Go Back
+ servings
Strawberry Macrons in a to-go white box surrounded by heart shaped plastic toys and a white cup of strawberry jam.
Print Recipe
No ratings yet

Strawberry Macarons with Cream Cheese Filling

Delicate Strawberry Macarons with Cream Cheese. This easy Macarons Recipe is the perfect macarons for beginners! A light crunchy and chewy cookie shell with a delicate cream cheese and strawberry Macaron Filling.
Prep Time15 mins
Cook Time30 mins
Rest Time:25 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Swiss
Keyword: Almond Flour, Cream Cheese, Dessert Recipes, Macarons, Valentine's Day Dinner
Servings: 24 Cookies
Calories: 86kcal
Author: Darcey Olson
Cost: $10




  • 40 grams Whipped Cream Cheese
  • 40 grams Powdered Sugar
  • 1 gram Pure Vanilla Extract
  • 1/2 cup Strawberry Jam



  • Line two large baking sheet pans with silpat mats or parchment paper. Fit a piping bag with a small round tip (Recommendation: Wilton #10). 
  • Set a heatproof bowl over a small saucepan of simmering water, making sure the bowl isn’t touching the water. 
  • Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved (approx. 3-4 minutes). Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. 
  • Beat the egg whites on medium-high speed (Kitchenaid #8) until stiff peaks form.
  • Sift the powdered sugar and almond flour into the beaten egg whites. Fold the mixture gently to incorporate the dry ingredients into the egg whites. (See Note 3 for proper folding technique). When half of the dry ingredients have been incorporated, add the food coloring, if using, and continue folding. 
  • Gently deflate the meringue by smashing it against the sides of the bowl and folding it back together. Repeat the smashing process 3-4 times and then test the meringue to see if it’s at the “figure 8 stage”. If you can draw an 8 with the batter while it flows smoothly, it’s ready. If the meringue falls off in clumps or breaks during the “8”, smush it 1-2 more times and fold it back together. Then repeat the figure 8 test. 
  • When the batter flows smoothly, transfer the mixture to the piping bag fitted with a round tip. 
  • Pipe 1.5” circles about 2” apart on the silpat lined baking sheet. Make sure to hold the piping bag perpendicular to the baking sheet so you don’t end up with uneven macarons. 
  • Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it straight down to release any air bubbles. Repeat the dropping process 5-6 times, or until it looks like any large air bubbles have popped.
  • Set the baking sheet aside to rest for 20-25 minutes, or until the macarons have developed a skin. The macarons are ready to bake when they can be gently touched without sticking to your finger. 
  • While the macarons rest, preheat your oven to 325F (see notes). Bake the macarons one tray at a time for 14-16 minutes, rotating the tray halfway through baking. The macarons are finished when they peel easily off the silpat. 
  • Allow the macarons to cool on the tray. Once they are fully cooled, they can be filled and aged. 


  • In a small bowl, combine the cream cheese, powdered sugar, and vanilla extract. Transfer the mixture to a piping bag. 
  • Place the macarons in similar sized pairs. Pipe a ring of cream cheese icing around the center of one shell. Fill the inside with strawberry jam and then place the second shell on top, pressing down lightly until the filling touches the edges. Repeat with the remaining macarons. 
  • (Optional) Place the macarons in an airtight container in the fridge to rest overnight. Bring the macarons to room temperature before serving. Store in an airtight container.


Note 1- The egg whites do not have to be at room temperature, unlike the French and Italian method.
Note 2 - Make sure to use superfine almond flour  and NOT almond meal.
Note 3 - Proper folding technique is to form a “J” shape. Cut the meringue down the middle and scrape all the way to the bottom, then pull the mixture from the bottom over the top. Turn the bowl 90 degrees and repeat the J shape. Be gentle with the meringue. You don’t want to deflate the egg whites at this point. 
Make sure to only use gel food coloring in macarons-- no liquid!
It’s important to have an oven thermometer when making macarons-- you want your oven temperature to be at 325F. 


Calories: 86kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 14mg | Potassium: 14mg | Fiber: 1g | Sugar: 13g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg