Strawberry Macarons

These Strawberry Macarons are made with freeze-dried strawberry powder in the shells and filled with a creamy strawberry cheesecake frosting for plenty of strawberry flavor in every bite. Adding freeze-dried fruit powder to macaron shells can be a little tricky because even a small amount can affect their structure, but I’ll show you exactly how I use it, how much to add, and my best tips for getting smooth, sturdy shells and beautiful strawberry macarons.

You can also skip the strawberry powder in the shells completely and use my Swiss Meringue Macaron Recipe instead. The strawberry cheesecake frosting has plenty of flavor on its own, especially if you add a little strawberry jam or Strawberry Sauce to the center.

Why You’ll Love These Strawberry Macarons

Strawberry flavor in both the shells and filling. I use freeze-dried strawberries in both components without introducing fresh-fruit moisture into the macaron batter.

• Creamy strawberry cheesecake frosting: Cream cheese gives the filling a slight tang that works really well with the sweet shells.
• You can adjust the shell flavor: I recommend 2 grams of strawberry powder for the most reliable results, but you can use up to 4 grams.
• You don’t have to flavor the shells: My regular Swiss macaron shells are a great option if you want to keep the macaron batter as predictable as possible.
• You can add a jam center: Strawberry jam or strawberry sauce gives the macarons an extra burst of fruit flavor.

Key Ingredients & Why I Use Them

Egg whites: I use fresh egg whites for my macarons. If I’m a few grams short, I’ll often top them off with carton egg whites because I always keep a carton in my fridge. I do have a recipe that uses carton egg whites, but I don’t recommend using it for these strawberry shells. Carton whites can already be trickier and less predictable to work with, and the strawberry powder adds another variable that can destabilize the batter.

Granulated sugar: The granulated sugar is heated with the egg whites to make the Swiss meringue. It helps stabilize the meringue and gives the shells structure.

Powdered sugar: Powdered sugar makes up part of the dry ingredients and helps create the smooth texture and structure of the macaron shells.

Almond flour: I use Blue Diamond Almond Flour for my macarons. A finely ground almond flour is important for getting smoother shells and a consistent batter.

Freeze-dried strawberries: I prefer buying whole freeze-dried strawberries and processing them into powder myself in a food processor, then sifting the powder before using it. I usually don’t buy pre-ground freeze-dried strawberry powder because once the container is opened, it tends to absorb moisture and clump very quickly. Unless you’re using a large amount of it right away, I find it much more practical to grind only what you need. For this recipe, make sure to weigh the strawberry powder after sifting.

Gel or powder food coloring: If you want pink strawberry macarons, use gel or powdered food coloring. Freeze-dried strawberry powder on its own tends to make the shells bake slightly muted, peachy, or brown rather than bright pink. Avoid liquid food coloring because it adds too much extra liquid to the batter and can affect the structure of the shells.

How to Make Strawberry Macarons

The full printable recipe is below, but here’s exactly how I make these strawberry macarons step by step.

Prepare the Strawberry Powder

Grind the freeze-dried strawberries in a small food processor, blender, or spice grinder until very fine.

For the shells, I always weigh the strawberry powder after sifting because I don’t want any larger pieces going into the batter.

I recommend starting with 2 grams. You can use up to 4 grams, but I personally prefer the smaller amount because the shells are more predictable.

Sift the Dry Ingredients

I sift the almond flour, powdered sugar, and strawberry powder together. This distributes the strawberry powder evenly and removes larger bits that could leave bumps on the shells.

We will be adding this mixture to the meringue, but first we have to make it first!

Make the Swiss Meringue

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 doesn’t touch the water.

I whisk the mixture until the sugar has completely melted. I usually test it by rubbing a little mixture between my fingers. If I can still feel sugar granules, I keep whisking. Don’t overheat the mixture. It should be slightly warm around 115–120°F (46–49°C). Transfer the mixture to the bowl of a stand mixer.

Whip the Meringue

I start mixing on low for about 30 seconds and then increase to medium. Once the meringue becomes white and fluffy, I increase the speed to medium-high. Whip until you have stiff, glossy peaks.

When I lift the whisk, I want the peak to stand straight up, possibly with just a small bend at the very tip, the meringue at the bottom of the whisk should look like soft but defined clouds. Not quite clumpy, but also not too loose. When testing this, make sure to grab as much meringue as possible with the whisk, so you are able to tell better. If you only grab a little bit of meringue, it might look too soft. Make sure there’s a good amount in the whisk in order to determine if it’s sturdy enough.

