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How to make Fresh strawberry macarons for Valentine's Day. Made with strawberry heart cutouts and vanilla bean filling. Dairy free and Gluten Free

Strawberry Macarons

  • Author: Posh Little Designs
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
  • Yield: 20 assembled macarons 1x
  • Category: Baking
  • Method: Macarons
  • Cuisine: Dessert
  • Diet: Gluten Free


Ladurée (ispahan) and Valentine’s Day inspired french macarons filled with creamy vanilla bean filling then studded with fresh heart shaped strawberries. Garnished with edible gold. Dairy free and Gluten free.


Macaron Shells:
  • 106 grams of almond meal
  • 106 grams powdered sugar
  • 41 and 45 grams of egg whites divided
  • 115 grams of granulated sugar
  • 79 grams of water
  • dash of cream of tartar or lemon juice for stabilizing
  • ¼ tsp pink or red gel or powdered food coloring

Vanilla Bean Frosting:

  • 3/4 cup organic shortening
  • 1 1/4 cup confectioners sugar
  • 1 tsp vanilla
  • Seeds from 1/2 vanilla bean
  • Pinch of salt

Fresh Strawberries:

  • Fresh strawberries sliced 1/4″ thick and patted dry
  • Mini heart shaped cookie cutter

Additional ingredients:

  • Edible glitter
  • Gold leaf


Macaron shells:

  1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
  2. Prep and measure all of the ingredients using a kitchen scale.
  3. Prep a piping bag with a round tip. I use Wilton tip 12.
  4. Line 2 baking sheets with silpat (or parchment).
  5. Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
  6. Pour the gel or powdered food coloring into the 41 grams of measured egg whites and whisk until combined.
  7. Make a well in the center of the almond powder and icing sugar and pour colored egg whites into the center of the dry mixture. Add gel food coloring. Fold together until fully incorporated. The finished mix will be paste-like. Set aside.
  8. For the sugar syrup:
  9. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
  10. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
  11. Add a drop of lemon juice or dash of cream of tartar to stabilize, then continue whisking.
  12. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
  13. Watch the sugar syrup closely.
  14. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
  15. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined, making sure the syrup doesn’t touch the whisk.
  16. THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and medium peaks form and the meringue has cooled. 
  17. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
  18. Fold the batter in a circular motion, going around the edges of the bowl, then once through the center until all meringue has been fully incorporated and the batter runs off the spatula in a flowing consistency.
  19. **Be careful not to over-mix**
  20. Transfer batter to the prepped piping bag.
  21. Pipe 3″ rounds of batter 2″ apart on the baking sheet.
  22. *Tap the macarons on the counter three times to release air bubbles.
  23. Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and slightly firm. No batter comes off on fingers.
  24. Preheat oven from 300 to 305 degrees F.
  25. Once dry to touch, place the macarons in the middle rack of the oven.
  26. Feet will form halfway through the baking process.
  27. Bake for 12-13 minutes.
  28. Remove from oven and let fully cool before attempting to remove the shells from the silpat/parchment paper.
  29. Once macaron shells are completely cool, gently remove from parchment paper/silpat.
  30. They’re ready to assemble.

Vanilla Bean Frosting:

  1. Mix shortening/vegan butter, icing sugar, salt, vanilla bean and vanilla into the bowl of a mixer and mix until well combined and frosting consistency.
  2. Transfer filling to piping bag fitted with tip 1M and set aside.


  1. Match up two baked and cooled macaron shells.
  2. Place one shell on its back and squeeze a dollop of the filling onto the center of the bottom shell so that it makes a 2″ mound.
  3. Stud the outside of the filling with fresh strawberries or strawberry heart cutouts (top side up.) The berries should meet the edge of the macaron shell with enough filling to hold them in place.
  4. Place a slice of strawberry in the center of the filling, then top with one more dollop of filing.
  5. Place the second shell on top of the filing to create a sandwich.
  6. Garnish with another dollop of frosting sliced strawberry and gold leaf. 
  7. Transfer to the fridge to mature for at least 2 hours or up to 12 hours.
  8. Because the fruit is fresh, it’ll soften the shells, so its better to eat these macarons the same day.
  9. Pull from fridge 15 minutes prior to serving for the macarons to reach room temp.
  10. Serve individually.
  11. Eat like a regular macaron or cut in half and enjoy with a fork!


  1. Because the fruit is fresh, it’ll soften the shells, so its better to eat these macarons the same day.
  2. Buttercream or SMBC will work well with this recipe.

Keywords: how to make strawberry macarons, how to make French macarons, dairy and gluten free macarons, strawberry macarons, vanilla frosting, Valentine's macarons, holiday macarons, ispahan macarons