large bowl with a hand mixer on medium speed until smooth. Slowly add your heavy cream to create a whipping cream of sorts.
  • To assemble: Match each macaron shell with another shell of the same size. Pipe a small round of cream mixture on half of the shells and a thin slice of strawberry. Enjoy !

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