Add the Dry Ingredients

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

If I’m coloring the macarons, I add the gel food coloring at this point.

I usually use deep pink, fuchsia, or a tiny touch of red.

Remember that the strawberry powder can make the finished shells look more muted or slightly brown, so the raw batter may need to look a little brighter than the final color you’re aiming for.

Macaronage

Begin folding gently with a spatula. I use a J-shaped motion and occasionally press some batter against the side of the bowl.

Because the strawberry powder adds another dry ingredient to the batter, I pay more attention to the consistency than to the number of folds.

The batter is ready when it looks glossy and falls slowly but continuously from the spatula in a V-shape. Watch the videos to make sure you understand the proper consistency.

You can also use the figure-8 test. If you can draw several figure 8s with the falling batter without the stream immediately breaking, the batter might be done.

If I’m still unsure, I do my teaspoon test: place a small spoonful of batter on the baking mat and wait about a minute.

If it stays stiff with a point on top, I fold a little more. If it slowly settles into a smooth circle, it’s ready.

Pipe the Shells

Transfer the batter to a piping bag fitted with a round tip. I like to use Wilton 12 to pipe macarons. I usually use 16-inch piping bags for a single recipe.

Hold the piping bag straight above the baking mat at a 90-degree angle and pipe the shells.

After piping, I tap each tray firmly against the counter several times to release trapped air.

Pop any remaining visible bubbles with a toothpick.

Rest the Macarons

Let the trays sit until the shells feel dry to the touch.

I live in Florida, where the humidity can make the resting stage take quite a while. I usually run a dehumidifier while I’m making macarons to help, but even then, the shells can sometimes take up to 2 hours to dry. Read more about drying the macarons below.

Bake

Preheat the oven to 310ºF. I start preheating the oven about an hour before I plan to bake the shells. A long preheat time helps stabilize the oven. If your oven is reliable and doesn’t oscillate in temperature as much, you can preheat it for 30 minutes. Read more about the temperature below.

Bake one tray at a time for about 20 minutes to 25 minutes. I rotate my trays after 7 minutes in, because my oven requires it, but yours may not.

Notice some ovens can take much less time to bake the shells, especially if using convection bake. Instead of going by time, test the macarons by touching them. The macarons are done when they have formed feet and the tops don’t move around if gently touched.

Let them cool completely before removing them from the mat.

How to Make Strawberry Cheesecake Frosting

The strawberry cheesecake frosting is where most of the strawberry flavor comes from in these macarons.

Beat the Cream Cheese and Butter

Beat the softened cream cheese and butter together for about 1 minute. I want them completely combined and creamy before adding anything else.

Add the Sugar & Strawberry Powder

Add the powdered sugar and crushed freeze-dried strawberries. Mix on low at first so the powdered ingredients stay in the bowl, then increase the speed once everything starts to come together. Beat until the filling is smooth and creamy.

Add Vanilla

Add the vanilla extract and mix briefly.

If the frosting is too thick to pipe comfortably, add a small amount of milk.

I add milk only if I actually need it because I want the frosting thick enough to hold its shape inside the macarons. Transfer the frosting to a piping bag.

Assemble the Macarons & Decorate

Pair the macaron shells by size. Pipe strawberry cheesecake frosting onto one shell and top with another. You can fill the macarons completely with frosting, or add strawberry jam in the center.

Once the macarons are filled, I like to decorate them with white chocolate and a little freeze-dried strawberry powder. Melt the white chocolate until smooth. I use Lindt white chocolate, and I don’t temper it for this.

You can drizzle the melted chocolate over the tops of the shells with a spoon or piping bag. Another option is to pour the chocolate into a small bowl or container and dip part of each assembled macaron into it.

If you’re dipping the macarons, I recommend chilling the filled macarons first so they’re firm and stable. This helps keep the filling from softening or shifting when the macarons come in contact with the warm chocolate.

While the chocolate is still wet, sprinkle a little freeze-dried strawberry powder or finely crushed freeze-dried strawberries over the top. Let the chocolate set before storing the macarons.

Storage

Store the assembled macarons in an airtight container in the refrigerator.

I recommend letting them mature for about 24 hours before serving. During that time, the filling slightly softens the center of the shells and improves the texture.

