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These Strawberry and Cream Macarons scream summer with their freshly made strawberry sauce centers sandwiched into the middle of homemade cream frosting. Macarons are always best if left to sit for 24 hours, but even better after 48.

This recipe was created for Dixie Crystals by BigBearsWife, post and words written are 100% mine as always.

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LOVE IT? PIN IT!

I’ve really loved getting into the kitchen the past few months and working on homemade macaron recipes for Dixie Crystals. I’ve worked on Banana Foster Macarons and Chocolate Chip Macarons , I’m sharing Strawberry and Cream Macarons today and I’ve got pumpkin spice macarons coming up later this fall.

I’ve got the entire recipe for these easy homemade Strawberry and Cream Macarons over on the Dixie Crystal website for you, but let’s take a quick looks at some of what goes into making them!

What you need for these Strawberry and Cream Macarons:

Dixie Crystals Confectioners Powdered Sugar
Fine almond flour
Egg whites, room temperature
Pinch of salt
Dixie Crystals Extra Fine Granulated Sugar
pink gel food coloring

Full amounts at link below since this recipe was made for Dixie Crystals 🙂

What you need for these Strawberry Sauce

strawberries, washed and hulled
water
Dixie Crystals Extra Fine Granulated Sugar

Full amounts at link below since this recipe was made for Dixie Crystals 🙂

First off, one of the best parts of these homemade macarons is the homemade strawberry sauce.

Yes, we’re making our own strawberry sauce to fill these Strawberry and Cream Macarons. Don’t worry, it’s easy to make! You can make this sauce the day before and just store it in the fridge until you’re ready to fill the macarons.

To make the sauce you’re just going to chop up the strawberries into fairly small bits and add them to a small pot.

Add the water and sugar and stir everything together. Boil and cook a bit and it’s pretty much done!

Easy Peasy!

How much food coloring do I need to add to my macarons?

I normally go with about 2-3 drops of gel food coloring when I dye macaron batter depending on what color I’m going for.

This is something I really struggled with when I first started making macarons and sometimes I still have issues with it. This is why I included this photo above so that you can see the difference in colored macarons.

The macarons on the left are colored pink before they go into the oven to bake. The macarons on the right are the exactly same macarons after being baked.

As you can tell, the color is a bit different then when it went it.

For example, when I was first attempting my light blue Robin Egg Macarons, I put in the amount color that looked good before baking. When they were done baking they were a dark blue which ended up being my cookies for these Blue Raspberry Macarons. haha

So sometimes it just takes playing around with the colors to see what works best. Just make sure not to add too much food coloring or it’ll change the consistency of the batter.

How do I fill macarons?

I really like to fill macarons with jams, buttercream/frosting or ganache fillings so these strawberry macarons got two out of the three!

A ring of frosting with a homemade strawberry jam/sauce filling!

I like to fill my macarons the day after I’ve baked them. Macarons are almost never perfect the day you make them and always get softer and tastier after 24-48 hours.

So I bake my macarons in the evenings, let them cool over night and then fill them the next morning.

So once they’ve cooled, just take a piping bag filled with a medium – large piping tip. I used a #199 Open Star Piping Tip for these.

Just swirl on some frosting and then fill centers of each macaron with 1/4 teaspoon of strawberry sauce. Sandwich macarons bottoms with macaron tops and you’re all done.

Q&A:

I’m allergic to almond flour, can I use something else?

I’ve only made macarons with almond flour. However, HonestCooking.com has a recipe that uses pumpkin seeds!

I made these and when I went to pull them off the sheet the bottoms were gooey and sticky.

That sounds like the macarons are under baked. After baking always test 1 macaron by lifting it gently from baking sheet. If bottom tears apart, bake for 3-5 more minutes and test again.

Need some more troubleshooting help with making macarons?

I love this macaron troubleshooting guide for figuring out what when wrong when making macarons. Macarons are wonderful little treats but they can be temperamental and sometimes slight errors can mess up the final results.