Strawberry and Vanilla Cream Macarons - Recipe - Wedding Guide Mag

RecipesShower RecipesStrawberry and Vanilla Cream Macarons

April 19, 2019Wedding Guide Mag

Macarons are the perfect treat for any bridal shower. Fun, sweet, and with a hint of almond, they are just as much decoration as dessert.

Making macarons can be a challenge, so our team has built you a recipe that you and your bridal party can follow with ease – including a list of all the supplies you’ll need.

Read on for Wedding Guide Mag’s Easter-inspired recipe for strawberry and vanilla crème macarons.

Strawberry and Vanilla Cream Macarons

These sweet treats will be a sure hit at your bridal shower. Crunchy, creamy, and oh-so-decadent, you will fall in love with these macarons.

Makes: 30-32 macarons

What You’ll Need:

There are specific tools that you will need to help you achieve perfect macarons. Here is a list below of the tools that will help.

  • Food processor
  • Fine-mesh sieve
  • Large mixing bowls
  • Electric hand mixer and/or stand mixer
  • Disposable piping bags with a rounded tip attachment
  • Parchment paper or Silpat
  • Baking racks


Macaron Shells
  • 1 ¾ cups powdered sugar (210 g)
  • 1 cup almond flour, finely ground (or 1 1/4 cups of slivered almonds, processed into flour in a food processor)
  • 1 teaspoon salt
  • 3 large egg whites, at room temperature (approximately 1/3 a cup)
  • ¼ cup granulated sugar (50 g)
  • ½ teaspoon vanilla extract
  • 1 drop of pink gel food colouring (for half the batter)
  • 1 drop of blue gel food colouring (for half the batter)
Strawberry Cream Cheese Filling
  • 1/4 cup butter
  • 1/4 cup cream cheese
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract (real vanilla extract is best for recipes that are not baked)
  • 6 tbsp pureed and strained strawberries
Vanilla Buttercream Filling
  • 1/2 cup butter (1 stick)
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract (real vanilla extract is best for recipes that are not baked)
  • 1 1/2 tablespoons heavy cream


Macaron Shells
  1. Macarons are made with extra fine dry ingredients. To achieve this, combine the almond flour, powdered sugar, and 1/2 a teaspoon of salt into the bowl of a food processor. Process on low speed, ensuring that the almond flour does not begin to turn into a paste. Process until extra fine.
  2. Place a sieve over a large mixing bowl and slowly sift the dry ingredients through.
  3. In a separate large bowl (stainless steel or glass is best) combine the egg whites and the leftover ½ teaspoon of salt. Using an electric hand mixer, beat the eggs until soft peaks form.
  4. Slowly, add your granulated sugar into the egg whites as you continue to beat them. Once the egg whites have reached stiff peaks, you are done. (Note: if you have stiff egg white peaks, then you could theoretically flip the bowl over and nothing would come out!)
  5. Add the vanilla into your egg whites and using a spatula, carefully fold the vanilla in only until it is just incorporated. You want your egg whites to retain their fluffiness and overmixing will remove all the air from them.
  6. At this stage, to make both the pink strawberry macaroons and the robin’s egg blue macarons, separate your egg white mixture equally between two bowls.
  7. Into one bowl start by adding one drop of pink gel food colouring. Use your electric hand mixer and incorporate it until the egg whites are uniform in colour. You may add more gel if you want your macaroons to be deeper in colour.
  8. In your second bowl, add one drop of blue gel food colouring. Rinse the beater attachment on your electric hand mixer before using it to incorporate the blue food colouring into the second bowl of egg whites (otherwise you get purple). You may add more gel if you want your macaroons to be deeper in colour.
  9. Divide your dry ingredients in half. One half will go into the pink egg whites and the other into the blue egg whites. Using about ⅓ of a cup at a time, fold the dry ingredients into egg whites with a spatula. Start with 20 folds in total. You want your batter to remain fluffy and not to become runny. Do not use more than 50 folds. You will know your batter is done when you lift up the spatula and it falls in ribbons.
  10. Get two piping bags, one for pink and one for blue. Starting with pink, transfer the macaron batter into one of the piping bags and fit it with a rounded tip.
  11. Using a tiny bit of batter, adhere a sheet of parchment paper (lightly greased with cooking spray) to a rimmed baking tray, or put a Silpat down onto a rimmed baking tray.
  12. Pipe out the pink macarons onto the lined baking tray into 3 cm circles. Make sure you space them at least 2 cm apart.
  13. Taking the baking sheet in both hands, lift it up and tap it gently onto the counter around five times. This will even out your macarons and remove any bubbles so the tops will bake perfectly.
  14. Repeat these steps with your blue macaron batter on a second baking tray.
  15. Allow the macarons to set for 30 minutes to an hour. They will become slightly dry and you should be able to tap their tops without making an impression or denting them. (While you are waiting, you can make the filling for each type).
  16. Preheat your over to 300˚F and once it is heated up, bake the macarons for 14-17 minutes. Keep a careful eye on them and watch to see that their feet (the crumbly ring at the bottom) have risen.
  17. Remove the macarons from the oven and transfer them to a baking rack to cool.
Strawberry Cream Cheese Filling
  1. For the pink macarons: using your electric hand mixer and a large bowl, or a stand mixer, beat together the butter and cream cheese. Once combined, slowly incorporate the powdered sugar until it is smooth and not grainy.
  2. Add in the vanilla extract along with the fresh strawberry puree and fold this in using a spatula. Transfer into a piping bag with a round tip.
Vanilla Buttercream Filling
  1. For the blue macarons: using your electric hand mixer and a large bowl, or your stand mixer, beat the butter until it is light and fluffy.
  2. Using your fine-mesh sieve, sift in the powdered sugar while beating until it is fully incorporated.
  3. Add in the cream and vanilla and beat until you have reached your desired consistency. Transfer into a piping bag with a rounded tip.
  1. Turn half of your macarons over so that they are flat side up. Onto half of the pink macaron shells, add a dollop of the strawberry cream cheese filling. Take a second, unfilled, pink macaron shell and gently place it on top of the filled half and press down to make a sandwich. Repeat with the blue macaron shells and the vanilla buttercream.
  2. Place the macarons in the fridge in a sealed container for at least 24-48 hours so that they can bloom.
  3. Enjoy!

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