Keep them refrigerated for up to 5 days.

You can also freeze the filled macarons for up to 1 to 2 months.

Because this version contains cream cheese frosting, keep the macarons refrigerated rather than leaving them at room temperature for extended periods.

Strawberry Shells

Let’s talk a bit about the flavor of the shells. Do you have to add the strawberry powder to the shell recipe? Not necessarily! Freeze-dried fruit powder is one of the better ways to flavor macaron shells because it doesn’t introduce the moisture you would get from strawberry puree or fresh strawberries.

But it still affects the shells. And since macaron shells are already delicate, any variable added or changed, can impact the final result. That’s why I don’t try to pack a huge amount of strawberry flavor into the shell itself.

I used to use the full 4 grams more often, but I now recommend starting with 2 grams because it gives me more reliable shells. If you increase the amount to 4 grams, you may get a little more strawberry flavor, but you also increase the possibility of: soft shells, wrinkles, hollows, or fragile tops or shells.
And I’ve made many successful shells with 4 grams of powder. But sometimes, it can throw off the balance, especially if there’s something else going on, like a slightly over beaten meringue, or a especially humid day.

The frosting is where you can really build the strawberry flavor without risking the structure of the macaron.

Oven Temperature

Macarons are very sensitive to oven temperature, and there isn’t one temperature that works perfectly for every oven. I bake these at 310ºF in my conventional oven and 290ºF in my countertop Ninja oven, but the right temperature for your oven may be different.

If you’re using a conventional oven and still figuring out what works best, I recommend starting around 300ºF and testing from there. Use the same batch of macaron batter and bake different trays at slightly different temperatures, a few degrees below and above that starting point, so you can compare the results.

An oven thermometer is mandatory for macarons in my opinion. Home ovens are often inaccurate or fluctuate quite a bit, and even a small temperature difference can change how the shells rise, form feet, and bake through.

You can read more about testing your oven and finding the best macaron temperature here: Understanding Your Oven for Macarons.

Drying and Resting the Macarons

I live in Florida, where the humidity is very high, so my macarons can take a long time to dry. Sometimes they need close to 2 hours, and if I’m making shaped macarons, I usually plan on resting them for around 3 hours because they tend to need even longer.

The good news is that Swiss-method macaron batter is sturdy enough to handle a longer rest, and I’ve often found that the shells actually benefit from it. I don’t look for just a barely dry surface—I want the shells to develop a noticeable skin on top before they go into the oven.

One caveat is that some bakers make macarons successfully without resting them at all. In my kitchen, it depends on both the batch and the oven. If I’m using less food coloring and baking in my convection oven, I can sometimes get away with little to no resting time. My conventional oven is much less forgiving. If I don’t rest the shells properly, they’re much more likely to crack or bake without feet.

If you’ve already experimented with the no-rest method and know that it works with your setup, you may not need a long rest. You can read more about my No-Rest Macarons method here.

If humidity is something you struggle with, I also have a full guide on Macarons and Humidity.

Frequently Asked Questions

More Macaron Recipes

I hope this post helps you feel more confident making strawberry macarons, especially if you’re experimenting with adding freeze-dried fruit powder to the shells. Once you understand how the strawberry powder affects the batter, it becomes much easier to know what to watch for and when to adjust.

If you want to try more macaron flavors, check out my Pistachio Macarons, Lemon Macarons, and Raspberry Macarons.

And if you make these, send me a picture! I always love seeing your macarons. You can also leave any questions in the comments below, or message me on Instagram—my inbox is always open if you need help troubleshooting a batch.

Strawberry Macaron Shells

Camila Hurst

These Strawberry Macarons are made with freeze-dried strawberry powder in the shells and filled with creamy strawberry cheesecake frosting. Add a strawberry jam center for even more strawberry flavor, or use my regular Swiss macaron shells if you prefer not to add strawberry powder to the batter.

