Giant Strawberry Macaron






There’s nothing better than a giant, pink macaron filled with strawberries and a rich cream cheese recipe with Mexican vanilla. I have always wanted to try this cut & serve type of macaron but have always been so nervous that it wouldn’t work out. Plus, for some odd reason every time I use pink food coloring for my macarons they always flop.

This recipe yields about 5-7 slices.

Giant Macaron

In order to make this macaron a decent size, you will have to make two different batches. I made two different batches because it was easier to handle and less likely to over mix.


2/3 cup of powdered sugar

1/2 cup of almond flour

2 tablespoons of granulated sugar

1 egg white

A few drops of pink or red food coloring


  1. Begin by sifting both the powdered sugar and almond flour in a medium bowl and set aside. In a separate bowl, whisk egg white with an electric mixer until frothy. After the egg white is frothy, mix in the granulated sugar gradually until you have meringue mixture with soft peaks. This usually takes about 5-6 minutes with an electric mixer on a medium setting. Add the food coloring after you have this meringue mixture.
  2. Take the dry ingredients that were sifted and set aside and fold half of that in and then after it is mostly folded, fold the rest in. The mixture should have the consistency of a thick cake batter. Spoon this mixture into a piping bag and pipe the outline of a circle with the diameter of about six inches onto parchment paper. Then, fill inside of the circle with macaron batter  Give the baking sheet a few taps on the counter to release any air bubbles it might have. Let the piped cookie sit while you repeat this recipe for the other cookie. Make sure to let both of them sit for about 10-15 minutes.
  3. Pre-heat oven to 300 degrees and bake for about 9-12 minutes based off of the wattage of your oven. This recipe will need to be rotated halfway for the cookie to rise evenly.


Cream Cheese & Strawberry Filling


A little over 2 ounces of cream cheese

1/2 teaspoon of vanilla extract

1/2 teaspoon of almond extract (optional)

1 1/2 cups of powdered sugar

7-10 halved strawberries


  1. Soften the cream cheese and gradually add the powdered sugar. Mix in the extracts and milk. After everything is incorporated, shovel filling into a piping bag and chill it until you are ready to start piping the cookie. Take the halved strawberries and place them all over the cream cheese filling. To make the top cookie stick, pipe dollops of the filling in between strawberry halves. Now you can sandwich your macaron together and serve! This recipe is best when served the day of. Enjoy!


Tip: When working with top and bottom of the macaron, be very gentle. They are fragile and can break easily.