Recipes // Desserts // Strawberry Shortcake Macaroons

Strawberry Shortcake Macaroons


Makes 16 Macaroons

  • 3 egg whites
  • ¼ cup granulated sugar
  • 1 2/3 cups confectioners sugar
  • 1 cup finely ground almonds


  • 1 Cup Heavy cream
  • 2 Tablespoons Sugar
  • 1 Teaspoon Vanilla extract
  • ½ Cup Strawberries, diced small


  1. Line a baking sheet with a silicone baking mat.
  2. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
  3. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
  4. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  5. Preheat oven to 285 degrees F.
  6. Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.
  7. Meanwhile make the filling. In an electric mixer beat the heavy cream, sugar, and vanilla extract until soft peaks form about 2 minutes. Remove from mixer and gently fold in strawberries.
  8. Assemble the macaroons by placing whipped cream mixture in between two macaroon cookies.
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