4.85 from 13 votes

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 40 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 20 shells

Calories 120 kcal

Equipment

• 1 digital kitchen scale
• 1 stand mixer with whisk attachment
• 1 fine mesh sieve
• 1 Food processor
• 1 silicone spatula
• 1 16" piping bag
• 1 Wilton #12 piping tip
• 1 Baking sheets
• 1 silicon macaron mat / parchment paper
• 1 oven thermometer

Ingredients

 

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, optional

Strawberry Cheesecake Frosting

• ⅓ cup cream cheese, softened  75g
• 3 tbsp unsalted butter, softened 42g
• 1½ cups powdered sugar 188g
• ½ cup freeze dried strawberry powder 14g
• ½ tsp vanilla extract
• milk only if needed

Optional Strawberry Center

• strawberry jam or strawberry sauce

Optional Decoration

• melted white chocolate
• powdered freeze dried strawberries

Instructions

 

Strawberry Macaron Shells

• 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.
• Measure all of the ingredients using a kitchen scale.
• 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.
• Weigh 2 to 4 grams of strawberry powder after sifting. I recommend starting with 2 grams for more reliable shells.
• Sift the almond flour, powdered sugar, and strawberry powder together. Set aside.
• 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.
• 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.
• Transfer the mixture to the bowl of a stand mixer.
• 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.
• 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.
• 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.
• 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.
• Add the sifted almond flour, powdered sugar, and strawberry powder to the meringue.
• 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.
• Begin folding gently with a spatula using a J-shaped motion.
• 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.
• 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.
• 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.
• 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.
• Transfer the batter to the prepared piping bag.
• Hold the piping bag at a 90-degree angle directly over the center of each macaron template and pipe the shells.
• Tap each tray firmly against the counter several times to release air bubbles. Pop any remaining bubbles with a toothpick.
• Let the shells rest until the surface feels dry to the touch, usually about 20 to 40 minutes depending on humidity.
• Preheat the oven to 310ºF.
• 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.
• The macarons are done when they have formed feet and the tops don’t move or feel jiggly when gently touched.
• Let the shells cool completely before removing them from the baking mat.

Strawberry Cheesecake Frosting

• Place the softened cream cheese and butter in the bowl of an electric mixer.
• Beat together on medium speed for about 1 minute, until smooth and creamy.
• Crush the freeze-dried strawberries into a fine powder. Add the strawberry powder and powdered sugar to the bowl.
• Mix on low speed until the ingredients begin to combine, then increase the speed and beat until smooth and creamy.
• Add the vanilla extract and mix briefly to combine.
• 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.
• Transfer the frosting to a piping bag.

Assemble the Macarons

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

Storage

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

Notes

Freeze-dried strawberry powder: I recommend using 2 grams of strawberry powder in the shells for the most reliable results. You can use up to 4 grams for a little more strawberry flavor, but increasing the amount can make the shells more delicate.

Why I changed the amount: I used to use the full 4 grams regularly, and older versions of this recipe used even more. It can work, but I’ve found that using only 2 grams gives me more consistent shells. Too much strawberry powder can contribute to soft tops, wrinkly tops, hollow shells, or delicate shells that break easily.

Weigh after sifting: Weigh the strawberry powder for the shells after grinding and sifting it. Discard larger pieces.

Shell color: Freeze-dried strawberry powder does not make macaron shells bright pink. It can actually make the baked shells slightly brown, peachy, or orange. Add a small amount of deep pink, fuchsia, or red gel food coloring if you want pink strawberry macarons.

Regular macaron shells: You can omit the strawberry powder from the shells entirely and make my Swiss Meringue Macaron Recipe. Fill those shells with the strawberry cheesecake frosting from this recipe.

Strawberry jam center: For extra strawberry flavor, pipe a ring of strawberry cheesecake frosting around the edge of a bottom shell. Add a small amount of strawberry jam or Strawberry Sauce to the center, then top with another shell. Don’t overfill the center or the filling may squeeze out and soften the shells more quickly.

Cream cheese and butter: Make sure both are softened before mixing so the frosting comes together smoothly.

Gel food coloring: Use gel rather than liquid food coloring to avoid adding unnecessary liquid to the macaron batter.

Vinegar: Wipe down the mixing bowl, whisk, silicone mats, and tools that will come into contact with the meringue to remove any traces of grease.

Scale: Always weigh macaron ingredients with a kitchen scale for accuracy.

Baking time and temperature: Macaron baking temperatures and times vary from oven to oven. Use these numbers as a starting point and adjust them based on your own oven.

Oven thermometer: I highly recommend using an oven thermometer when baking macarons.

Tray rotation: I rotate my trays because my oven requires it. If your oven heats evenly, you may not need to rotate yours.

Nutrition

Serving: 1macaronCalories: 120kcal

Keyword macarons, strawberry

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