Strawberry Cream Macaron Filling
Whip together a delicious strawberries and cream inspired macaron filling in 10 minutes. This American style buttercream filling has the perfect amount of sweetness and only requires 7 ingredients.
Servings: 36 - 44 macarons (2 ½ cups)
Calories: 106kcal
Equipment
- stand mixer or hand mixer with paddle attachment
Ingredients
- 8 tablespoons unsalted butter softened to room temperature
- 4 ounces cream cheese softened to room temperature
- 2 ½ cups confectioners' sugar
- 1 ½ cups freeze dried strawberries finely pulsed in a food processor
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Beat butter and cream cheese in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
- Add confectioners' sugar and freeze dried strawberries; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
- Match up macaron shells so they are paired with a similar size/shaped shell. Pipe strawberry filling on one side of the macaron shell using a ½ inch round piping tip. Gently place the matching macaron on top of the filling.
- Mature the macarons with the filling in the refrigerator overnight. This will allow the macarons to slightly soften and develop a deeper flavor.
Notes
Storage: This strawberry buttercream macaron filling can be stored in an airtight container in the refrigerator for up to 1 month as long as your cream cheese and heavy cream are fresh.
If the buttercream is too warm when serving the macarons, the filling will push out the sides of the shell when you bite into it. Serve the macarons shortly after pulling them out of the refrigerator from maturing, once they reach room temperature.
If you live in a warm environment, the buttercream may become thin during the whipping process. Allow the buttercream to chill slightly in the refrigerator before piping.
I prefer to pipe 1 teaspoon (about 5 - 8 grams) of strawberry buttercream filling sandwiched between two macaron shells.
Nutrition
Serving: 1serving (filling only) | Calories: 106kcal | Carbohydrates: 17g | Protein: 0.2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 27mg | Potassium: 137mg | Fiber: 1g | Sugar: 15g | Vitamin A: 126IU | Vitamin C: 120mg | Calcium: 6mg | Iron: 2mg
